Before sharing the recipe, it should be explained that Gramercy Tavern, a restaurant located at 42 East 20th Street in Manhattan, is a stellar dining experience. In July 1994, Danny Meyer of Union Square Cafe opened the critically acclaimed Gramercy Tavern in Manhattan's Flatiron district, with partners Chef Tom Colicchio and Larry Goldenberg. Gramercy Tavern is a revival and renewal of classic American cuisine and hospitality in a historic landmark building. While Colicchio's cooking style at Gramercy Tavern is similar to what he practiced at Mondarin, he draws further bold, gutsy flavors from both Italy and France to create simple and refined food.

Meyer takes wine so seriously that every wine selection on the approximately 100-bottle list is available by the glass, and reasonably priced as well. The selection is concise and well conceived, designed to work with the food.

In the old newsletter, Nick Mautone asked the question at hand, “Do you ever pop the cork on a decent bottle of wine and fail to finish it?” The first option is to cook with the wine. “Another option for the more adventurous foodies,” notes Matone, “would be to toss it into a small oak barrel and start their own vinegar. Well you might be surprised to learn that you can drink it.” The solution that he concluded was a wine-based cocktail.

“But don’t wait to try them only with your leftovers,” says Matone, “they are just as good with fresh juice.” Classic mulled wine is the perfect drink to serve to guests on a chilly fall afternoon. This recipe makes 2-4 servings and may be easily doubled.

Start with a quarter cup sugar plus several dried plums or prunes, as well as any other dried fruits that you like. An orange (quartered) is combined with two cinnamon sticks and six cloves. Also consider nutmeg, star anise, or any other sweet scented spice that you like.

The liquid component is a quarter cup of boiling water, half a bottle of red wine, and a half cup of cherry brandy or port. “You can substitute any brandy or grappa you may have available,” wrote Mautone.

In a large pitcher, best being one with a cover, add sugar, dried fruits, orange, and all spices. Top this with boiling water and then stir thoroughly, letting the mix steep for several minutes to extract the complex essences. Now add the wine and brandy, stir, then cover and refrigerate until needed.

If the mix is properly covered, it will keep for up to two weeks. When ready to serve, simply warm on the stove on a low heat, or in a microwave, until warmed throughout.

Serve this delight of a cold weather beverage in a mug with a cinnamon stick. This can also be served cold in a highball glass with ice.

Regarding Gramercy Tavern as a restaurant destination, Chef Tom Colicchio’s contemporary American cooking relies heavily on seasonal ingredients and is presented in simple refinement. Superior cuisine, wines, and hospitality are the trademark of this wood-beamed, antique filled restaurant located in the historic heart of Manhattan’s intriguing Flatiron district.

The point of this column is that one should never throw out good wine or well writen newsletters with greta recipes. For more information, call 212-477-0777 or go to www.kerrymenu.com/Gramercy-Tavern on the Internet.

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Darryl Beeson believes in recycling. This is why this requested repeat of a column from two years before has resurfaced. Beeson is formerly the cellar master of The Mansion on Turtle Creek.