Dr. F. Weins-Prum Riesling Spatlese 'Graacher Himmelreich'

Attributes:
Producer:

Dr. F. Weins-Prum
Region:

Himmelreich, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2004: WineAdvocate Rating: 91
Aromas:

floral
Compliments:

classic, elegant
Flavors:

honeydew, honeysuckle, melon

2003: WineAdvocate Rating: 87
Aromas:

*-scented

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Caramel, Cheesecake, Linzer Torte
Fish or Shellfish: Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Fruits & Nuts: Cherries
Herbs & Spices: Cayenne, Chili Powder, Cilantro, Coriander
Pasta & Grains: Spaetzle or Dumplings
Poultry & Eggs: Roast Turkey, Spicy Chicken Dishes
Red Meat: Liver, Pate or Liver, Pork, Red Meat Cajun Style
Sauces: Soy Sauce, Spicy Sauce, White Wine Sauce
Spicy Food: Chili Seafood, Curry Dishes, Mexican & South American, Pad Thai, Szechuan
Vegetables: Asparagus, Avocado, Cabbage, Cauliflower, Chile Peppers, Jalapeno and other hot peppers

Riesling:

(REESE ling)—a grape that comes mostly from the Mosel and Rheingau regions of Germany (where it is a noble variety), the Finger Lakes region of New York, and Alsace region of France, and Austria. Although often thought of as “sweet,” many Rieslings are quite dry. The word trocken on German bottles indicates dryness. The trademarks of Riesling are high acidity, low to medium alcohol levels, and aromas and flavors that range from fruity and flowery to mineral. Also called Johannesburg Riesling or White Riesling.

De Loach 'Cote De Loach' Chardonnay

Attributes:
Producer:

De Loach Vineyards
Region:

California, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2001: WineEnthusiast Rating: 85
Flavors:

apple, earthy, peach

2000: WineEnthusiast Rating: 86
Flavors:

honey, spicy
Fruit:

fruity

1999: WineEnthusiast Rating: 87
Acidity:

tart
Compliments:

pleasant

1998: WineEnthusiast Rating: 91
Acidity:

crisp
Complexity:

rich
Flavors:

oak, spice, vanilla

1997: WineEnthusiast Rating: 92
Acidity:

bright
Flavors:

citrus, oak
Fruit:

austere, ripe

1995: WineAdvocate Rating: 86
Body:

medium-bodied
Compliments:

delicious, tasty
Flavors:

apple, peach

1993: WineAdvocate Rating: 87
Body:

medium to full-bodied
Complexity:

uncomplicated
Flavors:

pineapple
Fruit:

fruity

1992: WineAdvocate Rating: 87
Complexity:

rich
Compliments:

delicious
Flavors:

oak, spicy

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Vega Sindoa Rose

Attributes:
Producer:

Vega Sindoa
Region:

Navarra, Spain
Varietal:

Rose
Bottle Size:

750 ML

Food Matches:
Cheese: Blue Cheese, Dry Jack Cheese, Mozzarella, Sharp Cheddar
Fish or Shellfish: Grilled Salmon, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Tuna Nicoise Salad
Herbs & Spices: Anise, Fennel Seed, Tarragon, Ginger
Pasta & Grains: (Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Pesto, Pasta with Truffles
Poultry & Eggs: Duck Confit, Game Birds, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Ham, Hamburgers, Pork w/Fruit Sauce
Sauces: Oil-based Sauce
Vegetables: Avocado, Bruschetta, Caesar Salad, Leafy Greens, Lentil Salad, Nicoise Salad, Roasted Sweet Peppers, Root Vegetables, Salad, Vegetable Gratin or Stew

Navarra:

Once known for easy-drinking dry rose wines, today this region just northeast of Rioja is becoming known for red wines that are similar to but less expensive than Rioja’s. Navarra currently is going through a modernization program, which includes not only adding new equipment and implementing modern winemaking techniques but also experimenting with different varieties such as cabernet sauvignon and chardonnay.

Pumpkin Cheesecake

Rated

Ingredients

1-1/2 cups graham cracker crumbs
3 tbsp plus 1 cup sugar
1 tsp ground ginger
6 tbsp unsalted butter, melted
1-1/2 lb. cream cheese, at room temperature
1 ¾ cup canned pumpkin puree
1 tsp finely grated orange zest
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
6 whole large eggs, lightly beaten

Preparation

Preheat an oven to 325°F. Position a rack in the middle of the oven. Cover the outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil, shiny side out. Butter the inside of the pan and set aside.

In a bowl stir together the graham cracker crumbs, 3 tablespoons sugar and the ginger. Stir and toss together while gradually adding the melted butter. Continue to stir and toss until well mixed. Press the crumb mixture evenly over the inside of the pan to reach 1-3/4 - 2 inches up the sides. Chill for 30 minutes.

Place the room temperature cream cheese in a large bowl. Using an electric mixer set on medium speed, beat until no lumps are visible. Cream cheese should be light and fluffy. Slowly add 1 cup sugar while continuously beating; occasionally scrape down the bowl sides. Add the pumpkin, orange zest, cinnamon, cloves and nutmeg and beat until smooth. Add the eggs, a little at a time, beating well after each addition and scraping down the bowl sides. Using a rubber spatula stir slowly to dispel some of the air bubbles.

Pour the batter in the prepared pan and smooth the surface until it is flat. Bake until the top is lightly puffed all over, 60 - 70 minutes. The center may be slightly underset but it will firm up during cooling. Cool on a wire rack, then remove the foil and pan sides and refrigerate overnight. Before serving, you may want to carefully slip the chilled cake off the pan bottom and onto a large, flat serving plate, if you have one.

Yield

Serves 8 to 12

Cook Time

Prep Time: 45 mins.
Cook Time: 60 mins.