Season’s Greetings

The first major storms of the season are upon us, and we expect 8-10 inches of rain to fall over the next couple of days. The vines are quickly losing their leaves and the hills are turning green.- winter is on its way. In the cellar the new wines are completing their fermentation, and indications are the young wines are every bit as good as we had hoped. Alcohol levels are a full point less than the average over the last few years; and with good acid levels the wines show terrific balance. We continue to adjust and improve our market presence. Our latest move is the appointment of Ribevi Wines International as our Southern California distributor. Ribevi is a highly regarded importer of Italian, Chilean and Argentine wines; and they have hired Mosha Rastgar to head their California wine division, meaning Mosha will continue to represent Taft Street in Southern California. This is truly a win – win situation for both Taft Street and Mosha, and we thank him for his great work over the past year and a half. The crowds continue in the Tasting Room, though at a more relaxed pace than earlier in the fall. The next event is this weekend, when ten local wineries hold a wine club appreciation day. On Sunday, December 2nd members of all wine clubs can take advantage of discounts from the other participating wineries. If you are not a wine club member, it would be a good time to join and stock up on you Holiday supplies. The Tasting Room will be open daily through the Holiday Season, though we close for Christmas and New Year’s. You might call ahead on Christmas Eve and New Year’s Eve. May you have a wonderful Holiday Season. We raise a glass of Taft Street to you. Cheers! Mike Tierney

Herb Cheese Popovers

We cooked these for Thanksgiving and they were a big hit. They match well with many winter dishes – roasts, soups, and the like. Plus, they really work with our current house favorite – Taft Street 2011 Russian River Valley Pinot Noir! Ingredients:
  • 1 cup whole milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 cup flour
  • pinch of salt
  • ¼ cup grated cheese
  • 1 teaspoon finely chopped hers (rosemary, parsley, sage …)
Cooking Instructions: 
  1. Preheat oven to 450. Lightly coat a standard muffin pan with butter or oil spray. When oven is heated, heat the pan for 8-10 minutes.
  2. Meanwhile, in bowl whisk together milk, eggs, butter, flour and salt until well blended. Add cheese and herbs and mix well.
  3. Remove pan from oven and pour batter into each cup about 2/3 full. You should use all the batter. Return to oven and bake for 15 minutes. Turn the oven to 400 and bake 15 minutes more.
  4. Cool for a couple of minutes and serve warm. Enjoy!