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Girard Petite Sirah

Attributes:
Producer:

Girard Winery
Region:

Napa Valley, United States
Varietal:

Petite Sirah
Bottle Size:

750 ML

2004: WineSpectator Rating: 87
Flavors:

berry, plum, spice

2004: CGCW Rating: 85

2004: WineAndSpirits Rating: 89
Flavors:

blackberry
Fruit:

juicy

2004: WineEnthusiast Rating: 85
Complexity:

awkward
Flavors:

blackberry, cherry, chocolate

2003: WineSpectator Rating: 90
Aromas:

floral
Compliments:

elegant
Flavors:

grapey, herb, peppery, plum, spicy, wild berry

2003: WineAndSpirits Rating: 86
Complexity:

deep
Flavors:

cherry, mineral, sour
Texture:

chewy, dense

2002: WineSpectator Rating: 85
Aromas:

berry scents, floral

2002: WineEnthusiast Rating: 90
Complexity:

rich
Flavors:

berries, stone fruits
Texture:

chewy

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

Napa:

This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.


Petite Sirah:

Also called “Durif”, it resembles the syrah grape with potent aroma and sturdy flavor but in a smaller package. Petit syrah is a distinct, concentrated, relatively tannic red. Often used in red blends it provides a dark, rustic flavor.

Hirschbach & Sohne Reisling Spatlese 'Piesporter Goldtropfchen'

Attributes:
Producer:

Hirschbach & Sohne
Region:

Piesport, Germany
Varietal:

Riesling
Bottle Size:

750 ML

2000: Tastings Rating: 83
Body:

medium-bodied
Compliments:

tasty

Food Matches:
Desserts: Cheesecake, Coffee Cake, Crepes, Crepes Suzette, Ginger-flavored, Vanilla Ice Cream
Fruits & Nuts: Cherries

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.

Selvapiana Vin Santo del Chianti Rufina

Attributes:
Producer:

Selvapiana
Region:

Vin Santo del Chianti Rufina, Italy
Varietal:

Sweet White Dessert Wine
Bottle Size:

500 ML

1998: WineSpectator Rating: 89
Acidity:

clean
Body:

full-bodied
Flavors:

honey, nutty, orange

1993: WineSpectator Rating: 89
Body:

full-bodied
Flavors:

almond, apricot, honey, maple, orange peel, vanilla

1991: WineSpectator Rating: 85
Body:

medium-bodied
Flavors:

almond, apple, butter, nutty

Food Matches:
Cheese: Blue Cheese
Desserts: Apple Strudel, Cakes, Ice Cream or Sorbet, Nut Cake, Pie or Fruit Tart, Ricotta Cheesecake, Tiramisu, Zabaglione
Fruits & Nuts: Cherries

Crumb-Topped Coffee Cake

Rated

Ingredients

2-1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1 tbsp freshly grated nutmeg
1 tsp salt
1/8 tsp ground cloves
3/4 cup unsalted butter, melted and cooled slightly or canola or other high-quality vegetable oil
2 tsp baking powder
1 cup buttermilk, at room temperature
2 eggs, at room temperature, lightly beaten
1 cup chopped walnuts or other nuts
2 tbsp granulated sugar mixed with 2 tsp ground cinnamon for sprinkling

Preparation

Position racks so that the cake will bake in the middle of an oven and preheat the oven to 350° F. Grease a 9-inch square pan; do not line or flour it. Set aside.

Place the flour, brown and granulated sugars, nutmeg, salt, and cloves together in a strainer or sifter and sift into a large bowl. Whisk to mix well. Using a spoon, form a well in the middle of the dry ingredients, then pour in the butter or oil and stir, breaking up clumps, until the mixture resembles coarse bread crumbs. Remove 3/4 cup of the mixture to a small bowl and reserve for later use.

Stir the baking powder into the mixture in the large bowl. Add the buttermilk and eggs and beat with an electric mixer at medium speed until smooth, about 1 minute.

Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Evenly distribute the reserved crumb mixture over the top, then scatter the nuts over it and sprinkle with the sugar-cinnamon mixture. Bake until the cake springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of the cake comes out clean, 45 to 50 minutes; if the top begins to brown too quickly during baking, cover loosely with aluminum foil.

Remove the pan to a wire rack to cool for at least 15 minutes. Cut into squares and serve warm or at room temperature directly from the pan.

Yield

Serves 8

Cook Time

Prep Time: 10 mins.
Cook Time: 45 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 8
Amount Per Serving:
Calories: 549 Calories from Fat: 234
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 26g
40%  
Carbohydrates 73.7g
24%  
Dietary Fiber 2g
8%  
Saturated Fat 11.3g
56%  
Calories 548.7kcal
27%  
Cholesterol 88.8mg
29%  
Protein 8.1g
13%  
Sodium 390mg
16%  
Calcium
2%  
Iron
4%  
Vitamin A
10%  
Vitamin C
0%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.