February 12 Winemaker Dinner at Ledger David
Join Vintner David Traul and the Ledger David team for an intimate winemaker dinner on Fri., Feb. 12 from 6-8pm at Le Petit Tasting Room in Central Point. Featured wines include a special barrel tasting of our 2014 Tempranillo port-style wine paired with a special menu created by Chef Bill Prahl from Déjà Vu Bistro & Wine Bar.
Cost is $65 for wine club members, $70 for non-wine club members. Reservations Required. Limited Seating. Email [email protected] or call (541) 664-2218 for more info.
MENU
Ahi Tuna & Avocado Tartare, Tobiko Caviar, Charred Pineapple Gastrique
Paired with 2015 Primoris Chenin Blanc
Roast Heirloom Baby Carrot and Quinoa Salad, Goat Cheese, Fennel and Pecans
Paired with 2015 Viognier
Portobello Mushroom and Brie Soup, Black Truffle Oil
Paired with 2013 Cabernet Franc
Porcini Braised Beef, Horseradish Mascarpone
Paired with 2013 Dark Night
Bittersweet Chocolate Hazelnut Tart, Port Poached Pear Compote
Paired with 2014 Tempranillo Port-Style Wine Barrel Tasting
Ledger David’s Year in Review: Awards & Accolades in 2015
By Regina Vaccari
As we ring in 2016 with new wines so festive and bright, we want to take a moment to pause and celebrate the past – vintages that mark where we’ve been and that have helped shape where we are headed (hint: we’re aiming for “up”).
We are proud that all of our wines are made with single vineyard fruit from our estate in Talent, Oregon. Each bottle is handcrafted to reflect the highest quality in wine making. Blends still excite us and we aim to use our best fruit in these endeavors, which seems to be paying off. Several of our awards this year were earned for our Orion’s Nebula, Dark Night and Epitome of Three – all unique red blends in their own right. Our whites are catching up, too, indicative when our 2014 Sauvignon Blanc and 2013 Chenin Blanc both scored 90+ points and were named ‘Editor’s Choice’ by the Wine Enthusiast – one of the world’s leading resources for wine news – this past August.
Here’s a snapshot of awards won in 2015…and, thanks for “indulging” us this time!
2015 Wine Press Northwest Platinum Wine Awards, Tempranillo ’10, Double Gold • Malbec ’11, Double Gold
2015 San Francisco Chronicle Competition, Malbec ’11, Gold • Sauvignon Blanc ‘14, Silver • Sangiovese ‘12, Silver • Syrah ‘11, Silver • Cabernet Franc ‘12, Silver • Orion’s Nebula ’11, Silver • Dark Night ’11, Silver
Oregon Wine Press (March Issue), Cabernet Franc ’12, “Top Value Picks”
2015 Finger Lakes Wine Competition, Tempranillo ’12, Gold • Orion’s Nebula ’11, Silver • Sangiovese ’12, Silver
Wine Enthusiast Buying Guide (August Issue), Sauvignon Blanc ’14, 92 Points, ‘Editor’s Choice’ • Primoris ’13, 91 Points, ‘Editor’s Choice’ • 2012 Sangiovese ’12, 89 Points • Syrah ’11, 89 Points
2015 Oregon Wine Experience, Malbec ’13, Gold • Primoris ’14, Silver • Petit Verdot ’13, Silver
2015 San Francisco International Wine Competition, Tempranillo ’12, Silver • Viognier ’13, Silver • Sauvignon Blanc ’14, Silver
Sunset Magazine’s Int’l Wine Competition, Sunset Buying Guide (October Issue), Tempranillo ’12, Silver
2015 Los Angeles Int’l Wine Competition, Tempranillo ’12, Silver • Sauvignon Blanc ’14, Silver
Portland Monthly Oregon’s 25 Best Wines Under $25 (October Issue), Sauvignon Blanc ’14, “Oregon’s Best Wines Under $25”
SIP Northwest Magazine – Best of the Pacific Northwest (October Issue), Malbec ’13, “Best Malbec”
2015 NW Food & Wine Festival, Dark Night ’13, Gold
Make plans to visit us in the New Year! Located in Central Point’s Artisan Corridor – a trifecta of the region’s most award-winning cheese, wine and chocolate – we’re now open daily from noon-5pm. Just 2 miles off I-5, left on exit 35.
Baked Whole Wheat Penne Rigate Served with Ledger David Cellars 2013 Dark Night
By Robert Trottmann
Serves 6
Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2¼ cups whole milk, slightly warmed
2½ cups grated Parmesan, divided
Salt & freshly ground pepper
¼ cup olive oil
1-1/2 ounce finely chopped bacon/ your choice
1 large yellow onion, chopped
4 garlic cloves, chopped
½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-oz. can crushed tomatoes
¼ cup chopped fresh basil
1 pound Whole Wheat Penne Rigate Pasta/ I like Montebello from Italy.
1 pound fresh mozzarella, cut into ½” pieces
Preparation
For the white béchamel sauce: Heat butter in a medium saucepan over medium until foamy. Sprinkle flour over and cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring mixture to a boil, reduce heat, and simmer, whisking often, until béchamel is thickened to about the consistency of heavy cream 8–10 minutes (thorough cooking ensures a creamy sauce and eliminates any raw flour flavor). Remove from heat and add 2 cups Parmesan, whisking until cheese is melted and sauce is smooth. Set aside.
In a small skillet cook bacon on low/medium heat until crispy. Set aside to cool and chop finely.
Heat olive oil in a large saucepan over medium-high. Add onion, garlic, and red pepper flakes; season with salt and pepper. Cook, stirring often, until onions are translucent, golden and soft, 8–10 minutes. Add tomato paste and cook, stirring, until slightly darkened, about 2 minutes.
Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer and cook, stirring often, until slightly reduced and flavors have melded, 20–25 minutes. Let cool slightly, then transfer to a large mixing bowl. Stir in basil and season with salt and pepper.
Meanwhile, preheat oven to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 5 minutes (the pasta will continue to cook in the oven); drain.
Transfer reserved béchamel to the large bowl; add pasta and mozzarella and toss to combine. Add all but 1 cup tomato sauce and gently fold mixture a few times.
Transfer pasta mixture to a 13×9″ or other 3-quart baking dish, dollop with remaining tomato sauce, and scatter remaining Parmesan over pasta. Bake until mozzarella is melted and sauce is bubbling around the edges, 15–20 minutes.
Heat broiler on low. Broil until pasta and cheese are dark brown in spots, about 4 minutes. Let pasta sit 5 minutes before serving.
Enjoy!
January 29 Winemaker Dinner at Ledger David
Join Vintner David Traul and the Ledger David team for an intimate winemaker dinner on Fri., Jan. 29 from 6-8pm at Le Petit Tasting Room in Central Point. Featured wines include a special barrel tasting of our 2014 Tempranillo port-style wine paired with a special menu created by Chef Bill Prahl from Déjà Vu Bistro & Wine Bar.
Cost is $65 for wine club members, $70 for non-wine club members. Reservations Required. Limited Seating. Email [email protected] or call (541) 664-2218 for more info.
MENU
Ahi Tuna & Avocado Tartare, Tobiko Caviar, Charred Pineapple Gastrique
Paired with 2015 Primoris Chenin Blanc
Roast Heirloom Baby Carrot and Quinoa Salad, Goat Cheese, Fennel and Pecans
Paired with 2015 Viognier
Portobello Mushroom and Brie Soup, Black Truffle Oil
Paired with 2013 Cabernet Franc
Porcini Braised Beef, Horseradish Mascarpone
Paired with 2013 Dark Night
Bittersweet Chocolate Hazelnut Tart, Port Poached Pear Compote
Paired with 2014 Tempranillo Port-Style Wine Barrel Tasting
