During my first winery review trip, Dan and I went to Six Mile Creek, which is just a few miles out of downtown Ithaca. As Dan was the designated driver, I was the only taster. I felt incredibly awkward trying to explain why I was sampling wine by myself without giving away the fact that I was a reviewer. In my inexperience and nervousness that they would figure it out any second now, I left without all the information I needed. It wasn’t my greatest beginning.
So for all subsequent outings, we’ve brought along a buffer, namely our friends Megan and Matt. Now we’re a party of three tasters and a designated driver, a much more natural group size.
Every four to six weeks, we drive along the shores of Cayuga or Seneca Lake to visit the wineries I need to review. We try to hit 2-3 at a time for efficiency purposes, which covers me on reviews for a month or so.
We steal sips from each other when we’ve selected different samples from the menu, giving me a wider variety of wines to review. We wander the gift shops, discreetly pointing out what is unique about each building, property and tasting menu. In the car rides between wineries, we chat about our tastings, the trials and tribulations of being homeowners (Megan and Matt just bought a house!) and funny stories from Megan’s job as a preschool teacher. Lately, we’ve been driving with the windows down, the wind whipping our hair as we raise our voices to be heard over the noise.
We often try to make a day out of these wine outings, and go out to dinner or head back to someone’s house for a game night.
A few weeks ago, after visiting Lucas and Sheldrake Point (spoiler alert: we loved Sheldrake Point!), we stopped for dinner at Agave. I ordered the Caribe, a chicken sandwich for which the chicken was marinated in soy, lime and cilantro. I didn’t love the sandwich, but I did love the marinade.
Catfish from the US is on the "best choices" list for the Northeastern region of the United States, according to Monterey Bay Aquarium's Seafood Watch Program, but it would also work with other mild white fish, such as tilapia. Check out the Seafood Watch Program site to see what fish are the best sustainable choices for your region.
- 4 tablespoons soy sauce
- 1 tablespoon lime juice
- 3 tablespoons chopped fresh cilantro
- 1 pound catfish filets
- 6-8 6" flour tortillas, warmed
- Sliced cabbage, sour cream, fresh cilantro and sliced green onions, for serving
- Whisk together the soy sauce, lime juice and cilantro.
- Pour the soy sauce into a plastic bag and add the catfish. Carefully turn the bag over a few times so that the fish is entirely covered by the marinade. Place the bag on a baking sheet (in case of any leaks) and refrigerate for 20-45 minutes.
- Preheat a grill to medium-low. Grill the fish for 2-3 minutes per side, until it is a little flaky and easily comes apart under a fork. Allow the fish to rest for a few minutes, just until it is cool enough to handle, and thinly slice the catfish.
- Wrap the fish in the warmed flour tortillas and garnish with cabbage, sour cream, cilantro and/or green onions.