Summer Time in the Vineyards

I have just returned from a couple of weeks in Europe (Spain and Croatia), so I’m adjusting back to our California way of life. The terrific seafood and more than satisfying wines of both countries will draw me back – soon. Plavac Mali and Posip (Croatian red and white grapes) will never sound strange to me again. Back in the USA summer continues, with wine fans visiting Sonoma County in record numbers. Our staff at the Tasting Room continues to meet the challenge of providing a positive wine country experience to one and all. We will add to the fun by presenting Twang Ditty on July 12th and local favorite Faith McKenna on July 26th – Sunday afternoon concerts as part of our A Little Street Music series. The awards keep coming. Our 2013 Russian River Valley Chardonnay was awarded a SILVER MEDAL at the 2015 California State Fair held recently in Sacramento. For the next couple of months – up until the start of Harvest 2015 – we at Taft Street will continue our summer traditions. We will spend a good deal of time welcoming fine wine lovers from far and near, hosting concerts and food and wine pairings, and generally enjoying the benefits of living in a blessed part of the planet. Come join us. There’s always room for more at our table. Cheers, Mike Tierney President, Taft Street Winery

Grilled Squid with Lemon, Garlic & Cilantro

I have just returned from Barcelona and Dubrovnik and was delighted with the terrific shellfish and accompanying wines. Perhaps my favorite dish was the simplest – grilled whole squid with a lemon/garlic/cilantro sauce. Quick and easy, and oh so good with a glass of chilled Rose or Sauvignon Blanc. INGREDIENTS
  • 4 squid about 8-10 ounces each, cleaned
  • 1 lemon, juice and zest
  • Pinch sea salt
  • Olive oil
  • 1 garlic, minced
  • ½ handful of chopped cilantro
COOKING INSTRUCTIONS 1. Lightly score sides of prepared squid. Mix lemon zest, salt oil, garlic; and rub into squid. Refrigerate 2 hours. 2. Heat grill until hot. Take squid from marinade and grill for about 2 minutes, until nicely charred. 3. Place grilled squid on plate, and serve with a sprinkle of seal salt, lemon juice, and chopped cilantro. 4. A salad and baguette (and Taft Street wine of course) round out a very satisfying meal. Serves 4