Today was the Vegan Cupcake Eating Contest at Fuel Coffee in the Wooster Square neighborhood. The contest was to celebrate the release of the Little Vegan Monsters' Cookbook.



I did well, consuming 11 cupcakes in a 5 minute bacchanalia of sugary glee, and breaking the unofficial world record of 10. Advancing to the second round in a head to head bout with Nick the Vegan, I opted to save my stomach, and offer him the win. I instead ate one cupcake on china with silverware. Topless.

It got me thinking about pairing wine with cake.
Bonny Doon's Muscat Vin de Glaciere ($-$$) It's typical-to-the-genre's jasmine meets cinnamon aroma is accentuated by a zesty citrus bang. And that means? This wine is sweet. It's not too expensive for a 375ml bottle. It'll go well with, or as, dessert. Serve it cold, ideally in a chilled port glass, but a champagne flute will suffice.
Bonny Doon Vineyard is an ecclectic producer of decent value wines.
Others to try would be a sweeter German riesling, or bubbly moscato d'asti.