Spring is Right Around…

We thought we are done with the rainiest winter in ages, but the precipitation has not left us alone. Cloudy skies with intermittent rain are forecast for the next few days. I took a few days off and lounged around Palm Springs, where the 85 degree days and shirtsleeve evenings were a welcome change. It appears we are going to wait a bit before we see those conditions in wine country.
Spring is Right Around the Corner.

Spring is Right Around the Corner.

Back in the winery, we are busy firming up contracts and commitments for this year’s harvest. We have our usual sources of fruit from the Russian River Valley, and we foresee an increase in production to meet market demands. The custom crush side of the business will see healthy growth as well; it appears 2017 will be a busy one for Taft Street. Our 2016 Russian River Sauvignon Blanc is now being sold in all our markets, and the 2016 Russian River Rose of Pinot Noir is available in the Tasting Room and online. The next wine to be released will be the 2015 Russian River Chardonnay, sometime in May. In April we will host visiting distributor representatives, celebrate our 35th Anniversary(!!!), and participate in a Taste 116 wine club event. We will also spend time sprucing up the picnic and concert grounds in preparation for another busy summer. Next month starts the music and outdoor fun in the sun. Join us. Cheers, Mike Tierney President, Taft Street
asparagus risotto

Asparagus Risotto

Don’t believe the fake news that asparagus does not go well with wine. Everything (almost) goes well with wine; you just have to get the right combination. Here is a way to enjoy the springtime freshness of both asparagus and our new 2016 Russian River Valley Sauvignon Blanc. INGREDIENTS:
  • 8 cups of stock (chicken or vegetable)
  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 1 ½ cups Arborio rice
  • Salt
  • 1 garlic, minced
  • ½ cup Taft Street Sauvignon Blanc
  • 1 pound asparagus, trimmed and cut into 1 inch lengths
  • ¼ cup grated Parmesan cheese
COOKING INSTRUCTIONS
  1. Heat stock in pot, keep hot.
  2. Heat oil in skillet and cook onion until tender, about 3 minutes. Add rice and garlic and stir until rice turns opaque. Add wine. Add stock in ½ cup portions, stirring until absorbed. Continue adding stock for 10-12 minutes; then add asparagus and stir and add stock until less than a cup remains (25 minutes total).
  3. Stir in last of the stock with cheese. Taste and season as needed. Risotto should be creamy. Serve at once in shallow soup bowls.
Enjoy!