Short and Sweet

Harvest 2016 is officially over here at Taft Street, the result of a fast and furious burst of activity by growers to bring in their remaining grapes before the first rains of the season fell last week. Our cellar crew worked night and day for most of September, and the efforts appear to be worth the toil. The grapes all arrived in perfect condition, fully ripe and balanced. While the grapes are currently undergoing fermentation, winemaker Evelyn White is optimistic that Vintage 2016 will be a memorable one. Counting our custom crush clients, we processed almost 1,000 tons of grapes. Our wines in the marketplace are also of note. The 2016 Sonoma County Harvest Fair took place last weekend at the Sonoma County Fairgrounds, and GOLD MEDAL wines were poured at a public tasting. Taft Street was well represented, as three of our wines won the coveted GOLD MEDAL: Whatever your favorite – red or white or rose – Taft Street has you covered. We are not sitting around resting on our laurels. I just got back for a week’s work in the New York City area; Mike Martini is off to Dallas, Houston and Austin this week; and David Gast has been in daily contact with our California distribution team. It is also a beautiful time of the year in the Russian River Valley. Days are still warm, the leaves are changing, and fall is in the air. Stop by our Tasting Room, where Kaitlyn and staff will share some of our award winning wines. Cheers, Mike Tierney President, Taft Street Winery
Fig

Fall Fig Bruschetta

At our recent annual Tomato Tasting we found ourselves long on a few items – French bread, fresh figs and pears. We had also just discovered a great local cheese called Flower Power; a fresh lactic cow cheese speckled with bee pollen. This was the result – a big hit! INGREDIENTS:
  • 1 baguette
  • 12 fresh figs
  • 2 ripe pears
  • ½ cup chopped walnuts
  • ¼ pound fresh cheese (cow, sheep or goat will work)
  • balsamic vinegar
  • olive oil
COOKING INSTRUCTIONS:
  1. Slice baguette into ½ inch round and bake in oven at 350 degrees until browned and crisp (10 -12 minutes).
  2. Chop figs and pears into ¼ inch dice and mix in walnuts in a bowl.
  3. Spread fruit/nut mixture on baguette slices and top with shaved cheese. Sprinkle balsamic and olive oil on top.
Serves 6 -8 as an appetizer. Works with all Taft Street wines.