Here We Go Again!

We used to look forward to October for its great weather and harvest. That has been changed of late and this year was no exception. Dry weather conditions and high winds brought another series of wildfires to the area, which disrupted the lives of hundreds of thousands of people. The disruption has not ended, as people are just returning to their homes, some without electricity and many without gas. I have slept in the homes of three different friends over the past five days. I’ll be going home tonight, finally. Everyone at the winery made it through the fire without tragic loss, and things have started to return to normal.

At the winery we are making do. We have one final load of grapes due in tomorrow, and electricity has been restored. Fortunately fermentation has continued at a normal pace, and cool nights have helped keep temperatures under control. All wines appear to be in good shape.

The Tasting Room has been closed for a couple of days, but is reopened now and ready for business.

So life goes on. We have been through this before (unfortunately), but we will continue to make wine in one of the finest wine country areas of the world – Sonoma County. Come join us.

Cheers!

Mike Tierney
President, Taft Street Winery

Quick Chicken

Quick Chicken

Over the past week we have been living out of our suitcases, as fires have covered the region. We have stayed with various friends who often had other displaced guests. Meals were makeshift, but we usually managed to get together something more than palatable. Here’s what we did last night.

INGREDIENTS:

  • 8 boneless chicken thighs
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 16 pimento stuffed olives, sliced thinly
  • 2 lemons, sliced thinly
  • 1/3 cup Taft Street Chardonnay
  • Salt and pepper

COOKING INSTRUCTIONS:

  1. Saute shallot and garlic in heated olive oil for 5 minutes.
  2. Add chicken, pimento and lemons and cook until chicken is browned, 8 – 1- minutes. Increase heat, add Chardonnay and cook until reduced, 2 – 3 minutes.

Serve with pasta, baguette and Taft Street Russian River Chardonnay.