If you’re a fan of Apothic wines, I think you’ll love Apothic Dark. I’m a huge fan of both Apothic Red and White wines (I’ll blog about those sometime in the near future), so when my son-in-law had a bottle of Apothic Dark sitting on his counter Thanksgiving Day, I got pretty excited. We had quite a few wines available on Thanksgiving, so he offered to let me take Apothic Dark home with me. I wanted to open it for something special.
I recently made a fabulous Wintermint Cake using dark cocoa and thought Apothic Dark would be an interesting pairing. I’m not one for following the rules of wine pairing … a lot of times I just go with my gut and what my mood is telling me to do.
Wintermint Cake is made with dark cocoa so I wanted a dark wine to go with it (forget the milk – this cake is worthy of something better). Apothic Dark has fruit flavors of blueberry and blackberry, with notes of coffee and dark chocolate. Dark chocolate and coffee? Perfect for this rich cake!
What a gorgeous colored wine! Most wine aficianados would probably pair this wine with steak or other red meat. But I think the dark cocoa of the cake calls for this velvety smooth, rich wine. You can find Apothic Dark for around $10 to $14 per bottle.
Winemaker notes state that the majority of the grapes are from the Lodi area, which has intense sunlight and diverse soil structure which apparently creates layers of complexity. The grapes are fermented in 90 degrees which results in dark jammy fruit characteristics. I love the deep purple color of this wine. It’s very striking and I think it looks great in my gold-stemmed wine glasses. Very rich and very festive!
Oh, and the cake? I’m sharing the Wintermint Cake recipe on my other blog, Town and Country Living. Baking the cake was a day-long experience but was worth every minute. It’s moist with a fabulous buttercream frosting that used 3 sticks of butter!