Keep the ingredients light, he advises, as in his Blame it on the Aperol cocktail served at the dell'anima restaurant which combines Aperol, Blue Coat gin, lemon juice in a pitcher with plenty of ice. Joe Campanale, beverage director of four New York City neighborhood restaurants, encourages cocktail enthusiasts to get creative by mixing up their favorite single-serving cocktail in a pitcher for a group dinner or celebration. It's "really refreshing," which is good for Healdsburg, where temperatures can get toasty. At Spoonbar, he's using a rose wine with pisco (Peruvian brandy), plus a little sugar, some water, fresh pineapple juice, cinnamon and a touch of clove. He has an interesting take on sangria, which is usually wine fortified with something a little stronger and augmented with sugar and spices. RELATED: 20 winebars around metro Phoenix | 68 happy hour spots in greater Phoenix ![]() For red wines, Spanish wines are, not surprisingly, a good choice since sangria is a Spanish invention. "yes" to sauvignon blanc or pinot grigio, "no" to chardonnay that's spent a lot of time in oak barrels. ![]() Look for a wine that has a fair amount of acidity to it, i.e. "It doesn't have to be the best stuff because you're basically using it as a base," he says. On the other hand, don't go crazy and uncork an expensive bottle of wine, either. What should you use when making your own wine coolers? Well, don't reach for the bottom shelf wine that just doesn't taste good, advises Cappy Sorentino, bar director of Spoonbar restaurant at the h2hotel in the wine country town of Healdsburg, Calif.
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