This past summer I happen to be in Los Olivos, CA. and I saw an advertisement for a wine and cupcake pairing. I was immediately mesmerized. A few random thoughts crossed my mind. I love wine. I love cupcakes. I really love wine. What evil genius had created such a thing? How can I get some? I immediately headed to Sarloos and Sons to see what all the fuss was about and all I can say is that it was a magical experience.
Well, that Summer lovin’ that brought me such joy was now a faded memory. Then I started to brainstorm a way to get my cupcake wine fix! I am always looking for new wines to try and am VERY fortunate to have a boutique wine shop close to home. I conspired with Effie Stees of Envy Wine Room in Old Town Spring (OTS) to put together an exclusive tasting for the members of The Spring/Woodlands Foodie Tasting and Deals group and it was a success! Effie contacted Cake Swirl in OTS and came up with four perfect pairings. My taste buds were in heaven!
Now for any wine tasting, you should always follow the 5 S’s:
For our first pairing, we enjoyed a Meyer Lemon Cupcake with Lemon cream cheese frosting paired with Ana Sauvignon Blanc, Marlborough, New Zealand. Ana is the 2015 Houston Livestock Show and Rodeo Gold Class Champion and Regional Reserve Class Champion for the International Wine Competition. The wine was dry and light bodied with a zesty freshness to it. The tartness of the lemon cupcake really brought out the brightness in the wine and helped balance out some of the grassy notes.
The second course was a Vanilla Bean cupcake with Vanilla Buttercream frosting paired with Bruce Wayne Chardonnay, Sonoma County. The chardonnay is barreled in French and American oak. It has flavors of apple, pear, and vanilla with a creamy finish making it absolutely delicious with the cupcake.
Next up was a Red Velvet cupcake with cream cheese frosting paired with Juliet Pinot Noir, Australia. This was by far my favorite wine. Fruit forward and subtle with a smooth and vibrant finish. The berries in the wine and the velvety chocolate cake brought to mind visions of chocolate dipped strawberries.
Finally, we finished the evening off with a Triple Chocolate cupcake with dark chocolate frosting paired with Jigar Cabernet Sauvignon, Sonoma County. I cannot say enough wonderful things about this wine! Fruity with a hint of spice and vanilla. Bold enough for a steak, yet smooth enough to pair with the finest dark chocolates.
Looking to host your own cupcake party? The Golden Rule to follow is the wine should always be sweeter than the dessert. But cupcakes are sweet, you say! No worries, follow these easy tips:
Lemon or Citrus cupcake - Sauvignon Blanc or Riesling
Italian Crème or Vanilla cupcake - an oaked Chardonnay
Chocolate or Fruity cupcakes - Pinot Noir or Merlot
Dark Chocolate - Zinfandel or Cabernet
Or create your own combinations. Just have fun with it and enjoy!
About the Author
I like eating, traveling, and enjoying liquid libations. I'm all about great wines, signature cocktails, and local brews.