Is that Wine with Your Bundtini? Nashville’s Nothing Bundt Cakes Bakeries have the Perfect Desserts for Holidays, Especially When Paired with Wine!

Wine and decadent desserts are two of my favorite things, especially if there is chocolate involved.


The local bakeries Nothing Bundt Cakes create amazing scratch-made bundt cakes of all different sizes made with fresh eggs, real butter, real cream cheese and are bursting with flavors  including rich and moist Red Velvet, Chocolate Chocolate Chip, Lemon, White Chocolate Raspberry and the seasonal Pumpkin Spice. Whether it’s a full-sized Bundt, Bundtlet or bite-sized Bundtini’s, there are many fresh and delicious flavors that just beg to be paired with a wine!

How do you successfully pair a wine with the luscious, fluffy and pleasantly sweet Southern bundt cakes?

Catie Gooch,the Marketing Manager in the Nashville area, thought that learning about which wines would best pair with these delicious desserts and would be a fun way to enjoy them especially during the holidays or, well, pretty much anytime!


Jameka Usher, sales associate at Nothing Bundt Cakes, is as sweet as the Bundt Cakes and wanted to show off the Big Betty XL Wine Glass which is available at both locations. One full bottle of wine fits in the glass. Talk about that one glass of wine!


Pairing wines wine desserts can be a bit tricky.

 Fruity, spicy, rich berry-flavored wines that are sweeter than the dessert make the best wines when pairing with these decadent  Nothing Bundt Cakes of all sizes! I just love the mini-bundts called Bundtini’s. Perfect two-bite desserts are great for a wine pairings so you can sample many of the great flavors they make daily.

The goal is to give the dessert a platform that will enhance the flavors and richness without dominating or masking them. Wines that are sweet with layers of fruity flavors and not overpowered by tannins are great choices. While some people cringe at the thought of a “sweet wine,” this might be a good time to re-think  drinking a delightful sweet wine with a dessert. It might just open up a whole new dimension in your world of wine.

Here is a guideline to follow:

1. Older and more delicate wines could be overpowered by intense flavors, especially with chocolate.

2. Sugar will make any wine taste less sweet and less fruity and will accentuate the acidity or bitter flavors in dry wines.

3. Small amounts of contrasting bitter flavor make the sweet and fruity flavors pop!

4.  Dark chocolate or bittersweet chocolate can make the drying tannins in red wines more pronounced on your palate.

5. Butter in the desserts will coat your mouth which can make any wine less intense and less flavorful.


Moscato d’Asti, an Italian sweet, straw-colored, lightly sparkling wine (from Piedmonte, Italy) is a great all-purpose wine for desserts. This refreshing low alcohol wine pairs well with citrus flavored desserts such as lemon, pineapple, orange, berries, ginger, peach and raspberry.  Andrea Faccio Villa Giada 100% Moscato is a nice representation of this perfumey wine. Pair this with the Pumpkin Spice, Lemon, Raspberry or Pineapple Bundtini! It even pairs well with chocolate, too! Serve chilled.


Gewürztraminer, an Alsatian grape, is a another good example of refreshing wine that can be enjoyed with desserts. The fascinatingly floral aroma features a spicy rose nose and caramel apple flavors that, when married with mouthwatering acidity, gives a pleasant sweetness and lots of complex flavors that would pair wonderfully with the Cinnamon Swirl, Spicy Carrot Cake and the Pumpkin Spice Cake. The wine is very aromatic and full-bodied with hints of honeysuckle, green apple, peach, sweet lychee. Whether its from Oregon or Alsace, this is a nice wine to enjoy with Nothing Bundt Cakes.

*** Alsatian grape has the ability to thrive in Oregon and produce an outstanding example of this floral grape by Brandborg in Umpqua Valley. Serve chilled.



Here is an example of a dry but fruit-forward wine with lots of bold flavors that pairs well with richly flavored desserts, especially chocolate.

The 2012 Chateau Smith is a wine that is big and rich in the mouth. 2012 Chateau Smith Cabernet Sauvignon  is from the Columbia Valley in Washington State.  Cabernet Sauvignon, Petit Verdot, and Malbec blend is what you typically find in Bordeaux, France.  Aromas of black cherry, earthy, anise and a touch of toasted herbs with flavors and a finish to match. Washington State often produces Bordeaux-style wines but due to a longer and warmer growing season than in Bordeaux,  the wines are lush with bold fruits, spices and vanilla. This new world style wine has just enough soft tannins to make the flavors pop in fruity desserts without overpowering the dessert. Choose a  Chocolate Chocolate Chip, White Chocolate Raspberry or Red Velvet Bundtini to enjoy with this wine!


Ever had a sweet red wine?

HD (High Def) Sweet Red Wine  is the Dornfelder grape from the Mosel Appellation in Germany.  This sweet red wine is rich and luscious with lots of juicy blackberry and dark cherry that jump in your mouth.  Soft tannins and just a bit of refreshing acidity make this a delectable pairing with the Chocolate Chocolate Chip Bundt Cakes as well as the seductive Red Velvet  or White Chocolate Raspberry would be delicious too.


There are TWO locations to get your Bundt Cake desserts (and always wine shops near by!):

Franklin-Cool Springs, TN
535 Cool Springs Blvd.
Suite 110
Franklin, TN 37067

M-Sat: 9am-6pm
Sun: 11am-4pm

21 White Bridge Rd.
Suite 111B
Nashville, TN 37205

M-Sat: 9am-6pm,
Sun: Closed



10 2014

Free Slice Day at Five Points Pizza on Tuesday, October 21st from 5pm to 7pm to Celebrate 3 Years of Business and Loyal Customers !

Nashville’s FIRST late night slice window will serve up a slice of FREE PIZZA for you to celebrate three years of business thanking their loyal customers for continuing to enjoy the hot pizza and cold beer since 2011!

Tuesday, October 21st 5pm to 7pm (window service only)

Five Points Pizza 1012 Woodland Street | Nashville, TN 37206
Awarded Nashville Scene’s Readers Choice Awards 2012,2013,2014


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Stop by the new walk-up pizza slice window on Tuesday for a slice of cheese or pepperoni !


David and Tara Tieman’s dream came true of bringing New York-style pizza by-the-slice to Nashville located in East Nashville.They dedicated themselves to learning the art of creating the best pizza by the slice by traveling across the Southeast, New York and Austin (Home Slice) and then attended Goodfellas Pizza School in New York.

The result, some of the most authentic and best pizza I have had! Come by and check out the new window and expansions that have made due to the ever-growing popularity of New York-style pizza.

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Stop in and watch the dedicated staff create! It’s more than just a job; it’s an artisan creation of pizza pies in unison making the best pizza in town for their loyal customers who appreciate quality and authenticity.

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Hours of operation:

Sunday thru Thursday: 11am to 1am  

Friday and Saturday 11am to 3am!







10 2014

Stop By Hot and Cold Coffee Bar Located in Hillsboro Village to Enjoy a New Fall Espresso Created by Barista Jordan Thompson

Enjoy the flavors of fall with the hand-crafted Equinox at Hot & Cold Coffee Bar !

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Jordan is dedicated to making a great coffee drink and is showcasing his newest coffee creation with the handmade Sweet Potato Marshmallow floating on top of rich and nutty espresso, honey and then torched which brings out the spices and aromas from this handmade treat! It is actually his secret concoction of sweet potatoes, spices and sugar. From the syrup, he then makes the marshmallows—genious!


Here is another way to enjoy the fall and espresso. The rich and nutty flavors of the espresso are not covered up by milk but enhanced by the sweet and spice from the torched i.e. caramelized marshmallow. Jordan created this unique recipe to for his customers to enjoy and experience how the intense flavors complement each other without any other ingredients.


The Equinox is one of my new favorites! During the warmer months, I drink up to three shots of espresso over ice, without much else. I happen to love the nutty, bitter, creaminess of a great espresso pull. Just in time for cooler weather, the warm espresso simply topped off with a fluffy, sweet potato and spiced marshmallow was just right.


As a matter of fact, I’m heading that way today!






10 2014

Chef Tim Love Demonstrates the Art of Burning Food at the 2014 Music City Food + Wine Festival in Nashville

Grab your cast iron skillet and rediscover the art of burning food without the grill. 


Big flavors come from burning or caramelizing the sugars in vegetables and meat until they are richly browned with a nutty flavor and golden color, which is a great way to pull flavor out of the simplest of foods. Chef Tim Love  demonstrates how to get the most flavors from vegetables and meats from this method of cooking.

He has been perfecting the art of his signature urban western cuisine  as chef and owner of beloved Texas restaurants, Lonesome Dove Western Bistro, Woodshed Smokehouse, Queenie’s Steakhouse and Love Shack, as well as the storied White Elephant Saloon, his inspired and innovative dishes have earned critical and popular acclaim.


From “burnt” zucchini and carrots to steak and beets, caramelization deepens the flavors of just about everything. Tim poached the shrimp in burnt wood chips placed in boiling water to enhance the flavors before adding them to the skillet.

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Nathan Followill, drummer for the Kings of Leon and one of the original collaborators of the Music City Food + Wine Festival, joins Tim during the demonstration to finish up the beat and goat cheese salad along with laughter and shots of tequila.



Chef Tim shares his passion for Tennessee’s football. Check out the boots!

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You are also likely to find Chef Tim Love at the fabulous Austin Food + Wine Festival playing with fire! Be sure to check the schedule for next year!




10 2014