Grazing: Washing Down Cupcakes With Wine (at My Little Cupcake) | Bite Club
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Friday, November 30, 2012

Grazing: Washing Down Cupcakes With Wine (at My Little Cupcake)

Posted By on Fri, Nov 30, 2012 at 4:52 PM

click to enlarge cupcakes.jpg


As a dedicated wine drinker, I can be reluctant to admit that beer pairs stunningly well with food. Yet it can be the naked truth, and one encountered in the unlikeliest of places — such as at my little cupcake in Burlington.

For the past few weeks, the bakers at my little cupcake have been hosting a Friday night fête called 3 Sweet Treats, offering guests the chance to pair three petite desserts with wines chosen by Brad Kelley of the Burlington Wine Shop — for a 10-spot.

You can also drop in at the College Street bakery whenever it's open (till 8 p.m. during the week, 10 p.m. on weekends) to approximate the experience; on the counter is a standing beer and wine menu, including a "free mini cupcake or cake pop" with each drink.

The alcohol menu is static — the choices include Prosecco, red wine, local beer and even ChocoVine — but the paired treats rotate based on what's been baked that day. On the dreary afternoon I visited, I sampled three pairings that sounded promising: Prosecco with a sesame-ginger cupcake; Cabernet Sauvignon with a red-velvet cupcake; and a bottle of Harpoon Octoberfest with a salted-caramel cupcake. 

The sesame-ginger cupcake with Lunetta Prosecco ($8) was a slightly clunky pairing, the zesty cake jangling against the crisp but tart sparkler. The next combo — a dark-red-velvet cupcake with Santa Rita 120 Cabernet Sauvignon — was moodier, silkier and definitely cold-weather friendly.

It was the malty Octoberfest that practically sang with the salted-caramel cupcake, each coaxing out the other's spiciness — and who doesn't love beer with salt? As I pressed on through all the other possible combinations, the beer also cast a flattering light on both the sesame-ginger and red-velvet cupcakes — and, in turn, the Prosecco loved on the salted-caramel treats.

It was a rollicking sensory adventure, but, sadly, I needed to leave most of the alcohol behind. Tonight, I may try to make up for it by swinging by for chocolate-pistachio cupcakes, lemon-raspberry cheesecake and salted-caramel cake pops; it will be fun to see which wines can trump their hoppy and malty cousins.

3 Sweet Treats, every Friday night at my little cupcake, 217 College Street, Burlington. 802-660-9330

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About The Author

Corin Hirsch

Corin Hirsch

Bio:
Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More by Corin Hirsch

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