Ledger David Cellars – Vineyard and Winery in Southern Oregon


Southern Style Poached Shrimp on a Toasted Roll Paired with Dry Sangiovese Rosé

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So, Robert has a love of Southern cooking and in honor of our Ledger David Sangiovese Dry Rosé, simple summer food and, well, living in the deep South of Southern Oregon, he’s offering up this simple sandwich. The color of the shrimp and the fresh flavors of this sandwich pair up perfectly with this wine. This wine is magnificent. Heck, even if you don’t like white wines or Rosés, this one will win your taste buds heart. Make this up and pair the sandwich with an heirloom tomato and watermelon salad. Throw a little bit of chopped peaches into the salad and drizzle with a vinaigrette dressing and have a delightful picnic. Here’s to enjoying the last days of summer. Enjoy!

Makes 4 rolls

1½ lbs. poached shrimp (recipe below)
½ cup garlic and lemon aioli (recipe below)
1 tbsp. mint leaves, chopped
2 tbsp. celery leaves, chopped
2 tbsp. chives, chopped, plus more to garnish
4 split-top rolls or buns

Combine shrimp, aioli, mint leaves, celery leaves, and chives together in a bowl, and stir until the shrimp is coated. Toast the rolls and divide the shrimp salad between them. Garnish with chopped chives and serve.

Poached Shrimp
2 tbsp. Old Bay seasoning
3 bay leaves
1 tbsp. whole black peppercorns
3 tbsp. kosher salt
1 tsp. red pepper flakes
2 cups LDC Sangiovese Dry Rosé wine
2 whole lemons
1½ lbs. shrimp, peeled and deveined

Combine Old Bay, bay leaves, peppercorns, salt, red pepper flakes, wine, and 6 cups water in a thick-bottomed pot. Cut the lemons in half and squeeze the juice into the pot. Place the mixture on the stove over medium-high heat and bring it to a simmer. Then drop the shrimp into the poaching liquid and simmer for several minutes or until just cooked through. Using a skimmer, remove the shrimp, and place them in the refrigerator to cool. Discard the poaching liquid.

Garlic and Lemon Aioli
1 egg yolk
½ tsp. garlic, chopped
1½ tbsp. lemon juice
1 tsp. kosher salt
1 tsp. black pepper
1½ cups vegetable oil

Combine first 5 ingredients in a bowl. Whisk until just slightly foamy. Slowly drizzle in oil, continuing to whisk, until the mixture looks like mayonnaise, and then add ¼ cup of water to thin it slightly. Check seasoning and add more salt if needed.

Thom Kah Kai Soup paired with 2015 Ledger David Sauvignon Blanc

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Robert’s simple riff on Thom Kah Kai Soup paired with 2015 Ledger David Cellars Sauvignon Blanc
Serves 4

This coconut milk based classic Thai soup with its citrus notes and spice pairs beautifully with our 2015 Sauvignon Blanc. I have slightly modified the classic recipe to make it easier to find the ingredients without having to find an Asian grocery; though we have one in Medford where you can source all the classic ingredients. This is fast, healthy and delicious.

3 cups chicken broth
8 slices of ginger root (peeled)
1 large stalk of lemon grass cut into 2 inch pieces (for flavor only – don’t eat it)
Strips of peel from 1 small lime
2 cans of coconut milk (14 oz each)
1 lb. boneless chicken breasts cut into bite size pieces
¼ cup fresh squeezed lemon juice
2-1/2 tablespoons brown sugar
2-1/2 tablespoons Thai fish sauce (add more to taste if you like)
½ lb. mushrooms (your choice – I like cremini’s) sliced thin
5 medium jalapeño chilies (de-seeded and sliced and chopped thinly)

Put the chicken broth, ginger and lemon grass in a stock pot. Add the lime peel strips. Bring this to a low boil for one minute and add the coconut milk. Stir in the chicken and brown sugar. Add the chilies and mushrooms. Cook until the mushrooms and the chicken are tender and cooked through but not overly done.

Serve with a side of jasmine rice and 2015 Ledger David Cellars Sauvignon Blanc.


Eggs in Ramekins with melted Gruyere, Leeks, Asparagus, Wild Mushrooms and Shallots

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By Robert Trottmann
Serves 4

Paired with 2015 Ledger David Cellars Chardonnay

My chickens are kicking and the leeks and asparagus is coming into the market. Two sunny side up eggs sit atop a filling of leeks, shallots, wild mushrooms and topped with asparagus and Gruyere cheese. It’s a simple and quick to make savory entrée that celebrates spring! You could also serve it for a brunch.

4 tablespoons butter equally divided
¼ cup minced shallots
8‐10 ounces wild mushrooms thinly sliced (your choice-shitake, cremini or another favorite of yours)
4 tablespoons heavy cream
½ cup shredded Gruyere cheese (or you can substitute with parmesan or another of your favorite)
½ cup thinly sliced leeks (both white and green parts)
½ cup asparagus tips, blanched
8 eggs
Salt and pepper to taste

To prepare:
Preheat oven to 400 degrees. Lightly coat the inside of the ramekins with butter. Melt remaining butter in a medium skillet and sauté the shallots (about a minute), add the mushrooms and cook until tender, toss in the leeks and cook until wilted. Add the cream until it lightly bubbles and remove from heat immediately. Lightly blanche the asparagus tips in salted water, rinse and dry.

Spread the shallot, mushroom, leeks and cream mixture equally into 4 ramekins. Place two eggs in each on top, add the asparagus tips and cheese. Bake at 400 degrees for 10-15 minutes until bubbling and the eggs are cooked to your desired doneness.
Serve immediately. Enjoy!

Lamb Shank Osso Buco with Ledger David Cellars 2013 Syrah

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By Robert Trottmann

Serves 4

This simple braise is perfect with the 2013 Syrah. Lamb and Syrah have a natural affinity for each other and the fall off the bone braising of the lamb shanks and the wonderful marrow of the bones make for a perfectly delicious pairing.

4 large lamb shanks (I bought mine at Cherry Street Meats in Medford)
1 cup beef, lamb or chicken broth
¼ cup balsamic vinegar
½ cup 2013 Ledger David Cellars Syrah
1 large yellow onion thinly sliced
3 large garlic cloves-crushed
16 oz. crushed tomatoes
¼ cup chopped fresh oregano
Sea salt and fresh ground black pepper
1/8 cup olive oil

Salt and pepper all sides of the lamb shanks. In a large cast iron Dutch oven or deep skillet heat the olive oil until shimmering and sear the lamb shanks on all sides until golden brown.

Preheat oven to 350 degrees.

Remove the shanks from the pan and sauté the onion and garlic until translucent. Then add the crushed tomatoes, balsamic vinegar, Syrah, broth and oregano. Stir well until well heated. Return the shanks to the pan and cook in the oven for 3-3 1/2 hours.

The meat should literally fall off the bone and the marrow should be easily pulled from out of the bone.

Serve with Blue, White, and Yellow Corn Polenta.

Blue, White, and Yellow Corn Polenta paired with Lamb Shank Osso Buco and Ledger David Cellars 2013 Syrah

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By Robert Trottmann

Serves 4

1 cup blue, white and yellow corn grits (polenta). You can find them at the Medford Food Coop. Feel free to use yellow or white corn.
5-7 large mushrooms-your choice
2 medium sized carrots, finely chopped
2 stalks of celery- finely chopped
1 large shallot- minced
5 large kale leaves-finely chopped
Finely sliced or grated Parmesan, aged Monterey jack or other hard cheese or your liking.
Olive oil
Black or green olives (thinly sliced)

In a medium sized pan bring 3 cups of water to boil and add the corn. Reduce heat to low and cook until the grits are creamy, 45 minutes to an hour.

While the corn is cooking, coat a medium skillet with olive oil and sauté the onion until translucent. Add the carrot and celery and cook until the carrot and celery are softened. Add the kale and cook until wilted. Remove all this from the heat and add to the corn. Stir all together until everything is evenly distributed.

In medium sized ramekins or ceramic bowls or ceramic boats. Coat each bowl with butter to prevent the polenta from sticking. Evenly distribute the polenta into the bowls and bake at 350 degrees until bubbling.

To finish, add the cheese on top of the polenta and the olives and broil briefly until the cheese is bubbling and starting to brown.

Remove and serve with Lamb Shank Osso Buco paired with Ledger David Cellars 2013 Syrah.

Provencal Roasted Chicken paired with Ledger David Cellars Cabernet Franc

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By Robert Trottmann
Serves 6

So you are wondering, why is Robert pairing chicken with Cabernet Franc? Well, sometimes rules are meant to be bent, especially when it comes to food and wine. This pairing may well be one of the most integrated and balanced I have put out there for you all. It is balanced, like Ledger David Cabernet Franc. It is straight forward (super easy) and perfect for these hectic holiday times and it is healthy. What more could you ask for? I roasted olive oil and salted purple potatoes with the chicken to add to the meal.

The subtle flavors of herbs de Provence matches perfectly with our Cabernet Franc. The leg meat being the dark meat of the chicken is rich and complimentary to the wine. Oh, and don’t hesitate to try this on turkey, pheasant, quail, or chukkar.

2 Tablespoons Herbs de Provence (or pull from your herb garden and go fresh)
Juice of 1 medium lemon
4 Tablespoons Olive Oil
Coarse Salt to taste
Fresh ground black pepper
1 finely sliced shallot
6 legs and thighs free range organic chicken

Mix the herbs de Provence, lemon juice, olive oil and salt and pepper in to a bowl and whisk together. Pour this marinade over the chicken and thoroughly coat. Place the chicken into a large cast iron skillet.

Cut the shallot in ½ length wise the finely slice. Garnish the chicken with the shallot in the skillet. They will crisp up nicely and add another layer of depth.

Preheat oven to 475 degrees. Roast chicken and potatoes 40-45 minutes until golden and cooked through. Season to taste with salt and pepper.

Add a fresh field greens salad and serve with Ledger David Cellars 2013 Cabernet Franc…You are going to love it. Fast, simple and so delicious!


Mulled Wine with Ledger David Sangiovese

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Enjoy tastes of this seasonal wine with special treats this Halloween, October 31 from noon-5pm at Le Petit Tasting Room!

1 bottle (750ml) Ledger David Sangiovese
1 whole cinnamon stick
1 tsp. whole allspice
1 whole nutmeg
¼-1/2 c. sugar (add to taste)
Zest ½ small orange

Combine ingredients and simmer on low in small crockpot for two hours. Strain carefully. Ladle into mug, and garnish with candy cane.

Alaskan Wild Caught Cod with Green Curry Coconut Sauce on Jasmine Rice

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culinary_alaskanhalibutWEBPaired with Ledger David Cellars 2014 Sauvignon Blanc
By Wine Educator and Culinary Expert Robert Trottmann
Serves 4-5


For the Fish
3-1/2 to 4 lbs Fresh Wild Caught Alaskan Cod (also called Pacific Cod) cut into equal portions
½ cup unbleached flour
Sea salt
Fresh ground black pepper
Peanut or Canola oil

For the Curry Paste and Finished Coconut Sauce
Dry Ingredients
1 full tablespoon white or green peppercorns
¼ tablespoon black peppercorns
½ tablespoon cardamom (pre-ground)
1 tablespoon coriander (pre-ground)
½ tablespoon cumin (pre-ground)
2 teaspoons coarse sea salt
1 teaspoon nutmeg (pre-ground)
1 tablespoon sugar or palm sugar (to be added at the end of the finished green curry coconut sauce)
NOTE: You can grind all of these on your own in a granite mortar and pestle, except the nutmeg which will need to be grated first. All of this will result in better and more nuanced flavors but can buy them pre-ground. I recommend grinding your own. If you don’t own a mortar and pestle, you can use a food processor or blender but the flavors will not be as complex. Additionally, you could buy a pre-made green curry but it will be nothing like this in terms of richness and freshness of flavor and the ingredients could be quite different.

Wet Ingredients
3 medium sized garlic cloves- minced
1/8th cup minced fresh ginger
1/3 cup finely chopped fresh cilantro
1 medium sized lime- Zest the whole skin down to the flesh just before you hit the juice of the lime.
4 medium sized jalapeños- seeded and finely chopped
1 large shallot finely chopped
1/3 cup finely chopped Thai basil (you may substitute Italian basil)
16oz. can organic unsweetened coconut milk (you’ll only be using the creamiest part so DON’T shake it up, you’ll just spoon off the heavy cream into a small sauce pan). Save the watery potion to add back into the sauce if it needs thinning.
Thai Fish Sauce to taste (I like Viet Huong, but there are many others-Just get the highest quality you can find from your market.)
Preparing the Green Curry Paste

In 2000 I started learning to cook Thai food as a way to decompress from my hectic work life. Thai food has a rich and powerful range of flavors and an ancient history. Much of it is fast paced and requires complete focus and its very healthy. Making curries is particularly satisfying, especially in eliminating stress. I make mine in a traditional Thai granite mortar and pestle of medium size. The pounding and mashing of the ingredients to achieve a rich paste is physically engaging, the smells are wonderful and the end result are deep rich flavors that can’t be beat.
I work in batches and make about a pint of paste at a time and use as much as I need in my coconut sauce based on taste. There are nearly infinite opportunities for experimentation. This is just one interpretation that works out beautifully in pairing with Ledger David Cellars 2014 Sauvignon Blanc.
One word of caution, if you’re in a hurry, this part may just cause frustration. Slow down and focus on the task at hand and you’ll be well rewarded. The rest is easy.

Start with the dry ingredients. Grind the white and black peppercorns until fine and then add the coriander seed, cardamom, nutmeg, sea salt and cumin and set aside.

After all the wet ingredients are finely chopped or nearly minced, start adding the garlic, ginger and shallots then the jalapeños lime zest and basil. Slowly and persistently keep grinding these wet items into a paste. A little extra coarse salt will help breakdown these ingredients. Continue until you have a nice green paste.

Add the dry ingredients back into the wet and grind until thoroughly entrained and you have a nice paste. Your paste is ready to add to the coconut milk to finish your sauce.

To finish the sauce, heat the coconut milk cream until it just starts to break/boil. Reduce the heat and add about three tablespoons the paste and cook slowly for 10 minutes of so. Additionally I add about a tablespoon of sugar to the sauce and a handful of finely chopped basil right at the end before plating. Keep warm and set aside to place on the fish when they are cooked.

Add salt and pepper to taste to about a ½ cup of flour. Pat the cod fillets lightly dry and dust them thoroughly with the flour. In a large cast iron skillet or cast iron wok set to medium high heat enough peanut or canola oil to nicely coat the bottom. Heat until the oil glistens and add the fish cook on first side until golden and crispy. Carefully flip once until the second side is done and remove to a wire racked tray and keep in the oven if needed at 300 degrees. Note: This gives you a little extra time to plate the rice and so on.

Plate about a cup (or portion to your guests liking) of cooked jasmine rice, place the finished cod on the rice and sauce the fish with the green curry. Serve immediately. I like to add a slice of fresh cantaloupe or other melon, but fresh salads and so forth are also nice sides when it is hot out outside.

This green curry with cod was a huge hit with my guests. The pairing with the Ledger David 2014 Sauvignon Blanc is superb. Enjoy.

Roasted Chicken with Brown Buttered Herbs

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culinaryroastedchickenprimorisWEBPaired with Ledger David Cellars Primoris (Chenin Blanc)
By Culinary Expert and Wine Educator Robert Trottmann

Serves 6

2-1/2 to 3 lbs. Whole Organic Free Range Chicken
Teaspoon each of the following finely chopped: (Your choice of variety of what you have in your garden of these herbs or purchase your choice at the market.
1 large lemon quartered and lightly rubbed with sea salt
Sea Salt
Fresh Ground Black Pepper

Preparing the browned butter
Brown 1/8 of a pound of unsalted butter. Watch carefully. Start at a low medium heat and don’t turn your back. When the butter starts to break brown (it will pop little brown bubble pockets), remove from heat immediately. Add your herbs and return to the lowest heat and hold for 10-15 minutes. Remove the pan from heat and with a big mixing bowl full of ice water, cool your infused butter until medium soft. Set aside.

Preparing the Chicken
Rinse and pat dry one 2-1/2 to 3 lb. chicken
Place the chicken into a large ceramic or cast iron roasting pan. You can do the rest of the work from here with no need to dirty up another surface.

From the neck end of the chicken, with your hands, carefully lift the skin away from the breast meat side of the bird creating a cavity within which you’ll evenly place the soft infused butter. It is really simple and really easy, go slow and distribute the infused butter evenly.

Once you have placed the butter under the skin, place the quartered lemon sections inside the chest cavity of the bird and truss the legs. To truss, simply take a foot long length of cotton twine and tie the ends of the legs together tightly. No need to get fancy. Just tie them up to hold them together.
Rub a bit of the infused herb butter onto the legs and wing parts and dust with salt and pepper.

Preheat your oven to 450 degrees. Turn the oven down to 350 degrees and roast for about 10-15 minutes a pound. Cook until done. 170 degrees. Let the bird rest for 10-20 minutes, carve and serve.
Serve with a side of fresh field greens salad, Rogue Creamery Smokey Blue cheese crumbles dressing and the best summer time melon you can find.

Enjoy with Ledger David Cellars 2014 Primoris. You’ll be pleased.

Mushroom Risotto with Ledger David 2012 Sangiovese

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By Robert Trottmann

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh mushrooms (your choice- I used cremini)
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups Arborio rice (8 to 9 ounces)
1/2 cup dry white wine
1/4 cup grated Parmesan cheese plus additional for serving
Ledger David Sangiovese

Slice the mushrooms into thirds. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with remaining 8 (divided equally) tablespoons butter, remaining mushrooms, and salt and pepper.

Bring the chicken broth to simmer in a saucepan and keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leeks, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add the wine and stir until liquid is absorbed.

Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring continuously until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using.

Serve with additional Parmesan and chopped Italian parsley.

This is wonderful main dish or can be served as a side with grilled meats.