Goodbye Summer, Hello Harvest

With Labor Day weekend upon us, we have yet to see any grapes in the fermenters. This marks the first time in 5 years we have had to wait until September for the harvest to begin. Late spring rains have pushed the harvest back a bit, but things should start rolling next week. We are getting different reports from our vineyard sources; some say the harvest is another big one, others say it’s average. We’ll let you know. We do know that many wineries have sufficient inventories on hand, and there are a lot of grapes for sale.

It is a good thing for us that harvest is a bit late, for it has given us time to catch up on bottling and preparing our machinery for the Crush. After 38 years it is still a race to the starting line.

Hard to believe another concert series – A Little Street Music  – is drawing to a close. This weekend Twang Ditty will liven up the picnic grounds for the closing concert. It has been another banner year as we’ve greeted old friends and met new ones.

Next week marks another harvest and our participation in the Sonoma County Fair. Every year since 1983 we have entered our wines in competition with other Sonoma County wineries. Next week we will enter 9 current releases. Awards will be presented later in the month.

September and October are our favorite months of the year. The weather is suburb, the crowds are manageable, and the (grape) juices are flowing. Come on by for a memorable experience.

Cheers!

Mike Tierney
President, Taft Street Winery

Tomato Cobbler

Finally tomato season has arrived! It was a bit late this year due to spring rains, but now we see (and taste) an abundance of some of the juiciest and most flavorful fruit this side of grapes. This particular dish would make a great outdoor brunch or lunch.

INGREDIENTS:

  • 3 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • ¼ teaspoon red pepper flakes
  • 2 pounds tomatoes, cut in 1 inch pieces
  • 1 teaspoon brown sugar
  • Salt
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons all purpose flour

TOPPING

  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon sugar
  • Salt and pepper
  • 6 tablespoons cold butter, thinly sliced
  • 2/3 cup milk
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon thyme

COOKING INSTRUCTIONS:

  1. Preheat oven to 350. Place 2 tbs butter in pan and cook onion until soft (5 minutes). Add garlic, thyme and pepper flakes for another minute. Add tomatoes, sugar and 1 tsp salt and cook for another 5 minutes. Remove from heat and mix in cherry tomatoes and flour. Transfer to baking dish and dot with remaining butter.
  2. In a medium bowl, whisk flour, baking powder, 1 teaspoon salt and pepper to taste. Add butter and combine to make a coarse mean with small butter balls. Add milk and mix until sticky dough forms.
  3. Drop balls of dough over tomato filling and top dough with milk. Place on a baking sheet and cook for an hour. Let rest 15 minutes before serving.

Serves 6

Goes particularly well with Taft Street Russian River Valley Sauvignon Blanc or Rose of Pinot Noir. Best consumed outdoors on a warm afternoon.