"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  
       
 

RED VELVET

Color:

  Red

Vintage:

  2012

pH:

  3.46

ALC:

  15.7%
   
  Description:
A unique and rare blending of our Cabernet Sauvignon and Noble created in a old aged "Port" style. A romantic sweet beginning with a warm sunset evening finish. It shows the character of it's strength in a very romantic way.
  Retail Cost: $16.99  
 

Best Paired With:
After a full dinner evening of appetizers, salads, and meals, this would be a fantastic dessert. Paired with small roasted pecans dipped in white chocolate or perhaps a rich dark chocolate cake, either way it's a level of relaxation and enjoyment.

 

 
 

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

 

Dark Chocolate Torte

Dark chocolate is something that is talked about

often and we have witnessed a large growth in the

enjoyment of it. So this is a great pairing with our Red Velvet,

which provides the warmth and romance that really

brings out the character of the dark chocolate.

A very sinful romantic dessert. Cheers~

 

Ingredients

 

Preparation and Design

6 oz. dark chocolate, chopped

1 stick butter

6 egg whites

6 egg yolks

2 tsp. vanilla

1 cup all-purpose flour

1/2 teaspoon baking powder

1 cup sugar

1 cup strawberry preserves

 

Chocolate Ganache for Topping

In a medium saucepan bring 1/2

cup whipping cream to boiling over medium-high heat. Remove from heat. Add the amount of slightly warm dark chocolate wanted. Let stand 5 minutes. Stir until smooth. Cool for 10 minutes.

 

In a medium saucepan melt and combine chocolate and butter. Let cool.

In a large bowl let egg whites stand at room temperature for 30 minutes.

Stir egg yolks and vanilla into the cooled chocolate mixture. Set

chocolate mixture aside. In a small bowl stir together the flour

and baking powder; set aside.

 

Preheat oven to 350 degrees. Beat egg whites with an electric

mixer on medium speed until soft peaks form. Add the sugar,

about 2 tablespoon at a time, beating on high speed about 2 minutes.

You're looking for stiff peaks.  Stir softly about one-third of the egg

white mixture, flour mixture, and chocolate mixture all together.

 

Continue until all is blended. Spread into the 10oz round baking pan.

 Bake 30 minutes. Cool cake completely.  Loosen cake from sides of

pan and remove sides. Cut cake horizontally into two even layers, flip
bottom side up, layer with preserves, add next layer, and continue.

Top with Chocolate Ganache.