A couple of weeks ago I had the pleasure of dining with Adam Richardson, Chief Winemaker for Cupcake Vineyards at the oh-so-chic Setai Hotel on 5th Ave. It was an intimate dinner of about 10, where we wined and dined and covered off on the inspiration behind the name "Cupcake" for a winery and discussed the best methods for nurturing young and old vines.
Adam showcased a stellar selection of his Cupcake wines, including several new vintage bottlings - delish and to die for when paired with the Italian cuisine from Ai Fiori.
Since it's introduction in 2008, Cupcake wines have seen strong growth. After chatting with the charming Aussie, it's evident that this is due in part to Adam. Australian born and trained, he brings an international perspective to bear on winemaking. By sourcing grapes from the places around the world where they grow best -- Sauvignon Blanc from New Zealand's Marlborough, Prosecco from Italy's Prosecco D.O.C., Chardonnay from California's Central Coast, for instance -- he is able to craft a unique lineup of high quality, regionally expressive wines of place.
And they're affordably priced - $15 a bottle (at max).
A personal favorite is the Red Velvet, a blended red with notes of chocolate and deep rich blackberries - it's smooth, just as the name implies.
The label has a fantastic selection of wines, perfect for any occasion - from a fall dinner party to weekend brunch.