Red Velvet Cake with Wine

The Story:

First of all, let me state for the record that I fully support making idiotic, ridiculous, totally unachievable New Year's resolutions.  I like to think that I will workout, eat right, cut back on alcohol consumption and stop the use of a word that starts with the letter f.  But for some reason I always forget.  I either suffer from amnesia or a lack of self control, I just haven't figured out which one it is yet.  Like when I make a resolution to cut out sweets.  "What's this?  Red velvet cake!  Guess I'll skip dinner and do an extra 2 hours of cardio so I can enjoy you..."  So this year, I decided to be honest with myself and say F it.  I'm going to do things exactly opposite.  For instance, I plan on drinking more and working out less.  And while working out, I'll incorporate sweets.  When I get upset, I'll shout F the world, buy myself a new puppy and pour another glass. Cheers to bad habits;)

The Pairing:

One of my New Year's resolutions I do plan on sticking with is introducing you to "nerd" wines...a.k.a not Chardonnay, Sauvignon Blanc, Merlot or Cab.

Zweigelt (TSVYE-gelt), an Austrian red wine, is killer with red velvet cake.  Austria is known mostly for its whites like the totally hip Gruner Veltliner, pronounced as simply "Groovy" by wine nerds.  This red grape, however, was developed by a "mad" scientist (OK, I don't really know if he was mad) by the name of Fritz Zweigelt in the early 1900s.  It's one of Austria's most widely planted red grapes and makes deliciously fruity, easy to drink, medium to full bodied wines that are full of red fruits, flowers, spice, silky tannins and a nice bite of acidity.  This acidity, by the way, is what makes this wine so darn food friendly.

After a bite of the red velvet cake and then a sip of the 2010 Winzer Krems Zweigelt Kellermeister Privat, I notice how the velvety texture of both the food and the wine mirror each other, creating a creamy mouth-feel.  Then, just as I taste a mixture of blueberries, raspberries and red current, it disappears and the chocolate flavor of the cake takes center stage.  The best part is saved for last when the acidity in the wine stands up to the tangy cream cheese frosting and cleanses the palate.  The two just seem made for each other!  Enjoy!

Comments:

Please let me know your comments in the section below!  What's your favorite cake flavor?  Have you ever tried an Austrian wine like Gruner Veltliner or Zweigelt?  Let's chat!