Cupcake Vineyards Launches “Bake It Up” Sweepstakes

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Winner Receives a Trip for Two to One of Five International Destinations Where Cupcake Wines Are Made

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Cupcake Vineyards launches the Bake It Up Sweepstakes on October 1, 2011 nationwide. Winners will receive a trip for two to one of Cupcake’s affiliate wineries in New Zealand, Germany, Australia, Italy or Argentina where they will work directly with Cupcake Vineyards Winemaker Adam Richardson to “bake up the next batch” of Cupcake Vineyards wines. Consumers may enter the sweepstakes by filling out an entry form found at retail locations that sell Cupcake Vineyards wines or online at CupcakeVineyards.com.

Cupcake Vineyards offers a diverse portfolio of wines matching varietals to the places where they grow best around the world. From a Marlborough Sauvignon Blanc from New Zealand to an Italian Prosecco, Richardson traverses the globe to find high quality fruit and trusted winemaker partners at the source who share his understanding – and appreciation – of the Cupcake style: authentic and rewarding wines with a creamy palate.

California-based Cupcake Vineyards launched nationally in 2008 with a Central Coast Chardonnay, Cabernet Sauvignon and Merlot. The initial wine releases were followed by a number of internationally sourced wines including a Mosel Riesling from Germany and a Shiraz from Australia’s Barossa Valley, among others. Today the Cupcake Vineyards portfolio includes more than a baker’s dozen of wines made in California’s Central Coast and five different countries: New Zealand, Argentina, Italy, Australia and Germany.

As part of the Bake It Up sweepstakes, Cupcake Vineyards will also be providing recipes paired to specific wines on their website http://www.cupcakevineyards.com. The following recipe for Argentine Empanadas will pair especially well with Cupcake’s Malbec from Mendoza, Argentina.

Argentine Empanadas

CRUST:

  •     1⅔ cup all-purpose flour
  •     ⅓ cup milk
  •     4 oz. butter (or margarine)
  •     ¼ teaspoon salt

FILLING:

  •     1 pound ground beef
  •     2 tablespoons olive oil
  •     1 large onion, finely chopped
  •     1 red bell pepper (seeds removed, chopped finely)
  •     2 jalapeños (seeds removed, minced)
  •     1 tablespoon fresh parsley (chopped)
  •     1 potato (peeled, boiled, chopped finely)
  •     8 green olives (chopped finely)
  •     2 tablespoons raisins
  •     1 tablespoon ground paprika
  •     2 hard boiled eggs (chopped finely)
  •     Salt and pepper to taste

GLAZE

  •     1 tablespoon milk
  •     1 egg (beaten)

PREPARATION:
Sift all crust ingredients into a mixing bowl and use your fingers to work the butter into the flour. Add the milk and mix until the dough becomes smooth and firm. Place in refrigerator for at least 45 minutes.

In a large skillet, saute the beef over medium heat, stirring frequently until well done. In a separate skillet, saute the bell pepper, jalapeños and onions over medium heat until the onions are golden brown and translucent.

Preheat the oven to 400° F. Combine the remaining ingredients for the filling, mix together well. Divide the dough into two pieces and roll flat to a thickness of ⅛-inch. Cut dough into 8” circles. Place filling onto one side of each piece of dough, allowing enough space to fold dough in half. Fold over and press edges firmly to seal. Rope pinch the edges tightly. Place on an ungreased cookie sheet or baking pan and bake for 10 minutes. Reduce the heat to 350 degrees F and continue baking until the crust turns light brown.

Combine the egg and milk ingredients for the glaze. Brush empanada tops with glaze and bake for an additional 5-7 minutes or until golden brown.

NO PURCHASE NECESSARY. Open only to legal residents of the United States who are 21 years of age or older at time of entry. Sweepstakes ends 12/31/11. Mail-in entries must be postmarked by 12/31/11 and received by 1/9/12. Void in CA, and where prohibited or restricted by law. Sponsor and its agencies are not responsible for entries that are late, lost, misdirected, mechanically reproduced, illegible, incomplete or damaged or for postage due mail; and, all such entries are void. All entries become the
property of Sponsor and will not be acknowledged. Subject to complete official rules available at http://www.cupcakevineyard.com/sweepstakes or by mail to “Cupcake Bake It Up Sweepstakes Rules”, 159 West 25th St., 2nd Floor, New York, NY 10001.

About Cupcake Vineyards:
Part of Underdog Wine & Spirits , Cupcake Vineyards offers wine enthusiasts a new way to reward themselves and to live deliciously. Consumers can find Cupcake Vineyards wines at better grocery stores and specialty wine retailers across the nation and via the web. For more information visit the Cupcake Vineyards website at http://www.cupcakevineyards.com.

About Underdog Wine & Spirits:
Underdog Wine & Spirits, an unleashed unit of The Wine Group, is the champion of emerging brands for the new millennium: the “underdogs” of the sometimes stuffy wine and spirits world. The unit works with domestic and international producers to craft unique adult beverages that are a breed apart. The home of Cupcake, Fish Eye, flipflop, Big House and Octavin, its portfolio includes many of today’s most dynamic growth brands. For more information about Underdog Wine & Spirits visit http://www.udws.com .

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Lisa Klinck-Shea
Folsom + Associates
415-978-9909
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