"Serious Wine for Non-Serious People"

 
White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon       Merlot       Noble       Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet     Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  
       
 

MUSCAT 

Color:

  White

Vintage:

  2013

pH:

  3.62

ALC:

  10.3%
   
  Description:
Slightly sweet, aromatic, and sensual. The wine

expresses cantaloupe and honeydew flavors over a

citrus core structure. Delicious as an aperitif or paired

with a light meal. Best served chilled.

  Retail Cost: $13.99  
 

Best Paired With:
Salads, cheeses, fruit, and is a wonderful accompaniment to many desserts, especially ones with berries. A real favorite among many.

 
 
The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  Muscat

 

Citrus Orange Cake with Butter Cream Topping

A great relaxing dessert to go with the light and sweet sensations of the

 Muscat. We have actually enjoyed this dessert throughout the year

for all different gatherings. During the fall season, this is just a

great pairing with the sunshine mixed with the cool breezes. Cheers~

 

Ingredients

 

Preparation and Design

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 1/2 sticks unsalted butter

1 cup sugar

1 tablespoon vanilla extract

2 tablespoons orange zest

3 egg whites

1 cup orange juice

1/4 cup milk

 

Orange Butter Cream

 4 tablespoons unsalted butter

3 ounces fat-free cream cheese

1 1/2  cup confectioners sugar

1 lemon juice.

 Blend together until smooth

 

Preheat over to 350 Degrees. Oil and lightly flour two 9 inch

round  baking pans (or you can use one 13x9 2 inch pan)

In a bowl, sift together the flour, baking powder, and salt.

Set aside and then start to mix together the cream of

butter, sugar, vanilla, and orange zest until smooth.

 

Add eggs and blend smoothly one at a time.

Slowly blend the milk and orange juice to the mixture.

Pour into pans and bake for 30-35 minutes.

Remove and cool. Layer halves on dish and

layer with the orange butter cream, in both

the middle and on top equally.