Summer in Wine Country

We have settled into our summer weather pattern – warm days and cool nights. The vineyards look great and we may be headed for a third straight high quality year. In fact, our most pressing concern at the moment is low inventory. We have pushed up our bottling schedule to ensure our positions on retailers’ shelves and restaurant wine lists. The 2012 Alexander Valley Merlot goes into bottle next week; followed by our 2013 Russian River Valley Chardonnay; followed by our 2013 Russian River Valley Pinot Noir. By summer’s end all our wines should be in good supply.

The big event this month at the winery is the marriage of our Marketing Director Jake Martini to Lizzy Stock in Santa Rosa on Saturday, June 7th. Family and friends  have already started arriving in Sonoma County, where the celebration will be appropriate and much Taft Street wine will be toasted. Cheers to Jake and Lizzy!

May was a busy month for us. I spent a week in the New York area and was pleased to see progress made in both retail outlets and restaurant wine list placements. Mike Martini spent time in the Chicago marketplace and found similar successes. Further, we have just received our May depletion report from Texas, and they experienced their busiest month ever! No wonder we are running out of wine.

This weekend our concert series – A Little Street Music – continues with local favorites Bottle Shock performing this Sunday, June 8th from 3:00 to 6:00 pm. Later this month The Blue Moon Band will take the stage (June 29th). Our kickoff performance with the Pulsators was another huge success.

So just don’t sit there in front of your computer – come on down to Taft Street and join the fun. Summer has just begun, but it won’t last forever.

 

Cheers!

Mike Tierney

President, Taft Street Winery

Watermelon Salad

Yes folks, it’s that time of year again. The grill is hot and casual dining is the rule. Here is a refreshing crowd pleaser that can be made in a jiffy. Goes well with grilled chicken, ribs, burgers – you name it.

INGREDIENTS:

  • 2 tablespoons white wine vinegar
  • 1 lime, zested and juiced
  • ¼ cup olive oil
  • 1 red onion, thinly sliced
  • 4 cups seeded watermelon
  • ¼ cup mint leaves chiffonade

INSTRUCTIONS

  1. Mix white wine vinegar, lime zest and juice in a small bowl. Whisk in olive oil and salt and pepper to taste. Add onion and let sit.
  2. Toss the watermelon, feta and mint in a large bowl. Coat with vinaigrette and serve immediately.

A chilled Taft Street Sauvignon Blanc or Rose of Pinot Noir helps highlight any summer evening!