Sink your fangs into Vampire Cabernet, a spooky Halloween party wine

Join the ranks of the other vampires and finish the glass.

Vampire Cabernet Sauvignon is sourced from the Paso Robles region of California’s Central Coast. Moderate day time temperatures and cool night time temperatures provide for an extended growing season. Mix in the perfect soil composition, and the region provides optimum growing conditions.

The winery’s head bloodsucker is entertainment attorney Michael Machat, who began branding the Vampire label in 1985 as a syrah. In 1989, the first 500 bottles were sold to Alice Cooper and MCA records in London. Sangiovese (Italian for blood of Jove) grapes were planted as well, and more than 600 bottles were shipped to the Anne Rice Fan Club in New Orleans.

Since 1985 Vampire has continued to expand and now produces eight different varietals. In addition to the cabernet sauvignon, Goth wine fans can suck on merlot, pinot noir, syrah, chardonnay, pinot grigio, and white or regular zinfandel. The winery doesn’t divulge the lead winemaker’s name, but one of its wines recently received an impressive 96 rating from the Wine Spectator.

Location of production moved several times from France to Italy, then to Transylvania, and finally to its present home in Paso Robles, CA.  The most recent move has made the wine available year round, but I must confess I save Vampire for Halloween.

I paired this wine with steak and garlic knots and survived to see the sun another day.

You can find Kellie at, or contact her at [email protected].

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This time of year is ripe for ghosts, ghouls and scary tales, but don’t let witches brew distract you from great inexpensive wines. Halloween screams for some scary and spooktacular vino, and one of my all time favorites to drink on Halloween night is Vampire Cabernet Sauvignon. Vampire — like its counterpart, Dracula Wine — was at one time made in Transylvania, but has now moved operations to Paso Robles; that just bites, no pun intended.

Half the fun of drinking Vampire was the storied location where it was made. Thankfully, the change in venue has not resulted in ghastly juice.

I’m first enticed by the aromas of blood-red, ripe fruit. The scent calls to me and I can't resist taking a small nibble, er, sip of the garnet colored liquid swirling in the glass. On the first taste I'm hit with a lip smacking, succulent flavor, with a finish leaving me wanting more. Just one thing to do:

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