Spring Anyone?

With blue skies, temperatures in the 70’s, and green fields covered with mustard; it’s hard to believe we are not in the middle of springtime. Historically (and hopefully) we still have a few more rainy days ahead, but the warm weather sure feels good.

It’s back to life as we know it in the wine business. We have bottled our 2017 Russian River Valley Rose of Pinot Noir and our 2017 Russian River Valley Sauvignon Blanc. Yesterday we introduced the wines to our Tasting Room staff, and the response overwhelmingly positive.

We also got the results from the San Francisco Chronicle 2018 Wine Competition – the largest competition of American wines.

Not too shabby!

This month in the Tasting Room Kaitlyn and staff will participate with local wineries hosting SWEET 116– a celebration of our locale (Highway#116) and Valentine’s Day. As is tradition for us, we will introduce our 2017 Rose of Pinot Noir to compliment Valentine’s Day offerings. After that, it’s time to start preparations for this year’s Barrel Tasting – held this year on the first two weekends in March.

So things are definitely picking up. Join the fun and stop by for a taste of the new releases and enjoy West County hospitality.

Cheers,

Mike Tierney

President, Taft Street Winery

Dal On A Winter’s Eve

Dal, or spiced lentils, is a treat on a winter’s evening, either by itself or as a part of a multi course meal. An added attraction is it is easy to prepare.

INGREDIENTS:

  • Vegetable oil
  • 1 cup diced onion
  • I medium sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, pee
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons garam masala
  • 1 cup chopped tomatoes
  • 6 cups chicken stock
  • Cilantro for garnish

COOKING INSTRUCTIONS:

  1. Heat oil in large pan and saute inion until soft. Add sweet potato and cook for a couple of minutes. Add ginger and garlic, stir and continue to cook on low heat.
  2. Add chili, lentils and garam masala to pan and stir until lentils are well coated. Add tomatoes and stock and bring to boil. Reduce heat and cook until lentils are tender (30 minutes).
  3. Season to taste, stir, and cook until thickened (10 minutes). Serve in bowls with chopped cilantro as a garnish.

We find this goes particularly well with our 2016 Sonoma County Merlot, although any Taft Street wine is appropriate.