John and Carrie Komes and Julie and Pat Garvey established Flora Springs in 1977, though the vineyard has history dating back to the early 1800s, when Napa was just forming its roots as a California wine region. So the families already had a jump start on success by purchasing fertile land perfect for crafting what they’d soon be known for — Bordeaux blends. But John Komes admittedly has had a “long love affair” with Chardonnay and it was, in fact, the first Flora Springs varietal he produced 40 years ago. And though he’s seen Chardonnay styles go in and out of fashion — from the classic Cali butter-bomb to the sometimes scandalous 100% stainless steel — current winemaker Paul Steinauer maintains the winemaking methods that expresses Chardonnay in the same way that enraptured John from the very beginning.
I was inspired by a bottle of white port the first time I baked this pumpkin cheesecake. The lightly spiced cream filling along with the buttery, cookie crumb crust, was the perfect accompaniment for my dessert wine. Not too sweet, and slightly less guilty than a normal cheesecake, this is one recipe sure to please a crowd.
Celebrate the fall season with this easy little recipe. Great for a snack, dessert, or dessert topping. It’s only 3 ingredients (and one of them is water). Added bonus: swap out the pumpkin seeds for your favorite nut or seed and you can use this recipe all year long.
Also, see below the recipe for how I use this as a gourmet topping to a delicious dessert. Bon Appétit!
A super simple, fun appetizer or light lunch — I actually created this recipe using leftover ingredients in the fridge. But with a little time and a little love, I was able to create something that truly tastes gourmet. Bon Appétit!
PS See below the recipe for recommended wine pairings!
I got the idea for this little dessert from watching (way too much) Master Chef Australia. I finally had the guts to try it and, turns out, it was easier than I thought! All you need are a few eggs, sugar, and vanilla bean for the basic recipe. Once you have it down, it’s fun to add your own flavor twist as well.
PS See below the recipe for how I fancy this up a bit (complete with wine pairing!)…Bon Appétit!