Summer Fireworks

The longer than usual 4th of July weekend has just passed and it’s back to summer mode in the Russian River Valley. A heat wave has been replaced by relatively cool temperatures and vineyards appear to be healthy and hearty. There are indications that an early harvest may be in the offing, but we’ll have to wait and see. In the meantime, bottling is what’s happening at the moment, and it will continue throughout the month.

The results are in from two of the country’s top wine competitions, and Taft Street did just fine, thank you. The Orange County Fair awarded GOLD MEDALS to our 2014 Russian River Valley Chardonnay, our 2013 Alexander Valley Merlot, and our 2015 Russian River Valley Sauvignon Blanc. The California State fair awarded GOLD MEDALS AND BEST OF CLASS OF REGION to our 2015 North Coast Rose (95 points), and our Alexander Valley Merlot (95 points). SILVER MEDALS  went to our 2014 Russian River Valley Pinot Noir (91 points) and our 2014 Russian River Valley Chardonnay. Pretty good haul!

July is pretty much devoted to serving our many Tasting Room visitors. We have our old friends The Sorentinos performing for us July 10th, followed by The Bootleg Honeys on the 24th in our summer concert series – A Little Street Music.

Come on by with a picnic, play some bocce, get you hybrid car charged, and have a glass of Taft Street wine. After all, it’s summertime and the livin’ is easy.

 

Cheers!

Mike Tierney

President, Taft Street Winery

4th of July Fruit Pie

We usually have a crowd around the place on 4th of July weekend, and with a variety of fruits at the height of their season, it’s a no-brainer to whip up a few pies. We use apples, berries, apricots and peaches.

INGREDIENTS:

 

  • 1 unbaked 9-inch pie crust (see below)
  • 1 cup sour cream
  • ¾ cup sugar plus ½ cup brown sugar
  • 3 tablespoons flour plus 1/3 cup flour
  • 1 egg beaten
  • 3 cups fruit
  • ¼ cup butter

Pie Crust:

  • 1 cup flour
  • ¼ teaspoon salt
  • 1 stick butter
  • 3 tablespoons ice water

COOKING INSTRUCTIONS:

  1. Cut butter into flour and salt until crumbly. Add water and mix into ball. Cover with plastic wrap and chill for an hour or so.
  2. Roll out dough to fit in pie tin.
  3. Beat together sour cream, sugar, flour, salt and egg. Place fruit in pie crust and pour mixture over. Bake at 400 degrees for 25 minutes.
  4. Mix additional brown sugar, flour and butter and sprinkle on top0. Bake 20 minutes more.
  5. Let cool and serve (8 slices).