I was going to tell you about all kinds of Halloween wines, like Dracula Syrah, from Vampire vineyards in California. Then I realized you probably can't find them in local shops, and you don't have time to buy them online. So I will tell you instead about some spooky drinks that you can make from materials available closer to home. For the kiddies, it's easy. Just make your own punch from a gallon or so of 7-UP mixed with cranberry juice, frozen drink mixes, pieces of fruit -- whatever else you have on hand -- and put it all in a punch bowl with a big chunk of dry ice. Warning: Don't put little pieces of dry ice in individual glasses. It can burn. Speaking of burning, you can turn just about any cocktail into a flaming witch's brew by ladling a tablespoon of 151-proof rum on top and lighting it. It works great in the dark. But please, please be careful. And have the sense to put it out before drinking. You'd look funny without eyelashes. In fact, check out this before starting. For a really clever adult Halloween drink, make an eyeball martini. Mix your favorite martini and pour it in a stemmed glass. Take a radish, hollow it out and stuff an olive inside. Then peel alternating stripes into the red skin of the olive so it looks like a blood-shot eyeball. Put in a bunch of them. There's a picture of it on their website. If that doesn't gross out your friends, I don't know what will. About 100 miles south of Santiago, in Chile's central valley, is a winery called Casa Lapostolle. The soil, the climate and the vineyard workers are Chilean. Everything else is French: the winery, above, the owner, the chief wine consultant, even the grapes, albeit a century or more removed. Ninety-seven percent of the wine is exported, to the United States, England, Russia and beyond. "They drink beer or pisco or boxed wines." Chile's loss is our gain. Casa Lapostolle wines are great values for the money -- from the crisp and fruity $10 sauvignon blanc to the smooth and powerful $25 Cuvée Alexandre to the shifting, complex, even savory $70 red blend of carmenère, merlot and cabernet sauvignon called Clos Apalta. The wines are the products of strong personalities, beginning with "flying winemaker'' consultant Michel Rolland. The Bordeaux winemaker guides more than 100 wineries worldwide -- and sometimes is accused of minimizing the natural differences among their products by his insistence on super-ripe grapes and extensive aging in powerfully flavored French oak barrels. "He visits three or four times a year," says Poisson. ''Once before the harvest, then two or three times during blending." Blending decisions are made by Rolland, chief winemaker Jacques Begarie and French winery owner Alexandra Marnier-Lapostolle. "You need a strong personality to work with Michel Rolland," says Poisson. "But she [Alexandra] wants thelast word in blending." For example, in the 2006 vintage, the $70-a-bottle Clos Apalta wine wasn't quite up to her standards. Poisson suggested demoting some of its grapes to the $25 Cuvée Alexandre merlot eventhough it would cut Clos Apalta production from 6,000 bottles to 3,000. "She said, 'Go ahead.' Shehas to take a long-term view of creating only the best quality." So here's a tip: If you can score a bottle of the 2006 Cuvée Alexandre Merlot, it'll have some pretty high powered grapes. You read it here first. Now, you have to be careful with pisco, the grape brandy distilled in Peru and Chile. It tastes deceptively mild, with flavors of vanilla and minerals. It's particularly smooth when made into the iconic drink, the Pisco Sour. But it's 40 percent alcohol, just like bourbon or scotch, and it'll getcha if you don't watch out. Pisco's history is disputed between Peru and Chile, even though there's a town called Pisco in southern Peru. But it seems that Spanish conquistadores in the 1550s planted grapes in southern Peru. The best grapes went into export wine. The lesser grapes were given to local growers, who fermented them, then distilled the result into pisco. Nothing wrong with that. The equally potent grape-based liquor called grappa in Italy and marc in France is fermented and distilled from from the stems and skins left over when the grapes are pressed.