Back to Kinda Normal

With the devastating fires now a not very distant memory, life is slowly returning to early winter routine. The rainy season has started, thankfully without any downpours allowing for mudslides. In the winery, all the wines have fermented, and bottling has started up again. Budgets and plans for 2018 are being addressed.

After a lull in business during the fires, visitors are returning to wine country. We have noted an upsurge in our tasting room over the past couple of weeks. The word has gotten out that all of wine country was not destroyed; in fact, a very small part of the wine business was affected directly. However, those of us in the business are taking an active participation in efforts to help those who suffered losses. The public reaction and outpouring of help have been yet another reminder of how fortunate we are to live in Sonoma County.

As the Holiday Season swings into high gear, a visit to our Tasting Room is a treat. Pick up a few stocking stuffers, provisions for the Holiday table, and enjoy a glass of fine Russian River Valley wine. You’ll be happy you did.

Cheers and Season’s Greetings from all of us at Taft Street Winery!

Mike Tierney

President, Taft Street

Halibut – Mango Ceviche

I have a freezer full of halibut, the result of a fishing trip to Alaska last summer (I’m going again this summer). My favorite recipe is simple, delicious, and a natural with a glass of Taft Street Chardonnay or Sauvignon Blanc or Rose.

INGREDIENTS:

  • 1 ½ pounds skinless halibut fillets, cubed
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • 2 jalapeno peppers, seeded and minced
  • 1 mango, peeled, seeded and chopped
  • ½ cup red onion, finely chopped
  • ½ bunch cilantro, chopped
  • Salt and pepper to taste

COOKING INSTRUCTIONS:

  1. Combine halibut, juices, peppers, and onion in a non-metallic bowl and refrigerate for 2 hours.
  2. Fold in mango, cilantro and season to taste.

Serve with tortilla chips or toasted tortillas.