Oriel Barona Add
Château de Beaulon Pineau des Charentes Add
Magnotta Vidal Icewine Add
Wines are recomendations only and may not be carried by this store.

Oriel Barona

Attributes:
Producer:

Oriel
Region:

Rías Baixas, Spain
Varietal:

Dry White Table Wine
Bottle Size:

750 ML

2004: WineEnthusiast Rating: 84
Acidity:

clean, zesty

Food Matches:
Cheese: Goat Cheese
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Clam Chowder, Sardines, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi Rolls
Fruits & Nuts: Almonds, Quince
Herbs & Spices: Ginger, Pepper (black, white, green)
Red Meat: Proscuitto & Serrano Ham
Sauces: Lemon Sauce, White Wine Sauce
Spicy Food: Empanadas, Mexican & South American, Serrano ham stuffed w/creamy spinach & shrimp
Vegetables: Greek Salad, Tomato

Château de Beaulon Pineau des Charentes

Attributes:
Producer:

Chateau de Beaulon
Region:

France
Varietal:

Dry White Dessert Wine
Bottle Size:

750 ML

Food Matches:
Desserts: Cheesecake, Pie or Fruit Tart, Tarte Tatin
Fruits & Nuts: Cherries
Spicy Food: Dim Sum

France:

France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.

Magnotta Vidal Icewine

Attributes:
Producer:

Magnotta
Region:

Ontario, Other
Varietal:

Ice Wine
Bottle Size:

750 ML

NV: Tastings Rating: 85
Body:

full-bodied
Complexity:

rich
Flavors:

apricot, peach

2005: Tastings Rating: 87
Body:

medium body
Flavors:

apple, apricot, mineral, peach, pear, petrolly, yeasty
Fruit:

sweet

2002: Tastings Rating: 88
Acidity:

lively acidity
Flavors:

apricot
Fruit:

ripe, sweet

2001: Tastings Rating: 87
Complexity:

rich

2001: Tastings Rating: 83
Acidity:

tart
Body:

medium-bodied
Complexity:

moderate depth
Flavors:

apricot, spicy

2001: Tastings Rating: 81
Body:

medium-bodied
Flavors:

apple, melon, pear

2001: Tastings Rating: 80
Body:

light, medium-bodied
Fruit:

sweet

1999: Tastings Rating: 89
Acidity:

fat
Complexity:

complex, rich
Flavors:

honey, pear, spicy

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

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 puree, 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