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

Seven Days needs your support!

Give Now

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

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


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

One or more images has been removed from this article. For further information, contact [email protected].

About The Author

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More By This Author

Latest in Bite Club

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2023 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation