I’m in New York City right now and was trolling around the West Village this afternoon in search of a yummy snack when I happened upon a sign advertising cupcake, wine and beer pairings. The small store/restaurant/bar on Carmine Street, Sweet Revenge, was packed so I knew I’d found the right place to take a break and indulge.
It was a gorgeous warm day in New York and my first thought was to have a delicious cupcake paired with a cold glass of sparkling wine. However, the suggested pairings were quite creative, covering a wide range of wines and beers, so I was convinced to let Sweet Revenge be my guide.
I ended up trying the “Pure” cupcake, which was a Mexican vanilla cake with Mexican vanilla buttercream. It was paired with a Principato Pinot Noir from Italy. Wow. The cupcake was so tasty and the Mexican vanilla flavor gave it that extra spice that worked beautifully with the Pinot Noir. Initially I wasn’t sure that I’d want a red wine with a vanilla cupcake, but the intense vanilla and sweetness of the cupcake was softened a bit by the lighter styled Pinot Noir. It really was a perfect match.
It took all of my strength to not go for a second pairing, as I was very tempted by the “Crimson and Cream” (raspberry red velvet cake with cream cheese frosting) cupcake and Lunetta Prosecco Bellini with Raspberry. Their beer pairings were equally intriguing, including Guinness matched with a “Very Strawberry” cupcake. Additionally, both the wine and beer list had a nice mix of international offerings.
My visit to Sweet Revenge was a great reminder of how fun it can be to pair wine and food, and it’s really an inspiration to start thinking about the wide range of things that work so well with Pinot Noir.
What’s one of your most creative wine and food pairings?
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