Scallops with Grapefruit and Bacon with Ledger David Sauvignon Blanc
A tangy, buttery white wine and grapefruit sauce with smoky bacon is the perfect accompaniment to sweet sea scallops.
1 large grapefruit
3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks
1 1/4 pounds sea scallops (about 20)
1/4 cup minced onion
1/2 cup Ledger David Cellars Sauvignon Blanc
2 tablespoons drained capers
2 tablespoons unsalted butter
Salt and freshly ground pepper
Peel the grapefruit and set aside ½ the sections. Squeeze and strain the remaining to get three tablespoons of juice. Cook bacon on moderate heat till crisp. Pour off all but 1 tablespoon of bacon fat. Season scallops with salt and pepper. Cook in skillet on moderately high heat until just brown. Add onions and cook an additional 3 minutes. Transfer to plate. Add wine and grapefruit juice to skillet and bring to a simmer over moderate heat. Cook liquid scraping up any bacon bits. Strain liquid into heatproof cup and then return to skillet. Add capers and butter to liquid and cook until sauce is thickened, 2-3 minutes. Add scallops back into the skillet, turn them to coat in the sauce. Add grapefruit sections and bacon and serve immediately over a bed of field greens.
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 & 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
by Robert Trottmann
The Assignment: To pair Ledger David Cellars 2010 Tempranillo Port with Rogue Creamery Oregonzola, and Lilli Belle’s Bean to Bar “PURPLE HAZE” 75% Cacao Chocolate.
Folks, this is rough. I’ve been asked to do some real heavy hauling here with this unusual pairing. Stick with me, it’s worth it.
First, the “Procurement” of materials: It’s the spring of 2013, and Lena lets me in on our Blogging schedule for the next few months. My work assignment (call it what you want) is to “analyze” the pairing of sweet and savory treats supplied by our neighbors The Rogue Creamery and LilliBelle Chocolates, teamed up with our 2010 Tempranillo Port for our April blog post. Mind you, I am game for this challenge in spite of the fact it’s going to be my weekend…remember folks this is work. How many people in this world work for someone who tells you that part of your work assignment is to go grab a wedge of world class cheese, a bar of world class chocolate and a bottle world class dessert wine and then go through the exercise of describing your experience tasting these together and sharing your thoughts on the experience? Am I in heaven? Yes, or at least pretty close.
When I finally get down working it’s Sunday afternoon, partly cloudy in the Applegate Valley where I live and I have to tell you with the sunshine, 50 degrees is simply perfect for what I am about to undertake.
The first order of business is to take some pictures of the booty I’ve carefully hauled home for my “work”. This creative endeavor was pleasure enough without even tasting the loot. I’ve shared a few of the photos with you here to further tempt you into a taste of this trio. The real delight though is in the tasting.
Now that the pictures, are taken it was time to put these three singularly excellent treats together to see what happens. First, the flat bread for me is just a vehicle and any neutral cracker with a nice thinness and crunch would be fine. The Oregonzola is my current favorite from the Rogue Creamery, though that is like picking your favorite color when you’re a painter. It has a wonderful sweetness and softness that shines with the chocolate and the wine. The Purple Haze Bean to Bar with 75% cacao is dark yet soft and velvety. The Tempranillo Port has notes of vanilla, spice, cedar and leather that balance so well with the cheese and chocolate. This unlikely pairing is a wonderful surprise.
When my husband, Mike and I moved our family from the Las Vegas desert to Southern Oregon in the fall of 2010, we felt like we’d just hit the jackpot. Outdoor enthusiasts, we moved here to be closer to trees and this little thing called water. But we’re foodies, too. So, we braced ourselves as we set out on our own little Oregon Trail for a simpler lifestyle. We figured leaving Las Vegas – known for some of the best fine dining in the world – for more outdoor and cultural opportunities was an even trade. Once we got settled, we did some exploring and decided that yes, in Southern Oregon, we truly had found heaven on earth. World class culture, outdoor adventure opportunities and a burgeoning wine region. Wow. Our only problem now is that we never want to leave! We feign to family members and friends that it’s just “hard to get a flight” back to Vegas. But, really – it’s because frankly we’d rather stay here.
Having served as the marketing and public relations coordinator for the Southern Oregon Winery Association before taking my post as marketing director at Ledger David Cellars, I’ve got a little insight into the area’s wine region. When people ask me where they should go if they’re planning a trip to Southern Oregon wine country, here’s what I tell them.The Southern Oregon AVA (American Viticulture Area) was established in 2004 and is comprised of the Rogue Valley, Applegate Valley, Umpqua Valley and Elkton sub-AVAs. The soil in each of the sub-AVAs varies based on location, which influences the wines that are produced in each area.
The Rogue Valley AVA, established in 1991 is considered one of the hottest growing regions in Oregon. Its soils range from sandy loam to hard clay. Optimal wine grapes for this growing region include Chenin and Sauvignon Blanc, Merlot, Chardonnay, Cabernet Franc, Pinot Gris, Malbec and Syrah. The Applegate, Illinois, and Bear Creek Valleys are all considered sub-sections of the Rogue Valley.The Bear Creek Boutique Wineries (www.bearcreekwineries.com) are all located off of the I-5 corridor, near Ashland. This group of wineries gets together for its Grape Expectations wine tasting event in June and is a perfect reason to extend your stay after attending a performance at the Oregon Shakespeare Festival.
If you’re planning a trip down the Rogue River or up to Crater Lake, you’ll want to schedule your jaunt around Upper Rogue Wine Trail’s (upperroguewinetrail.com) spring or fall passport tours. Tickets are only $29 per person and include a commemorative Reidel glass; plus small bites and wine tasting at all nine participating wineries. The Applegate Valley AVA, established in 2001 is warmer and drier than the neighboring Illinois Valley but not as warm as the Bear Valley area, which follows the I-5 corridor. The Applegate Valley is home to Bordelaise varieties such as Merlot, Cabernet Sauvignon, Syrah and Chardonnay. The Applegate Valley Wine Trail (www.applegatewinetrail.com) is made up of nearly 20 wineries and hosts two “Applegate Uncorked!” events each year in the spring and the fall. Tickets are $39 each and include a commemorative Wine Trail wine glass. Book-end your wine tour with a night in Jacksonville at the Britt Festivals – the Pac Northwest’s premier outdoor summer concert series – and you’ll want to move here, too!
The Umpqua Valley AVA, established in 1984 and is Oregon’s oldest viticulture region. The region is considerably colder than the Rogue Valley. The climate lends itself to Rhone varietals like Syrah, Viognier, Grenache, Spanish Tempranillo, Albarino and Graciano. The Umpqua Valley Wineries Association (www.umpquavalleywineries.org) hosts two barrel tours a year and a larger, annual event in March called Greatest of the Grape. The event is held at Seven Feathers resort in Canyonville. Dubbed “Oregon’s Oldest Wine Event,” Greatest of the Grape offers the chance to savor the region’s top wineries and restaurants all in one night. Tickets cost $75.The Elkton AVA, established in 2013 and is Southern Oregon’s newest official wine region. The Elkton AVA is considered a sub-AVA of the Umpqua Valley. Its cooler, marine temps support claims that in Elkton, “Pinot Noir is King.” Although its own AVA, most of the six wineries within this region participate in the larger, Umpqua Valley Wineries Association (www.umpquavalleywineries.org) events.
And if you only have time for just one stop, you’ll know where to find me. Ledger David Cellars’ Le Petit Tasting Room, of course! We’re located in the Artisan Corridor just off I-5, nestled between the World Famous Rogue Creamery and Lillie Belle Chocolates at 245 North Front Street in Central Point. We pair award-winning wines with gourmet cheeses daily. Taste six wines for $5 and choose from unique varietals including the Rogue Valley’s only Chenin Blanc, Primoris and our double-gold award-winning red blend, Orion’s Nebula. Our wines are made from only the highest quality estate grapes at our Rogue Valley vineyard in Talent. Visit www.ledgerdavid.com or call (541) 664-2218 or just stop by! We’re open April thru September, daily noon to 5 p.m. and October thru March, Mon. – Thurs., noon – 5 p.m.For more info about the Southern Oregon wine region, visit the Southern Oregon Winery Association (www.sorwa.org).
by Regina Vaccari
The Peerless Restaurant presents “Dining Under the Stars” with Vintner David Traul of Ledger David Cellars. Don’t miss this memorable evening, June 8, 2013 at 7:30pm.
Here’s the menu:
Chilled scallop and roasted peach soup paired with 2011 Viognier
Artisanal cheese plate paired with 2011 “Primoris” Chenin Blanc
Filet Carpaccio and mache salad paired with 2010 Cabernet Franc
Guajillo and cocoa rubbed duck breast with plum gastrique paired with 2010 Orion’s Nebula
Grilled Madeira-tamarind glazed rack of lamb paired with 2010 Tempranillo Reserve
Peerless “Fig Newton” with Bûcheron crème anglais paired with 2010 Tempranillo Port
Featuring a special taste of one of the finest wines in the world, 2001 Chateau d’Yquem
Cost is $75/person (plus tax and gratuity). Reservations required. Limited capacity. Contact Mark Peterson at (541) 488-6067 or firstname.lastname@example.org.
The Peerless Restaurant, 265 4th St., Ashland, OR 97520.
- July 2019
- May 2019
- February 2019
- November 2018
- August 2018
- June 2018
- February 2018
- January 2018
- November 2017
- September 2017
- May 2017
- February 2017
- January 2017
- November 2016
- September 2016
- August 2016
- May 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- August 2013
- July 2013
- June 2013
- May 2013
Le Petit Tasting Room