Monthly Archives: November 2010
Well, that was memorable! In certainly one of the more challenging harvests in years, we saw it all: heat, chill, mildew, rain – and the constant clamoring for available tank space. One crises after another had growers in a frenzy, as they tried to find homes for their grapes.
Taft Street was up to the challenge, taking in over 900 tons of grapes in an orderly and professional manner. Evelyn and crew, including harvest cellar rat/general manager Mike Martini, worked over two months of long days (up to 18 hours), but they saw to it the grapes were handled with care.
All the grapes are now in, though fermentation and the dozens of winemaking chores related to the harvest are still to be completed. However, the pace abates a bit as even breathing becomes the norm. Great job from our super winemaking team!
Harvest time is a busy time for everyone at the winery. Our new direct sales force has broken the single month record for California sales, as Clayton and Lauri are opening accounts daily. It gives us great satisfaction to see plans materialize. We’ve always said when we present our wines they sell. We now see it happening every day.
In the Tasting Room, Kaitlyn and crew are having their best year ever. With the Russian River Wine Road’s Wine and Food Affair this weekend (November 6th & 7th), we should be off to a good start this month. I am off to Cleveland for tastings this weekend, but will be back for our harvest party later in the month.
In the meantime, the wines from Year 2010 are taking shape. Let’s all raise a glass!
President, Taft Street Winery
I came up with this recipe a couple of weeks ago while entertaining a group of friends from Seattle. I had some leftover grilled tuna, and I paired it with fresh apple slices and a drop of sriracha – instant crowd pleaser.
- 2 x 4oz tuna filets
- 2 apples
- Juice of one lime
- 2 tablespoons soy sauce
- Combine lime and soy sauce and marinade tuna while heating a grill.
- Sear tuna for 2 minutes on each side, so there is till some pink in the middle. Let cool.
- Slice apples in 2in x 1.5in pieces. Place sliced tuna of the same dimensions on top. Add a drop of sriracha on top.
Makes 18. Serve with a glass of Taft Street Sauvignon Blanc or Chardonnay. Yum!