150 years ago, Sonoma’s most notable vineyardist was a Mexican-American by the name of General Mariano Vallejo. The former Comandante of Alte California under Mexico’s rule segued happily into his new role as vintner and elder statesman. Until recently, it may have been true to say, the Vallejos were the state’s last Mexican-American winery owners.
In 1968, Reynaldo Robledo Sr. emigrated from the state of Michoacan to labor in the fields. He worked his way up in vineyard management, eventually founding a consulting and management company before realizing wine country’s version of the American dream, establishing his own family winery.
The Robledo family runs all aspects of the business. Their traditionally styled walled hacienda south of the town of Sonoma features a tasting area that’s comfortable and unassuming, located in the midst of the barrel room, furnished with handcrafted Michoacan art.
The Robledos know their grapes, and the wines are very good. But it’s this distinctive Chardonnay that always calls to my mind homemade corn tortillas and queso añejo roasting on a grill. Fire-toasted oak melds with piquant, buttercream barrel-fermented aromas in the 2006 Los Carneros-Rancho Maria Chardonnay ($36), grown on the home ranch. With a full, sweet finish it would make for a great partner with any spicy seafood dish-and Maria Robledo’s tostadas with prawn and pineapple? Claro que si.
Maria Robledo’s Tostadas de Cameron con Pina a la Parilla
Salsa
8 tomatillos
1 fresh Jalapeño pepper
1 fresh Serrano pepper
2 cloves of garlic
½ c. water
¼ t. sea salt
Prawns & Topping Mixture
16-4.5″ small corn tortillas
1/4 c. canola oil
1 lb jumbo prawns
8 kabob skewers
3 basil leaves, chopped
¼ c. cilantro, chopped
½ lemon, juiced
2 c. pineapple chunks, 1″ cubes
2 c. pineapple, diced
¼ c. red onion, chopped
Sea salt to taste
1. If using wooden skewers, soak for at least 20 minutes in a shallow pan of water.
2. To prepare salsa, grill tomatillos, Jalapeño and Serrano peppers. Combine grilled tomatillos and peppers with garlic cloves, water and salt in blender. Blend for 1 minute, pour salsa into a small bowl and set aside.
3. Heat a large frying pan with canola oil over medium heat for 3-5 minutes. Place up to 2 tortillas at a time in hot oil and toast on both sides until golden brown. Place on paper towels to allow the excess oil to drain from tostadas.
4. For the tostada topping combine in a large mixing bowl small bites size chunks of pineapple pieces, basil, cilantro, and red onion.
5. Thread the prawns into the skewers with large sized pineapple chunks. Brush on the salsa and add sea salt to taste.
6. Lay prawn & pineapple skewers on a BBQ grill over a solid bed of hot coals or high heat on a gas grill. Close the lid if you are using a gas grill. Allow to cook for about three minutes and turn them once.
7. Allow the shrimp to cool and slice them into bite size pieces. Add to topping mixture.
8. Place a spoonful of topping on the tostada and add salsa.
9. Enjoy with a glass or two of the Robledo Family Winery 2006 “Los Carneros” Chardonnay!