ATHLEISURE MAG: We’ve been a fan of Cupcake Wines since 2010, and around that time, our team was invited to a wine pairing dinner at a restaurant here in NYC. It was the first time that we were introduced to Angel Food and Red Velvet as well as additional wines that are in your portfolio along with 6-8 dishes for dinner. It really gave great insight into what the brand was about. Can you tell our readers about this wine label?
JESSICA TOMEI: Cupcake Vineyards launched in 2008. We are a brand that is all about finding the joyful moments in life. We’re a globally grown brand that is based in California. We travel the world to ensure that the most desirable grapes are being used in Cupcake Wine. We like to see the glass as full of possibilities, to strive to make wines that are worth celebrating and are delicious. As a winemaker, we work really hard to make wines that pair well with your friends, your family and delicious food. Some of the wines that we make are from California so we have our Monterey County Chardonnay, Central Coast Pinot Noir, we do a Sauvignon Blanc from New Zealand from the Marlborough region – we have so many varietals that we get to play with. We have a variety of reds, whites, rosé, our cans and now we have our Cupcake Light-Hearted.
AM: Can you tell us about your background, how you came into the wine industry and what makes Cupcake Vineyards feel like the right place for your creations?
This story is from the July 2020 edition of Athleisure Mag.
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This story is from the July 2020 edition of Athleisure Mag.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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