A Lighter Way to Mix It Up - washingtonpost.com

Bartenders in the Washington area have been at the forefront of the trend. Todd Thrasher, sommelier at Restaurant Eve and cocktail master at PX, both in Old Town Alexandria, has many wine-based cocktails in his repertoire, including a champagne cocktail with house-made cherry bitters, a black currant fizz in which the currants are soaked in Gewuerztraminer, a drink called a Mona Lisa involving gooseberries that have been steeped in New Zealand sauvignon blanc, and a wine cooler made from plum wine, plums, lemon bitters and prosecco. He also plans to serve his own version of the Calimocho this summer, but with a homemade cola rather than Coke.

For what it’s worth - I hate the term “winetails” as well. I do, on the other hand, like the trend of wine in cocktails. It goes along with something my girlfriend and I have been thinking about for a while - “Session Cocktails” - ala the movement of session beers.
A Lighter Way to Mix It Up - washingtonpost.com