My head is still swimming from a pilgrimage I made to a magical land called Niagara recently: the sun was golden, the vineyards were cloaked in blankets of mist and the grapes were practically begging to be plucked, squished, fermented and imbibed (I dutifully obliged in the latter).
Apart from being far too easy to consume, red wine is securely stitched into the patchwork of civilization; a libation so iconic that it’s daunting to even nick the surface of its historical significance.
In the interest of brevity, chronology and questionably handy trivia, it’s fitting to start with Bacchus (a.k.a Dionysus), the Greco-Roman god of the grape harvest, wine and orgiastic bush parties. Bacchus and his followers were all about wine and revelry; the god’s festivals laid the foundations for Greek theatre.
Wine was a driving force behind the symposia of Plato and his pundit peers, sparking philosophical discussions and coining an epic epithet: in vino veritas (in wine there is truth).
The first and finest vineyards in the civilized world were cultivated by the Romans, whose city streets were lined with wine bars. The Romans exported wine and winemaking to the rest of the continent.
The Renaissance is accredited with many cultural triumphs, including the development of wine appreciation and distinct varietals via the discerning taste buds of the European elite. By the mid eighteenth century the wine trade was in full swing, especially in France, where Bordeaux distinguished itself as a preeminent appellation.
Yes, wine has come a long way since fuelling classical Greek orgies, riddling the Bible with references and allegedly poisoning historical bad boys like Napoleon and Rasputin.
Like wine itself, cocktails that incorporate fermented grape nectar are ancient news. From sangrias (the ubiquitous pitchers of fruity juice-laced wine that every Torontonian who’s ever sat on a patio in the summertime knows too well) to mulled wines (warm, spiced vini sipped throughout Europe and Scandinavia) there are plenty of wine-based fusions in the world.
Here’s a roundup of some Toronto bars that are taking advantage of red wine’s complexities to add character to cocktails.
The Black Hoof’s Gypsy Woman (da da dee, da da daa) combines red wine with bourbon, cherry syrup, lemon, lime, sour cherry bitters ($12).
923 Dundas Street West, 416-792-7511
The Bellevue in Kensington Market tops its Bloody Caesar with red wine ($7). The result: increased potency and richness.
61a Bellevue Avenue, 647-340-8224
The Sangria Americana ($10.95) at Milagro is a startlingly smooth mixture of red wine, Bulleit bourbon and Archer’s peach.
5 Mercer St. Toronto, 416-850-2855
