Wine of the Week: Ledson Legend Red

Vintage: 2006

Region: Sonoma Valley

Style: Blend of Zinfandel, Merlot, and Cabernet Sauvignon

Country: USA

Winery: Ledson

Tasting Notes: Spicy and bold, with a blend of jammy merlot and rich cabernet grapes, this drinks like a Bordeaux and looks like a Pinot.

Rating: 🍷🍷🍷🍷

Thoughts: Several years ago, on a birthday trip to Napa and Sonoma, we saw a cool château off the Sonoma Valley main highway. Thinking perhaps we could snag a last minute tasting, we stopped in, and it was the best decision we’ve made in a long time. You’re going to see a few wines from Ledson on The Wine Vixen, because we joined their wine club that day. I’m always impressed by the quality of their wines. If you’re interested in a club, this is the best one out there. They welcomed us with open arms, have customized cases for us, are always open and willing to see us if we want to stop by, and make DAMN. GOOD. WINE.

Pairings: Steak, steak, steak.

My Vivino

Kenwood 2011 Yulupa Zinfandel (with two bonus recipes!)

By Amy

I promise I'm not shirking my white wine duties.

But. 

I really couldn't let you go another day without hearing about this zinfandel. And what I paired with it.

As for the wine, Kenwood's 2011 Yulupa Zinfandel is just delightful. Fruit-forward and balanced, with a nice touch of acidity and mild tannins, this zin was a refreshing to drink while I prepared dinner. And the price isn't bad, either; it was about $15 at my local wine shop. 

But I daresay this wine was even better when I paired it with pan-seared red snapper and mango-avocado salsa. 

Oh. Yeah.

I owe you an apology: I don't have any photos of this dish. I know, I know, that's a cardinal sin in the food blog world. But Boyfriend and I scarfed it down too quickly to snap photos (fish gets cold fast, you guys), so you're just gonna have to trust me on this, ok?

You need to make this fish.

I don't even like fish that much, but I'm trying to justify when it's ok for me to make it again (answer: this weekend).

That is how much you need to make this fish. Ok?


Pan-Seared Red Snapper

Ingredients

  • 2 teaspoons coconut oil (or your favorite high-heat-compliant oil: olive, canola, etc.)
  • Two 6-oz. red snapper fillets (keep the skin on, if you'd like a little crispy texture—it looks weird, but tastes so good) 
  • salt, pepper, garlic powder, onion powder, cumin—for dusting the fish


Directions

  1. In a 12-inch skillet, heat the coconut oil on medium-high, until melted and rippling.
     
  2. Sprinkle both sides of the fillets with spices (a light dusting will do—you don't want to go overboard, you've got a salsa to eat with it!).
     
  3. Place the fish in the pan, flesh-side first, cooking for 5 minutes per side. The fish is done when it flakes easily with a fork.
     
  4. Top with mango-avocado salsa, and serve alongside a light salad, or green beans with cilantro pesto (want this recipe? tell me in the comments).


Mango-Avocado Salsa

Ingredients

  • 1 mango, diced into ½-inch pieces (Don't know how to cut a mango? Click here.)
  • 2 avocados, diced into ½-inch pieces
  • ½ one medium red onion
  • 2 tablespoons extra-virgin olive oil (or a light-tasting olive oil)
  • ½ cup cilantro, chopped
  • Juice from ½ lime
  • Salt and cayenne pepper, to taste

Directions

In a big ol' bowl, mix all the ingredients. Feel free to make this before the fish, so the flavors can meld together in the fridge while you're prepping the snapper.

*FYI: this makes about a quart of salsa, and it's perfectly acceptable to eat this with a spoon. Not that I'm speaking from personal experience. 

Joel Gott Zinfandel 2013

by Amy

Looking for a lighter red under $20?

I think I may have something for you.

Joel Gott Zinfandel's 2013 vintage is a bit earthy on the nose, with hints of sage, rosemary, and plum—a bit fruity without being too jammy, thanks to some leather and tobacco notes. A little acid and silky tannins round out a nice, long finish. 

If you're looking for a lighter red this spring (maybe to go with some aromatic Cinco de Mayo fare?), this one's a good buy at $18.99.

Seghesio Old Vine Zinfandel 2012

by J.T.

It's never too early to plan for Valentine's Day, y'all.
 

I'm not trying to rush you—I know you just put away your Christmas decorations. But whether you've got one special someone or a bunch of people you want to show your love to, the best way to do it is through food. Because, honestly, who doesn't like food?

Yeah. That's what I thought.

The Italians know a thing or two about love and food, which is probably why their food is synonymous with a meal shared with loved ones. Whether it's a family-style meal or a candlelight dinner, there's probably going to be something sauced in red with lots and lots of garlic. Mmm...

So what should you pair with this dinner?
 

With hints of black cherry, licorice, nutmeg, black pepper, Seghesio's Old Vine Zinfandel is a spicy-sweet combo that would pair excellently with any Italian meal you've got in mind (come on, what's more romantic than a Lady & the Tramp moment?). There's a nice hit of acid in this, a perfect complement to tomato-based dishes.

Why "Old Vine," you ask? Seghesio's not playing around: their old vine wines are at least 50 years old, which gives you some rich, complex flavors, and tannins that lead to a nice, long finish.  It's a lovely, lovely wine.

You can pick up a bottle here for $34.99. 


Like this post? Share it!

7 Deadly Zins

By J.T.

This one blew my socks off! Lots of concentrated fruit notes, with spice and black currant on the finish. A nice acidity balances out the sweetness.

Buy it now, and try it for yourself! It's a great buy at $17.99.