1313 3rd St
International Falls, Minnesota 56649
(218) 283-8440
Weinstock 'Select' Chardonnay Add
Haywood 'Vinitner's Select' Chardonnay Add
Goose Ridge Chardonnay Add
Wines are recomendations only and may not be carried by this store.

Weinstock 'Select' Chardonnay

Attributes:
Producer:

Weinstock Cellars
Region:

Sonoma County, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2003: WineEnthusiast Rating: 88
Body:

full-bodied
Complexity:

rich
Compliments:

delicious, kosher
Flavors:

peach, pineapple

2002: Tastings Rating: 86
Acidity:

lively acidity
Body:

medium-bodied

2001: Tastings Rating: 86
Flavors:

apple, buttery, oak, pear

2001: WineEnthusiast Rating: 85
Compliments:

pleasant
Flavors:

peach, pear, pineapple
Fruit:

ripe

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

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.


Sonoma:

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.

Haywood 'Vinitner's Select' Chardonnay

Attributes:
Producer:

Haywood
Region:

California, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

1999: WineEnthusiast Rating: 82
Complexity:

simple

1999: Tastings Rating: 83
Acidity:

lively
Body:

medium-bodied
Flavors:

melon

1998: Tastings Rating: 81
Acidity:

lively, zesty
Body:

medium body

1997: WineSpectator Rating: 80
Aromas:

floral
Complexity:

simple

1997: Tastings Rating: 81
Acidity:

bright, clean, crisp
Body:

medium-bodied
Flavors:

citrus

1996: WineSpectator Rating: 82
Acidity:

tart
Flavors:

grapefruit, pineapple, vanilla

1996: Tastings Rating: 80
Acidity:

bright, clean
Body:

light-bodied
Flavors:

citrus, minerally
Texture:

smooth

1995: Tastings Rating: 85
Acidity:

tart

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

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.


California:

California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Goose Ridge Chardonnay

Attributes:
Producer:

Goose Ridge
Region:

Columbia Valley, United States
Varietal:

Chardonnay
Bottle Size:

750 ML

2003: WineSpectator Rating: 88
Acidity:

lively, tangy
Complexity:

complex

2002: WineSpectator Rating: 88
Acidity:

lively
Body:

light
Flavors:

oak, pear, pepper, pineapple, spicy

2002: WineEnthusiast Rating: 85
Fruit:

juicy

2001: WineSpectator Rating: 88
Acidity:

bright
Flavors:

buttery, pear, spice

2001: WineEnthusiast Rating: 90
Acidity:

fresh
Compliments:

delicious
Flavors:

buttery, nuts
Texture:

smooth

2001: WineEnthusiast Rating: 88
Flavors:

apple, banana, buttery, peach, ripe fruit
Fruit:

sweet

2000: WineSpectator Rating: 88
Acidity:

fat
Complexity:

supple

Food Matches:
Cheese: Brie, Gouda, Soft Pungent Cheese, Swiss
Fish or Shellfish: Garlic Shrimp, Lobster Salad, Sea Bass
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme
Poultry & Eggs: Chicken or Turkey, Roast Turkey
Sauces: White Wine Sauce
Vegetables: Caesar Salad

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.


Columbia Valley:

The Columbia Valley American Viticultural Area (AVA) is the largest in the state of Washington. It includes the Yakima Valley, Red Mountain, Walla Walla, and Horse Heaven Hill AVAs within its boundaries.

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.