Ledger David Cellars gains recognition at the 2014 SavorNW Wine Awards
By Jeff Kloetzel
The annual SavorNW Wine Awards are designed to showcase Northwest wines and promote awareness of our great Pacific Northwest wine regions. The SavorNW contest is a professional, single-blind judging of wines from all over the Pacific Northwest. Ledger David submitted 6 wines for consideration this year, and over 550 bottles were evaluated at the February 2014 event. “Judges are instructed that any medal in our competition should be an above-average example of Northwest wine making,” said Gary Hayes, Executive Director of the SavorNW Wine Awards. Silver Medals are above-average wines with distinctive character and Gold Medal wines are above-average wines with exceptional character.
Here’s how Ledger David wines fared:
- Tempranillo ‘10 – Gold Medal
- Primoris (Chenin Blanc) ‘12 – Silver Medal
- Sauvignon Blanc ‘12 – Silver Medal
- Chardonnay ‘11 – Silver Medal
- Sangiovese ‘11 – Silver Medal
- Cabernet Franc ‘11 – Silver Medal
We’re proud to have received medals on all of our submissions. This marks the first Gold Medal (and fourth medal overall) for our 7-month-old Tempranillo ’10 – and yes, we’re happy with that recognition!
Taste these award-winners and other estate wines at our Le Petit Tasting Room in Central Point (open Oct.-April, Thurs. through Mon., noon-5pm and May-Sept. daily noon-5pm) next to Rogue Creamery and Lillie Belle Farms. Visit www.ledgerdavid.com for more information on purchasing wines and to find out how you can join the Primoris Wine Club.
Baked Custardy Orzo with Spinach, Bacon and Feta
By Robert Trottmann
Ingredients:
Salt to taste
1 cup orzo
12 ounces thick-cut bacon, cut into 1/2-inch pieces
1/2 pounds leeks, white and tender green parts only, thinly sliced
10 ounces baby spinach
8 ounces feta cheese, crumbled
Freshly ground pepper
4 large eggs
1/2 cup plain Greek yogurt
1/2 cup milk
Directions:
1. Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl.
2. In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. Add the leek mixture to the orzo, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet and cook until wilted; transfer to a colander and press out the excess liquid. Add the spinach to the orzo, fold in the feta and season with salt and pepper.
3. In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving.
Pairs with Ledger David Sauvignon Blanc.
A Whirlwind of a Cheese Monger & Wine Weekend
By David Traul
As always, the Oregon Cheese Guild’s Cheesemaker Dinner on March 14th started with a Seriously Great cheese spread. Many of the cheeses were brought to the event by small, artisanal producers from all over Oregon. I enjoyed the Pinot from Willamette Valley Vineyards while mingling with the festive crowd at the historical Ashland Springs Hotel.
(I think Robert probably took 50 photos before dinner — the cheese spread was so amazing!)
Next– on to the four course meal. Kudos to the Chef. The wine and food pairings were exquisite.
It was interesting to hear Cheese Expert (also known as a Maître Fromager aka Cheese Monger) Max McCalman’s insight into the US’s place in the world of cheese and that we are slowly becoming better recognized for our high quality artisan cheeses.
It’s my turn to talk and, as always I’m a bit nervous at such a large event with over 120 attendees – many intensely passionate about food and wine. I spoke briefly about the Ledger David Primoris (Chenin Blanc), Sauvignon Blanc and Tempranillo that were served at the event. As a tribute to national Pi day, I also posed the question of the significance of the ratio of a wheel of cheese circumference to its diameter, which got a few nods and words of agreement.
Deanna McArdle Eames from Willamette Valley Vineyards gave a heartfelt talk on the quality of the region’s wines and cheeses. Then Robert and I enjoyed the final pairing (lime and thyme-infused Briar Rose ricotta with reduced balsamic paired with WVV’s Muscat-Frizzante´) before we were off to rest. Had to gear up for the farmer’s market style cheese festival, which boasted over 4,000 attendees this year.
On Saturday, our toddlers, Ledger and Slater enjoyed petting the calves, getting their faces painted and tasting cheeses, jams and thick sliced bacon before Lena joined me to work at the Ledger David wine tasting booth.
Regina, Robert and Heather were hopping all day long at the tasting room and Jeff stopped in for a two-hour jam session. The sun was shining and the big doors were open as guests moved between the tasting room bar, the patio and the picnic area to enjoy wine, cheese and live music.
Overall a fabulously successful weekend and a great event to be held in southern Oregon celebrating Quality Artisanal products.
Hats off to the Rogue Creamery and the Oregon Cheese Guild for allowing the Ledger David family to participate in another great year!
Primoris Spring Wine Club Pick Up March 8 & 9
Join Ledger David Cellars for our spring Primoris Wine Club pick up party March 8 & 9 at Le Petit Tasting Room. Celebrate the new release of our first vintage 2011 Malbec! Other wine club selections include the 2012 Primoris Chenin Blanc by popular demand and our San Francisco Chronicle award-winning 2010 Tempranillo. Enjoy BBQ cuisine paired with live bluegrass music from local artists Not Too Shabby on Saturday from 5:30-7:30pm and Sequioia on Sunday from 2-4pm. Event hours are Saturday, noon-8pm and Sunday, noon-5pm.
BILLING INFO:
Please let us know if your billing information has changed. Call Heather Hamlin at (541) 664-2218 or email [email protected] and she would be delighted to update your payment information before processing your wine club order.
WINE CLUB DISCOUNTS:
We will be processing orders on Monday, March 3. As a reminder, 3-bottle members receive a 15% discount, 6-bottle members 20% and 12-bottle members 25% discount on all wine club selections.
OTHER PICK UP OPTIONS:
If you are unable to join us during this event weekend, your wine club selections will be available after March 10 at the tasting room in Central Point (next to the Rogue Creamery) any time during regular hours.
Ledger David’s Year in Review: Awards & Accolades in 2013
Ledger David’s Year in Review: Awards & Accolades in 2013
By Jeff Kloetzel
The past year proved to be a great one for Ledger David wine recognition. Our wines were reviewed by an array of competitions and critics. We’re proud of the results!
- 2013 San Francisco Chronicle Competition – Orion’s Nebula ’10, Gold Medal • Cabernet Franc ’10, Silver • Viognier ’11, Silver • Primoris ’11, Silver
- Oregon Wine Press – “Top Value Picks” (Feb. Review) – Sangiovese ’10 • Orion’s Nebula ’10
- Mail-Tribune “Wine of the Week” (Aug. Review) – Orion’s Nebula ‘10
- 2013 World of Wine Competition – Tempranillo ’10, Silver
- Sunset Magazine (October) – top regional “Wines to Try” – Tempranillo ‘10
- Mail-Tribune “Wine of the Week” (Oct. Review) – Tempranillo ‘10.
- 2013 Grand Harvest Awards Competition – Primoris ’12, Silver
- Medford Wine Examiner “Wine of the Week” (Nov. Review) – Tempranillo ‘10
- 2013 Wine Press Northwest Platinum Judging Competition – Orion’s Nebula ’10, Double Gold
- EnoBytes.com (Dec. Review) – Tempranillo ’10, Rating: Excellent (90)
While we of course enjoy our own products, it’s great to receive validation that our diligent work in the vineyard and our artisanal wine-making process pay off with wine judges from around the world. So make sure you have some in your glass!
Taste these and other estate wines at our Le Petit Tasting Room in Central Point (open Oct.-April, Thurs. through Mon., noon-5pm and May-Sept. daily noon-5pm) next to Rogue Creamery and Lillie Belle Farms. Visit www.ledgerdavid.com for more information on purchasing wines and to find out how you can join the Primoris Wine Club.
Apple Cinnamon Crock Pot Pork Loin
Serves: 5-6
INGREDIENTS
3 Lbs. Porkloin
1 Sweet Tart Apple/ Such as Crispin, Honey Crisp or Granny Smith
3 Tablespoons honey
2 Tablespoons cinnamon
1 medium yellow onion
INSTRUCTIONS
Slice slits every ¾” to 1” into Porkloin horizontally about ¾ through the meat.
Fill each slit with an ¼” thick slice of apple skin edge out.
Brush honey over the top and sprinkle with cinnamon.
Transfer the Porkloin to the crock pot and layer the onions over the top.
Cook on low for 3-4 hours.
Serve with mashed potatoes.
A perfect pairing with Ledger David 2011 Viognier.
Class Teaches Wine Enthusiasts How to Choose, Pair and Serve Wine
Join Ledger David Cellars for Wine 101: How to Choose, Pair and Serve Wine, on Wednesday, March 5, 2014, from 5-7pm at Le Petit Tasting Room in Central Point. This interactive class takes attendees on a journey through a brief overview of wine sensory evaluation, what’s behind the tasting notes, and simple methods to help you pair your go-to wine with your favorite foods.
Cost is $25 and includes a logo wine glass, wine flight and sample food pairings. Attendees will also receive a course syllabus with reference list for those who wish to further pursue their wine knowledge. Registration is required as seating is limited. Call (541) 664-2218 or visit www.ledgerdavid.com for more info.
Visit Ledger David Cellars’ Le Petit Tasting Room at 245A North Front Street in Central Point, conveniently located between Lillie Belle Farms and the Rogue Creamery. Open April – September, daily, noon – 5 p.m.; October – March, Thurs. through Monday from noon – 5 p.m.
Italian Winemaker’s Dinner at Pomodori Bistro & Wine Bar
Join Vintner David Traul of Ledger David Cellars for a special winemaker’s dinner Jan. 22 at Pomodori Bistro & Wine Bar. The event will feature an Italian menu paired with a selection of Ledger David wines, including the exclusive release of our 2012 Primoris Chenin Blanc.
MENU
Mahi Mahi with a Sweet Chile Tomato Sauce
Paired with 2012 Sauvignon Blanc
European Greens, Walnuts, Cranberries, Tomatoes and Gorgonzola with Raspberry Vinaigrette
Paired with 2012 Primoris Chenin Blanc
Wild Mushroom and Herb Soup
Paired with 2011 Sangiovese
Lemon Tomato Chicken Penne
Paired with 2011 Chardonnay
Peppercorn Encrusted Filet with Tempranillo Mushroom Cream Sauce
Paired with 2010 Tempranillo
House Made Tiramisu and Lillie Belle Dark Chocolate Shavings
Paired with 2010 Tempranillo Port
$50 per person. Reservations Required. Limited Seating.
Contact Jeff Lindow at (541) 779-4162 or [email protected].
Pomodori Bistro & Wine Bar, 410 E. Main St., Medford, OR 97501
Robert’s Good Luck Black Eyed Peas
Robert’s healthier riff on Hoppin’ John Black Eye Peas for luck in the New Year of 2014
This stir-fried version of black-eyed-peas-and-rice has plenty of flavors from bits of bacon or ham, without a pound of ham hock needed. It’s a great way to use up holiday leftovers. You can add whatever vegetables and grains you have on hand to this and it only gets better. Black Eye Peas and Collard Greens (on the side) are good luck foods to ring in the New Year and a big Trottmann Family and Southern tradition.
Ingredients
2 tablespoons olive oil
4 ounces slab bacon or smoked ham, cubed
2 onions, chopped
2 red bell peppers, chopped
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon chopped fresh rosemary or thyme, or 1 teaspoon dried
Salt and black pepper
2 cups cooked white or brown rice, preferably chilled. Choose the rice you love.
2 cups cooked or canned black-eyed peas, drained, liquid reserved
Chopped fresh parsley, for garnish
Instructions
Put the oil in a large skillet or large Wok over medium-high heat. A minute later, add the bacon and cook, stirring occasionally, until the pieces are crisp and browned, 5 to 10 minutes. Pour off all but 2 tablespoons of the fat and lower the heat to medium. (If you’re using smoked ham, which is very lean, you won’t need to pour off any fat.) Add onions, peppers, and garlic to the skillet and cook, stirring occasionally, until soft and browned, 5 to 10 minutes. Add the rosemary and a sprinkling of salt and pepper. Begin to add the rice, a bit at a time, breaking up any clumps and stirring it into the oil. When all the rice has been added and is glossy, add the peas with 1/2 cup of their liquid. Cook and stir until heated through, 1 to 2 minutes. Taste and adjust the seasoning. Serve, garnished with parsley and steamed or braised collard greens. Delicious!
Serves 4.
Robert’s Day-After-Thanksgiving Quiche
By Robert Trottmann
Serves 4
Quiche
6 eggs
1 ½ cups whole milk
1 cup roasted turkey leftovers, chopped
¼ cup tomato seeded and diced
¼ cup apple wood smoked bacon, cooked until crisp and finely chopped
1- 8-inch pie shell
Mornay sauce
2 ½ tbsp. butter
3 tbsp. all purpose flour
2 cups heavy cream
1 pinch nutmeg
2 oz. grated hard dry cheese (your choice), plus more for sprinkling
Salt and pepper to taste
Garnish
1 tbsp. paprika (Smoked Paprika really makes this dish shine)
2 Roma tomatoes, quartered
2 tbsp. parsley
To make the quiche batter, whisk eggs and whole milk together. Chill well.
Split the turkey, tomato and bacon evenly into the 8 pie shell. Pour in quiche batter, filling to the rim. Bake in a preheated oven at 325° for 10-15 minutes until set. The quiche should be golden brown and firm.
To make the Mornay sauce, first make a roux by melting the butter in a skillet over medium-low heat and adding the flour to it. Continue to cook and whisk to keep it from burning. Add cream and whisk in the roux to slightly thicken the sauce. Add nutmeg, cheese, and salt and pepper to taste.
Pour Mornay over the now cooked quiche. Sprinkle with the paprika and place evenly the pieces of Roma tomato on top. Sprinkle with remaining cheese and bake at 325° for 5-7 minutes or until sauce bubbles. Remove from oven and sprinkle with parsley. Serve immediately. Pairs with Sangiovese Rose’ or Primoris Chenin Blanc.
