I’ve often used the terms coffee and mocha to describe the taste of red wines, feeling perfectly sure that coffee was not an actual ingredient.
But a lot of things are happening today I never thought would happen, and with this column I present to you the new Apothic Brew. It’s the first commercial experiment to blend coffee – in this case, cold-brew coffee – with red grape wine.
Apothic is a name that a lot of readers tell me they trust. The best-selling member of the label’s family is the Apothic Red, a blend of zinfandel, merlot, syrah and cabernet sauvignon from California vineyards. It is rich and smooth – if a little sweet – and has become very popular since the Gallo juggernaut introduced it in 2010. It’s also often discounted to $8 or so.