Yes, it’s that time of year again. Crank up the BBQ and get ready for another season in front of the grill. We started the season off on Easter with a butterflied leg of lamb with garden herb sauce. INGREDIENTS: 4 cloves garlic Handful of mint, rosemary, thyme Juice from 3 lemons Salt and pepper […]
Spring Lamb On The BBQ Read More »
On April Fool’s Day Taft Street Winery turned 36 years old. A beautiful day it was indeed – an Easter Sunday with clear skies and temperatures in the high 70’s. We celebrated as we usually do – with good friends, good food, and lots of Taft Street wine. In the winery Melissa and team are
It’s that time of year again – St. Patrick’s Day will soon be here. Instead of the rather mundane boiled potatoes and cabbage try this variation. It goes well with corned beef and other roasted and grilled meats. INGREDIENTS: 1 pound cabbage, halved and cored 2 pounds Yukon Gold potatoes ½ cup chopped scallions Butter
We are currently experiencing some much needed rain, after an almost record breaking dry February. It was cold during the month, but the low temperatures did not appear to cause much frost damage. Bud break is starting and the vines will be susceptible for weeks ahead. In the winery Melissa and crew are seeing the
With blue skies, temperatures in the 70’s, and green fields covered with mustard; it’s hard to believe we are not in the middle of springtime. Historically (and hopefully) we still have a few more rainy days ahead, but the warm weather sure feels good. It’s back to life as we know it in the wine
Dal, or spiced lentils, is a treat on a winter’s evening, either by itself or as a part of a multi course meal. An added attraction is it is easy to prepare. INGREDIENTS: Vegetable oil 1 cup diced onion I medium sweet potato, peeled and diced 2 cloves garlic, minced 1 tablespoon ginger, pee 1
Dal On A Winter’s Eve Read More »
A new year has begun; one full of hope, determination, and willingness to do what it takes to succeed. Although rainfall (and snowpack) remain woefully below average, we at least have the fire season behind us, as light rain continues to keep hillsides damp. Our friends in Southern California have some much needed rainfall in their
With the holiday season behind us, it’s time to simplify, and that includes meals. Here is an easy yet satisfying winter dish that goes particularly well with our newly released 2016 Sonoma County Merlot. Serves 6 – 8 INGREDIENTS: ½ cup dried breadcrumbs ¼ cup grated Parmesan cheese 1 pound boneless pork, sliced and pounded
Quick Pork Parmigiana Read More »
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
Back to Kinda Normal Read More »
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
Halibut – Mango Ceviche Read More »
