Korean BBQ Short Ribs

Korean BBQ Short Ribs

This weekend we are taking part Grill 116, a BBQ at Taft Street and neighboring wineries. Here’s what we have cooking.

INGREDIENTS:

  • ¼ cup sugar
  • ¼ cup soy sauce
  • 1 12 oz can pear juice
  • ¼ cup sesame oil
  • 1 tablespoon freshly grated ginger
  • Salt and pepper
  • 2 ½ pounds cross cut, bone-in beef ribs (flanken)

COOKING INSTRUCTIONS:

  1. In a large bowl combine first 6 ingredients. Add short ribs, refrigerate a marinade overnight.
  2. Heat grill. When hot place ribs on grill and cook for 3-4 minutes per side.
  3. Transfer to serving platter and serve with rice, sliced scallions and toasted sesame seeds.

Served 4 – 6. We like Taft Street Zinfandel with this mildly spicy dish.

Russian River Valley Grenache Blanc

Announcing the results of the 2019 International Womens Wine Competition!

The votes are in and we are pleased to officially announce the results of the 2019 International Women’s Wine Competition.

This competition was expertly judged by the wine industry’s leading professional women, though open to men and women winemakers alike. The competition not only recognizes the best wines that appealed to our judges, but also the wines they felt would most appeal and influence other women wine buyers and consumers.

IWWC is committed to the highest standards of competition. Over 1025 wines were entered in the competition. Judges awarded a total of 8 Best of Show awards, 45 Best of Class designations, and 203 gold, and double gold medals. Results will be posted at winecompetitions.com.

Summer on the Patio at Taft Street

Springtime in Sonoma

The soggiest winter in years has left the green hills awash in wildflowers – truly breathtaking!  As the weather warms and the vines start their annual cycle we find hope in the start of yet another vintage.

The pace has definitely picked up in the cellar, as some wines are being prepared for bottling, while others are put into barrel. Custom bottling is also in full swing.

We recently received good news from the highly regarded (and much feared) Robert Parker’s Wine Advocate. In April two of our Pinot Noirs were rated in the elite 90+ category. The 2017 Taft Street Winery Pinot Noir Russian River Valley, rated 91 points, was described as “… medium bodied with a lively core of earthy fruit, it has firm, grainy tannins and juicy freshness, finishing long and perfumed.” The 2017 Taft Street Winery Pinot Noir Skikos Vineyard, rated 92+ points, was hailed as “… medium ruby with a nose of citrus peel, dried flowers, saline and dusty earth with a blueberries, black berries and black cherry core.” In winespeak this is all high praise!

Robert Parker Wine Advocate 92+ Points
Robert Parker Wine Advocate 92+ Points

The spring 2019 President’s Club packs were shipped, and club members  joined us on the patio on Saturday, May 11th , had a bite from Fork Catering, and enjoyed the music of the Ricky Ray Band.

Winemaker Melissa Kuhn and Tasting Room Manager Kaitlyn Callagy

Later in the month we began our annual summer concert series A LITTLE STREET MUSIC with local favorites Bottle Shock. This weekend the very popular Volker Strifler Band will perform. A total of eight free concerts will be presented between Memorial Day and Labor Day, so plan accordingly.

However, you don’t need a special invitation to enjoy Taft Street and our wine. Come on over any day between 11:00 and 4:00 (4:30 on weekends). We’ll have an appropriate glass of wine awaiting you.

Cheers,

Mike Tierney
President, Taft Street Winery

Gravlax (Cured Salmon)

Gravlax (Cured Salmon)

I am currently emptying my freezer as I prepare for my annual fishing trip to Alaska. I am stuck with the enviable predicament of having too much salmon. Here is an easy and delicious way to solve that problem.

INGREDIENTS:

  • 1 teaspoon pepper, roughly cracked
  • 1 cup dill, chopped
  • 3 ounces coarse sea salt
  • 4 ounces sugar
  • 1 pound salmon filet, skin on and pin bones removed
  • 1 cup yoghurt/sour cream mix
  • 1 tablespoon Dijon mustard
  • Lemon wedges

COOKING INSTRUCTIONS:

  1. In a bowl mix pepper, dill salt and sugar.
  2. Place a large sheet of cling wrap on counter and pour half the mixture in the center in shape of the salmon filet.
  3. Place salmon skin side down on top of the mixture and top the salmon with the remaining mix. Wrap the salmon securely and place on dish.
  4. Top salmon with another plate and place weights on plate (eg 2 x 14 oz tins).
  5. Refrigerate 12 hours, flip salmon and refrigerate 12 more hours. Rinse, pat dry and refrigerate 3 – 4 hours.
  6. Serve on toasts with mustard sauce and lemon wedges.

This will serve 8 – 10 as an appetizer and goes especially well with Taft Street Russian River Valley Pinot Noir.