Ledger David wines show well at 2013 San Francisco Chronicle Competition
Ledger David Cellars Awarded Five Medals for Five Wines!
Ledger David Cellars is welcoming the new year with good reason to raise our wine glasses. So, what are we so excited about?
This was our first year to participate in the San Francisco Wine Chronicle National competition, and every wine we entered medaled!
Gold: 2010 Orion’s Nebula
Silver: 2010 Cabernet Franc, 2011 Primoris (Chenin Blanc), 2011 Viognier
Bronze: 2011 Sauvignon Blanc
We are excited to see many of our first vintage wines winning awards! It is amazing to be listed next to other reputable wineries from across the nation. Heather Hamlin summed it up well, when she said, “Seeing Ledger David next to Ledson on the list for Cabernet Franc silver awards really hit home. Lena and I are both big fans of Ledson Cabernet Franc!” The gold-winning wine will be poured at a public tasting on February 16 at Fort Mason Center in San Francisco.
Four of the award winning wines (Primoris, Sauvignon Blanc, Orion’s Nebula and Cabernet Franc) are currently available at le petit tasting room in Central Point. The 2011 Viognier will be released to wine club members this Spring or Summer.
Cheers! The Ledger David Family
38 Central’s Mousseline of Crab with Ledger David Viognier
38 Central’s Mousseline of Crab & Rogue Creamery TouVelle Cheese with Ledger David Viognier
- 1 Cup Crab Meat (picked through to remove shell)
- 1/2 Cup Ledger David Viognier
- 1 Tsp Fresh Lemon Juice
- 2 Egg Whites
- 3/4 Cup Whipping Cream, Stiff Peak
- Pinch Sea Salt
- 1/2 tsp Paprika
- 1/2 tsp Fresh Ground Pepper
- 1/4 tsp Fresh grated Nutmeg
- 1 tblsp Chives, Chopped
- 1/2 cup TouVelle Cheese Mornay Sauce (see below)
If Live Crab, Poach in 1/2 cup water & 1/2 Cup Ledger David Viognier & Lemon Juice, reserve poaching liquid.
Put bowl of mixer in freezer for 10 min to chill down, add egg whites and pulse on high until egg whites start to stiffen. Add crab, lemon juice and 2 tblsp Ledger David Viognier and pulse 3-4 times to mix. Put crab puree in cold bowl and fold Mornay Sauce into crab until mixed. add salt pepper and spices, then add cold Stiffly whipped cream a spoonful at a time again folding into the crab mix (The Mousseline should be consistency of soft mashed potatoes, if it separates, stop and chill everything for at least 20 mins, then continue to add whipped cream) cover and again chill for 10 min. Put a shallow pan on heat with 1/2 cup Ledger David Viognier & 1/2cup water (or reserved poaching liquid) bring to simmer and form quenelles of the Crab Mousse using 2 spoons, drop these into liquid and poach for 2 min. Remove to a grate to drain, place on toast or cracker to serve. Drizzle with lemongrass oil or Lemon and Olive Oil ~ serve with Ledger David Viognier.
- TouVelle Cheese Mornay Sauce
- 3 tblsp Flour
- 2 tblsp Butter
- Pinch Salt
- Pinch Nutmeg
- Pinch White Pepper
- 2 oz grated TouVelle Cheese
- 1 1/2 cups warm whole Milk
Melt butter in heavy pan, add flour and stir and cook on med-high heat stirring constantly until the roux is medium yellow and frothy. With a whisk, add milk slowly. Continue to whisk until sauce starts to thicken. Add spices and continue to stir on low heat for 3 more minutes. Add cheese and stir until
