Smoked Goat Bolognese Sauce

Last weekend we smoked two whole goats for our annual Founders’ Day celebration. They turned our great, but two – 35 pound goats is a lot of meat, and we had leftovers. Not to worry. We adapted a traditional Bolognese meat sauce recipe from Mark Bittman, and the results were a great success. You can substitute beef and/or pork if you don’t have any smoked goat hanging around.


  • 1 onion, chopped
  • 2 – 3 carrots, chopped
  • 1 – 2 celery spears, chopped
  • 3 slices bacon, diced
  • ½ cup red wine
  • 1 cup stock
  • 1 ½ pounds smoked goat (or other meat)
  • 2 x 28 ounce can plum tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • Sliced green onions and parmesan cheese (for garnish)
  • Salt and pepper


  1. Saute onion, carrots, celery and bacon in a Dutch oven or similar pot. Cook until soft – about ten minutes.
  2. Add wine and cook down until mostly evaporated. Add stock, tomatoes and spices, and cook at simmer for two to three hours.
  3. Using a food processor, puree the mixture, and return to low heat. Add cream and mix thoroughly.
  4. Serve over egg noodles, garnished with sliced green onions and grated parmesan cheese.

Merlot everyone?!

Springtime At Taft Street

I have just returned from a ten day trip to New York City, where spring has finally arrived. Back in Sonoma County signs of summer are already in place, with the hills turning brown and the vines covered with a full coat of leaves.

April was a hectic month, with lots of travel and the start of our outdoor entertainment season. We kicked off the bar-b-que season by roasting two 35 pound goats – a welcome addition to our smoking repertoire! Mike Martini was then off to Nashville, to be followed this month to a visit to out Chicago market. I spent a very profitable week in New York, and Evelyn and Jake Martini are making plans to follow up later this month. We had our California distribution team – Vintage Wine Marketing – here last week. I hope to return to the Southern California market later in the month.

Good news again from the wine critics. This month’s WINE ENTHUSIAST (June 2015) awarded our 2013 Russian River Valley Sauvignon Blanc an EDITORS’ CHOICE award, noting “… this wine celebrates the virtues of fresh squeezed citrus and peach while floating through clouds of air . . . all at a more-than-fair price.”

This weekend we celebrate our new President’s Club spring release, featuring our newest Medallion Cuvee IV – a Bordeaux blend of Petit Verdot, Cabernet Franc, Cabernet Sauvignon and Malbec. Just 170 cases of this were produced.

Later on this month the eagerly awaited summer concert series – A little Street Music – kicks off with the popular Daniel Castro Band (May 24th).

Come join us at Taft Street. There is always time to sit back and enjoy a glass of wine.

Mike Tierney
President, Taft Street