Wine in Cocktails: A taboo or a trend worth toasting?

Let’s be honest, for some wine lovers, the idea of mixing wine into a cocktail feels completely wrong. Why would you take a perfectly good wine and mix it with fruit juice, bitters, or even lemonade?

At EWGA Wines, we’re always up for a good debate. While we’re definitely not suggesting anyone stirs a vintage Bordeaux into a spritz, we do believe there’s a place for wine in your cocktail shaker.

So, is it a goo or a noo? Let’s take a closer look.

Wine Cocktails are nothing new

Wine in cocktails isn’t some new craze. It’s been around for ages. The Aperol Spritz is a perfect example, a summertime favourite built on a base of Prosecco that’s been enjoyed in Italy for years and is now a hit here in the UK too.

Then there’s Sangria, Mimosas, Kir Royale, and even Mulled Wine in winter. All brilliant examples of wine playing nicely with other ingredients.

So if you thought wine cocktails were just a passing TikTok trend, think again. They’ve got roots, and they’re ready for a modern twist.

But isn’t it a waste?

Let’s clear this one up. No one is pouring a 2005 Pauillac into pineapple juice. That would be madness.

The idea that using wine in a cocktail is disrespectful to the winemaker just doesn’t hold up. Not every wine is meant to be kept in a cellar, decanted or kept for the very special occasions.

In fact, most wines are made to be drunk when young and fresh. Entry-level wines, simple blends, and sparkling wines often shine when used with the right mixers too.

Used properly, wine can bring body, acidity, subtle fruit flavours, or bubbles to a cocktail. The trick is balance. Respect the wine, and it can elevate the whole drink.

Wine Meets Mixology: Visit to Derwent Walker

To put all this into action, we teamed up with our friends at Derwent Walker — a stylish bar and restaurant in the heart of Keswick. We’ve worked with them for years, and they really know their stuff when it comes to cocktails.

Ben Paxon from our team went to visit in June. They filmed some behind-the-scenes content and shared a few of their favourite wine-based creations. Take a look at some of the examples (and visit our website for pictures):

Negroni Sbagliato
A lighter take on the classic Negroni, made with Campari, gin, sweet vermouth, and topped with Prosecco. We used Cantina del Garda Prosecco for its apple, lemon, and grapefruit notes. The bubbles help soften the bitter edge and make it super drinkable.

Orchard Spritz
This one blends Alpino Pinot Grigio with sour apple syrup, orange bitters, and lemonade. It’s crisp, zingy, and perfect for summer. The Pinot Grigio adds aroma, freshness, and a lovely clean finish.

New York Sour
A classic whisky sour with a Malbec float. Made with bourbon, lemon juice, sugar syrup, aquafaba or egg white, and topped with La Bonita Malbec. It’s rich, colourful, and full of character.

So… The Verdict: Is Wine in Cocktails a 'Go or No'?

We say go for it, just make sure to use the right wine for the job. Keep the fine wines in the cellar and reach for fresh whites, easy-going reds, or zesty sparkling wines.

At the end of the day, wine is made to be enjoyed. Whether that’s in a Riedel glass or in a cocktail with a twist, if it makes people smile, it’s doing what it’s meant to.

Final Sip

Here at EWGA, we love tradition, but we also love seeing wine used in creative ways. Wine cocktails aren’t taboo — they’re a fun, fresh way to bring more people into the world of wine.

So mix it your way, and raise a glass to something a little different.