#SONOMASTRONG

A new year has begun; one full of hope, determination, and willingness to do what it takes to succeed. Although rainfall (and snowpack) remain woefully below average, we at least have the fire season behind us, as light rain continues to keep hillsides damp. Our friends in Southern California have some much needed rainfall in their weather forecast, and we hope that occurs. Here’s to a benign 2018!!

After breaking for the week between Christmas and New Year’s, our production crew is back to work. Among the first things on their agenda is the bottling of two of our favorite wines. Starting next week, our 2017 Russian River Valley Rose of Pinot Noir and our 2017 Russian River Valley Sauvignon Blanc will be put into bottle. These stainless steel fermented beauties will be released over the next several months, with the Rose earmarked for a Valentine’s Day premier. Speaking of releases, we are now offering our 2016 Sonoma County Merlot and our 2016 Russian River Valley Pinot Noir to our local and national markets.

Welcome back Kaitlyn! This week marks the return of Kaitlyn Callagy  from maternity leave, where she has been tending her growing family since late August. We look forward to her smiling face and strong leadership in the Tasting Room and beyond. Next week she will lead our participation in the 26th annual Wineroad Winter Wineland (January 13 – 14, 11:00 am – 4:00 pm). Here visitors can meet the winemakers, sample limited production wines, and get the stories unique to each winery.

Now is the time to keep Sonoma Strong. Visit a winery (like Taft Street), enjoy a meal at a local restaurant, and buy local. See you at the Tasting Room.

Cheers,

Mike Tierney
President, Taft Street Winery

Quick Pork Parmigiana

With the holiday season behind us, it’s time to simplify, and that includes meals. Here is an easy yet satisfying winter dish that goes particularly well with our newly released 2016 Sonoma County Merlot.

Serves 6 – 8

INGREDIENTS:

  • ½ cup dried breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 pound boneless pork, sliced and pounded into ¼ inch slices
  • 1 egg, beaten
  • 1 28-ounce jar tomato sauce (with herbs and spices)
  • 12 ounces cooked and drained pasta

COOKING INSTRUCTIONS:

  1. Preheat oven to 425 degrees.
  2. Combine breadcrumbs and 1 tablespoon cheese. Dip pork slices in egg and then coat with crumb mix. Arrange on the greased baking sheet and bake for 18-20 minutes, turning once.
  3. Heat the tomato sauce and spoon over cooked pasta. Top with pork slices and the remaining Parmesan cheese. Enjoy!