Good Ole Summertime

Summer is officially in high gear, and indications thus far show a larger that average harvest. When growers describe things as “not too bad,” they usually are just the opposite. The tragic (and all too common) fires in Mendocino and Lake Counties will undoubtedly affect North Coast grapes this year, but fortunately for us the wind direction has kept much of the smoke and ash away from Sonoma County. A month to go… and counting.

All of Taft Street’s wines have been bottled as scheduled, and the cellar crew is busy bottling for custom crush clients and preparing equipment for harvest.

The Tasting Room is busy entertaining summertime visitors. Last week we had our biggest concert ever with good friend Danny Sorentino playing before a packed crowd. This month we have the popular group Gator Nation (August 12) and our own Greg Abel (August 26).

Future events include the Taste of Sonoma at the Green Music Center at Sonoma State University on September 1; and the annual Sonoma County Harvest Fair at the Sonoma County Fairgrounds in September and October.

We will be making wine from about Labor Day into October. Stop by, have a glass of wine, and enjoy the action.

Cheers,

Mike Tierney
President, Taft Street Winery

Tomatoes Taft

Tomatoes Taft

August starts serious tomato season in Sonoma County. Early Girls and a variety of heirlooms are now available for BLT’s and endless other treats. Here’s a versatile salad; try it with a chilled glass of Taft Street Russian River Sauvignon Blanc.

INGREDIENTS:

  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 3 anchovy fillets, finely chopped
  • 3 tablespoons chopped olives
  • 4 – 5 medium tomatoes
  • 12 cherry tomatoes
  • 1 tablespoon capers, rinsed
  • 12 basil leaves

COOKING INSTRUCTIONS:

  1. Place shallot in bowl with garlic, salt, pepper and vinegar. Let soak for 10 minutes, then stir in olive oil, anchovy and olives.
  2. Slice tomatoes and arrange on platter. Season. Dress cherry tomatoes with vinaigrette, then spoon cherry tomatoes and vinaigrette over tomato slices.
  3. Garish with basil leaves. Serve at cool room temperature.