Baco as a cocktail ingredient

James Peden, Head Sommelier, Treadwell Farm to Table Cuisine, NOTL, treadwellcuisine.com

“We like to use Baco Noir as a red wine float in a classic New York Sour. It is kind of the ideal wine to use, especially in the fall and winter because it has those kinds of smoky, meaty undertones that go really well with the bourbon. Baco’s not an astringent grape so it comes off lighter and fresher. It softens the bourbon to take the edge off and adds a little bit of a fruity character.”