Call it a Wrap

It’s all over – even the shouting. Harvest 2013 ended for us last Friday, October 27th. Few expected the size and quality of the crop, a replica of 2012. When picking started in late August growers and winemakers alike were concerned that much of the harvest would happen at once, causing strain on equipment and tank space. However, the weather cooled down and top quality grapes kept coming and coming. The parties kept coming as well. On Saturday, October 28th we celebrated the end of harvest by hauling out the smoker and cooking up 30 racks of spice rubbed ribs. This past weekend we participated in The Wine Road’s annual Wine and Food Affair by pairing our Russian River Chardonnay with crab chowder. I am currently on a flight back from New York City, where I have spent my time visiting accounts in Westchester, Manhattan, Brooklyn and Long Island. I was able to enjoy the Halloween Parade in Greenwich Village (amazing!), and stood at the finish line at the NYC Marathon. Just 18 years ago I ran the NYC Marathon with Team Taft Street, where were the first (and only) winery team to cross the finish line. Thanksgiving and the Holiday Season are quickly approaching, and the question which pops into everyone’s mind is, “Which wine, red or white?” The answer is BOTH.  The turkey and side dishes will be enhanced our 2012 Russian River Valley Pinot Gris and our 2012 Russian River Valley Pinot Noir. Come on by the winery and stock up; we’re in good supply. Best wishes for Thanksgiving. Cheers, Mike Tierney President, Taft Street Winery

Crab Chowder, A Chardonnay Lover’s Delight!

With crab season upon us, it’s time to pair two of our favorites – crab and Taft Street Chardonnay. We are serving this at the Wine Road’s annual Wine and Food Affair, November 2nd and 3rd. INGREDIENTS:
  • 6 slices bacon
  • 1 tablespoon butter
  • 1 chopped onion
  • 1 diced green pepper
  •  ½ cup diced celery
  • 2 minced garlic cloves
  • ½ cup Taft Street Chardonnay
  • 1 tablespoon fresh basil
  • 1 teaspoon fresh black pepper
  • 1 teaspoon dried thyme
  •  2 teaspoons Worcestershire sauce
  • 4 potatoes, peeled and diced
  • 1 ½ quarts chicken stock
  • 1 quart ½ and ½
  • 1 teaspoon saffron threads
  •  meat from 3 fresh crabs
  • parsley
INSTRUCTIONS:
  1. Brown bacon. Allow to cool, crumble and set aside.
  2. Melt butter and add onion, green pepper, celery and garlic and cook for 10 minutes. Pour in Taft Street Chardonnay and bring to a simmer, adding pepper, thyme, and Worcestershire sauce. Add potatoes and chicken stock, bring to a boil, and then simmer for 10 minutes.
  3. Add bacon and cook until potatoes are cooked, another 15 – 20 minutes. Stir in saffron threads and ½ and ½. When heated through serve with parsley as a garnish.