Winemaker Scott Lindstrom-Dake was using a gold pen to decorate his unlabeled wine bottles for family and friends when he accidentally made a thumbprint in some wet ink—and totally dug the way it looked. The next thing he knew, Thumbprint Cellars was born. This was in the mid-1990s, soon after he realized his winemaking hobby (his parents were long-time growers) was becoming his true calling. By 2000, he and his wife Erica began making wine at a bonded winery in Healdsburg, and now produce several varietals and have a tasting room near the downtown square.
Thumbprint’s 2007 Viognier is made with premium grapes grown by Lou Preston (of Preston Vineyards) in Dry Creek Valley. A heady, floral nose of honey and stone fruits gives way to a layered and smooth mouthfeel with pear and mineral flavors and an acidity that lends the strength of character to carry out a long finish. It’s paired here with a recipe by Chef Mike Matson of Vintage Valley Catering.
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Ahi Tuna with Peaches and a Honey Sesame Antique |
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1 cup rice wine vinegar 1/2 cup brown sugar 2 tablespoons soy sauce 1 teaspoon chili flakes 1/2 cup honey 1 tablespoon sesame oil |
1 tablespoon black and yellow toasted sesame seeds 1 cup diced yellow peaches 1 cup diced white peaches 2 pounds ahi tuna Salt and pepper to taste |
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Preparation: Salt and pepper the tuna, then sear rare. Cut into thin slices and serve with the peach mixture. Serves 8 |
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Erica and Scott Lindstrom-Dake
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Reduce vinegar, brown sugar and chili flakes by one half. Let cool. Add honey, soy sauce and sesame seeds. Mix with the peaches.
