San Francisco Chronicle Wine Compeition

2017 Chronicle Wine Competition Golds!

After tasting 7,000 entries from 28 states, the results of the 2017 San Francisco Chronicle Wine Competition are in. Taft Street is proud to be taking home some hardware:

We’ll be pouring these award winners at the 2017 Chronicle Wine Tasting February 18, 2017, at Fort Mason, San Francisco. Join us for this awesome tasting or swing by the Tasting Room to stock up for the new year!

Harvest 2016, Russian River Valley

Happy New Year

This year may have its share of political challenges, but we at Taft Street are optimistic about our future in the wine world. The wines we made from the 2016 harvest are excellent, the winter has brought plenty of rain, and our inventories are depleting on schedule. We will continue to focus on our distribution partners (particularly in California) while nurturing our Direct to Consumer channel (online and Tasting Room sales).

2016 Russian River Valley Sauvignon Blanc

2016 Russian River Valley Sauvignon Blanc

In the cellar, the 2016 Russian River Valley Sauvignon Blanc is ready for release. It’s a beautiful wine and follows a string of very successful Sauvignon Blancs from the Russian River Valley appellation.

Later this month we will bottle our 2016 Russian River Valley Rose of Pinot Noir, and our 2016 Russian River Valley Pinot Gris. We will release the Rose on Valentine’s Day weekend – a Taft Street tradition.

This year local wineries celebrate the 25th anniversary of Winter Wonderland, affording a unique opportunity to break a New Year’s resolution or two. There is always a surprise awaiting you, as wineries offer unique bottlings, surprise vintages, and general good cheer.

There is always good cheer here at Taft Street when Kaitlyn and her staff will make you glad you stopped by for a visit.

Everyone in the Taft Street Tasting Room, cellar, and office wishes you and yours the very best in 2017!



Mike Tierney
President, Taft Street Winery

Cacciucco Fish Stew

Cacciucco – Fish Stew

Cacciucco is the Tuscan version of the French bouillabaisse or the Northern California – Italian crab cioppino. Basically, it uses local seafood and produce to create a local and hearty fish stew. Very au courant! Plus, it’s great in the winter and pairs well with red wine; like our just released 2014 Taft Street Alexander Valley Merlot. Serves 4


  • ¼ cup olive oil
  • 1 large sliced onion
  • 1 thinly sliced fennel bulb
  • 2 cloves chopped garlic
  • Red pepper flakes to taste
  • 1 cup white wine
  • 2 cups light stock, either fish or chicken
  • 1 28-ounce can of Italian plum tomatoes
  • ½ pound shelled shrimp
  • 1 pound cod fillet, cut into pieces
  • 16 clams in shell
  • 4 slices of country bread toasted
  • Salt and pepper
  • Parsley for garnish


  1. In a large saucepan heat one-half of olive oil and cook onion and fennel for 5 minutes; add garlic and pepper flakes and cook for 3 minutes more. Add wine, stock and tomatoes and simmer for 15 – 20 minutes. Season to taste.
  2. In a large saute pan heat remaining oil and brown cod on both sides. Remove from pan, add clams and 2 cups of sauce, cover and cook until clams open. Add shrimp and cod and cooked until done (5-7 minutes).
  3. Place toast on bottom of 4 individual bowls. Divide fish on top of toast, and pour remaining sauce on top of fish. Garnish with parsley and enjoy!