I bought a yummy little cake mix, *Betty Crocker Spring Party Chip mix and frosting. I bought it because it looked so bright and sunny. I decided to bake it today...and well what could go better with a bright and cheery cake mix than a bright and cheery wine… Tonight was one of my very favorite vineyards, Cupcake. The flavor: Shiraz. The meal; Grilled London Broil with my creamy horseradish sauce, boiled teeny tiny potatoes with butter and bacon, balsamic brussel sprouts, sugar snap peas and aunt Joyce’s homemade bread. The result; PURE HAPPINESS!
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| this looks like spring to me! |
First of all, if you’ve never tried a Cupcake Vineyard wine…go out and get one right now. Seriously they are wonderful! At $8.99 a bottle you can’t lose.
Ok here’s the educational part:
Shiraz and Syrah are basically the same grape, dark-skinned, grown throughout the world and used primarily to produce powerful red wines. Syrah seems to be the French, European or U.S. version while Shiraz is the Australian, South African or Canadian version.
Here’s the part you care about:
Cupcake Shiraz is tasty…I can sip, gulp, chug or bathe in this stuff! It’s smooth; it’s fruity and chocolaty too. It went perfect with dinner right down to the cake that started it all!
Give it a try and let me know what you think.
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| the sawyer's all gathered around the table |
Husband Ratings (for those in a hurry)
With the dinner? what’s a word for good but better than that?
By itself? same
**Toss split fresh brussel sprouts in balsamic vinegar, olive oil, salt pepper and agave nectar. Bake flat side down @ 400 for 10 minutes,
“steak” sauce**:
A couple spoonfuls of sour cream
1 tbsp horseradish
½ tsp garlic powder
1 tbsp Worcestershire
Slat & pepper to taste
Whisk together and serve chilled
**No nutritional info tonight as it varies per your choice of ingredients
*The cake was my inspiration for the meal, I added a box cheesecake flavored instant pudding to the mix and substituted the water in the recipe with heavy cream.
