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rder
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Volume 17
Number 3
©Vinesse Wine Club 2009
SKU 12634
The
Gra
p evine
The
Gra
p evine
The Official Newsle TTer fOr Vi Nesse w
iNe
c
lub
Me Mbers
The Official Newsle TTer fOr Vi Nesse w
iNe
c
lub
Me Mbers
To o
rder
More Fea Tured Wines Call 1-800-823-5527 Today !
Does the Shape of a
Wine Glass Really Matter?
Modern Wine Wonders
From Ancient Peaks
Plus These Tasty Recipes...
• Scallop Stir-Fry
• Duck Breast With
Red Wine Risotto
... and Much More!
Does the Shape of a
Wine Glass Really Matter?
Modern Wine Wonders
From Ancient Peaks
Plus These Tasty Recipes...
• Scallop Stir-Fry
• Duck Breast With
Red Wine Risotto
... and Much More!
Austria
Turns Up
the Charm
Austria
Turns Up
the Charm
2 • The Grapevine • Visit vinesse.com
Our Missi On :
To uncover and bring you wine gems
from around the world, which you're
not likely to discover on your own, and
which enhance your wine enjoyment.
YO ur Grapevine TeaM :
Intrepid Wine Enthusiast, Chief
Taster and Winehound:
Martin Stewart
Chief Operating Officer
(aka "The Buck Stops Here"):
Lawrence D. Dutra
Editor:
Robert Johnson
Wine Steward:
Katie Montgomery
The Grapevine is published by Vinesse,
822 Hampshire Road, Suite E, Westlake
Village, CA 91361; 1-800-823-5527.
Copyright by Vinesse, LLC. Printed in USA.
No responsibility is assumed for loss or
damage to unsolicited materials.
Char Ter Me Mber
b
en ef iTs :
The Grapevine Newsletter
Premium wine selections at
members-only prices
Wine tasting as a participant
on VINESSE's Gold Medal
Award Panel
Free subscription to VINESSE's
Cyber Circle Community
Random giveaways of wine
and accessories
Wine Finders Reward —
identify a future wine selection
and earn a reward
Perfectly matched recipes for
featured wine selections
Free wine tasting
The 'T' Word
How Technology Impacts
the Perception of Wine
By Robert Johnson
While cork certainly is traditional,
and the popping sound it makes when
being removed from a bottle has long
been music to a wine lover's ears, it
has some inherent problems. Some
corks become
tainted quite early,
while others dry
out and develop
cracks that allow
air to seep into
the bottle. Neither
scenario is good
for the wine, and
so-called "corked" wines can ruin a
good meal or an entire evening.
While screw-caps aren't 100
percent fool-proof, they do a much
better job of protecting the wine. Yet
because the first wines to receive
such closures were on the low end
of the quality spectrum, the screw-
cap closure became associated with
"cheap wine." It's an example of
technology influencing the perception
of wine, and in some cases tarnishing
the reputations of vintners. It has
taken a great deal of education to turn
consumer perceptions around, and
some folks still stick up their noses at
screw-caps.
Another technological advancement
that continues to be met with some
skepticism is the rotary fermenter.
I first saw the machine at Geyser
Peak Winery in Sonoma County.
Winemaker Mick Schroeter explained
that it was a way to manage the
"cap" of the fermenting juice — the
gathering of grape skins that have
floated to the top of the fermentation
vessel and formed
a thick "crust"
— without the
need for stirring
or "pump-overs"
through hoses. In
essence, it was a
form of automation,
removing the
human (i.e., labor) element from the
equation.
Some opined that the technology
also was removing the craftsmanship
from winemaking. But as Schroeter
pointed out, the vintner still needs
to decide when to turn the rotary
fermenter on... and off.
My opinion? The best wines today
are being made by vintners who
not only understand the available
technology, but also when to use it...
or not.
e
diT Or ' s
JOurNal
O
ne of the great
advances of the new
millennium has been the
proliferation of screw
caps as closures for
wine bottles, replacing
the traditional cork.
Be good to the planet
ReCyCle
Be good to the planet
ReCyCle
Visit vinesse.com • The Grapevine • 3
• Hand-crafted gems produced by little known or small estates
• Limited-production bottlings
• Under-the-radar wines you won't find in supermarkets
Each shipmEnt includEs:
• 2 or 4 bottles from all over the wine world
• Detailed Tasting Notes for each featured wine
• Latest edition of The Grapevine newsletter
WinE color mix: Reds, Whites, or Both — Your Choice!
FrEquEncy: Approximately Monthly
pricE: Only $12 Average Per Bottle Plus Shipping
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thE onE that
startEd it all!
Does the Shape of a Wine Glass Really Matter?
Of course, those companies make money by selling
glasses, so that shared opinion should come as no great
shock. The question for us wine drinkers is whether it's
really worth it to spend $100 or more per stem for various
types of glasses... or if we could
get by with just a few.
After years of tasting literally
tens of thousands of wines in
various types of glasses, the
Vinesse tasting panel has come to
the following conclusions:
1. The shape of the glass —
specifically, the shape of the
bowl in which the wine sits
— has much greater influence
on the aroma of the wine than
on its flavor. That said, aroma
R
iedel, Waterford Crystal, Schott-
Zwiesel and other glass makers
would have you believe that virtually
every type of wine requires its own style
and size of wine glass.
is important because it provides the first impression of
a wine. Vintners interested in impressing serious wine
drinkers (i.e., buyers) are wise to match the glass to
the variety.
2. The shape of the glass can help a wine "open up"
more quickly. The Burgundy glass has a wide bottom
for that very purpose, since Pinot Noir is a variety that
can take literally hours after uncorking to reveal its full
personality.
3. The larger the bowl, the easier it is to slosh the wine
and let it breathe. If you're
going to have just one type of
wine glass in the house, choose
one with a wide opening, such
as a Bordeaux glass.
4. When it comes to the rim
of the glass, thinner is better.
A thin rim helps prevent
dribbling and, after all, you
want that wine in your mouth,
not on your chin.
4 • The Grapevine • Visit vinesse.com
TO LeARN MORe ABOUT
THiS CLUB, CALL 800-823-5527
OR viSiT WWW.viNeSSe.COM.
it's not
For EvEryonE.
is it For you?
vinesse created the Élevant
Society to meet members'
demands for super-premium
wines. While virtually all
members of the original
American Cellars Wine Club
were very satisfied with their
monthly selections, some
wanted more, and they
were willing to pay for it.
Each ÉlEvant sociEty
shipmEnt includEs:
• 2 or 4 bottles — your
choice — of super-premium
wines, mostly big and bold
red varieties or blends
• Detailed Tasting Notes for
each featured wine
• Latest edition of The
Grapevine newsletter
FrEquEncy:
Approximately Monthly
pricE:
$69.99 Average Per
Shipment Plus Shipping
Modern Wine Wonders
From Ancient Peaks
Grapes were first planted on the
Santa Margarita Ranch by Franciscan
missionaries in 1774. The structure of
Santa Margarita de Cortono (a submission
of Mission San Luis Obispo de
Tolosa) remains a centerpiece of the
ranch.
Today, Santa Margarita Ranch and
Margarita Vineyard are owned by three
long-time winegrowing families, the
Filipponis, Rossis and Wittstroms, who
also jointly own Ancient Peaks Winery.
Margarita Vineyard is situated
along the top of the Cuesta Grade,
approximately 22 miles south of the
city of Paso Robles and eight miles
T
ruly unique vineyards
are few and far
between, simply because
there are ranges of
geological and climatic
conditions within which all
vineyards fall. But along
California's Central Coast,
about 14 miles inland
from the Pacific Ocean,
the Margarita Vineyard
— owned and farmed by
Ancient Peaks Winery —
can truly be termed unique.
ÉLEVANT
sociETy
Visit vinesse.com • The Grapevine • 5
WinEs that match
thE sEason.
Summer — wines for
barbecues, picnics or just
for sipping. Fall — wines for
hearty, harvest-time dishes.
You get the idea. All wines
are selected by our Tasting
Panel to pair beautifully with
the foods you love.
Each shipmEnt
includEs:
• 4 bottles of specially-
selected wines
• Detailed Tasting Notes
for each featured wine
• Latest edition of The
Grapevine newsletter
• A special surprise gift
WinE color mix:
Reds, Whites, or Mixed
FrEquEncy:
4 times per year, plus a
special holiday shipment
pricE:
$89.95 Average Per
Shipment Plus Shipping
TO LeARN MORe ABOUT
THiS CLUB, CALL 800-823-5527
OR viSiT WWW.viNeSSe.COM.
northeast of San Luis Obispo. The
peaks act as a gateway between the
ocean-cooled environs below the
grade and the warmer climes above
the grade, allowing measured yet
substantial temperature transitions on
a daily basis.
When the days heat up in the
areas north and east of the Margarita
Vineyard, the air rises to create a
vacuum that pulls marine breezes and
fogs inland and over the peaks, and
right through the vineyard.
The coolest area of Margarita
Vineyard is the Trout Creek drainage,
which runs westward along the
middle of the vineyard in the form of
a notch, or saddle, in the bordering
mountain range. As cool air billows
over the Santa Lucia mountain range,
it first announces itself in the hollows
of Trout Creek. The microclimates
diversify as the terrain unfolds
along the vineyard's other two main
sections, Moore Ridge and Oyster
Ridge. The most spectacular soil is
found along Oyster Ridge, where the
ground is riddled with white ocean
fossils that testify to the land's origins
as an uplifted sea bed.
As the only vineyard in its vicinity,
Margarita Vineyard is alone in
benefiting from the climatic attributes
of the location. These attributes
combine to create a viticultural
"sweet spot," a place where Cabernet
Sauvignon, Merlot, Zinfandel, Syrah
and other varietals can achieve full
ripeness — but only after a long,
marine-moderated growing season
that creates uncommon balance,
flavor and structure in the grapes and
resulting wines.
Tasked with handling this very
special fruit is Mike Sinor, a man who
knows how to get high scores from
influential wine critics, including Wine
Spectator, Wine Advocate and Wine
Enthusiast. His winemaking career on
the Central Coast spans 15 years.
"We employ progressive and
sustainable winegrowing practices
that nurture the natural qualities of
our grapes while fostering harmony
between the vineyard and its
environment," Sinor says. "We take
great care to preserve and accentuate
the vineyard's pure fruit character
throughout the winemaking process.
Hands-on, small lot methods are used
to ensure gentle retention of varietal
authenticity and nuance."
What role do oak barrels play in
Sinor's strategy?
"Our French and American oak
program seeks to enhance and
complement the authentic fruit
character of our vineyards," he
explains. "The resulting wines
are distinguished by their natural
dimension, balance and complexity
— as well as the striking flavors of
Margarita Vineyard." Fining and other
cellar manipulations are kept to a
minimum.
That kind of attention to detail —
from the sustainable practices in the
uniquely-situated vineyard to the
hands-on approach of an experienced
and dedicated vintner in the cellar —
is difficult to achieve in a corporate
climate. But with three families and a
legendary winemaker all on the same
very non-corporate page, the bottlings
of Ancient Peaks Winery are destined
for greatness.
Winery 4-1-1 • Ancient Peaks Winery
679 Calf Canyon Road
Creston, Calif.
805-226-8660
Owners:
Karl Wisstrom, Doug Filipponi
and Rob Rossi
Director of Winemaking:
Mike Sinor
6 • The Grapevine • Visit vinesse.com
Shaped by a turbulent past and
influenced by many other European
cultures, Austrians have worked
hard to maintain their own identity.
They are hospitable people who are
proud of their country and cherish
its traditions, while also embracing
innovation. In a word, the Austrian
people have charm.
And that charm manifests itself in
many ways. Take the Viennese Waltz
as an example. Its revolutionary
three-quarter time and physical
closeness of the partners initially
triggered a full blown scandal. But
it wasn't long before half of Europe
was spinning with equal abandon.
During the winter months, countless
A
ustria offers
the visitor great
history, breathtaking
scenery and outstanding
cultural and culinary
experiences. But what
keeps people coming
back is the charming
atmosphere provided by
the Austrian people.
balls are held at which Austrians and
visitors waltz to the music of Johann
Strauss and sip glasses of Champagne
between dances.
Music has played a big part in
Austria's history. Countless festivals
each year revolve around the timeless
music of Strauss, Mozart, Haydn and
Schubert. Both the Vienna Mozart
Orchestra and the Vienna Boys Choir
are famous and beloved around the
Western world. And perhaps the
world's most cherished Christmas
song, "Silent Night," traces its roots to
Austria.
Charm also is exuded at the
country's many coffee houses,
particularly in Vienna. Long before
Starbucks revolutionized the
American coffee house experience,
Austrians would congregate at their
neighborhood roaster to feast on
gourmet coffee and exquisite pastries
while reading the newspaper or
catching up with friends. Many
Austrian authors, including Karl
Kraus, would hang out at coffee
houses for hours, working on their
latest literary gems while surrounded
by stimulating conversation and
TOURING TIPS
TOURING TIPS
Austria
Turns Up
the Charm
From Vienna to the Vinelands, Visitors Never Run Out of Things to Do
Visit vinesse.com • The Grapevine • 7
vinesse
List
1
Hot Wine Country Hotel.
When money is no object
(nightly rates range from $525
to $1,025), Les Mars Hotel in
Healdsburg, Calif., provides
spacious rooms (averaging 500
square feet) and friendly service.
Among the amenities: white roses
and chocolate truffles at turndown.
And there's no need to venture out
for dinner. Les Mars is home to one
of wine country's most acclaimed
restaurants: Cyrus. 877-431-1700.
2
Hot "Vinotherapy" Experience.
Skin treatments incorporating
polyphenols — powerful
antioxidants found in grapevines
and grape
seeds — were
introduced at
Chateau Smith
Haut Lafitte's
Les Sources
de Caudalie
near Bordeaux
in 1999. Now,
an outpost has opened at New
York City's Plaza Hotel, which also
features a wine lounge.
212-265-3182.
3
Hot Airport Wine Bars. If
you're going to get stuck at
an airport, try to do so at either
JFK in New York or Charlotte
Douglas in North Carolina. JFK is
home to the Vino Volo wine bar
(in Terminal 8), while Charlotte
features locally made wines at the
Yadkin Valley Wine Bar (between
Terminals D and E).
abundant inspiration.
"Charming" also has been used
to describe Austrian cuisine, which
borrows from several neighboring
countries to create unique and
memorable dishes. The goal of most
top chefs is to preserve the country's
cooking traditions while breathing
new life into them. Locally grown or
raised ingredients are coveted in this
pursuit.
No matter what one's passion may
be, it can be satiated in Austria. For
architecture aficionados, the styles
to be seen range from Romanesque
to Gothic, and from Baroque to
Neoclassicism. And let's not forget
Austria's take on Art Deco, which is
known as Jugendstil.
For art lovers, Vienna, in particular,
offers countless destinations. The
Museum of Fine Arts boasts the
largest collection of Bruegels in
the world. The Albertina has an
exceptional collection of graphic arts,
with more than 60,000 drawings
and a million prints. Gustav Klimt's
masterpiece, "The Kiss," is housed
in the Austrian Gallery at Belvedere
Palace. The Liechtenstein Museum is
home to important private collections
of paintings, sculptures and
decorative arts.
And let's not forget about the wine.
The miracle of Austria is that all of
its winegrowing areas are incredibly
easy to visit. In fact, once you step off
the plane in Vienna, you've already
arrived at a truly unique wine region.
No other country can boast of so
much viticulture
and wine culture
in its capital
city.
During the
Middle Ages, each district of Vienna
worked its own vineyards. As the city
grew and modernized, some vineyards
were lost to concrete and asphalt.
But recently there has been a trend of
replanting vines in the city, and today
there are 630 wineries in Vienna —
that's one for each 2,500 residents.
White grapes such as Gruner
Veltliner, Riesling and Chardonnay
dominate these urban vineyards, and
the resulting wines are the perfect
complements to such local specialties
as wiener schnitzel, potato salad or
any type of wurst. And if you enjoy
tasting in style, plan to stay at the
Hotel Rathaus Wein & Design, a hotel
created specifically for wine lovers.
While Austria's wine adventures
begin in Vienna, they certainly
don't end there. The country is
home to approximately 20,000 small
winemaking estates, most of them
too tiny to export their wares. Large
wineries are rare in Austria, which is
why so few of the bottlings find their
way to the States.
There are so many reasons to visit
Austria, and we haven't even touched
on Salzburg, Innsbruck, Linz (situated
along the Danube and designated
a "European Capital of Culture" in
2009), the magnificent Alps or the
fabulous Christmas markets — all of
which exude their own special kind
of charm.
To learn more about Austria and its
attractions and accommodations, visit
www.austria.info.
8 • The Grapevine • Visit vinesse.com
WinE color mix:
Reds, Whites, or Both —
it's Your Choice!
FrEquEncy:
Approximately
every Other Month
pricE:
Only $12 Average Per
Bottle Plus Shipping
To Learn More abouT This CLub, Go onLine To WWW.Vinesse.CoM or CaLL 800-823-5527
Each shipmEnt
includEs:
• 2 or 4 bottles of the best
finds from California
• Detailed Tasting Notes
for each wine
• Latest edition of The
Grapevine newsletter
FEaturEd WinEs madE
in caliFornia ExclusivEly!
• Napa
• Sacramento Delta
• Sonoma
• Amador County
• Santa Ynez • Mendocino
• Monterey ... and More!
VInESSE STyLE
'ReSeRVe' CHOCOlATe
But there's also a serious side to it.
Today, artisan chocolate makers go
by the fancy moniker of chocolatier,
and they're interested in such things
as how stable
the crystalline
structures in
chocolate are,
not to mention
the particulars of
cacao genetics.
They're just as
focused on the
sources of their
beans as are
gourmet coffee roasters. As a result,
their wares are just as coveted
by chocolate lovers as "Reserve"
bottlings are by wine aficionados.
Interestingly, chocolate and wine
share many of the same descriptors,
as you're about to find out...
• Amano Artisan Chocolate
Ocumare. Floral and fruitful, with
notes of plum and almond. Well
balanced, smooth and creamy, with
an appropriately bitter finish. $6.95
per 2-oz.
• Rogue Chocolatier Sambirano.
Quite creamy and plumy, with notes
of cedar and caramel. $5.99 per
2.12-oz.
• Patric Chocolate Madagascar.
This bar has both plum and citrus
flavors, along with
a hint of leather.
$5.75 per 1.75-oz.
• DeVries
Chocolate Costa
Rican Trinitaro.
Big and bold,
with intense berry
and tropical fruit
notes. $7.35 per
2.3-oz.
For a decadent treat, leave the
Willy Wonka and Hershey bars in
the candy jar, and enjoy a
few pieces of these chocolates
with a glass of Cabernet or
Zinfandel.
C
hocolate is fun. Just
ask Willy Wonka,
or the folks who
operate the rides at the
theme park adjacent to
the Hershey factory in
Pennsylvania.
F
lagon. A glass bottle that can
hold 2 liters of table wine.
Unfortunately, the wine typically is
not anything to write home about.
G
rand Cru. A French designation
indicating that the wine was
made from grapes grown in a
highly respected (or "great growth")
vineyard. The country has very strict
parameters regulating the use of the
words on labels.
H
ock. A term used in England for
Rhine wines.
I
GT. Short-hand for Indicazione
Geografica Tipica, one of three
categories of wine that is regulated
by law in Italy.
J
ug Wine. A term used to describe
an inexpensive and generally
inferior wine. Many such wines are
bottled in flagons.
WInE
AToZ
WInE
AToZ
Visit vinesse.com • The Grapevine • 9
To Learn More abouT
This CLub, CaLL 800-823-5527
or VisiT WWW.Vinesse.CoM
Join us For an
incrEdiblE WinE
JournEy!
each Shipment Takes You
to a Different Corner
of the Wine World!
Taste exquisite Boutique
Wines... Savor each
Country's Winemaking
Tradition... and Collect
Some Souvenirs!
Each shipmEnt
includEs:
• 6 bottles of specially
selected wines from one
country or region of the
wine world
• Detailed Tasting Notes
for each featured wine
• Latest edition of The
Grapevine newsletter
• A special souvenir
WinE color mix:
Reds, Whites, or Mixed
FrEquEncy:
6 times per year
pricE:
$99 Per Shipment
Plus Shipping
vinesse®
APPELLATIOn SHOWCASE
The region's peaceful landscape
of farmland, vineyards, forests and
canals is the embodiment of la vie
francaise, and its passion and flair
for food and wine is unsurpassed.
Once ruled by the mighty Dukes of
Burgundy, the region has a history
that matches the richness and variety
of its gastronomy.
Burgundy lies roughly between
Dijon and Lyon in eastern France,
with the district of Chablis to the
northwest. It's a complex patchwork
of small holdings as opposed to
grand estates, yet the wines inspire
the most passionate and loyal of
followers.
Both red and white wines are made
in Burgundy. Vineyards spread south
from Dijon, along the slopes of the
Cote d'Or ("golden slope"), which
runs to the town of Santenay. The
Cote d'Or is where many of the
region's most well-known wines
are made, and has traditionally
B
urgundy is
considered to
be the heart of
France... and not just
geographically.
been divided into two distinct parts:
the Cote de Nuits and the Cote de
Beaune.
The Cote de Nuits, to the north,
is home to villages such as Gevrey-
Chambertin, Vosne-Romanee and
Vougeot. This is red wine territory,
and the Pinot Noir grape reaches its
epitome here, making some of the
world's most silky-textured, supple
and astonishingly complex wines.
The Cote de Beaune, to the south,
is more closely associated with white
wines made from the Chardonnay
grape. Village names like Pommard,
Puligny-Montrachet and Meursault
are synonymous with the fabled
incarnations of that variety.
Chablis, another of the region's
famed names, also is made from
the Chardonnay grape but usually is
lighter, fresher and crisper.
To the south of the "golden slope"
lie the Cote Chalonnaise and the
Maconnais. Red and white wines
(of which Pouilly-Fuisse is probably
the best known) are made in this
area, and can offer quality and
value to those willing to explore and
experiment.
Burgundy
Burgundy
10 • The Grapevine • Visit vinesse.com
Q
When a recipe calls for
wine, what variety of wine
should be used?
A
Definitely not anything
labeled "cooking wine,"
which typically is packed
with salt and barely resembles
real wine. If the recipe designates
a white wine, opt for Sauvignon
Blanc, Riesling or some other
lighter variety; stay away from
oaky Chardonnay. If you need a
red wine, Zinfandel and Merlot can
work very well. When cooking, it's
always best to use the wine that
you intend to drink with the meal,
a technique that helps guarantee
flavor compatibility.
1400
The number of bottles in the two-
story "wall of wine" at Texas de Brazil
restaurant in Chicago. "We wanted the
Chicago location to be sort of a flagship
for us," says General Manager Vincent Feola. "The Chicago location offered
us enough high ceilings to do something like this." Wine stewards, known
as aerial wine artists, use special rigging to retrieve the bottles.
i'm one of the three best white winemakers in Burgundy.
it's just a pity the other two are so far behind.
— Verget vintner Jean-Marie Guffens, as told to writer Jancis Robinson
"
"
N
ot every bottle of wine gets used up.
(Oh, the humanity!) But that doesn't
mean the leftover wine must go to waste.
Here are three ways to finish off that bottle
(without drinking it): 1. Use one part wine
and one part vinegar to make a tasty salad
dressing. 2. Pour the wine over a roast or
other dish during the last five minutes or
so of cooking. 3. Add red wine to a vase
of flowers in water. The nutrients in the
wine will help keep the flowers fresh for a
longer period of time.
A
re you a
gadget
hound? Then
check out
the Vinturi
Essential Wine
Aerator, which
does the work
of a decanter
— only in a
lot less time
and sans the
pomp and
circumstance.
It costs about
40 bucks, and
is available at
vinturi.com.
W
hen visiting wine country, it's not
unusual to be greeted at a tasting
room door by a friendly canine. Sadly, one of
our favorite winery dogs, a bulldog-lab mix
named Moose, recently passed away. He was
11. Moose's home was the B.R. Cohn winery
in Sonoma County, and we pass along our
condolences to owner Bruce Cohn.
A
lthough he can't talk about it because
of arcane National Football League
rules, Green Bay Packers cornerback Charles
Woodson is now producing a wine. It's
dubbed TwentyFour — no, not in honor
of Jack Bauer, but rather as a reflection of
his jersey number — and is made from
Stags Leap District (Napa Valley) Cabernet
Sauvignon grapes.
Visit vinesse.com • The Grapevine • 11
FOOD & WInE PAIRInGS
A DESSERT THAT'S FIT FOR A DESSERT WInE
K
inzie Chophouse hosts Chicago's best
and most reasonably priced wine
dinners. At this winter's "California
Dreamin'" event, all four courses were
fabulous, but the dessert stole the show. The
Hot Buttered Rum Cheesecake was paired
with the 2006 Rosenblum Black Muscat, but
it would go nicely with almost any dessert-
style wine. Here is the cheesecake recipe that
Kinzie shared with dinner attendees.
HOT BUTTERED RUM CHEESECAKE
WITH RUM CARAMEL SAUCE
Crust Ingredients
• 5-1/2 cups finely ground gingersnap
cookies (about 1 3/4-lbs.)
• 1/4 cup sugar
• 1/4 cup packed golden brown sugar
• 1 cup (2 sticks) unsalted butter, melted
Filling Ingredients
• 1/2 cup dark rum
• 4 8-oz. packages cream cheese, room
temperature
• 1-1/2 cups sugar
• 4 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/3 cup whipping cream
• 1 teaspoon vanilla extract
Topping Ingredients
• 2-1/2 cups sour cream
• 7 tablespoons sugar
• 1-3/4 teaspoons vanilla extract
• Rum caramel sauce
Rum Caramel Sauce Ingredients
• 2 cups sugar
• 1/3 cup water
• 2 tablespoons light corn syrup
• 1/2 teaspoon fresh lemon juice
• 1-1/4 cups whipping cream
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons dark rum
• 1 teaspoon ground cinnamon
• 3/4 teaspoon vanilla extract
For crust: Blend ground cookies and both
sugars in processor. Add butter and process
to blend. Spread cookie mixture into one
10-inch-diameter Springform pan with 3-inch-
high sides. Press crust onto bottoms and up
sides of pans.
For filling: Position racks in top and bottom
thirds of oven. Preheat oven to 325 degrees.
Boil rum in small saucepan until reduced to
1/4 cup (about 1 minute). Cool. Using electric
mixer, beat cream cheese in large bowl on
low speed until smooth. Gradually beat in
sugar. Add eggs one at a time, beating on
low speed just to blend after each addition,
occasionally scraping sides of bowl. Beat in
spices, then cream, vanilla and cooled rum
just to blend. Spread filling over crust.
To bake: Place cheesecake on a rimmed
baking sheet. Bake until top appears set,
puffed and golden at edges, but still moves
slightly in center when shaken, reversing
sheets after 20 minutes (about 40 minutes
total). Cool 5 minutes.
For topping: Whisk sour cream, sugar and
vanilla in large bowl. Spread topping over
cheesecake. Bake 10 minutes. Run knife
around each cake to loosen crust from pan.
Place hot cheesecakes directly in refrigerator.
Chill uncovered overnight (can be made
two days ahead; if doing so, cover and keep
chilled). Serve with Run-Caramel Sauce.
For sauce: Combine first four ingredients in
heavy medium saucepan. Stir over medium
heat until sugar dissolves. Increase heat;
boil without stirring until syrup turns deep
amber in color, occasionally swirling pan and
brushing down sides with wet pastry brush
(about 10 minutes). Remove from heat. Pour
in cream (mixture will bubble vigorously),
and stir to blend. Mix in butter, then rum,
cinnamon and vanilla. Cool sauce completely,
and divide among ten 4-oz. jars. Seal and
refrigerate. (Can be made two weeks ahead.)
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The
Grapevine
SCAllOP STIR FRy
Scallops, those velvety, succulent
treats from the sea, may not be
the first thing you think of when
you get the urge to take a wok on
the wild side. We predict that will
change once you've tried this recipe.
It makes 4 servings, and matches
beautifully with Sauvignon Blanc or
a crisp (not too sweet) Riesling.
Ingredients
• 1/4 cup dry white wine
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons vegetable oil
• 16-oz. package frozen sea scallops,
thawed and patted dry
• 1/2 teaspoon salt
• Freshly ground black pepper, to
taste
• 1 large onion, thinly sliced
• 1 large jalapeno, thinly sliced
• 1 large bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 8-oz. can sliced water chestnuts,
drained
• 1/2 cup uncooked instant or
microwaveable rice, prepared
according to package directions
• 1/4 cup chopped peanuts (optional)
• 1/4 cup chopped cilantro (optional)
Preparation
1. Combine the wine, soy sauce and
hoisin sauce in a small bowl, and
set aside.
2. Heat 1 tablespoon of the oil in a
wok (or large skillet) over medium-
high heat.
3. Season scallops with salt and
pepper to taste.
4. Add scallops to pan in a single
layer. Cook, turning half-way
through, until cooked through
(about 5 minutes). Remove scallops
from pan.
5. Add remaining oil to pan. Add
onion and jalapeno, and stir-
fry until onion softens (about
3 minutes). Add bell pepper,
mushrooms and half of the soy
and hoisin sauces, and stir-fry until
pepper softens (about 3 minutes).
6. Stir in the reserved scallops, water
chestnuts and remaining sauce.
Stir-fry until ingredients have
warmed through (about 1 minute).
7. Divide rice among four plates,
and top with scallop mixture. Pass
peanuts and cilantro for diners to
add, if desired.
DUCK BREAST WITH
ReD WINe RISOTTO
This wine calls for a good quality
red wine, and we suggest either
Pinot Noir or Merlot. Whichever
you choose, we also suggest serving
that wine with the meal. This recipe
makes 4 servings.
Ingredients
• 4 duck breasts, 7- to 8-oz. each
• 2 cups Pinot Noir or Merlot
• 1/4 cup onion, finely chopped
• 1/4 cup carrots, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons garlic, minced
• 1 cup Arborio rice
• 3 cups chicken stock
• 2 tablespoons whole unsalted butter
• 6 tablespoons Parmesan cheese,
grated
• 1 bunch parsley, chopped
• 4 pieces radicchio, cut in half
length-wise, brushed with olive oil
and grilled
Duck Preparation
1. Slowly sear duck beasts, skin-side
down, over medium heat until
skin is golden and crispy (about
10 minutes). Turn over and cook
several more minutes, then remove
from pan and rest.
2. Pour off fat and reserve. Add red
wine to pan juices and reduce by
half. Reserve for risotto.
Risotto Preparation
1. Place 2 tablespoons reserved duck
fat over medium to high heat. Add
onions, celery, carrots and garlic,
and cook until vegetables are soft.
2. Add rice, coat with fat and
vegetables, and toast for several
minutes. (Do not let the rice
brown.) Add reduced wine and
cook until it's evaporated. Add
1 cup of stock and cook, stirring
frequently, until all liquid is
absorbed. Repeat process two more
times to absorb all stock.
3. Evaluate rice for proper doneness.
Season. Finish with butter, cheese
and parsley.
4. Serve with duck breasts and grilled
radicchio.
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