I’ve heard over and over from various encounters in The Store that this was one I simply must try. But, alas, it is normally priced at $11.99 per 750, so that precluded me doing so, since I’m a cheapskate. But for a brief period, now, it is on sale for $8.99, at the local booze emporium, so Wife snagged a bottle last trip there.
Cupcake, as we’ve previously discussed, is part of the eclectic Underdog Wine and Spirits collection, based in bay area California. But the interesting thing with Cupcake is their wines are sourced from areas of the world known for a particular varietal. Their Sauvignon Blanc is from Marlborough, New Zealand, their Malbec from Mendoza, Argentina, their Pinot Grigio from Italy’s Trentino appellation. This one, though is all Californian.
Red Velvet is a blend. Mostly Zinfandel, but has a decreasing percentage, respectively, of Merlot, Cabernet Sauvignon, and Petite Sirah. It’s really a reflection of the craftiness and skill of the winemaker. To achieve a wine that befits the name, Red Velvet, there is a great deal of fermenting, oaking, and manipulating techniques at play here.
And achieve they did. This wine is lush, rich, smooth, and chocolatey. The first smell/sip association was Cherry Cordials. It has an almost thick mouth feel. It’s quite good. Wife said, “New favorite.”
Very shortly, the Cupcake wines will be back to $11.99, and will not be a part of our rotation. But, like my comment on their Malbec, I can find an adequate substitute for less. The recently tried, and loved, Rene Barbier Mediterranean Red comes very close to this Cupcake, and is about half the price. It is not as lush or rich, but tastes similar and is, in my humble opinion, equally enjoyable. But if you’re OK at $12ish, the Cupcake Red Velvet deserves a taste.