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Friday Cocktails: Pumpkin Mulled Wine

By Felicia Campbell

Earlier this fall, SAVEUR kitchen director Kellie Evans and I ended up at a James Beard House dinner featuring "New England Mexican" food from Massachusetts restaurant The Painted Burro. The food was great, but for me, the most memorable of the localized Latin flavors was in the drink: a pumpkin sangria. Normally, the very word "sangria" makes me tense, dredging up memories of syrupy sweet concoctions masking bad wine, crowned with sad pieces of bobbing fruit, or at best, a fruity, decidedly summery wine blend. But this pumpkin sangria was a refreshing revelation, one that made me re-think the seasonality of fruited wine. Keep reading »

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