"Serious Wine for Non-Serious People"

 
White Wines:   Chardonnay       Riesling     Carlos       Magnolia       Muscat  
Red Wines:   Cabernet Sauvignon       Merlot       Noble       Noble Evening Pleasure  
Fruit Wines:   Blackberry       Peach        Strawberry  
Port Style Wines:   Red Velvet       Frost Velvet     Blueberry Velvet  
Blush Wines:   White Syrah       White Noble      Autumn Blush  
       
 

FROST  VELVET

Color:

  White

Vintage:

  2012

pH:

  3.38

ALC:

  15.3%
   
  Description:
A unique and rare blending of our Chardonnay and Magnolia grapes created in a old aged "Port" style. A soft feeling with a warm sunrise morning finish. It shows the character of it's strength in a easy and relaxing way.
  Retail Cost: $16.99  
 

Best Paired With:
Out with friends or relaxing after a beautiful dinner evening of appetizers, salads, and meals, this would be a fantastic dessert. Paired with strawberries dipped in dark chocolate or perhaps a rich cheese cake, either way it's a level of relaxation and enjoyment.

 
 

The Vineyard's  "Healthy Living with Wine"  Menu Idea . . . .  Frost Velvet

 

Raspberry Cheesecake

Talk about a romantic evening dessert.

The slight warmness of the Frost Velvet

will pair well with the sweet richness

of this fruit forward cheesecake idea.

Plan a light beginning meal because this

dessert will be fully enjoyed. Cheers~

 

Ingredients

 

Preparation and Design

For The Crust
2 cups graham cracker crumbs
1 cup chopped almonds

1/2 stick unsalted butter -melted

 

For The Filling
8 ounces white chocolate

4 - 8ounce packages cream cheese
1/2 cup plus 2 tablespoons sugar
4 large whole eggs
2 large egg yolks
2 tablespoons all-purpose flour
1 teaspoon vanilla

2 large pints fresh raspberries

 

 

Make the crust first by blending together the graham cracker

crumbs and almonds until the almonds are fine. Add the butter,

mix together, and press the mixture onto the bottom

and partially  up the sides of a 10-inch pan.

 
In a bowl, slightly warmed while sitting in hot water from the

sink, melt the chocolate until it is smooth, and remove the bowl from

the hot water. In a large bowl with electric mixer,  beat the cream

cheese until it is light and fluffy. Add sugar and then

the eggs and yolks one at a time. Continue the mixing

while adding the flour, vanilla, and melted white chocolate.


Spread the raspberries over the bottom of the crust and

then cover them with the mixture. Bake in over at  225

degrees for 1 hour, or until the top is firm to touch.

Let the cheesecake cool in the pan, chill it, covered

loose overnight, and then remove the side of the pan.