Highlights from Taste of the Bay 2013

2013 Taste of the Bay

Sending congratulations to the student organizers of last night’s ‘Taste of the Bay’ event in the Julia Morgan ballroom.  There are many charity fund-raising events you can attend in San Francisco.  I’ve been to many.  But this is the only one I know of where the organizers are full-time students in SFSU’s Hospitality Management track.  Many of them also hold part-time jobs in addition – oh to have that resilience and energy once again.

Dessert Table - 2013 Taste of the BayThe food options were more than ample, and most of the samples offered fell somewhere between ‘excellent’ and ‘outstanding’.  To compliment the food offerings the student organizers recruited a handful of breweries (of course, the community-oriented Lagunitas Brewery was pouring!) and about a dozen Wineries, pouring 2-5 wines each.  

It took some work and much jostling but I managed to taste all the wines.  My favorites were the Chardonnays and/or Pinots from Thomas George (formerly the Davis Bynum property), Hook & Ladder, and Moshin, as well as the ’08 Cabernet from Xurus (pronounced Hoo Roos) from Lake County.

Special kudos to the entrepreneurs behind “Spicy Vines” – wines infused with spices without using heat to steep the spices (which makes so many mulled wines bitter, hence the need for sweeteners).  I laud their risky venture inspired by the traditional winter wines found in many Old World wine regions – it’s the traditional drink that greets vineyard workers after a cold morning of pruning vines.  Spicy Vines offers fun, unique wines you can serve warmed or at room temperature.  I encourage you to try them here.

Winemaker Bryan Harrington, Dr. Kathy O'Donnell, SFSU
Winemaker Bryan Harrington, Dr. Kathy O’Donnell, SFSU

Though not pouring at the event, I enjoyed learning about the no-sulfite techniques being employed by Bryan Harrington for his “Terrane” line of wines.  He uses chilled CO2 to extract the natural oxygen-inhibiting properties of grape seeds in place of the more commonly applied SO2.  I’ll be stopping by his facility on Custer Ave soon, and will report on the highlights.  Bryan’s eponymous ‘Harrington Wines’, one of San Francisco’s urban wineries, features a couple dozen obscure Cal-Ital wines, each crafted in very limited quantities.

Dr. Colin Johnson, Chair of SFSU Hospitality & Travel Mgmt Program
Dr. Colin Johnson, Chair of SFSU Hospitality & Travel Mgmt Program

I encourage you to attend next year’s event, or to sponsor a table if you’re in the hospitality industry, to help support this most worthy cause.

Cheers!

Dave “The Wine Merchant”

Disclaimer.  For the past six years, I have been a regular guest lecturer for SFSU on the “History of California Wines” and “Deductive Tasting Techniques”.

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