Primoris Wine Club Members Get 10 Percent Off This Year’s World of Wine
Join Ledger David Cellars at the 2014 World of Wine event set for August 19-23 at the historic Bigham Knoll campus in Jacksonville, Oregon. The annual festival boasts wines from more than 50 southern Oregon wineries. and offers attendees a rare opportunity to meet local winemakers. “The World of Wine festival is a rare opportunity for a person to taste the broad selection of award winning wines from the region while connecting with vintners, vineyard owners and winemakers,” says Lena Varner, owner of Ledger David. Participants also have the opportunity to partake in events throughout the weekend which consist of a wine competition, sensory classes, and a medal dinner and auction. The medal dinner is your opportunity to be the first to hear who the winners are from this year’s wine competition as well as a chance to meet judges; Dilek Caner, Amy Christine, and Mike Dunne. 
Chef, Jeremiah Herzig will be preparing a five-course meal for the Gold Medal Dinner on Friday, August 22, which will be paired with the Best of Show and Gold Medal wines. Don’t miss out—seating is limited and reservations are required. On August 23, at the Grand Tasting, sample all the wines entered in this year’s competition.
Events
The event schedule is as follows:
• Tuesday, August 19 – Sponsor Meet & Greet Wineries Cocktail Party, Bigham Knoll
• Wednesday, August 20 – Friday, August 22 Sensory Classes in the Big Tent at Bigham Knoll
o Cost: $39 – $75
• Friday, August 22 – Medal Dinner & Auction where the wine competition winners will be announced and their wines will be paired with spectacular food
o $250 per person
• Saturday, August 23 – World of Wine Grand Tasting & Silent Auction
o $100 per person
New this year, event organizers have teamed up with Asante Foundation and funds raised during the Southern Oregon World of Wine will go to Children’s Miracle Network and other programs supported by Asante Foundation. For more information about the Foundation, click here.
Grand Tasting Tickets are available to purchase at Ledger David Cellars Le Petit Tasting Room in Central Point (limited availability). Wine club members will receive 10% off tickets to the Grand Tasting on August 23.
Visit http://worldofwinefestival.com/ for more information.
Alchemy Restaurant & Bar in Ashland Features Ledger David Wines
Alchemy Restaurant & Bar, located at the Winchester Inn in Ashland, Oregon strives to take fresh local ingredients and transform them into stunning cuisine. The idea extends to the wines they select and the cocktails they craft. “Everything works together to create something greater than itself,” says Drew Gibbs, owner of Alchemy.
Ledger David Cellars is happy to share some of our most popular wines with the restaurants famed food pairings:
Our 2011 Malbec pairs nicely with their pomegranate marinated flank steak with grilled prosciutto wrapped peach, citrus Parmesan risotto and mixed green salad with maple and raspberry vinaigrette.
The 2011 Cabernet Franc pairs well with the half rack of lamb stuffed with sweetbreads and ground veal, corn and fava bean succotash with mint chimichurri.
To pair the 2010 Tempranillo Reserve, they suggest the Sous Vide rib eye with Foie gras potato apple hash, truffle butter, sunny side up egg and smoked sea salt.
The 2012 Sangiovese Rose´ pairs beautifully with the endives stuffed with garlic roasted beets, candied sunflower seeds, Rogue Creamery blue cheese and shallot tarragon vinaigrette.
Our 2011 Chardonnay pairs with the crab salad: fresh Dungeness crab, orange supreme, baby arugula, house made mustard aioli, and walnut oil.
Burrata Tomato and Blueberry Salad Paired with Ledger David 2012 Sangiovese Rosé
Hi everyone,
Well the hinges of Hades have melted off the gates and July was the hottest on record here in SW Oregon. Fire and smoke are making my running and biking a little more challenging and I don’t like heating up the kitchen or standing in front of a grill or BBQ when its 103 in the shade. I want to be refreshed!
In this kind of weather, Ledger David Cellars’ Sangiovese Dry Rosé paired with a salad is just what I need to cool me down and nourish me as well. Not only will this salad make you feel great, it is delightful with the Rosé. Superb summer eating that is quick, fresh, local and easy. It can be your lunch or serve it up as your starter course for dinner. You’ll love it!
Enjoy,
Robert Trottmann
Burrata Tomato and Blueberry Salad Paired with Ledger David 2012 Sangiovese Rosé
Serves Two. It’s best when plated rather than made family style. Ingredients for Salad:
1 ball of Rogue Creamery burrata (it comes two to a pail)
6 ounces fresh blueberries
2 heirloom tomato
1 cup fresh basil leaves
1/4 cup sunflower seeds or other chopped nuts (optional)
Fresh ground black pepper
Robert’s riff on goddess dressing.
Instructions:
Slice the tomatoes into wedges and place equally in or on the bowl or plate. Slice the Burrata into ¼” slices and place over the tomatoes wedges evenly. Coarsely chop the basil and evenly distribute over the Burrata and tomatoes. Add fresh ground pepper. Add the blueberries. Add dressing as you like and garnish with a leaf or two of whole basil leaf.
THE DRESSING: Robert’s riff on Goddess Dressing (mine is less salty, richer in flavor and more balanced than Annie’s)
1 cup maranatha tahini (made in Ashland OR)
½ cup canola oil
¼- ½ cup fresh squeezed lemon juice
½ soy sauce or tamari (You could substitute braggs liquid aminos-Its delicious as well)
½ cup organic apple cider vinegar
½ cup chopped fresh parsley
1/8 cup chopped chives or scallions
¼ cup sesame seeds
3 cloves minced garlic
¾ cup water
Whisk or blend ingredients until well blended and refrigerate.
I love this stuff so this quantity works well for me. You can half the recipe and still have plenty. Cheers!
Liquid Assets in Ashland Features Primoris and Dark Night in its Summer Wine Line Up
By Special Contributors Denise & Jim Daehler
Owners, Liquid Assets Wine Bar & Restaurant
Liquid Assets is very excited to announce the opening of our new room and kitchen remodel. We have added a big beautiful room overlooking the creek. It will be used for meeting space, private parties and an extension of our dining and bar area. Our kitchen will be receiving its face lift July 21st. We are installing a hood system, induction range with convection oven and fryer. We are very excited with the possibilities this will open up for our menu along with the ability to start hosting winemaker dinners.
Our wine at Liquid Assets is always rotating, however, one of our favorite glass pours for the summer is the 2012 Primoris Chenin Blanc. Quickly becoming a staple on the menu, the Primoris pairs beautifully with our Salmon Rillettes and Crab Cakes. If you are looking for an elegant red wine, the 2011 Dark Night, is a Liquid Assets top pick. Paired with our Sous-Vide Pork Shank, the savory characteristics of the Tempranillo, in this blend, makes for an exquisite combination.
Ledger David Hires New Events and Sales Director
Deanna Eames has joined Ledger David Cellars as its new events and sales director. Deanna is an integral new addition to the Ledger David team and brings with her nearly two decades of sales and marketing experience.
Most recently, she was a regional sales and brand manager at Willamette Valley Vineyards where she planned and implemented successful sales and marketing strategies for the nearly 100,000 case winery. Prior to launching a career in the regional wine industry, Deanna worked as a sports marketer for well-known national brands including Oakley.
Please join us in welcoming Deanna!
Balsamic Braised Short Ribs
Serves 4 to 6
Ingredients:
6 Large beef short ribs
Kosher salt
Fresh ground black pepper
3 Cups 2011 Ledger David Cellars Malbec
2 Tablespoons olive oil
1 Large red onion
5-7 Cloves of garlic, smashed
2 Tablespoons tomato paste
½ Cup Balsamic vinegar
3 Tablespoons Worcestershire sauce
2-3 Cups beef, chicken or vegetable broth
Directions:
Preheat your oven to 325 degrees.
Rub all sides of each rib generously with salt and pepper. Heat enough olive oil to coat the bottom of a large Dutch oven (7-8 Quarts). When the oil is hot, brown all sides of the ribs well. Transfer the ribs to a plate.
When all ribs are seared brown, turn heat to medium and remove all but one tablespoon of oil and fat. Add onion and season with salt and pepper. Cook until slightly brown and softened. Add the garlic cloves and cook for 3 more minutes. Add the tomato paste until the mixture is thickened and add the balsamic vinegar, Worcestershire, and the Ledger David Cellars 2011 Malbec.
Return the ribs to the liquid meaty side down. Add enough stock to cover the ribs. Bring to a simmer then remove from the stove.
Bake in the oven at 325 degrees for 3 hours or until the meat can be peeled back from the bone easily. Remove from the oven and let stand for 10-15 minute.
Preheat your oven to 425 degrees.
Place the separated ribs on a baking sheet and return to the oven at 425 degrees for 10-15 minutes to crisp the edges.
In the meantime strain the braising liquid and return to the sauce pan to reduce the liquid by half on high heat. This will give you a very rich full-bodied sauce as an accompaniment to mashed potatoes or other mashed or pureed root vegetables. I like a mixture of parsnips, carrots, rutabagas and potatoes keeping some of the skin from each in the mash.
Remove the ribs and serve with sides. Pairs with Ledger David Malbec.
Ledger David Cellars Invited to Pour First Vintage 2011 Malbec on the Britt Hill
By Regina Vaccari
Britt Festival goers now have another new reason to visit the Britt Hill in Jacksonville this season. As if a new Britt Classical conductor and a new performance garden isn’t enough – there’s now a new wine on the summer line up.
The request to pour Ledger David wine on the hill came from Britt organizers this past spring and Ledger David was honored to heed the call.
“As a southern Oregon native, I’ve grown up with the Britt. It’s exciting to be able to partner with this organization now as a local business owner,” says Lena Varner.
Ledger David Cellars will be pouring its first-vintage 2011 Malbec alongside just a handful of other reputable southern Oregon wineries. Folin Cellars and Quady North will join Ledger David in the red wine category. EdenVale, Valley View and Wooldridge Creek will offer wines in the white wine category.
According to event planners, concession sales derived from food and wine sold on the Britt Hill help sustain the annual music festival.
“We are just a small part of keeping this organization alive – but it means a lot knowing that our kids will share in the same unique cultural experience that I’ve enjoyed since I was a child.”
The 2011 Malbec makes its official public debut over Memorial Day Weekend, May 24-26 at Le Petit Tasting Room. The Britt Festivals 2014 concert series starts in June – official ticket sales begin on May 16. For more information, visit www.brittfest.org.
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.
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.
