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Ledson Winery & Vineyards
Sauvignon Blac Trois de la Mer |
| Ledson Winery & Vineyards Owner Steve Ledson |
When you’re driving along Highway 12 in the Sonoma Valley, it’s virtually impossible to miss Ledson Winery & Vineyards. First off, the 16,000-square-foot building looks like a gothic castle. Originally designed as a family home, the plans were eventually changed to house the family winery instead.
Open to visitors daily, Ledson has six wine tasting bars, a gourmet marketplace and beautiful grounds for picnicking. Take a look inside and marvel at the architectural details while enjoying their wines, which are focused on small varietal lots.
The winery’s 2006 Napa Valley Sauvignon Blanc recently won a gold medal at the San Diego Wine Competition. It’s a 100 percent Sauvignon Blanc that’s grown in Yountville. The 25-year-old vines are grown along the Napa River. They’re whole-cluster pressed and given a slow, cool fermentation. Aromas and flavors are sprinkled with refreshing citrus elements. Paired here with the winery’s Trois de la Mer (a delightful trio of seafood dishes that includes a lobster salad, ahi tuna roll and salmon tartar), you’ll find the wine’s crisp texture cleanses and refreshes the palate, while its acidic structure complements the citrus that’s added to the fish.
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| Trois de la Mer
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| 1 lobster tail, fully cooked, meat removed and roughly chopped 1/4 papaya, peeled and diced 1/4 cup diced pineapple 1/4 cup diced water chestnut 2 teaspoons canola oil 1 teaspoon sesame seed oil |
3 tablespoons unseasoned rice wine vinegar Juice of 1 lime 3 tablespoons lemongrass, minced 1/2 teaspoon garlic Daikon sprouts |
| Toss lobster meat with diced papaya, pineapple and water chestnuts. Then add remaining ingredients (saving the sprouts to use as a garnish) and toss together.
Crispy Ahi Tuna Roll Lay out the long, narrow strips of tuna, placing two of each matchsticks on the top end. Begin rolling tightly to form the roll. Then lightly coat the outside with black and white sesame seeds. Cut each roll into a 2-inch piece. Top with a crispy-fried wonton. Garnish with shredded carrot and radish. Salmon Tartar Combine the raw salmon and tomato in a bowl with the flavored olive oil. Reserve in the refrigerator to let the flavors marry and chill. When ready to serve, place a heaping tablespoon on the plate. Garnish with fresh chives. |
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