The last grapes are in today, putting an end to a long and difficult harvest. It was a season characterized by low yields (up to 25% below projections). Furthermore, grapes picked over the last several weeks often were faced with mildew, adding to the challenge. However, our own grapes came in prior to the rains, and Evelyn White is confident the 2011 vintage will produce some fine wine. We believe her.
The high season for sales is upon us, and Team Taft Street has responded accordingly. Our Tasting Room enjoyed its biggest month ever in October, and the direct sales team and our national distributors have exceeded expectations. Well done! Taft Street welcomes Jake Martini to the team. Jake will be our technical wizard and well as our marketing & sales representative in the San Francisco market. Any connection between Jake and others in the Taft Street family is not coincidental.
Taft Street’s new picnic area and bocce court were kicked off in style at the recent President’s Club party. The fun continues this weekend with the Russian River Wine Road’s annual Food & Wine Affair (November 5 & 6).
Never standing still, Kaitlyn has helped form a new group of local wineries – Taste Route 116. Together with Dutton Estate, Graton Ridge, Russian River Vineyard and Balletto Winery; Taste Route 116 will promote the home-grown, family nature of businesses that once were the standard of wine country life.
The last beautiful days of autumn are still with us. Come visit and enjoy our picnic area and bocce court while you pick appropriate Thanksgiving wines.
Cheers,
Mike Tierney
President, Taft Street Winery
Recipe
Membrillo
So what do you do with a bunch of quinces? Jam doesn’t quite work. After a little research, it seems that quince is the main ingredient in membrillo – a Spanish spread that goes well with cheese and red wine. And it’s easy!
INGREDIENTS
- 4 Quinces, peeled, cored and chopped
- Water
- Sugar, to be determined
- Place quince in a large pot and cover with water. Bring to boil and cook 30 minutes, or until fruit is soft. Drain.
- Process fruit until smooth. Add equal amount of sugar and combine.
- Cook over low heat until paste thickens and quince has turned a deep orange color (60-90 minutes).
- Spread evenly on a parchment paper lined rimmed pan. Place in a low oven (125F) for one hour.
- To serve (with cheese) – cut in small wedges.
This goes great with our Russian River Valley Pinot Noir and our Russian River Valley Zinfandel!