• Gold – 2010 Sonoma County Rose of Pinot Noir
• Gold – 2009 Russian River Valley Riesling
• Silver – 2008 Alexander Valley Cabernet Sauvignon
• Silver – 2008 Russian River Valley Garagistes Chardonnay
• Silver – 2008 Russian River Valley Pinot Noir
• Bronze – 2009 Russian River Valley Chardonnay
• Bronze – 2008 Russian River Valley Cobblestone Vineyard Zinfandel
• Bronze – 2009 Alexander Valley Merlot

So what do you do with a bunch of quinces? Jam doesn’t quite work. After a little research, it seems that quince is the main ingredient in membrillo – a Spanish spread that goes well with cheese and red wine. And it’s easy!

INGREDIENTS

• 4 Quinces, peeled, cored and chopped
• Water
• Sugar, to be determined

1. Place quince in a large pot and cover with water. Bring to boil and cook 30 minutes, or until fruit is soft. Drain.
2. Process fruit until smooth. Add equal amount of sugar and combine.
3. Cook over low heat until paste thickens and quince has turned a deep orange color (60-90 minutes).
4. Spread evenly on a parchment paper lined rimmed pan. Place in a low oven (125F) for one hour.
5. To serve (with cheese) – cut in small wedges.

This goes great with our Russian River Valley Pinot Noir and our Russian River Valley Zinfandel!

The last grapes are in today, putting an end to a long and difficult harvest. It was a season characterized by low yields (up to 25% below projections). Furthermore, grapes picked over the last several weeks often were faced with mildew, adding to the challenge. However, our own grapes came in prior to the rains, and Evelyn White is confident the 2011 vintage will produce some fine wine. We believe her.

The high season for sales is upon us, and Team Taft Street has responded accordingly. Our Tasting Room enjoyed its biggest month ever in October, and the direct sales team and our national distributors have exceeded expectations. Well done! Taft Street welcomes Jake Martini to the team. Jake will be our technical wizard and well as our marketing & sales representative in the San Francisco market. Any connection between Jake and others in the Taft Street family is not coincidental.
Taft Street’s new picnic area and bocce court were kicked off in style at the recent President’s Club party. The fun continues this weekend with the Russian River Wine Road’s annual Food & Wine Affair (November 5 & 6).

Never standing still, Kaitlyn has helped form a new group of local wineries – Taste Route 116. Together with Dutton Estate, Graton Ridge, Russian River Vineyard and Balletto Winery; Taste Route 116 will promote the home-grown, family nature of businesses that once were the standard of wine country life.

The last beautiful days of autumn are still with us. Come visit and enjoy our picnic area and bocce court while you pick appropriate Thanksgiving wines.

Cheers,

Mike Tierney
President, Taft Street Winery

Recipe

Membrillo

So what do you do with a bunch of quinces? Jam doesn’t quite work. After a little research, it seems that quince is the main ingredient in membrillo – a Spanish spread that goes well with cheese and red wine. And it’s easy!

INGREDIENTS

• 4 Quinces, peeled, cored and chopped
• Water
• Sugar, to be determined

1. Place quince in a large pot and cover with water. Bring to boil and cook 30 minutes, or until fruit is soft. Drain.
2. Process fruit until smooth. Add equal amount of sugar and combine.
3. Cook over low heat until paste thickens and quince has turned a deep orange color (60-90 minutes).
4. Spread evenly on a parchment paper lined rimmed pan. Place in a low oven (125F) for one hour.
5. To serve (with cheese) – cut in small wedges.

This goes great with our Russian River Valley Pinot Noir and our Russian River Valley Zinfandel!

Quick video our President Mike Tierney at ZAP Festival in San Francisco.

Taft Street Winery – ZAP Festival Winery Interview

This Sunday I will serve the annual savory biscotti to complement our array of wines for the local wine club members. We use our local favorite cheese, a cow’s milk farmer’s cheese from local cheesemaker Joe Matos, but Parmigiano-Regggiano is a fine substitute.

INGREDIENTS

• 1 ½ tablespoons freshly ground pepper
• 4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 ½ cups Matos cheese, finely grated
• 1 ½ sticks cold butter, diced
• 4 large eggs
• 1 cup milk

1. Preheat oven to 350 degrees
2. Whisk together flour, baking powder, salt, 2 cups cheese, and one tablespoon black pepper. Blend in butter to create a coarse meal. Whisk 3 eggs and milk and add to mixture until a soft dough forms.
3. Turn dough on board and quarter. Form each piece into a log, about 12″ by 2″ by 1″. Transfer to 2 ungreased baking sheets.
4. Whisk remaining egg and brush logs, then top with remaining cheese and pepper. Bake for 30 minutes, switching position of pans every 10 minutes.
5. Cool 10 minutes. Reduce oven to 300. Take each log at cut into i/2 inch diagonal slices. Return to pans, cut side down. Bake another 20 minutes, turning over slices midway.
6. Cool 15 minutes. Can be stored in airtight containers at room temperature.

These are great with Taft Street Zinfandel and Pinot Noir.

The inspiration for our fire pit cooking came from an Argentine recipe – Una Vaca Entera. This recipe called for “1 medium cow, about 1400 pounds, butterflied, skin removed.” We decided to start with something a bit more manageable, and our Saturday party was a big success. Chimichurri sauce is a staple of Argentine cooking, and it varies from region to region; but the basics include parsley, garlic and olive oil. Makes 2 cups.

INGREDIENTS

• 2 cups parsley leaves
• 6 cloves garlic
• 6 cloves garlic
• ¼ cup white wine vinegar
• ½ cup olive oil
• salt

1. Combine parsley with salt, garlic pepper flakes, and half the oil in a food processor. Process, scrapping down the sides of the container if necessary.
2. Add vinegar and the rest of the oil and process.
3. Taste and adjust the seasoning. Serve with a wide variety of dishes. It was a real hit with grilled steak!

Zinfandel and Syrah are natural fits for steak with chimichurri sauce – Taft Street of course.