Dr. Loosen Riesling Spätlese 'Erdener Treppchen'

Attributes:
Producer:

Doctor Loosen
Region:

Treppchen, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2004: WineSpectator Rating: 91
Flavors:

apple, lime, mineral, peach, spice

2004: WineAdvocate Rating: 87
Flavors:

citrus, flowers, herbs, lemon, smoky, tangerine
Texture:

delicate

2003: WineSpectator Rating: 86
Complexity:

rich
Flavors:

citrus, peach

2002: WineSpectator Rating: 90
Body:

light-bodied
Flavors:

grapefruit, herbs, mineral, vanilla

2001: WineSpectator Rating: 90
Complexity:

focused
Flavors:

apple, mineral, peach

2001: WineEnthusiast Rating: 89
Flavors:

ripe fruit

1998: WineSpectator Rating: 89
Complexity:

supple
Compliments:

distinctive

1998: Tastings Rating: 97
Acidity:

bright
Body:

medium body
Complexity:

rich
Compliments:

stylish
Flavors:

apricot, citrus, mint, rosemary

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.

Karthauserhof Riesling Spatlese 'Eitelsbacher Karthäuserhofberg'

Attributes:
Producer:

Karthauserhof
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2005: WineSpectator Rating: 91
Acidity:

bright
Flavors:

peach, spice

2005: WineSpectator Rating: 90
Acidity:

crisp
Complexity:

rich
Flavors:

apple, peach
Fruit:

juicy

2003: WineSpectator Rating: 89
Complexity:

rich

2003: WineSpectator Rating: 87
Aromas:

floral
Complexity:

focused
Flavors:

herb, mineral, spice

2002: WineSpectator Rating: 90
Acidity:

tangy
Flavors:

mineral, spice

2002: WineSpectator Rating: 84
Acidity:

bright, tang
Flavors:

apple, mineral, peach
Fruit:

austere, juicy

1997: WineSpectator Rating: 88
Compliments:

delicious
Flavors:

apricot, peach
Fruit:

juicy, ripe

1996: WineSpectator Rating: 87
Acidity:

crisp, fresh
Body:

medium-bodied
Flavors:

earthy, melon

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

Mosel-Saar-Ruwer:

(MOH zel zar ROO ver)—This dramatically beautiful region of western Germany produces exceptional white wines from the Riesling grape. Among the lightest in Germany, these wines usually contain less than 10% alcohol and they are generally delicate, fresh, and bursting with flavor. With its flowery tastes and aromas, Mosel Riesling is a great wine to drink in the spring. Look for the words “Erzeugerabfüllung” or Gutsabfüllung,” which indicate that the wine was estate bottled and not mass-produced.


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.

Arbor Mist Melon White Zinfandel

Attributes:
Producer:

Arbor Mist
Region:

New York, United States
Varietal:

Fruit Wine
Bottle Size:

750 ML

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

Key Lime Cheesecake

Rated

Ingredients

30 low-fat gingersnaps
2 tbsp sugar
1 egg white
2 tbsp cold water
1 tsp unflavored gelatin
2 - 8 oz packages fat-free cream cheese
14 oz fat-free sweetened condensed milk
1/2 cup Key lime juice
2 egg whites
2 tbsp cornstarch
1 tsp grated lime rind
3 kiwifruit
1 tbsp confectioners' sugar

Preparation

1. To make the gingersnap crust: Preheat the oven to 350°F. Coat a 9" springform pan with no-stick spray.

2. Break the gingersnaps and place in a food processor. Process until the gingersnaps are broken into fine crumbs (there should be 1-1/2 cups crumbs). Add the sugar and egg white; process until evenly blended and slightly moist. Press into the bottom and 1/2" up the sides of the pan.

3. Bake for 10 minutes, or until the crust is lightly browned. Set aside. Do not turn off the oven.

4. To make the Key lime cheesecake: Place the water in a cup. Sprinkle with the gelatin and set aside for 5 minutes to soften.

5. Rinse out the bowl of the food processor. Add the cream cheese, condensed milk, lime juice, egg whites, cornstarch, and lime rind. Process until smooth. Add the gelatin mixture and process until completely incorporated.

6. Pour into the warm crust. Bake for 55 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack, then chill for at least 2 hours.

7. To make the kiwifruit topping. Peel and thinly slice the kiwifruit.

8. Remove the outer ring from the springform pan. Arrange the kiwifruit in a spiral pattern on top of the cheesecake. Dust with the confectioners' sugar.

Yield

Serves 10

Cook Time

Prep Time: 15 mins.
Cook Time: 70 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 10
Amount Per Serving:
Calories: 3 Calories from Fat: 32
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 3.5g
5%  
Carbohydrates 7.79g
2%  
Dietary Fiber < 1g
0%  
Saturated Fat < 1g
1%  
Calories 3kcal
0%  
Cholesterol 1.42mg
0%  
Protein 1.5g
2%  
Sodium 35.36mg
1%  
Calcium
0%  
Iron
0%  
Vitamin A
1%  
Vitamin C
6%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.