Battle of the Bay

On Sunday, May 22nd, Bounty Hunter rented the Legends Club Box at AT&T Park. We watched and cheered with excitement as our World Series Champions (that never gets old) defeated the Athletics, sweeping them back across the water in the “Battle of the Bay” series. Burriss came through with a walk-off RBI single that drove in lightning-quick Ford for the win in the bottom of the 11th! It’s only May, but the Giants are thrilling the fans at home already. This was their 9th straight win at AT&T Park and 7th win with a walk-off hit. It seems they have finally found their groove and are working hard to own that first place slot.

It was such a treat to spend some quality face to face time with our devoted customers. We were pouring delicious wines, there were classic conversations going on all around us, and the Giants put on a great show. I know that there are some of you out there who really wanted to attend this game, but the date just didn’t work. Please don’t fret, you may have another opportunity later in the summer to spend the day at the park with your favorite Bounty Hunter Wine Scouts. Check back with us soon.

Next time you hear from me, I’ll be giving you a behind the scenes look at the famous Auction Napa Valley 2011 taking place June 2-4 at The Culinary Institute of America at Greystone.

Until then, Cheers!

--Summer Olson, Event & PR Manager

2011 Hall Cabernet Cook-off

And Second Place in the professional category of the Peoples’ Choice award goes to….Bounty Hunter Wine Bar & Smokin’ BBQ!

Last Saturday we hitched up our new mobile smoker, put on our best Bounty Hunter duds, and headed up valley to Hall Winery and competed in the 2nd annual Hall Cabernet Cook-off. The sun was bright and the winds were gusty. It was our smoker’s inaugural event and we were excited to show her off. Coming off a 1st place win last year, we were ready! Since we wowed them with our delicious ribs last year, we thought we’d switch it up this year and deliver Cabernet stave smoked pulled pork sliders topped with our one of a kind cole slaw. Well that worked for us…sort of. While everyone loved us and were happy to have some pulled pork, the ribs were missed. I was surprised by just how many people asked, “Where are the ribs?” or “We came just for the ribs!” I guess when you have a hit, you just go with it. Don’t worry, our loyal devotees, the ribs will be back and better than ever next year!

In spite of our sliders coming in second, I’m extremely proud of our team. There was stiff competition and taking the Silver home is a great way to end the day. A little horn tooting…we defeated Cindy’s Backstreet Kitchen, Mustards Grill, Go Fish, The Kitchen at AVIA, Sunshine Foods Market, Cochon Volant, Champinones Catering and Kara’s Cupcakes. I suppose you are wondering who won first place? It was Paula LaDuc’s Fine Catering. They must have been watching Anthony Bourdain’s show “No Reservations,” as they served his favorite, pork belly, and won over the crowd. I guess I should stop just DVRing him and actually watch an episode or two. It seems he speaks for the masses. He’s pork all the way and in this competition pork saw both the Gold and the Silver!

All in all, it was great fun and we thank Hall Winery for hosting such a lovely event.

We’re headed to AT&T Park at the end of the month to catch a Giants game and drink some of our favorite wines in a luxury box with you, our number one fans…hope to see you there, or maybe at another time, having a glass at the Wine Bar.

--Summer Olson, Event & PR Manager

2011 SF Vintners Market

This past weekend, wine lovers took over the vast Festival Pavilion at Fort Mason in San Francisco to attend the Bounty Hunter sponsored SF Vintner’s Market. Over 200 wineries came together to show off their latest collections. The banners were raised, the glasses engraved…and the customers came!

As Bounty Hunter now produces 14 different brands of our own wine, it was tough to decide what to showcase. We didn’t want to bring too many, but we didn’t want to leave anyone’s favorites left behind – ultimately deciding on 10 of our “children.” While a daunting line up for anyone’s palate, for those lucky folks who tasted their way through all of them – a bright Sauvignon Blanc to a righteous Zin blend – it was a beautiful thing. We had 3 “booths” set up throughout the room – there was no way around it, our wines would be tasted by the masses and hopefully, adored. Our main booth was front and center, so guests arrived with a clean glass and fresh palate. It was a great way to start our weekend.

Once the guests had experienced the fun our first table had to offer, they roamed free and had the chance to taste, learn and enjoy from quite a few other well-respected vintners. As they moved towards the back of the building, they came upon the “Reserve Room.” To access this magical area, one had had to ante up a bit more. Many did, and all found it was worth it. And I don’t just say that because we had our delicious Waypoint Pinots available, or because we had the entire back wall lined with more spirits than you often see on the top shelf of your favorite watering hole, but because this was where all the big dogs came to play – from small production wines blowing your mind to high-octane spirit houses – all represented by friendly and knowledgable staff.

Over the course of this 2-day event, I was able to meet great people and really put a face to our loyal customers. The toast of the weekend was seeing the pure excitement of the visitors when they saw the “Spirits Wall” in the Reserve Room containing Johnny Walker Blue bottles receiving custom etching designs, 209 Gin serving up refreshing Basil Gimlets, Tequila Ocho tasting through 3 different types of Tequila and Diageo sampling some of their finest Classic Malt Whiskies. It was a playground for the senses!

If any of you were there, I’d love to hear what you thought of the event.  If you missed this one and would like to know about our other events, just drop me an email, and I will keep you in the loop.

Until our next great event!

--Summer Olson, Event & PR Manager

Outlook from Europe

Every March, I head overseas to get a read on the previous vintage from the two regions most important to our clients: Burgundy and Tuscany. We sell a good deal of wine from across France and Italy, but those two appellations are clearly the show ponies of our international portfolio. Visiting the producers in the spring following harvest is far from an exact science, however, as many of the wines are going through various stages of malolactic fermentation and maturity in general. A taster basically has to look at the wines in barrel like a photograph that’s in the initial moments of development in its chemical wash. You can see the vague outline of the image, but the details are certainly blurry. That said, one can get a pretty good sense of the overall character of the vintage by conducting due diligence in the cellar as the young wines evolve in tank and barrel.

Burgundy dodged a serious bullet early in the year as an unusually severe frost settled into the region for several days following budbreak. A significant amount of emerging growth was irreparably damaged, effectively acting as a natural “green harvest” by limiting yields. The result was that most domaines were down around 30%-40% in production (though the quality is significantly above average and then some). In a few instances, the vines themselves froze to death. As we drove north through Vosne-Romanée on the N74, I asked about two barren plots next to the highway that I assumed had been replanted by design. It turns out that the 2010 frost had settled heavily into the gentle swale next to the highway and laid waste to several acres of prime vineyards. Forget the loss of crop for 2010 and the cost of replanting for that house… it’ll be at least three years before that grower’s vines show a harvestable yield. It was a grim reminder that grape growing is a high-stakes game of poker with Mother Nature. As a result of this icy hand, we’re unlikely to see any downward price pressure. There just wasn’t enough wine made to create anything resembling a glut, nor would the quality warrant a fire sale mentality. Our enduring dream of Burgundy as a bargain remains fleeting.

The vines surrounding the village of Montalcino

The weather didn’t have such a significant impact in Tuscany, and the quality looks to be high across the board for the bellweather varietals. My visits were concentrated in and around Chianti and Montalcino, so the jury’s still out on the coastal homes to the “aia’s” and other big name super-Tuscans. The young Sangiovese samples I tried from barrel were impressive – 2010 should be a banner year for labels bearing Chianti, Rosso and Brunello di Montalcino by the time everything comes to market. It’s very early in the game to declare a final score for these wines given their infancy, but I suspect it’s going to hold up as a very solid vintage.

More thoughts to come as we see these wines land on American soil... let us raise a glass to research!

--Rhett Gadke, Wine Director

MS vs. MW

Guest Blogger Doug Frost

For those of you who may not have heard of Doug, he is one of three people in the world to hold BOTH the Master Sommelier (MS) and Master of Wine (MW) accreditations. A professional writer, teacher, and advisor in the wine industry, Doug is also a major player, along with noted spirits guru F. Paul Pacult and others in Beverage Alcohol Resource (BAR), a professional organization offering training, education and certification in the fine spirits and mixology fields. Doug also happens to share many of our beliefs about the de-mystification of the enjoyment of wine, and is not easily offended by our sometimes irreverent observations and opinions. Without further ado, we present Mr. Doug Frost.

Which wine expert initials are better?

About once a month for the last nearly two decades, I have been asked the same question by a curious reporter or industry member: what's the difference between a Master Sommelier and a Master of Wine? And then, the follow-up, whether spoken or implied: which is harder?
The answer? It depends (you knew that was coming, didn't you?). If you have restaurant experience and expertise, you'll find the Master Sommelier exam to your liking. If your time in the wine industry is as a retailer, wholesaler or importer and if you like to write lucid, terse essays, you'll feel at home attacking the Master of Wine exam.

As one of the few people (so far, but that should change soon) who is both an MS and MW, I refuse to say which is more difficult. Why? Because, like I said, it depends. A wine professional, no matter how brilliant, can't (imho) pass the MS exam without extensive time on the restaurant floor. The greatest sommelier in the world can't pass the MW exam unless he or she studies essay writing and attains skill and expertise in that arena.

So each exam has its challenges; the impact of those challenges depends upon the test taker and to say one is harder than the other (as one of my fellow MS/MW's has maintained in the past) seems odd to me, like saying that playing cornerback is harder than playing running back.

But here's the interesting part: the Master Sommelier program has been far more successful in the U.S. than the MW program. While there are only about two dozen MW's in America, there are more than 100 American MS's. As the MS degree is based upon the skills crucial to the restaurant business and as the U.S. is rich in excellent restaurants (again, imho), lots of MS candidates can practice their skills and can achieve excellence. But skilled essay writers are in short supply, especially in the retail and wholesale sector. I'm not accusing; just saying.

Both the MS and the MW require a great deal of blind tasting, though the MW demands a far greater number of wines than the MS. These days the MW also includes a dissertation, which at a minimum lengthens the amount of time it takes to finish the MW. Is that why there are fewer American MW's?

Not really. There is a certain transparency to the MS program: there are lots of active, mentoring Master Sommeliers and the concept and practice of excellent wine service is no particular mystery. Writing a proper MW exam, well, it's not something most people understand unless they have made a detailed study of such essay writing. But just as there are sharp sommeliers throughout the country who are fighting to become MS's, there are equally smart folks who are working on their MW's. It's just a matter of time before there are plenty more of each. Heck, I've got my bets on a few specific men and women (sorry, no names) who will shortly become MS/MW's. Despite the more cynical attitudes out there, we're all eager to see that happen. Why? Most of us who become one or the other (or both) spend a lot of time helping others prepare and pass the tests. We could use some extra hands.

--Doug Frost, MS/MW
www.dougfrost.com

Preiss Imports Spirits Showcase at Anchor Brewing Company

For the most part, I try to avoid major spirits tastings because I don’t get to taste the really “rare” stuff and most of the “representatives” are hired based on eye appeal versus I.Q. Not to mention, when the general public is involved one is usually surrounded by a slew of drunks on a mission to consume as much whisky as possible trying to get their money’s worth. However, there are a few “trade only” shows each year that are well worth the trip and the Preiss Imports Spirits Showcase is indeed my favorite.

If you’re looking for high quality cocktail ingredients, or the rarest top shelf whiskies, brandies or liqueurs (as we always are), Preiss Imports has it all. The tasting shows off the latest wares in their entire portfolio; such as Duncan Taylor, BenRiach, GlenDronach whiskies, Leopold Gourmel and Forgotten Casks Cognac, Château du Breuil Calvados, Chinaco Tequila, Luxardo liqueurs and much more. This year, they had a few of San Francisco’s top mixologists from Bourbon & Branch and Rickhouse mix up some delightful cocktails featuring these rare spirits – what a nice surprise. In addition, this years’ tasting was held at the historic Anchor Steam Brewery in San Francisco. It was a treat to start our journey with a half pint of Liberty Ale (Anchor Steam’s extra-hoppy pale ale) before the festivities began.

A few highlights of the tasting were the Pages Parfait Amour violet liqueur – an amazingly intense yet balanced essence of violet – that made the best Aviation cocktail I’ve ever had (kudos to the boys at Bourbon & Branch). Also, the 1966 Lonach (Duncan Taylor) “Glendarroch” single malt whisky – a rare cask strength offering that was rich and powerful with layers of toffee and honeyed oatmeal and had a long decadent finish – don’t be surprised if this shows up in the next Bounty Hunter Whisky Runner Club shipment. Lastly, the Maurin Quina Le Puy – a sweet, white wine fortified with an infusion of wild cherries, bitter almond and quinine in a neutral grape spirit. Honestly, I have had a poster of this in my office for several years now and it was my first sip of the intriguing elixir. It’s a fantastic ingredient for a plethora of cocktails – simply said, it’s Kool-Aid for adults. There was so much “great stuff’ that, unfortunately, I can’t list it all in this forum. Stay tuned for some really cool new items available in the near future on our website.

After utilizing tremendous willpower to try and pace ourselves, we made it through the room without getting out of control. Speaking of which, we always bring along a designated driver to get us back to Napa safely – it’s always a very good idea.

--Stefan Matulich, Spirits Buyer

Raise a Glass… or Three!

One of the most anticipated tastings of the year was held at Fort Mason in San Francisco last week. The showcase of many of Italy’s finest wines known as Tre Bicchieri had buyers, restaurateurs, media and wine lovers roaming the sprawling event hall on the Bay with glasses in hand. The 150+ wineries in attendance had to have met a critical criterion in order to be invited to pour: a tre bicchieri (“three glass”) rating, the highest review possible from Gambero Rosso, Italy’s most influential wine publication. There aren’t many shaggy dogs in the room on that basis.

What separates this event from standard tastings – in addition to the pre-screened quality – is this sheer breadth of regions that are covered. Of course the usual suspects are there in full force, but dozens of obscure appellations and varietals are available to taste as well. Nerello Mascalese from the slopes of Sicily’s Mount Etna? Yep. Gewürztraminer grown in the shadow of the Alps? Also, yes. The list is endless. It is a truly astounding lineup that basically allows the ambitious taster the opportunity to traverse the entire country in a few hours. Some of the wineries in attendance don’t even have U.S. importers, so one is able to sample wines that would otherwise require a passport stamp.

I know of no other one-day event in the U.S. that provides such quality at every turn.

They’ve scaled back the tasting over the last few years to three cities: San Francisco, Chicago and New York. If you live or happen to be near one of these hubs when next year’s road trip commences, I’d highly recommend wrangling a ticket. For Italian wine lovers, this gig is a must.

--Rhett Gadke, Wine Director