I was lucky enough to be a guest of Lisa Klinck Shea of Folsom Associates, when the winemaker Adam Richardson was in San Francisco. So I got to hear the Cupcake Vineyard story up close and personal. Cupcake Vineyards wines are attractively priced and part of the brand philosophy is to provide an everyday treat for its customers. We tasted through the line with some things that I liked more than others, but all had a freshness and food friendly quality that has made me look for them on my CostPlus World Market wine safaris. For me the two standouts of the line up were the Shiraz and the Riesling. The Rielsing comes from Mosel, where Adam journeys to make the wine. His notes on the wine making process:The vines of the Mosel Valley were planted on nearly vertical fields that run down to the Mosel River itself. These vines were trained in heart shapes leaving the walls of the river valley covered with green hearts. Due to the steep inclines, all the grapes are hand- picked. When the grapes arrived at the crush pad, they were de-stemmed and gently pressed before undergoing a cool, slow fermentation with a Riesling specific yeast to accentuate the delicate flavors on this wine. The wine was then aged sur lie and stirred regularly for up to two months. This stirring process helped round out the body of the wine and creates the soft creamy notes that make this wine indisputably Cupcake.
My friends love the blue bottle as well as the lemony notes and the food friendliness of this. Adam, who is a native of Australia, regaled us stories of his travels in Australia and tried to give us Australian lessons. Along with that, he answered our questions on how all the wines were made. I can drive to the Underdog Wine Bar , access their complete line and see what the folks there pair with it. You can also order it online here:Today I am super lucky to be going to Mosel to see, hear, taste and discover. More on that later.
Meanwhile
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