Judith Henderson’s Wine & Country Living

How can anyone deny a wine tasting from a winery that calls its self, Cupcake Vineyards?

Cupcake is a Soledad, Calif., winery introduced nationally in 2008.

Winemaker Adam Richard says his hobby is the culinary arts and it shows with his food friendly wine profiles.

Using words like "rich, creamy and indulgent," Richard encourages those drinking Cupcake to "live deliciously!"

With wines named, Red Velvet and Angel Food, how can you go wrong and for under $20 a bottle?

Cupcake Vineyards recently created a spirits division, Underdog Wine and Spirits headed by American wine and spirits expert, Doug Frost. At the moment, Underdog has four premium vodkas available to consumers; Cupcake Original, Cupcake Chiffon, Cupcake Devil's Food and Cupcake Frosting Vodka. The Original Cupcake Vodka won Gold at the 2011 New York World of Wine and Spirit Competition for Best in Show.

At a recent promotion of Cupcake Vineyards, I bought several bottles and headed straight for the test kitchen. The results for the Cupcake Red Velvet Wine: a silky mouth texture, nose deep in the glass, a nuance of just-baked cinnamon rolls flares the nostrils.

At first sip, a splash of barreled sugar opens the senses swooshing the cheeks in streaks of dark chocolate and mint geranium. A painted palate drips on the tongue eager for the last drop. The Cupcake Red Velvet is a perfect pairing with a chocolate-espresso rubbed pork roast.

Because Adam Richards and Doug Frost are braving a new frontier in American wine and spirit diversity, yours truly, Judith Henderson of Wine and Country Living, gives Cupcake Red Velvet Wine, 98 points of wine perfection. Congratulations Adam and Doug and Team Cupcake! Contact: info@Cupcakevineyards.com Readers, until next week, "Eat Art, Drink Imagination!"

Espresso-Chocolate Rub

1 tablespoon each: baker's chocolate powder, fine ground

espresso bean, brown sugar

1 teaspoon each: garlic granules, salt, cracked black pepper,

paprika

Method:

Whisk ingredients together well and fat side up, rub over entire pork roast top and roast accordingly. At finish, rest roast for 12 minutes before slicing to serve with roast vegetables of choice and a bottle of Cupcake Vineyards, Red Velvet Wine.

Judith's cookbook, Wine and Country Living, available in wine tasting rooms across the Western States. Info: 509-520-8748.