I’m late getting this week’s wine to you, but here it is: Sauvion Rose d’Anjou 2007. I had the 2006 a few weeks ago and it was lovely. I hear the 2007 is even better. And here’s a recipe from Jose Gutierrez, who along with his wife Colleen DePeete, will be the expert on Thursday. I think I’ll make the cheesecake on Wednesday and take it out of the fridge when I get home on Thursday.

Shrimp and Gruyere Cheesecake – (Serves 8 Dinner Portions) Crust: 

1 ½ packs butter flavored crackers – crushed

¼ c. melted butter

 Filling:

3 Tbsp. butter

½ lb. medium size shrimp, cooked and chopped

1/3 c. red pepper, finely diced

1/3 c. yellow onion, finely diced

1/3 c. yellow or green pepper, finely diced (optional)

1 large clove garlic, minced

½  c. milk

16 oz. cream cheese, softened

½ c. mayonnaise

4 large eggs

1/3 c. shredded Gruyere cheese (approx. 5 oz.)

1 t. white pepper

  Directions:

Combine cracker crumbs and melted butter.  Press into bottom of 9-inch spring form pan or individual molds.  Set aside.

In medium saucepan, sauté peppers, onion and garlic in 3 Tbsp. butter for 4-5 minutes until tender.  Add shrimp and sauté one minute more.  Drain well and set aside.  Preheat oven to 300 degrees.  In large mixing bowl, beat cream cheese and mayonnaise until light and fluffy.  Add eggs, one at a time, just until yellow disappears.  Gradually stir in milk until just blended.  Fold in shrimp and pepper mixture, shredded Gruyere and pepper.  Pour mixture into prepared cracker crust.  Bake for 1 hour and 20 minutes for spring form pan or for small molds until set.  Turn off oven.  Leave door ajar and let cheesecake stand in oven for an additional hour.  Remove from oven and cool.  Serve at room temperature.