Cupcakes With Wine?... Why not!

“They're just decorated madalenas,” a friend told me, referring to a type of small traditional cake eaten in Spain. So before trying out any of the recipes, I looked up the differences between the two types of pastry. And I found them. Lots of them. In fact, the only things they have in common are those little paper cups they're baked and served in.

The cupcake batter is truly that of a cake, made with butter, not olive oil. Other differences exist in the type of batter and how it reacts to baking, which in turn affects the texture of the end product. And finally, there's the decoration factor: no cupcake would be complete without it.

The second thing I did was to imagine how I could pair my cupcakes with wine. This is when matters got complicated and yet simpler at the same time. Let me explain: if I follow the basic principles of the sommelier, a cake—no matter how small—is a sweet dessert, which means the “rules” dictate that I pair it with dessert wines that are, of course, sweet...

However, change is all around us, and we should be modern and decontextualize wine so I'll boldly propose some other suggestions:

In creating these food and wine pairings, keep in mind that the frosting will have a much greater impact on taste than the actual cake.

This is why my choices will mainly focus on aromatic white wines that aren't excessively dry, as well as reds with mellow tannins or ripe, sweet tannins like those made from Mediterranean varieties.

Side note: Remember that tannins and lactose (the frosting is made from milk-based products) interact in a way that can be unpleasant in the mouth.

Cupcakes and White Wines

· Little golden sponge cakes with creamy lemon or even green apple topping make for a surprisingly harmonious aromatic combination when paired with VIÑA SOL or VERDEO, which also lighten the richness of the cupcake.

· I would pair a Chardonnay like ATRIUM with banana cream frosting or even a cupcake version of carrot cake.

· I'd save my most original creation—an essence of rose and lychee topping—for a cupcake to accompany VIÑA ESMERALDA. Delicate, subtle and exceptionally feminine.

· My classic side demands a creation to match our MOSCATEL FLORALIS (a wine that I can assure you would go beautifully with all the aforementioned recipes) for which I'd whip up a caramelized crema catalana custard frosting. Absolutely delicious.

Cupcakes with...reds?

Yes. As I mentioned earlier, the best bet in terms of reds are Mediterranean Garnacha-based wines, fruity low-tannin reds like Merlots and, of course, sweet reds.

When it comes to pairing reds with your cupcakes, I do recommend getting creative with the batter itself: chocolate and spices are your allies, because barrel-aged reds often display notes of these flavors.

Side note: When making the filling or frosting, simply add the essence of whatever red fruit is present in the varietal aromas or chocolate and coffee, which are common tertiary aromas.

· I would not hesitate in pairing a coffee-topped chocolate cupcake with an ATRIUM MERLOT.

· Taking my cue from the recipe of the world famous Black Forest cake, I would suggest a cherry cupcake with chocolate and cream paired with CORONAS.

· For true chocolate lovers, however, how about an all chocolate cupcake combined with a Mediterranean Garnacha like SANGRE DE TORO—I'm sure they'll make a great pair.

I'll be sharing more—and even better—ideas in future posts. Until then, I hope you'll try pairing some of your cupcake recipes with our wines.

And remember, we're always delighted to answer any questions you may have—just Ask the Expert! Feel free to drop by any time.

Cheers!

Sergi Castro