Summer in West Sonoma County

In Sonoma County summer is not just the three months from late June through September. Here we add a month at each end, because the days are warm, the evenings cool, and the grapes keep on getting sweeter. This year is no exception, with early indications that this could well be a bountiful harvest.

In the winery, Melissa and staff are busy bottling – mainly custom crush clients’ wines. This will continue for the next couple of months, while we continue to check the maturation of our own wines in tanks and barrels.

David Gast and I just finished a quick tour of California, with trade tastings in San Francisco, Los Angeles and San Diego. Mike Martini is off to Chicago next week to work with our distributor there.

The Tasting Room continues to boom. We had our busiest day ever at our President’s Club party May 12th and visitors continue to check us out. Our first concert of the season with Annie Sampson & Her Band was a huge success, and we are looking forward to June performances by Danny Click and the Hell Yeahs, and Chris Weber and Nina Gerber. If that were not enough, we will also participate in Grill #116 on Saturday June 23rd with our neighboring wineries.

Don’t miss out on the fun. Get on up/down/over to Taft Street and enjoy some of Sonoma’s finest wine while relaxing on our patio, our picnic area, or bocce court.

See you here.

Cheers,

Mike Tierney
President, Taft Street Winery

Summertime Grill – Gochujang Style

Memorial Day is history, and we have now officially entered grill season. It’s time to clean the grates, break out some charcoal or propane or hardwood, and fire up your cooker.

We are going to start the season with a new favorite – grilled pork chops with gochujang barbecue sauce.

INGREDIENTS:

  • 2/3 cup apple cider vinegar
  • ½ cup dark brown sugar
  • 1/3 cup gochujang (Korean hot pepper paste)
  • ¼ cup sriracha
  • 4 thick pork chops, bone in
  • salt and pepper

COOKING INSTRUCTIONS:

  1. Prepare high heat grill with indirect heat. Bring vinegar, brown sugar, gochujang and sriracha to a simmer in a small pan; cooking for 12-15 minutes. Set aside to cool, and transfer half the sauce to a bowl for table service.
  2. Season pork with salt and pepper. Grill both sides about 3 minutes, until nicely browned. Continue cooking and turning, basting with half the sauce to create a glaze, another 5-6 minutes. When internal temperature reads 145 remove from grill and let rest 10 minutes.
  3. Slice and serve with reserved sauce.

Our 2016 Medallion, a blend of Zinfandel and Petite Sirah, is a particularly good choice here.