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Leeuwin 'Art' Riesling

Attributes:
Producer:

Leeuwin Estate
Region:

Margaret River, Australia/New Zealand
Varietal:

Riesling
Bottle Size:

750 ML

2006: WineAdvocate Rating: 90
Acidity:

crisp
Aromas:

spring flowers
Body:

light
Flavors:

citrus, mineral

2004: WineAdvocate Rating: 89
Acidity:

tart
Body:

medium body
Flavors:

apricot, earthy, flinty

2004: WineAndSpirits Rating: 89
Flavors:

lemon, lime

2004: WineAndSpirits Rating: 88
Acidity:

clean, zesty
Body:

light
Fruit:

ripe

2003: WineAdvocate Rating: 90
Acidity:

fresh
Body:

medium-bodied
Compliments:

elegant
Flavors:

citrus, lemon, lime

2003: WineEnthusiast Rating: 89
Acidity:

fresh, tart
Flavors:

citrus, minerally, stony

2003: WineAdvocate Rating: 89
Flavors:

grapey

2003: WineAndSpirits Rating: 88
Acidity:

clean, fresh
Body:

light
Complexity:

simple
Texture:

fleshy, unctuous

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

Margaret River:

In Western Australia, this temperate coastal area is producing superbly elegant wines, especially Cabernet Sauvignon, Chardonnays, and Sémillons.


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.

Ancient Coast Vidal IceWine

Attributes:
Producer:

Ancient Coast
Region:

Niagara Penninsula, Other
Varietal:

Ice Wine
Bottle Size:

375 ML

2004: Tastings Rating: 89
Complexity:

simple
Flavors:

honey, mango, pineapple

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

Dr. Heidemanns-Bergweiler Riesling Kabinett 'Wehlener Sonnenuhr'

Attributes:
Producer:

Dr. Heidemanns-Bergweiler
Region:

Wehlener Sonnenuhr, Germany
Varietal:

Riesling
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

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.

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.