In some wine circles cocktails based on wine are frowned on. Me, I say why not? Now I wouldn’t use particularly good or expensive wines for a cocktail but there are so many decent and reasonably priced wines out there to use. For recipes that call for Champagne, I tend to use Spanish Cava, or in some cases Prosecco. I save my real Champagne for drinking as it is.
Kir is classically made with Aligote, a light white wine from Burgundy. For reasons I don’t understand, Aligote has gotten a bit pricey. As a wine it never floated my boat so I have no problem substituting another light white such as a Macon, Entre Due Mer, or even a Pinot Grigio. These wines work well for most white wine cocktails. Sauvignon Blanc can work well too but many have a fairly strong lemon and/or pineapple flavor that may or may not work. I would be careful about using the inexpensive Chardonnays from California and Australia as they tend to have a lot of oak and vanilla flavors that I don’t care for in a cocktail.
Red wines are not used as often but Vin Rouge avec Cassis is a classic variation on Kir that is popular in southern Burgundy where it is usually made with Beaujolais. Mulled wine is a great winter warmer. I would recommend using a wine relatively low on tannins like an inexpensive California Merlot, Beaujolais, or Barbara.
Just for fun here is one I devised:
1 oz. Limoncello
1 oz seltzer or club soda
In a white wine glass add four or five ice cubes, the limoncello and seltzer. Top off with chilled Prosecco. Drink it on a hot summer day, or a day you want to think about hot summer days and just try to think badly of wine cocktails.