Red Velvet Cake Jelly


This past weekend, I went by my favorite wine store to pick up a bottle of burgundy for the braised oxtails dish that I as going to make. I found my favorite bottle, but my eye caught this wildly fabulous label that I have never seen before.

Red Velvet Wine by Cupcake Vineyards. I read the tasting notes on the  label :

“Red Velvet combines Zinfandel, Merlot, Cabernet Sauvignon and Petite Sirah. Each varietal adds distinct characteristics and lends structure, aroma and depth of flavor. We ferment each varietal separately before blending. Finally, a unique oak regime infuses creaminess. Experience a wine as rich, soft and elegant as red velvet. Our Red Velvet blend delivers over-the-top aromas of chocolate, deep dark blackberries and luscious red fruits that follow through to the palate. Finish with a hint of coconut and creamy mocha that shows unmistakable intensity and length.”

I absolutely love Red Velvet Cake. It is one of my favorite desserts. And with reading the wine’s tasting notes, I had an Ah-ha moment: This would make a great jelly! So I bought a whole case of the 2012 Cupcake Vineyards Red Velvet Wine. The merchant gave me an additional 10% off. Saturday was definitely  my lucky day.

I made the jelly and it turned out perfect. I am happy camper all the live long day!

If you like to try the  Red Velvet Cake Jelly, you can find it on-line at: