BloGOn the blog we explore all topics in wine and dessert- recipes, wine reviews, tips and tricks, and, most importantly-
Welcome to the next installment of the wine series! This time around we’re trying a Burgundy pinot noir. Why? Red Burgundy wine is made from 100% pinot noir and is generally considered some of the best wine in the world. Pinot noir is notoriously difficult to grow, so many examples really aren’t that great- they’re thin and don’t have much flavor. However, a good pinot noir is a dry wine with fruit forward flavors and earthy notes. The flavor should be complex and there should be a bit of tannin.
Welcome back to the 2018 cake series, where we are making a new cake every month to master a number of different styles and techniques! If you missed out on the January cake, don’t worry you can still make it! Just head over to the post for lots of tips on making a delicious angel food cake! This month is all about chocolate and decadence, so we’re doing a molten chocolate cake using the recipe from the creator of this style of cake himself, Jean-Georges Vongerichten. This delicious cake can easily be made any night of the week, because it’s quick and easy!
If you’ve been reading the blog for long, you may have noticed that I’m a big fan of the Bluebonnet Wine Trail. If you’re just tuning in, the Bluebonnet Wine Trail is a group of 7 wineries along 45 and 290 that host events throughout the year. At each event the wineries offer two wine samples and a food pairing based on the trail theme. In February, they host the first event of the year, which is the Wine and Chocolate Trail. Yum, right? I did the trail last weekend with the boyfriend and now I’m sharing all of the delicious wines and pairings we tried. The trail is this weekend, too, so go check it out!
Happy February and Valentine’s season! We’re going to get a bit lovey dovey today with an update to The Sugar Vine’s Wine and Dessert Gift Guide. In case you missed it at Christmas, this guide is a round-up of our favorite wine and dessert gifts. We update it a few...
Welcome to the first post in our 2018 cake making series! This series was inspired by a Food & Wine article (yes, I read a lot of Food & Wine) written by a pastry chef about her time in culinary school and the sheer amount of information she learned while there, even though she had already been a very proficient baker prior to culinary school. Her recommendation to becoming a master baker is to bake a cake every month to learn new techniques and to get practice baking. So that’s what we’re going to do! Each month, we’ll be featuring one cake from the list of recipes provided in the article. Here’s the link. While I won’t be sharing the recipe in the post (that’s what the link is for), I will share tips to help ensure your success as well as pairing suggestions (because why would you bake a cake and not have a glass of wine with it?). Sound good? Great! Let’s get baking!
National Pie Day is a completely made-up day to celebrate and honor all things pie. It’s a little ridiculous but kind of awesome at the same time. National Pie Day is celebrated on January 23rd. In honor of National Pie Day, here are some fun facts about pie, as well as some great recipes and wine pairings.
First up is the NV Pol Roger Brut Reserve White Foil. This is an excellent example of champagne, slightly dry but not overly so. The grapes used are pinot noir, pinot meunier and chardonnay from several vineyards in France.
We’re quickly approaching the coldest part of winter for many areas in the U.S., which means that it is high time for comfort foods, which to me means red wines and heavy desserts. This week, I’ve rounded up some of my favorite winter wines and desserts. I hope you enjoy them as much as I do. Stay warm and have a sweet day!
Happy New Year! I hope you celebrated the new year just the way you wanted and you are ready for an awesome 2018. Here at The Sugar Vine, we are hitting the ground running, getting lots of exciting things ready for you. We’ve already made some changes to the website to make your time here as interesting and easy as possible. We know you’re busy and we love that you spend some of your precious time with us. Here are some more exciting things to look forward to this year:
Marzipan is a candy that gets a bad rap with many but is also very popular around Christmas. Basic marzipan is made from sugar and ground almonds and can have added flavors like pistachio and be covered in chocolate. Marzipan’s unique composition makes it perfect for shaping realistic figures that last a long time.
Merry Christmas, everyone! The Sugar Vine is taking the day off to spend time with family. We’ll be back on Thursday with one more post fully of delicious German dessert. Until then, we wish you all the joy in the...
Stollen is a traditional Christmas bread laden with as much history as it has fruit and nuts. Since at least the 14th century, stollen has been a traditional German Christmas bread, known as Weinachtstollen or Christstollen at this time of year. It is a sweet bread made with cinnamon, nuts, and dried fruit. The fruit used can include raisins, currants, candied orange, and lemon. It’s not uncommon to find rum in the bread as well, and it is often covered in powdered sugar or icing. It is a dense bread, often weighing in around 4 pounds, although that can vary depending on the bakery