April Fools Forever

April 2010

This weekend we’ll showcase a pair of heritage wines – a 2008 Sonoma County Pinot Noir and a 2008 Mendocino County Pinot Noir with our original (1982) label – with pricing to match. This is all a part of our April Fools’ Day anniversary celebration.

After some gorgeous weeks of early summer like weather March has gone out with a vengeance. Winter like storms have battered us for days, with little end in sight. Family and friends of Taft Street are gathering at the winery Saturday afternoon/evening for a good old April Fools’ anniversary bash. Oh well, whatever the weather gods deal, we’ll play… and play….and play.

With the weather (theoretically) warming up, bottling is in full swing – for clients as well as us. We are also starting to look at blends for the 2009 Russian River Chardonnay – our flagship wine. As usual, we’re dealing from strength, as Evelyn White has created a palette of Chardonnay components that are uniformly excellent.

I spent a busy and rewarding few days in the New York City market a week or so ago. Massachusetts, Colorado and Minnesota are to be visited in the weeks ahead. Laurie has been up and down the state of California, and has recently been working with Kaitlyn (Tasting Room manager), visiting North Bay accounts. Taft Street couldn’t have two better ambassadors.

With this weekend’s party out of the way, Kaitlyn and staff will concentrate on the President’s Club party for Saturday, May 15th. One of the highlights of Taft Street’s year, this year’s event will once again delight the hearts and souls of all who attend.

A thank you to all who have sent your thoughts to us over the past month. I'm happy to report that there is nothing to report regarding health matters and Taft Street personnel. Mike, Laurie and I are at the top of our games – so to speak.

Cheers,

Mike Tierney
President, Taft Street Winery

Recipe - A Couple of Sauces

With this weekend’s party coming up, I looked for a variety of sauces to accompany the meats, breads and chips. Here are two, each serving 4-6.

Hummus

Ingredients

• 2 cloves garlic, minced
• 1 16 ounce can garbanzo beans, drained and rinsed
• ¼ cup red onion, minced
• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon red pepper flakes
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and pepper

1. In a food processor, pulse all ingredients but salt and pepper to a smooth paste. Season with salt and pepper.
2. Spread on bruschetta or celery stacks.

Romesco Sauce

• 4 cloves garlic, sliced
• 1 slice whole wheat bread, cubed
• 1 tablespoon olive oil
• 1 12 ounce jar roasted red peppers, drained and rinsed
• ½ cup roasted almonds
• 1 teaspoon paprika
• ¼ teaspoon cayenne
• ¼ cup sherry vinegar

1. Cook garlic and bread in olive oil until brown, about 5-6 minutes. Transfer to paper towels to drain.
2. Place all ingredients into food processor and mix to a smooth paste. Add ice water as needed,
3. Goes particularly well with grilled meats and fish.

Both these sauces work quite well with our heritage wines – 2008 Sonoma County Pinot Noir and 2008 Mendocino County Pinot Noir.