Friday, April 20, 2012

The Thrill of Discovery

Our recent buying trip to Europe started in one of Italy’s last frontiers of winemaking: Sicily. While grapes have been grown on the island for centuries, most of the wine has traditionally been produced in the co-op model. Basically multiple families from the same village would pool their fruit and make their wine as one batch. Quality was an afterthought. It was about high yields (and therefore, high volume) so that the proverbial tap of house wine would never run dry. But the times, they are a changin’.

More vintners are becoming focused on advanced farming and production techniques in the interest of quality. Particularly in the areas surrounding Mount Etna where Nerello Mascalese is king, wine producers are employing practices that would have been unthinkable just a generation ago. And the wines are beginning to find an audience abroad, a key factor to convincing others to follow suit. It’s an evolving mindset which is allowing growers and producers to look further downfield in their pursuit of innovation.

Which leads to me to one of our most exciting discoveries in nearly two weeks of travel through Italy and France. On a postcard day with brilliant blue skies and fresh breezes, we set out from Catania on Sicily’s eastern shore and drove north along the coast to the port city of Milazzo. A haven for vacationers in summer, it was relatively quiet in March, allowing our team to linger at an espresso bar before boarding a ferry to the island of Salina. A fertile oasis of capers and olives, nut trees and, of course, vines, Salina is one of the verdant jewels of the Aeolian archipelago.

Our host was the charming Antonio Caravaglio, a local vintner who had undertaken a bold experiment. Salina is renowned for wines produced from the Malvasia grape, which are nearly always honeyed, concentrated dessert wines. Antonio was convinced that a brilliant and refreshing dry white wine was possible if farmed and produced the right way. Nearly three hours and a buffet of local seafood later, no one at the table needed further convincing.

By happy coincidence, the owner and chef of the best restaurant in town had closed his doors for renovations. Being a friend of Antonio’s, he was happy to bring his team over to showcase both the local cuisine and its affinity for the Caravaglio bianco. Tuna cured in olive oil, shrimp in dill cream sauce, fish cakes, baby clams and mussels, fried fennel, sea bass and the famed gambero rosso (indigenous red prawns) all made an appearance to memorable effect. What wowed everyone involved – and we’re talking about a pretty jaded group of buyers – was the unreal ease at which the dry Malvasia paired with just about everything. With its delicate fruit and a sea spray edge to the finish, it was impossible to think of a more perfect companion to our feast.

It’s innovative thinking like Antonio’s vision of a dry Malvasia that promises to move Sicily and its sister islands forward in the wine world. Between serious investment and old-fashioned creative thinking, we suspect you’re going to be hearing a lot more buzz about what’s going on in the southern reaches of Italy.

--Rhett Gadke
Wine Director

Tuesday, April 17, 2012

Opening Night at AT&T Park

This past Saturday, April 14th, the Bounty Hunter team got together and rented out the Audi Legends Suite at AT&T Park. With about 50 of our closest friends, we enjoyed a variety of Caymus Vineyards and Wagner Family wines and all of our favorite stadium fare. And the Gigantes did not disappoint!
The ballgame was tied 3-to-3 as we headed into the bottom of the ninth. The stadium was alive, not a fan was in their seat. Emmanuel Burriss led off the inning with a single to right-field off the first pitch that came his way. Ryan Theriot delivered with another single to right-field. Angel Pagan got a free pass and was walked to load the bases. Melky Cabrera worked the Pirates reliever to a full count before putting the ball on the ground which was mishandled by the Pirates shortstop and allowed Burriss to cross the plate for a walk-off win!
After a win like that, there’s never a rush to leave the ballpark and we were all treated to a spectacular fireworks show, complete with rocket-like fireworks shot off from the scoreboard and the boards in left-field. It was a great way to kick-start the 2012 season.
If you missed this game and want to come up to the Legends Suite with us, reach out to your Wine Scout. We’ve secured the Suite again for the September 8th game against the LA Dodgers. We have Alpha Omega on board as our winery partner. There’s nothing like a day at the park with a full glass of Napa Valley Cabernet screaming BEAT LA from the deck of the Legends. Hope to see you there!
If you’d like to catch up with Bounty Hunter and eat some of our Smokin’ St. Louis cut ribs, we’ll be at the Hall Cab Cookoff on April 28th and Auction Napa Valley’s Barrel Tasting on June 1st.
Cheers,
--Summer Olson Stubblefield
Event & PR Manager

Wednesday, April 4, 2012

Bounty Hunter's Pulled Pork Rub

Makes approximately 1 quart of rub.

Ingredients:
1 Cup Kosher Salt
1 Cup Brown Sugar
1/4 Cup Black Pepper
1/4 Cup Garlic Powder
1/4 Cup Chili Powder
2 Tablespoons Onion Powder
2 Tablespoons Dry Mustard
2 Tablespoons Toasted Ground Cumin
2 Tablespoons Cayenne
2 Tablespoons Five Spice Powder

Directions:
Blend all ingredients together in a food processor. Place in an air-tight container and store in a cool dry place for up to one month.

Rub a whole pork butt with the above mentioned rub, let stand for 10-20 minutes, then place on your smoker at a temperature of 220°F for 3 hours, turning over every hour in order to get a consistent smoke on all sides. After 3 hours wrap the pork butt completely in aluminum foil and place back on smoker for another 3 hours of cooking. Pork butt is finished when you can pull it apart with no resistance. Pull apart and serve or cool immediately.