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2009 Nicholas Estate Gewurztraminer (375 ml) Sold Out

503-537-9150

Wine Description

From only one acre of Gewürztraminer vines planted on the steepest slope of our vineyard. This “ice wine” has opulent aromas of apricot, white flowers and bosc pears which join ripe cantaloupe, warm juicy peaches and tropical fruits on the palate. 

The grapes for this wine were frozen for 10 days before a gentle crush to produce a lovely, lush wine.

This is a sweet wine, but because of the natural acidity, it is fresh and clear with a full mouthfeel and lingering finish. Delicious with seasonal deserts such as apple pie, pears, peach cobbler and persimmon pudding.

Food & Wine Magazine: Pumpkin Cheesecake with Brown-Butter Pears
with Anam Cara Cellars 2009 Gewürztraminer

Cheesecake:
8 ounces gingersnap cookies, crushed                    ⅔ cup plus 2 tablespoons sugar
Salt                                                                    2 tablespoons unsalted butter, softened
12 ounces cream cheese, softened                         1 cup canned pumpkin purée
½ teaspoon pure vanilla extract                             2 large eggs
¼ cup all-purpose flour                                         ⅛ teaspoon ground cinnamon
Pinch of freshly grated nutmeg

Pears:
3 large, ripe Bartlett pears – peeled, cored and cut into thin wedges
4 tablespoons unsalted butter                                   1 teaspoon sugar

1.       Make the cheesecake: Preheat the oven to 350˚. In a food processor, pulse the gingersnaps with 2 tablespoons of the sugar and a pinch of salt until fine crumbs form; add the softened butter and process until moistened. Using your fingers, press the gingersnap crumbs into the bottom of a buttered 9-inch springform pan in an even layer; brush any crumbs off the side of the pan. Bake the crust for about 10 minutes, until it is lightly browned. Let the crust cool slightly, then wrap the bottom of the pan tightly in aluminum foil so it’s water-tight. Set the pan in a large, deep skillet or a small roasting pan.

2.       Rinse out the food processor bowl and wipe it dry. Add the softened cream cheese, pumpkin purée, vanilla extract and the remaining ⅔ cup of sugar to the food processor bowl and process for about 30 seconds, or until smooth. Add the eggs and pulse to blend. Add the flour, cinnamon, nutmeg and ½ teaspoon of salt and process for about 30 seconds, or until smooth. Carefully pour the pumpkin filling over the gingersnap crust. Set the skillet in the oven and carefully pour in enough hot water to reach halfway up the side of the spring form pan. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Carefully transfer the skillet to a rack and let the cheesecake cool. Remove the aluminum foil and refrigerate the cheesecake until it is firm, at least 4 hours or overnight.

3.       Prepare the Pears: In a large skillet, cook the butter over moderately high heat until it is lightly browned and nutty-smelling, about 3 minutes. Add the pear wedges and cook, turning once, until they are softened and lightly browned, about 4 minutes. Add the sugar and cook, turning once, until the pears are lightly browned and glazed, about 1 minute longer.

4.       Run a sharp knife around the edge of the cheesecake and remove the springform ring. Cut the pumpkin cheesecake into wedges and serve with the warm pears.

Make Ahead: The cheesecake can be refrigerated for up to 3 days.

Wine: Juicy and sweet 2008 Anam Cara Cellars Nicholas Estate Gewürztraminer



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