The Yearly Cycle Continues

As the weather gets colder and wetter, and as the brilliant fall colors fade, we can tell winter is not far away. All the grapes are in and much of the fermentation has been completed. We’ve got some bottling to complete before Christmas, and pruning will start up soon. The yearly cycle continues.

Speaking of bottling, I’ve had the opportunity to taste the brand new 2010 Sonoma County Rose of Pinot Noir


Mike Tierney
President, Taft Street Winery


I am a big fan of home made stock. The canned variety is too salty and metallic tasting. Though it takes some time, there’s not much to it, and the result is worth the time.


  • 5 pounds chicken/turkey bones
  • 2 onions chopped
  • 3 carrots roughly chopped
  • 3 celery stalks roughly chopped
  • 4 quarts water
  • Salt and pepper to taste
  1. Place all ingredients in big pot. Bring to boil, skimming off any scum that should form. Reduce heat to low, until only an occasional bubble rises. Cook 4-6 hours.
  2. Let cool to room temperature. Remove bones and vegetable remains. Refrigerate overnite.
  3. A layer of fat will have formed; discard it. If using stock within a few days, refrigerate. If not, the stock freezes wonderfully.

Makes 2 quarts. Use it in soups, stews, or simply by itself. Taft Street wine of any variety makes a grand match.