Uwharrie Vineyards...Our Red Velvet

"Serious Wine for Non-Serious People"

White Wines:	Chardonnay Carlos Magnolia Muscat
Red Wines:	Cabernet Sauvignon Merlot Noble Noble Evening Pleasure
Port Style:	Red Velvet
Blush Wines:	Autumn Blush White Syrah White Noble

RED VELVET
Color:	Red	Vintage:	2007	pH:	3.46	ALC:	16.7%

Description:
A unique and rare blending of our Cabernet Sauvignon and Noble created in a old aged "Port" style. A romantic sweet beginning

with a warm sunset evening finish. It shows the character of it's strength in a very romantic way

Best Paired With:
After a full dinner evening of appetizers, salads, and meals, this

would be a fantastic dessert. Paired with small roasted pecans

dipped in white chocolate or perhaps a rich dark chocolate cake, either way it's a level of relaxation and enjoyment.

The Vineyard's "Living with Wine" Menu Idea.... Red Velvet

Dark Chocolate Torte

Dark chocolate is something that is talked about

often and we have witnessed a large growth in the enjoyment of it. So this is a great pairing with our Red Velvet, which provides the warmth and romance

that really brings out the character of the dark

chocolate. A very sinful romantic dessert. Cheers~

Ingredients		Preparation and Design
6 oz. dark chocolate, chopped 1 stick butter 6 egg whites 6 egg yolks 2 tsp. vanilla 1 cup all-purpose flour 1/2 teaspoon baking powder 1 cup sugar 1 cup strawberry preserves Chocolate Ganache for Topping In a medium saucepan bring 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Add the amount of slightly warm dark chocolate wanted. Let stand 5 minutes. Stir until smooth. Cool for 10 minutes.		. In a medium saucepan melt and combine chocolate and butter. Let cool. In a large bowl let egg whites stand at room temperature for 30 minutes. Stir egg yolks and vanilla into the cooled chocolate mixture. Set chocolate mixture aside. In a small bowl stir together the flour and baking powder; set aside. Preheat oven to 350 degrees. Beat egg whites with an electric mixer on medium speed until soft peaks form. Add the sugar, about 2 tablespoon at a time, beating on high speed about 2 minutes. You're looking for stiff peaks. Stir softly about one-third of the egg white mixture, flour mixture, and chocolate mixture all together. Continue until all is blended. Spread into the 10oz round baking pan. Bake 30 minutes. Cool cake completely. Loosen cake from sides of pan and remove sides. Cut cake horizontally into two even layers, flip bottom side up, layer with preserves, add next layer, and continue. Top with Chocolate Ganache.