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Cupcake Vineyards Launches New Varietials

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By Michael Hepworth

Yes the name is slightly strange for a line of wines, but Cupcake Vineyards in Soledad, California, have recently launched a series of wines that deserve some attention for those of you always searching out new wines. The wines currently on the market are Cupcake Chardonnay, Cupcake Merlot, Cupcake Cabernet Sauvignon and Cupcake Sauvignon Blanc. All are priced at $14.99 and represent good quality in that price range, and at a recent tasting with winemaker Adam Richardson, I tried them all and came away with a very favourable opinion.

All are very fresh tasting, and the Chardonnay in particular was very untypical, with a fruity structure and a buttermilk taste. The region of Soledad is warm in the day and cold at night as the fog rolls in from the Pacific Ocean. That slows down the growing process, producing a balanced level of acids and sugars, creating a more complex wine.

Richardson is an Australian who has the enviable task of traveling to the great wine regions of the world, and he has used this experience to launch three new wines from Marlborough New Zealand, Mendoza Argentina and Yakima Valley Washington.

The Cupcake Sauvignon Blanc is a must purchase as well as the Chardonnay, and is fermented in stainless steel tanks where it enjoys a long rest period. The grapes come from the famous area of Marlborough, and the flavor is that of limes and Meyer lemons and this drink excels with oysters on the half shell or lobster risotto.

The Cupcake Merlot has supple tannins with flavors of red cherries evolving into layers of cocoa and espresso. Best foods with this confident wine are pork tenderloin with a port-fig reduction or chocolate molten cake.This particular wine (13.5% alcohol) has cool fermentation and is aged in American oak barrels.

Cupcake Cabernet Sauvignon is full bodied with a hint of blackberry, dark cherry and plums. These melt with the tastes of mocha and toasty oak, and the wine is best served with baked brie drenched in honey or a petite filet mignon with a cabernet reduction sauce. The fermentation process with this wine is slightly more complex requiring frequent pump-overs in the early fermentation to extract the soft tanning and color during the aqueous phase. This is followed by pressing before the fermentation reaches dryness to maintain the lush tanning structure, and the final process is putting the wine in premium oak barrels for aging.

If you like Asian-fusion style food then the Cupcake Riesling from Yakima Valley, Washington will fit the bill perfectly. The grapes are harvested in late October, and that gives the Riesling a host of flavors including lemon meringue, kiwi, key lime, pink grapefruit and pineapple.For fermentation the grapes were gently pressed before undergoing a slow fermentation with a Riesling yeast to accentuate the flavors. Aging process took four months being stirred regularly giving this wine its distinct taste. 

www.cupcakewines.com
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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