Ehlers Merlot Add
Reilly's 'Barking Mad' Riesling Clare Valley Add
Taylor Golden Sherry Add
Wines are recomendations only and may not be carried by this store.

Ehlers Merlot

Attributes:
Producer:

Ehlers Estate
Region:

Napa Valley, United States
Varietal:

Merlot
Bottle Size:

750 ML

2003: CGCW Rating: 86
Acidity:

fat
Body:

full-bodied
Flavors:

oak

2002: WineSpectator Rating: 92
Flavors:

blackberry, currant, mocha, vanilla

2002: CGCW Rating: 86
Fruit:

ripe

2001: WineEnthusiast Rating: 85
Flavors:

blackberry, cherry, jammy
Fruit:

ripe, sweet

2001: WineSpectator Rating: 92

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

Merlot:

(mer loh) Deep in color, high in alcohol and low in tannins, this grape is grown mostly in California, France, Washington, New York and Chile. The aromas and flavors can be plummy, chocolaty, and even redolent of tea leaves. It is often blended with Cabernet Sauvignon although it is the most prevalent grape variety in Bordeaux.


Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.

Reilly's 'Barking Mad' Riesling Clare Valley

Attributes:
Producer:

Reilly's
Region:

Clare, Australia/New Zealand
Varietal:

Riesling
Bottle Size:

750 ML

Food Matches:
Desserts: Cheesecake
Fish or Shellfish: Ceviche
Poultry & Eggs: Roast Turkey
Spicy Food: Mexican & South American, Pho
Vegetables: Onions, Leeks, Shallots

Clare Valley:

This climatically diverse region of South Australia makes the country’s best Rieslings in a dry, crisp style with hints of lime. It is also known for its Cabernet Sauvignon and Shiraz.


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.

Taylor Golden Sherry

Attributes:
Producer:

Taylor
Region:

New York, United States
Varietal:

Sherry
Bottle Size:

375 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.