Reichsgraf Von Kesselstatt Riesling Auslese 'Brauneberger Juffer-Sonnenuhr'

Attributes:
Producer:

Reichsgraf Von Kesselstatt
Region:

BrauneBerg, Germany
Varietal:

Riesling Auslese
Bottle Size:

750 ML

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

Alice White 'Lexia'

Attributes:
Producer:

Alice White
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Muscat di Alexandria
Bottle Size:

750 ML

2005: WineEnthusiast Rating: 84
Complexity:

uncomplicated

2004: Tastings Rating: 87
Aromas:

flowery
Body:

medium-bodied

2004: WineSpectator Rating: 85
Acidity:

soft
Body:

light
Flavors:

honeydew, melon

2004: WineEnthusiast Rating: 84
Fruit:

sweet

Food Matches:
Desserts: Apple Strudel, Cheesecake

Hardys Chardonnay

Attributes:
Producer:

Hardy's
Region:

Southeastern Australia, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

3 L

2006: WineSpectator Rating: 81
Acidity:

bright, crisp

2005: WineEnthusiast Rating: 82
Acidity:

fat
Flavors:

apple, pear

2005: WineSpectator Rating: 81
Fruit:

sweet

2004: WineSpectator Rating: 85
Acidity:

fresh
Complexity:

simple

2004: WineEnthusiast Rating: 82
Flavors:

nectarine, spice

2003: WineSpectator Rating: 82
Body:

light

2003: WineSpectator Rating: 85
Flavors:

earthy, pineapple

2002: WineSpectator Rating: 82
Flavors:

citrus, mineral

Food Matches:
Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
Red Meat: Pork, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

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.

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
1-3/4 cups pumpkin purée, at room temperature
1 tsp finely grated orange zest
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
6 eggs, lightly beaten

Preparation

Preheat an oven to 325°F (165°C). Position a rack in the middle of the oven. Cover the outside (bottom and sides) of a 9-inch (23-cm) 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 cracker crumbs, the 3 tablespoons sugar and the ginger. Stir and toss 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 (about 5 cm) up the sides. Chill for 30 minutes.

Place the cream cheese in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy, 2 - 3 minutes. Slowly add the 1 cup (8 oz - 250 g) 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 bubbles.

Pour the batter in the prepared pan and smooth the surface. Bake until the top is lightly puffed all over, 60 - 70 minutes. The center may be slightly underset; 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 onto a large, flat serving plate if you have one.

Yield

Serves 6 - 8 with leftovers

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