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Grosset Riesling

Attributes:
Producer:

Grosset Wines
Region:

Watervale, Australia/New Zealand
Varietal:

Riesling
Bottle Size:

750 ML

2006: WineAdvocate Rating: 90
Acidity:

crisp
Aromas:

floral, mineral nose
Body:

medium-bodied

2005: Tanzer Rating: 91
Acidity:

bright, crisp, fresh
Flavors:

apple, citrus, herb, melon, mineral, orange, peach, pear, spicy

2005: WineAdvocate Rating: 90
Fruit:

sweet

2004: Tanzer Rating: 90
Acidity:

fresh
Flavors:

apple, honeysuckle, mint, pear, spicy

2004: Tanzer Rating: 91
Fruit:

juicy

2003: Tanzer Rating: 90
Complexity:

complex nose, supple
Flavors:

apple

2003: Tanzer Rating: 90

2002: Tanzer Rating: 90

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

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.

Dr. H. Thanisch Riesling Kabinett 'Berncatler Doctor'

Attributes:
Producer:

Dr H Thanisch
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2006: WineAndSpirits Rating: 87
Complexity:

opulent

2006: WineAndSpirits Rating: 87
Flavors:

green apple, mandarin orange, peach

2005: WineAndSpirits Rating: 89
Complexity:

rich
Compliments:

lively flavors
Flavors:

pear

2004: WineAndSpirits Rating: 88
Compliments:

racy
Flavors:

bitter, herb, lemon, peach

2004: WineAndSpirits Rating: 86
Flavors:

peach
Fruit:

concentrated, ripe

2003: WineAdvocate Rating: 87
Acidity:

tangy
Complexity:

rich
Flavors:

apple, mineral, pear, spicy

2001: WineAdvocate Rating: 90
Acidity:

tangy, zesty
Body:

light, medium-bodied
Flavors:

butter, candied, honeysuckle, minerals, resin, smoky

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.

Selbach Oster 'Zeltinger Himmelreich' Riesling Auslese

Attributes:
Producer:

Selbach Oster
Region:

Mosel-Saar-Ruwer, Germany
Varietal:

Riesling Auslese
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

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.

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.