Wine Recipes from the Vine @ 53rd Winery and Vineyard:

Noche Chocolate Cavity Cake

Marie’s Noche Chocolate Cavity Maker Cake

  • With Noche Chocolate Wine Purchase Here
  • 1 box (18.25 oz) Devil’s Food chocolate cake mix
    1 3.9 oz instant chocolate pudding mix
    1 16 oz sour cream
    3 eggs – beaten
    1/3 cup vegetable oil
    ½ cup Cooper Vineyards Noche Chocolate Wine
    2 cups semisweet chocolate chips

1) Preheat oven to 350.
2) Grease and flour Bundt pan
3) Mix in large bowl: cake mix, pudding mix, sour cream, eggs, oil and Noche wine. Mix well.
4) Fold in chocolate chips.
5) Spoon into Bundt pan – batter will be thick.
6) Bake 55 – 60 minutes.
7) Cool in pan 10 minutes, then turn out and cool.
8) Sprinkle with confectioners sugar.

Chocolate Sauce: As seen at the VA. Governor’s Mansion


Ingredients: cannoli with pistachios
One bottle Cooper Vineyards Noche Chocolate Wine
1/3 cup semi-sweet chocolate pieces


Slowly heat wine on stove, bring to a slow boil and reduce heat to simmer.
Add chocolate pieces slowly stirring in until combined.

Add cornstarch – just enough to thicken mixture to a gravy style consistency. The flavor should be of a rich red wine with strong chocolate notes.

Let mixture cool and poor into squeeze bottle and drizzle on plate – place Cannoli or other dessert on Chocolate wine coulis and drizzle coulis over dessert. Serve and enjoy!

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Noche/Nutella Fondue Dip

2 lg jars of Nutella 26.5 oz (found at Price Club, Sam’s Club or BJ’s)
1/2 bottle of Cooper Vineyards Noche
1 pint of heavy whipping cream

Remove Nutella from jars and place in microwaveable bowl – microwave until softened.
Add 1/2 bottle of Noche, mix well. Taste and add more Noche if needed.
Pour in 1 pint of heavy whipping cream
Use electric mixer and blend well.
Transfer to fondue dish or small crock pot.
Makes about 1/2 gallon of dip.

Dip with strawberries, bananas, pretzels, ‘nilla wafers, mini cream puffs, etc.

(Note – This recipe contains nut products for those with nut allergies.)

Strawberry Bruschetta

Strawberry Bruschetta

Preheat oven to 375.

1 1/2 cups sliced strawberries
1 diced nectarine
1 cup quartered grape tomatoes
3 T sliced fresh basil
1 shallot minced
2 T olive oil
1 T white balsamic vinegar
1 tsp sugar
1/4 tsp each salt and pepper

Split 12 oz French baguette in half and cut into 4 equal pieces
Spread bread with goat cheese
Bake 13-15 minutes
Remove from oven and top with strawberry mixture.
Cut into 2 inch slices.

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