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International Falls, Minnesota 56649
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Château Suduiraut Sauternes Add
Domaine des Vercheres Mâcon-Villages Add
Redbank 'Long Paddock' Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Château Suduiraut Sauternes

Attributes:
Producer:

Chateau Suduiraut
Region:

Sauternes, France
Varietal:

Sauternes Blend
Bottle Size:

750 ML

2004: Tanzer Rating: 89
Acidity:

fat
Flavors:

apricot, coconut, honey, nutty, oak, peach, ripe fruit, spicy, toffee

2004: WineSpectator Rating: 91
Body:

full-bodied
Complexity:

focused
Compliments:

racy
Flavors:

apricot, lemon, spice
Fruit:

sweet

2003: WineAdvocate Rating: (89-93)
Acidity:

fat, low acidity
Body:

full-bodied
Compliments:

racy
Fruit:

sweet

2003: Tanzer Rating: 92
Acidity:

lively acidity
Complexity:

complex nose, rich
Texture:

creamy

2003: WineSpectator Rating: 93
Body:

full-bodied
Compliments:

powerful
Flavors:

ginger, minerals, pineapple, spices, spicy

2002: Tanzer Rating: 89
Acidity:

fat
Complexity:

complex
Flavors:

coconut, limey, minerals, oak, peach, pineapple, spice, vanilla

2002: WineAdvocate Rating: (90-93)
Acidity:

fat
Body:

full-bodied
Fruit:

juicy

2002: WineSpectator Rating: 90
Body:

full-bodied
Flavors:

apple, honey, vanilla

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Pie, Apple Strudel, Cakes, Cheesecake, Crepes, Custards, Créme Brulee, Pie or Fruit Tart, Pumpkin Pie, Soufflé
Poultry & Eggs: Foie Gras

Sauterne:

This famous French appellation produces some of the most outstanding sweet wines in the world. Situated within the Graves district of Bordeaux, the area includes the five communes of Barsac, Bommes, Fargues, Preignac, and Sauternes. The dominant grape in Sauternes is Sémillon, although the final blend generally includes some Sauvignon Blanc and, occasionally, small amounts of Muscadelle. In good vintages, this appellation is the lucky recipient of the right climatic conditions to infect the grapes with botrytis cinerea (noble rot). This beneficial mold causes the grapes to shrivel, leaving sugar-laden fruit full of rich, concentrated flavors. The best Sauternes wines come from low-yielding vines that have been hand-picked to ensure that the grapes are not culled before reaching the perfect degree of required ripeness. The resulting classic Sauternes wine is rich and sweet—the botrytis cinerea contributes a desirable honeyed and complex nature to both the aroma and flavor.

Domaine des Vercheres Mâcon-Villages

Attributes:
Producer:

Domaine des Vercheres
Region:

Mâcon-Villages, France
Varietal:

Chardonnay
Bottle Size:

750 ML

Food Matches:
Cheese: Brie, Gouda
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Escargot, Mussels with Cream Sauce, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...)
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Game Hen
Sauces: White Wine Sauce

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.

Redbank 'Long Paddock' Chardonnay

Attributes:
Producer:

Redbank Wines
Region:

Victoria, Australia/New Zealand
Varietal:

Chardonnay
Bottle Size:

750 ML

2005: WineSpectator Rating: 87
Acidity:

lively, tangy
Compliments:

distinctive

2004: WineSpectator Rating: 85
Acidity:

bright

2003: WineEnthusiast Rating: 87
Aromas:

stone fruit

2002: WineSpectator Rating: 88
Acidity:

bright, lively, tangy
Aromas:

floral
Flavors:

citrus

2002: WineEnthusiast Rating: 87
Aromas:

stone fruit
Flavors:

herb flavors, lime, minerally, pepper
Fruit:

juicy

2001: WineSpectator Rating: 86
Acidity:

crisp

2001: WineEnthusiast Rating: 90
Complexity:

rich
Flavors:

citrus, mineral, nectarine

1998: WineSpectator Rating: 87
Acidity:

bright, lively
Body:

light

Food Matches:
Cheese: Blue Cheese, Brie, Goat Cheese, Gouda, Swiss
Fish or Shellfish: Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey
Red Meat: Pork, Veal
Sauces: White Wine Sauce
Vegetables: Avocado

Chardonnay:

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.


Victoria:

Victoria is a one of the most important wine producing regions in Australia. The wine industry was jump started by the discovery of gold in the area, but as the gold ran out the area would rely more on the wine as a source of revenue. Victoria is the smallest and southernmost region in Australia excluding Tasmania. Near the coast (Yarra Valley) the climate is cooler where Victoria is known for Pinot Noir and Chardonnay. As you move further in land, the sun beats down creating better conditions for Victoria's Shiraz and Cabernet Sauvignon. In the Northeast corner of Victoria are grown enticingly sweet Muscat and Tokays, which are a specialty to Victoria.

Pumpkin Cheesecake

Rated

Ingredients

1-1/2 cups graham cracker crumbs
3 tbsp plus 1 cup sugar
1 tsp ground ginger
6 tbsp unsalted butter, melted
1-1/2 lb. cream cheese, at room temperature
1 ¾ cup canned pumpkin puree
1 tsp finely grated orange zest
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
6 whole large eggs, lightly beaten

Preparation

Preheat an oven to 325°F. Position a rack in the middle of the oven. Cover the outside (bottom and sides) of a 9-inch springform pan with heavy-duty aluminum foil, shiny side out. Butter the inside of the pan and set aside.

In a bowl stir together the graham cracker crumbs, 3 tablespoons sugar and the ginger. Stir and toss together while gradually adding the melted butter. Continue to stir and toss until well mixed. Press the crumb mixture evenly over the inside of the pan to reach 1-3/4 - 2 inches up the sides. Chill for 30 minutes.

Place the room temperature cream cheese in a large bowl. Using an electric mixer set on medium speed, beat until no lumps are visible. Cream cheese should be light and fluffy. Slowly add 1 cup sugar while continuously beating; occasionally scrape down the bowl sides. Add the pumpkin, orange zest, cinnamon, cloves and nutmeg and beat until smooth. Add the eggs, a little at a time, beating well after each addition and scraping down the bowl sides. Using a rubber spatula stir slowly to dispel some of the air bubbles.

Pour the batter in the prepared pan and smooth the surface until it is flat. Bake until the top is lightly puffed all over, 60 - 70 minutes. The center may be slightly underset but it will firm up during cooling. Cool on a wire rack, then remove the foil and pan sides and refrigerate overnight. Before serving, you may want to carefully slip the chilled cake off the pan bottom and onto a large, flat serving plate, if you have one.

Yield

Serves 8 to 12

Cook Time

Prep Time: 45 mins.
Cook Time: 60 mins.