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      Maurodaphne Sweet Red Dessert Wine Patraiki

      Attributes:
      Producer:

      Maurodaphne
      Region:

      Greece, Other
      Varietal:

      Sweet Red Dessert Wine
      Bottle Size:

      750 ML

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

      Greece:

      Greece is one of the oldest wine producing regions in the world. The earliest evidence of Greek wine has been dated to 6,500 years ago where wine was produced on a household or communal basis. At that time wine was exported to Europe as a treasured drink, but now days it is competing in a world market. In the 1960's Retsina put Greece back on the map and became their national beverage. Important Regions Include Macedonia, Patras, Santorini, Samos, Crete, and the Agean Islands.

      Kendall-Jackson 'Vintner's' Reserve Cabernet Sauvignon

      Attributes:
      Producer:

      Kendall-Jackson Vineyards & Winery
      Region:

      California, United States
      Varietal:

      Cabernet Sauvignon
      Bottle Size:

      750 ML

      2005: CGCW Rating: 84
      Complexity:

      simple
      Flavors:

      berries, cherries
      Fruit:

      concentrated

      2004: CGCW Rating: 85
      Body:

      lean
      Complexity:

      supple
      Flavors:

      cherries, herbal, oak
      Fruit:

      fruity, sweet

      2004: WineAdvocate Rating: 87
      Body:

      medium-bodied
      Compliments:

      elegant, tasty
      Flavors:

      red and black currant, spicy
      Fruit:

      sweet

      2003: WineAdvocate Rating: 87
      Aromas:

      *-scented
      Flavors:

      earthy, red berry, spicy
      Fruit:

      juicy

      2003: CGCW Rating: 85
      Acidity:

      clean
      Texture:

      strong

      2003: WineEnthusiast Rating: 86
      Acidity:

      crisp
      Compliments:

      well-balanced
      Flavors:

      cherries, raspberries, spicy

      2003: WineAndSpirits Rating: 90
      Acidity:

      clean
      Complexity:

      rich
      Compliments:

      classic
      Fruit:

      ripe

      2002: WineAdvocate Rating: 87
      Body:

      medium-bodied
      Flavors:

      black currant, cedar, earth, licorice, ripe fruit, smoke
      Fruit:

      ripe

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

      Cabernet Sauvignon:

      (cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.


      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.

      Le Brasset Cabernet Sauvignon

      Attributes:
      Producer:

      Le Brasset
      Region:

      Vin de Pays d'Oc, France
      Varietal:

      Cabernet Sauvignon
      Bottle Size:

      750 ML

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

      Cabernet Sauvignon:

      (cab er nay saw vee nyon)—This highly adaptable grape grows almost anywhere it is relatively warm, but the best wines come from the Burgundy region of France (where it is a noble variety), California, and Australia. It became famous through the red wines of the Médoc district of Bordeaux and is now grown in Washington, southern France, Italy, Australia, South Africa, Chile, and Argentina. Cabernet Sauvignon grapes make wines that are high in tannin and medium- to full-bodied. Usually identified as having black currant or cassis flavors, the grape can also possess vegetal tones when the grapes are less than ideally ripe. The best wines are rich and firm with great depth, and are often aged for fifteen years or more. Because it is highly tannic, Cabernet Sauvignon is often blended with other less-tannic grapes such as Merlot.

      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.