Last week at a Board of Directors’ meeting, I took some time to make authentic enchiladas – no canned food included! The dish was well received and will no doubt be served again and again. Our 2013 Alexander Merlot goes especially well with this spicy fare. INGREDIENTS: 4 guajillo peppers, stemmed and seeded 4 ancho […]
Taft Street Enchiladas Read More »
February has started off clear and cold, a brief respite from the wettest January in five years. Rainfall for the season now matches seasonal averages for Northern California, with reservoirs near capacity and more rain the long term forecasts. Add to that the fact that San Francisco is hosting this year’s Super Bowl, the Warriors
Serve this at your Super Bowl party on wonton chips with plenty of icy Taft Street Sauvignon Blanc. Later this month you’ll be able to pair Taft Street Poke with Taft Street 2015 North Coast Rose! Serves 6 – 8 as an appetizer INGREDIENTS: 2 pounds fresh ahi/yellowfin tuna, sliced thin 1 cup soy sauce
Poke – Taft Street Style Read More »
Here is a creative and tasty way to use up the ends of your Holiday cheeses. Basically, we mix cheese, Taft Street wine, butter, mustard, pepper and green onions. The cheeses and herbs can vary; and although we highly espouse Taft Street Sauvignon Blanc in this dish, we have been known to use sherry, port,
Taft Street Potted Cheese Read More »
Winter has arrived in California. Intermittent rain and snow have been the rule for the past several weeks, and there are few signs that the situation will soon change. The wet weather has been COLD. Pipes at the winery have burst, and our GM Mike Martini has added welding to his skill set. I spent
This simple recipe combines pan frying and oven roasting. The result is a tasty centerpiece for a winter meal. The dish goes well with polenta and Taft Street 2013 Russian River Valley Pinot Noir. Serves six INGREDIENTS: 2 ½ pound tri tip of beef ¾ cup brown sugar ½ cup balsamic vinegar ½ cup water
Pan Roasted Tri Tip Read More »
Major blasts of cold air (for California) have presented themselves over the past week, bringing concern to citrus growers; however vineyards have been largely unaffected as most vines are dormant for the winter. There has been a bit of rain but nowhere near what it would take to get us out of our severe drought
The wines are in tanks and barrels, fermenting away. Evelyn is excited about the overall quality of this year’s harvest, and early indications suggest excellent wines will be made from 2015 grapes. Our Russian River Valley Rose of Pinot Noir and Russian River Valley Sauvignon Blanc will be the first releases, early next year. The
As The Leaves Turn Read More »
Here is a quick and easy and delicious way to feed a group and still remain part of the party. The preparation can be made the day before, and the ribs cook in a couple of minutes. Serves 6 INGREDIENTS: 4 – 5 pounds Korean style beef ribs (also known as flanken cut) ¾ cup
Barbequed Ribs Korean Style Read More »
Tomatoes are still in season and warm weather will be with us for the next month or so. A good way to enhance any occasion is to serve this refreshing “shooter.” We served this recently and it was a crowd pleaser. INGREDIENTS: 1 pound scallops ¼ red onion, minced 4 limes, juiced 1/4 teaspoon salt
Scallop Ceviche in Chilled Tomato Soup Read More »
