Pairing Pros/Recipes

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Thumbprint Cellars

Author: Julie Fadda
September, 2008 Issue

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.
 


                                                              

Ahi Tuna with Peaches and a Honey Sesame Antique


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

 


Preparation:

DG_PAIRINGPROS_Okay.jpgReduce vinegar, brown sugar and chili flakes by one half. Let cool. Add honey, soy sauce and sesame seeds. Mix with the peaches.

Salt and pepper the tuna, then sear rare. Cut into thin slices and serve with the peach mixture.
 VinumOwners.jpg

Serves 8

 

Erica and Scott Lindstrom-Dake

 
 

 

 

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