Spring Time, Wine Time

Updated: Apr 7

April is upon us! I hope everyone is looking out and seeing all the beautiful blooms popping up around! I am enjoying all this sunshine and seeing the color green and roses in full bloom. Seeing a splash of color has been very uplifting! This month brings joy to so many. As you gather with your family remember what’s most important is just that, being with family.


Texas Moscato -Our bright, fruit forward Moscato has a crisp finish with a perfect balance of sweetness for the discerning drinker. Pairs well with spicy foods and lightly sweet desserts.

Let's talk a little more about what a Moscato wine is. Here are a few facts you may have not known but are interested to those that are looking to learn more on their wine adventures.

"Moscato "is the Italian word for the muscat family of grapes, and frequently refers to a lightly sparkling, low-alcohol sweet wine. With flavors of citrus, stone fruit, and orange blossom, moscato d'Asti is a crowd favorite with new and seasoned wine drinkers alike. This wine is perfect for the springtime in my opinoin. Whether you are hanging out with friends or decide to do some spring cleaning this is a great beverage to have on hand. Also, this is great starter wine when starting a wine adventure.

I personally love to have a glass of Moscato after a flavorful and spicy meal. Calms the palet and leaves such a refreshing, crisp after taste. Considering a Moscato wine is classified as a dessert wine, let us combine cake and wine for an even more pleasurable experience. Below is recipe for a delish pound which has a main ingredient of what? Yes, you guessed it Moscato! Yummy!

Moscato Pound Cake Yield: 12-16 Servings Ingredients · 1½ Cups Unsalted Butter, room temperature plus 1½ Tablespoons for the cake pan · 2½ Cups Granulated Sugar · 5 Large Eggs, room temperature · 1 Tablespoon Pure Vanilla Extract or Lemon Extract · 3 Cups Cake Flour, plus more the cake pan · ½ Teaspoon Salt · ¼ Teaspoon Baking Soda · ¾ Cup Moscato, your favorite, room temperature Sheer Icing 1 Cup Powdered Sugar 2 Tablespoons Moscato

Thicker Icing 1½ Cups Powdered Sugar 3 to 3½ Tablespoons Moscato (Note: 1 Tablespoon of Moscato can be replaced with fresh Lemon Juice if you desire an icing with a little lemon flavor and it pairs well with the Moscato and extract that was used.) Directions Preheat oven to 325 degrees In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 3 to 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the extract, mix well. Sift the cake flour, salt and baking soda together. Alternately add the dry ingredients and Moscato beginning and ending with the dry ingredients. Be sure to stop periodically to scrape down the sides of the bowl. Mix on medium speed just until all of the batter is well incorporated. Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put 2 to 3 tablespoons of cake flour into the sifter and sprinkle flour all over the inside of the pan including the tube. Tap out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 325 degrees for about 1 hour and 15 minutes or just until a wooden skewer is inserted and comes out clean. Cool the cake in the pan for 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about 1½ hours. After cooling, make the desired icing by combing the ingredients in a medium bowl and whisk until smooth. Pour evenly over the cake and allow it to set.

I hope everyone has a fantastic Easter with family and friends!

April 10

Port O'Connor Farmer's Market 8-12p

Splashway Wine Walk 12p-6p -

April 17

Victoria Farmer's Market 9a-1p

Splashway Wine Walk 12p-6p -

April 24 Matagorda County Trade Days 9a- 4p

Victoria Farmer's Market 9a - 1p

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