The Fun Never Stops

The weatherman calls for a series of Pacific storms to begin shortly, dropping what may be 8 – 10 inches of rain on northern hillsides. We’ll see. We certainly need it, as January was the driest on record in many Northern California counties; including San Francisco, which received absolutely zero precipitation in the wettest month of the year. February finds us at Taft Street back in the saddle. Our sales partners in New York – Vision Wine Brands – will be visiting over the next several days. Next week I will  go back to Boston for the annual Wine and Food Expo. On Saturday, February 14th (Valentine’s Day) we will join the fun at “Sweet 116,” when neighboring wineries will share goodies, including hand painted logo glasses created by local artists. That same day winemaker Evelyn White will pour our award winning wines from this year’s San Francisco Chronicle Wine Competition. Later in the month I’ll travel to Southern California to work the market. After that the two weekend Wine Road Barrel Tasting will bring wine lovers from across the nation to Russian River wineries. We are putting the final touches on our summer concert series, and will soon announce the lineup of old favorites and exciting new acts. We have made one change, with shows beginning Memorial Day (May 31), followed by concerts of the 2nd and fourth Sundays of June/July/August; with the final concert scheduled for the Sunday of Memorial Day weekend (September 6). Details to follow on our website. February is an especially good time to visit the Tasting Room. Valentine’s Day is our traditional release date for our Russian River Valley Rose of Pinot Noir, and this year we are quite proud of our 2014 edition.
You can also treat yourself to a number of other wines that are offered only at the Tasting Room – Pinot Gris, Garagistes Chardonnay and Pinot Noir, and Medallion.  

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  Cheers, Mike Tierney President, Taft Street Winery

Superbowl Slaw

I am getting ready to grill racks of ribs for the Super Bowl crowd gathering later today, and I need something to accompany it. What’s more American than a slaw with bacon and bleu cheese? Here we go! INGREDIENTS
  • 1 small cabbage, thinly sliced
  • 1 smaller radiccio, thinly sliced
  • 1 red pepper, sliced
  • salt
  • pepper
  • 4 slices bacon
  • 1 shallot, thinly sliced
  • 4 oz bleu cheese, crumbled
  • 2 cups apple cider
COOKING INSTRUCTIONS
  1. Mix cabbage, radiccio and pepper. Set aside.
  2. Cook bacon until crisp; crumble, and set aside.
  3. Cook shallot in bacon grease and set aside.
  4. Reduce cider to 1/2 cup.
  5. Add half of the cheese(2 oz), shallot and salt and pepper to blender and puree.
  6. Pour dressing over mixed leaves and pepper, and top with remaining blue cheese and bacon.
Serves 6.