Quiet Time in Wine Country

After a tumultuous year which included wildfires, a long and bountiful harvest, and general economic craziness, peace and quiet reign supreme at the moment. After a busy flurry of bottling between harvest and Christmas, our production crew is taking a much needed and well deserved rest before the fun begins again after the first of the year. Mike and Jake are finishing up the year’s books, and indications point to 2018 being a solid year.

In January we bottle three Russian River Valley wines from the 2018 Vintage: Sauvignon Blanc, Rose of Pinot Noir, and (for the first time) Grenache Blanc. We traditionally release the rose on Valentine’s weekend and hope to follow that tradition this year. The other wines will be released in early spring.

The big wine event this month in our neck of the woods is the 27th annual Winter Wineland Weekend, taking place this year January 19 – 20. This is a great opportunity to taste current vintages, try the wide range of varietals grown in the Russian River Valley and neighboring appellations – the perfect winter escape.

This is an especially good time of year to visit wine country. The crowds have shrunk; traffic and parking are manageable, and reservations are usually not required. The wines and staff remain as good as ever.

See you soon.

Cheers,

Mike Tierney
President, Taft Street Winery

Harvest Potatoes

Twice Baked Potatoes

The Holidays Season is all about food (and family), and one dish that always adds a festive touch is twice baked potatoes. An added advantage is that the dish is easy to prepare.

INGREDIENTS:

  • 4 medium russet potatoes
  • Olive oil, salt
  • ½ cup butter
  • 8 ounces cheddar cheese
  • ½ cup sour cream
  • Optional garnish: crumbled bacon/chopped chives

COOKING INSTRUCTIONS:

  1. Preheat oven to 400. Brush potatoes with olive oil and salt, place on rimmed cookie sheet, and bake until soft (about one hour).
  2. Cool slightly and slice in half lengthwise. Scoop inside of potato, leaving ¼ inch edge to maintain shape.
  3. In bowl add butter, sour cream and scooped out potato. Mash until creamy, and add ½ cheese. Top with remaining cheese and optional garnishes.
  4. Cook in 350 oven until cheese is melted. Serve warm.

We served this on Christmas with a prime rib and Taft Street Russian River Valley Pinot Noir.