Raul Perez El Pecado and New Wines From Ribera del Duero

Spanish Table Seattle Newsletter                                                           March 15, 2012 

 We’re big fans of Ribera del Duero wines here at The Spanish Table, and avid supporters of artisanal producers. When wines are hand-produced from unique parcels of land, a talented winemaker creates absolute poetry.  One of the most impressionable producers we’ve come across recently is Bodegas Hornillos Ballesteros, a garagiste winemaker in Ribera del Duero.   A partnership between three close friends (two are trained agronomists), these young winemakers are deeply committed to organic and biodynamic viticulture. On last year’s visit, we had a session of weed management (meaning we weeded a vineyard!), mixed up a variety of biodynamic compost teas used in insect and mildew control, and others which provide energy to the vines.   In addition, Bodegas Hornillos Ballesteros practices methodical grape selection; from 120 acres of vineyards, only 20% of the fruit is made into their Mibal wines.   The rest of the grapes are sold to other producers.   Making wine is a labor of love; selling grapes pays the bills.

The wines of Bodegas Hornillos Ballesteros arrived this week and so far we have one case of each wine in stock.

2010 Mibal Rosado (Ribera del Duero) $15.99 We absolutely flipped over this rosado last May and have been asking the importer for it ever since.   It is finally here and delicious!   We opened a bottle this week on a snow and sleet-filled evening. Cherry colored, it is a hearty rosé with notes of ripe berry, plenty of lift and a light, dry finish. A perfect rosé for these days when sunshine alternates with snow showers.

2010 Mibal Tinto, Ribera del Duero ($16.99) 100% Tempranillo aged in stainless steel.   833 cases made, 150 cases for the U.S. Showing a purity of extracted blueberry and black fruit, Mibal Tinto is full bodied and bright.   With notes of chocolate and wild herbs, it displays impressive lift, depth and length.  

2008 Mibal Roble, Ribera del Duero ($25.99)   100% Tempranillo, aged 12 months in French oak, 870 cases made. Double selection of grapes here, sorted first by the best clusters and then the best berries. With notes of vanilla and herbs on the nose, it is velvety and balanced on the palate. Smoky, silky and spicy, with elements of pencil lead and a juicy finish.   

NEW ITEMS & FAVORITES BACK IN STOCKIdiazabal cheese special – $11.99 per pound.   From the Basque country, this smoked sheep’s milk cheese makes a tasty counterpoint to Manchego.  Try it now while it’s on sale! Whole Bacalao filets are back in stock — 10% discount on purchases of whole filets. Mole Coloradito for enchiladas – direct from Oaxaca, Mexico Dried Costeño Peppers, great in soups, stews and mole, from Guerrero Mexico. Mole Negro and Mole Poblano in 8 oz bags. Dilute with water or chicken stock to taste and serve! $4.39 each. OTHER NEW WINES: 2007 Raul Perez El Pecado, Ribera Sacra ($84.00) Four bottles available!  Raul Perez makes some of Spain’s most amazing wines in the cool, green Ribeira Sacra region in Galicia. His reds, made from the Mencia grape are reminiscent of top shelf Burgundy. They are prized for their quality as well as their rarity since all his wine are produced in miniscule quantities. The precision and elegance of these wines is simply astounding.   “The 2007 El Pecado is 100% Mencia from the DO of Ribera Sacra. Its ethereal aromas are reminiscent of a great vintage of La Tache (readers will surely think I’m exaggerating) leading to a layered, sleek, elegant wine with tons of spice, that seems to melt in the mouth.    The extraordinary wines of Raul Perez must be tasted to be believed. Words simply cannot do them justice.”   98 points Wine Advocate 2010 Altés Garnatxa Negra, Terra Alta ($9.99) “High-pitched aromas of raspberry and floral oils, with a note of white pepper gaining strength with air.  Juicy, precise red and dark berry flavors show impressive depth and clarity and gain flesh with air.  Finishes sweet and long, with lingering red fruit notes and no rough edges.  This is an outstanding value.”   90 points Stephen Tanzer 2010 Evodia Garnacha, Calatayud ($9.99) New vintage just arrived!   “(Made from vines that are reportedly up to 100 years of age; raised in concrete):  Bright ruby.  Raspberry and cherry on the intensely fragrant nose, with a smoky quality adding complexity.  Fleshy, round red berry and spice flavors show impressive clarity and energy, especially for the price.  Silky tannins add shape to the long, spicy, appealingly sweet finish.  This is a great value.”    90 points Stephen Tanzer Spanish Table Six Pack O’Wine Take a tasting trip around Iberia (and a side trip to Chile) with this 6 bottle wine sampler. We’ve discounted the wines 10% and included a wine tote for only $45.00 plus tax.   You’ll also receive one hour parking validation at the Market Garage, 1531 Western Avenue.  About the wines: 2003 Val de los Frailes Vendimia Seleccionada, Cigales: Complex aromas and textures. Flavors are pure cherry, smoke and chocolate, while the finish is long and minty, echoing some of the barrels it once saw. Best Buy. 90 points Wine Enthusiast 2009 Santa Carolina Reserva Sauvignon Blanc, Chile: Dry and crisp, this Sauvignon Blanc has creamy citrus notes.   Great for just sipping, or with a cheese plate. 2010 Comoloco Monastrell, Jumilla: This juicy red has well integrated savory notes with spicy blue fruit flavors. 88 points Wine Advocate 2006 Senorio de Sarria Crianza, Navarra Velvety and complex, this Navarran Tempranillo displays bright red fruit with notes of earth and tar.   Shows excellent lift and balance. 2009 Castillo de Monséran Garnacha, Calatayud Soft, round and fruity, this delightful Garnacha is an excellent choice for those who are turned off by an abundance of tannins. 2009 Protocolo Tinto, La Mancha ”Deep ripe and minty on the nose with berry power foretelling a pure, lush palate.. one of the best deals in Spanish red wine you’re likely to find.” 89 points Wine Enthusiast, #2 Best Buy of 2011

Festival Season & New Sherries

Spanish Table Seattle Newsletter                                                             March 2, 2012 

  The Festival of Jerez ignites this laid-back Andalucian city every February and March with its incredible flamenco festival. Jerez de la Frontera is a thriving center of flamenco.  Its storied local performers cram the theaters which inspires the artists on stage to give it everything they’ve got. Walk through the streets and you’ll hear palmas (clapping) , guitars and the rhythm of footwork from practice studios. Here is the best place in Spain to see flamenco performances by top dancers, singers and guitarists.    Ole!  

   Jerez de la Frontera is of course, equally famous for its production of sherry.  I personally can’t imagine anything better than tasting sherry during the day and watching flamenco shows in the evening. Situated inland, Jerez produces heartier sherries with less brininess compared with those made on the coast.  Sherries made in the seaside towns of El Puerto de Santa Maria and Sanlucar de Barremeda have a lighter, more delicate flavor.   We received two new sherries from Jerez this week.  I suggest you stop in at The Spanish Table to pick up a bottle of sherry, then go to You Tube to enjoy the latest performances from Jerez de la Frontera.

J.C. Gutiérrez Colosia Elcano Fino, El Puerto ($11.99/375 ml) Produced in El Puerto de Santa Maria from the Palomino grape and aged under a layer of yeast called flor, Elcano exhibits a rich, fresh nose with notes of bread, green olive and nutty hints.   This is dry, but not bone dry.

Gonzalez Byass Tio Pepe Fino, Jerez($11.99/375 ml; $17.99/750 ml) also made from the Palomino grape and aged under flor, is the iconic fino brand in Spain and rightfully so. Very fresh, which is key to enjoying a fino or manzanilla. Blanched almonds, pungent notes of olive, salt and chalky notes come together perfectly. Serve this ice cold with some simple gambas a la plancha (grilledshrimp) or just simply cheese and olives. This is the perfect apertif

Dios Baco Amontillado, Jerez ($21.99/750 ml) is initally aged under flor like a fino. After about 4 years the flor dies off and the wine continues to age in the barrel,resulting in more richness and complexity.   Dios Baco is a small producer located in the heart of Jerez. Their amontillado is without a doubt one of the best values in Jerez and one of our top selling sherries. Silky, palate coating flavors of toasted nuts, orange zest, a touch of caramel and just a tiny touch of sweetness.

Bodegas El Maestro Oloroso, Jerez ($15.99/375 ml) Olorosos are more heavily fortified and aged without the use of flor. Maestro Sierra Oloroso is dark amber with intense flavors of roasted walnuts, butterscotch and figs. Rich on the front palate, it finishes dry.

Lustau East India Solera, Jerez ($12.99/375 ml; $24.99/750ml)   This is my pick for a sweet dessert sherry. A blend of Oloroso with PX, it has an average age of 14 years aging. Made in the style of the sherries that used to sail around the horn of Africa to the troops in India, it has hints of vanilla, dried fig and mocha. Lingering notes of crème caramel, orange and loads of Asian spice. Velvety, with a lingering finish, it is hard to stop at one glass.  

A.R. Valdespino El Candado PX, Jerez ($22.99/375 ml) PX sherries are made from Pedro Ximenez grapes that have been dried in the sun for two weeks after harvest.   “El Candado” means “the padlock” and indeed this sherry is so ambrosial that it comes with a padlock and key to deter one from drinking it all in one sitting! Fantastic nose filled with aromas of toffee, molasses, spice and brandied ripe raisins. The palate is a viscous treasure with its rich luscious texture and unctuous consistency. Mouthfilling flavours of spice, honey, toffee and dried fruit fill the mouth. Incredible length and perfect harmony with a clean finish and exceptionally long aftertaste of treacle, caramel, honey and raisins.

 

Sketch Albarino and New Ceramics

Spanish Table Seattle Newsletter                                                     February 22, 2012 

 

There’s been plenty going on here at The Spanish Table as we unloaded our latest shipment of Talavera ceramics, including a new line in gorgeous cream and brown colors.   These beautiful pieces are made for us in the town of Lagartera, near Talavera, a region whose ceramic traditions date from the Moorish era. Made entirely by hand, each piece is a little different, like the individual flowers in a bouquet. The store is abloom!   Highlights include:

3-part Olive Serving Bowls ($21.00). People love these – they lend such a sweet orderliness to a table. Each dish has 3 clearly labeled sections, 1 for your “aceitunas” (olives), 1 for the “huesos” (pits), and a little one to hold the “palillos” (toothpicks). We also have devilled egg platters, sugar bowls, butter dishes, sangría pitchers, and much more. Spring weddings and Easter brunches are just around the corner!

And if you need a little humor in your day, click this link to see how we stock shelves! 

GREAT NEW BOOKS   

One of my top holiday gifts was the vegetarian cookbook “Plenty“, by Yotam Ottolenghi (2010 Chronicle Books, $35.00). A London restauranteur, his recipes combine traditions and ingredients in unorthodox ways, but always in the service of highlighting the “star” qualities of the main ingredient. Last night I served Chickpea Sauté with Greek Yogurt and tossed it with braising greens from the farmer’s market.   Yum!     His recipe below for Saffron Cauliflower is typically atypical. You’ll never think of cauliflower as broccoli’s boring albino cousin again.  

 A Traveller’s Wine Guide to Spain by Harold Heckle ($22.00), is a 2012 publication that will be an indispensible aid in planning a wine-focused trip anywhere in Spain including Andalucia or the islands. With recommendations on hotels and restaurants, wine shops and festivals, this little gem is small enough to fit in a large pocket

 

NEW WINES 

Diving for bottles of Sketch

2009 Sketch Albariño, Rias Baixas ($76.00)  

Photo by Friederike Paetzold

2 bottles available!  We tasted Sketch on a boat in a Rias Baixas estuary while eating mussels and oysters plucked fresh from the sea. Fermented in large barrels for 12 months, Sketch is then bottled and aged underwater with no oxygen contact at all for 60 days, resulting in a superlative and one of a kind Albariño. Drinking it truly is an experience!   Notes of honey, sea shell, pear, and citrus have salty notes and a huge mineral component.    “2009 Sketch is an Albarino sourced from a parcel harvested 1-2 weeks later than all the other vineyards. It was fermented and aged (without malolactic) in two 700-liter barrels for 12 months followed by 60 days of aging in the bottle at 30 meters under the sea. It offers up an enthralling bouquet of mineral, saline, floral, tropical, and marzipan elements. Intense, complex, impeccably balanced, and remarkably lengthy, this is as good as Albarino gets. Bodegas y Vinedos Raul Perez is the hangout of Spain’s most visionary vigneron, Raul Perez. These latest releases only reinforce the legend.”   96 points Wine Advocate

2009 Cal Blanca, Toro ($17.99)   Last May, we travelled Spain’s wine regions with a group of 30 wine professionals and the importer, Peninsula Wines. 2009 Cal Blanca was the group’s overall favorite red wine and after a long wait, we finally have it in stock! “Cal Blanca” means white chalk and refers to the limestone soils of the vineyard. Made from 100% Tempranillo, organically grown grapes, the combination of high elevation vineyards and soil type result in grapes that ripen very slowly. Aged in French oak for 6 months, Cal Blanca is offers up freshness along with flavors of vanilla, boysenberry and layers of dusty notes. Balanced and powerful, it has “Seductive aromas of raspberry, potpourri and licorice, with a note of white pepper adding lift and vivacity.  Sappy and broad, offering pliant red and dark fruit and floral pastille flavors and showing no excess fat.  Finishes seamless and energetic, with impressive tenacity and echoing floral notes. “   90 points Stephen Tanzer

2010 Bozeto de Exopto Rioja ($19.99) This new artisanal Rioja was another discovery from our trip to Spain last year.  A blend of 50% Garnacha, 40% Tempranillo and 10% Graciano, only 1200 cases were made.  Half is aged in oak for 9 months; the rest ages in concrete.   Velvety and round with a purity of fruit, this medium-bodied red is spectacular with stews or paella. “Aromas of crushed pepper, balsam wood, violets, cinnamon, and blackberry inform the nose of a sweetly-fruited, vibrant, well-balanced Rioja. It can be approached now but has the stuffing to fill out for another 1-2 years. This outstanding value will deliver plenty of enjoyment through 2018+.”   90 points Wine Advocate

2008 Quinta da Muradella Albarello, D.O. Monterrei ($85.00)   This is a stunner!   Made from 100% Albarello (also called Brancellao), this is believed to be the oldest indigenous variety in Galacia and is practically extinct. Albarello is an intensely aromatic red varietal that needs time and contact with oxygen to express itself fully. Made with indigenous yeast and aged 14 months in a used French oak barrel. Only 1 barrel was produced, yielding 66 cases – we have 6 bottles available.   Sweet red fruit aromas have a intense minerality with a structured spine and silky tannins.   Herbal notes are interwoven with ripe black cherry, dried plum, and a hint of menthol.   Round and smooth, this wine keeps on delivering new waves of complexity.   “The 2008 QDM Albarello (100%) is the earthiest of these resurrected varieties along with lots of spice and floral notes. Tight, savory, and impeccably balanced…. Muradella is a garage winery where proprietor Jose Luis Mateo and Raul Perez make wine from 34 unique, certified organic, parcels. A principal purpose of the project is to relate the history of the region through the wines.”   91+ points Wine Advocate

We are often asked “Where can we go for Paella”? The Harvest Vine has Paella Tuesdays (call for reservations) and Olivar Restaurant has Paella on their daily menu.   But in downtown, the options have been practically nonexistent since Taberna del Alabardero closed – until now.   Through the end of February, The Steelhead Diner in the Pike Place Market will be featuring a special shrimp and chicken paella.   They’re using our Bomba rice in the paella to guarantee authenticity and spotlighting The Spanish Table during this special.    Try it while you can!  Saffron Cauliflower 1-1/2 teaspoons saffron threads 1/3 cup boiling water 1 medium cauliflower, divided into florets 1 large red onion, sliced 2/3 cup golden raisins 1/2 cup good-quality green olives, pitted and cut in half lengthwise 4 TBSP olive oil 2 bay leaves salt & black pepper 4 TBSP roughly chopped parsley   Preheat the oven to 400 degrees. Put the saffron threads in a small bowl with the boiling water and allow to infuse. Then pour the saffron and water into a large mixing bowl with all of the other ingredients, except the parsley, and mix everything together. Transfer to a medium ovenproof dish, cover with foil, and bake for 40-45 minutes, or until the cauliflower is tender but not soft. Halfway through the cooking time remove the dish from the oven and stir well, then cover again and return to the oven. Once the cauliflower is cooked, take it out of the oven, remove the foil, and allow to cool. slightly before stirring in the parsley. Taste and adjust the seasoning. Serve warm or at room temperature. Serves 4 as a side.

 

 

 

Red, Hot and Sweet Specialties for Valentine’s Day

Spanish Table Seattle Newsletter                                                       February 9, 2012 

In case you haven’t heard, Valentine’s Day is next Tuesday. While I’m always receptive to a box of chocolates and flowers, a romantic meal at home is my favorite way to celebrate the occasion. And whether you’re spending time with a sweetheart or with friends, it’s a perfect time to indulge with special foods and wine. For young loves, the boxes of Spanish heart candy are perfect for children studying Spanish ($1.49 each) and really fun to boot!

Red is the color of Valentine’s Day – add its festiveness to the meal by lighting red candles.   Or offer a cheese appetizer on red heart skewers ($3.99/12). We recommend using Mitica Gotes Catalanes, soft goat cheese balls flavored with garlic and parsley. Serve a rosé bubbly such as Dibon Rosado Cava ($11.99). Made from Spain’s indigenous Trepat grape, Dibon Cava is a dry sparkler with flavors of strawberry and cherry and a delightful creamy texture. Play a passionate Flamenco CD such as Tomatito’s Paseo de los Castañoes and the evening is off to a great start.

Add heat to your main course by using Palacio Chorizo Picante or Hot, Smoked Paprika. Mussels Steamed in Cava in a Cataplana from The Spanish Table cookbook is a spicy and fast dish to prepare (see recipe below). After all, Valentine’s Day is on Tuesday night! Have one of our Valentine fans on hand in case anyone gets overheated.

The meal should definitely end with sweets.   Keep it simple on a weeknight by enjoying our assortment of chocolate truffles ($7.99), a large Blanxart Dark Chocolate Bar with Almonds ($8.99) or a Delaviuda Tarta de Santiago (almond cake coated with chocolate – $6.99).   Serve 1997 Cossart Gordon Colheita Bual Madeira ($40.00/500 ml) with any of these desserts. It’s butterscotch and caramel notes are rich with a hint of spice and a delicious, persistent finish. Excellent with chocolate or nuts. 

NEW SHIPMENT ARRIVED THIS WEEK FROM SPAIN

We’ve brought in a new color of clay cookware – chocolate – and it looks terrific with the honey colored baking dishes.   Available in cazuelas and tajines.

Ybarra Olives are back in stock!

Anchovy stuffed olives, in large, medium, mini 3-pack tins and 8.4 oz jars

Plain Ybarra Manzanilla Olives in snack-size plastic bags.

 

 

MORE GREAT CAVAS – THEY PAIR WELL WITH ALL TYPES OF FOOD!

NV Totus Tuus Cava Brut ($16.99) is our current favorite sparkler. “…aged for 17 months on its lees. It reveals a beautiful frothy mousse, fragrant aromas from the Chardonnay, plenty of glycerin, and a Champagne-like personality at a fraction of the price.”   89 points Wine Advocate

2007 Jane Ventura Brut Reserva de la Musica ($14.99) A small family run winery, Jane Ventura is artisanal and hands-on; the earnestness for quality over quantity has made their wines sought after by local consumers since 1914.  2007 Brut Reserva de la Musica is aged on the lees for 30 months. Fresh and rich, this low dosage cava has notes of pear, brioche and toast with a dry and crisp finish. It has a mousse of beautiful bubbles.

2004 Llopart Gran Reserva Brut Nature ($29.99)   This limited production, vintage cava has been aged a minimum of 48 months on the lees.   Its fine and refined bubbles have a complex bouquet of butter, yeast, and elegant spicy notes. Light flavors of orchard fruit have a creamy texture; the crisp acidity and prolonged aging tones have a persistent and dry finish. This will delight any lover of bubbly.

MORE DELICIOUS DESSERT WINES

NV Aqua d’Or Floralis ($19.99) Sipping this sweet moscatel from Penedes is like drinking nectar. Floralis has aromas of lemon verbena, orange and seductive floral notes. Its concentrated flavors of almond and citrus have a zippy acidity which keeps it refreshing and simultaneously unctuous. Serve it chilled as an aperitif or at room temperature with desserts.   And it comes in a beautiful bottle!

Emilio Lustau Emperatriz Eugenia Very Rare Oloroso ($40.00) Our best Oloroso, it has enormous body with an aromatic bouquet. Exquisite, complex, butter and caramel flavors have a seemingly endless finish.   You’ll keep coming back for more of this medium dry sherry.   Spectacular!

NOE Pedro Ximénez Viejo ($47.00/375 ml) Matured in oak barrels for 30+ years, NOE is a rare “VORS” sherry, which is aged-certified by the Jerez Consejo Regulador to ensure quality and authenticity.   With irresistible aromas of honey and butterscotch, NOE is an ambrosial of roasted walnuts, coffee, dried fig and spices.   The finish lasts a full minute on the palate with traces of raisin and caramel.   This is an absolutely sensational PX!

MUSSELS STEAMED IN CAVA IN A CATAPLANA

Seafood and sparkling wines not only belong together, but they are said, by people who should know, to have the components of an aphrodisiac. Therefore we suggest drinking the cava remaining in the bottle as this dish cooks. The recipe does not include garlic for obvious reasons. The decadent touch of the addition of shrimp meat adds complexity and color.

Serves 2

1 tablespoon Olive Oil

¼ cup Minced chives

1 dozen Green pepper corns packed in brine, rinsed, crushed with pestle

½ pound Palacios picanté chorizo, sliced

¼ teaspoon Grated lemon zest

¼ cup Cava

½pound Baby shrimp meat

½ pound Mussels, washed and de-bearded

Heat olive oil in a medium cataplana,.

Stir in chives, crushed green pepper corns, lemon zest and cava and heat just to boil.

Add shrimp and mussels and clamp lid of cataplana closed.

Cook for five minutes or until all the mussels are open.

Super Bowl Calcotada, Canary Island Wines

Spanish Table Seattle Newsletter                                                       February 3, 2012 

A couple of years ago we came upon a calçotada, which is a winter festival of the Catalan scallion called “calçot”. Calçots are large onions which have not been harvested in the first year; they are left in the ground and then sprout the following season. In the 1800′s, a farmer in the town of Valls began cultivating them in a method called calçar, (in Catalan, meaning “put your shoes on”). The sprouts are covered with earth so that they remain white, similiar to the method of growing white asparagus and harvested November through April. To me, the traditional method of cooking calçots over a flaming barbeque seems just perfect for a Super Bowl party. Especially if you’re also grilling chicken wings, which would be an excellent accompaniment. Here, instead of calçots you’ll need to use large green onions unless you know a farmer who has some sprouted onions coming up. To cook, grill the onions on the hot barbeque, turning so that each side gets blackened, until the inside becomes soft. Keep them warm by wrapping in newspaper and serve immediately. The blackened outer leaves are pulled away and the soft center is dipped in Romesco Sauce before eating. We stock Romesco Sauce in jars, or you can make it fresh (see recipe below). Romesco Sauce is also delicious with chicken wings.      It’s essential to wear a bib, as spills are frequent and part of the fun.   And as long as you have a bib on, why not drink your wine from a porron? We’ve got three sizes of porrons in stock. Grilled lamb meat, Portuguese Linguiça or Spanish pork sausages are also wonderful with calçots.   ONE HOUR PARKING VALIDATION:   Park in the Public Market Parking Garage at 1531 Western Avenue and receive one hour free parking validation when you spend a minimum of $35.00 at The Spanish Table. CD sale!   Buy three and receive the least expensive one free! WINES FROM THE CANARY ISLANDS AND PORTUGAL   The New York Times has scored with two recent articles about wines from the Canary Islands and Portugal. A February 1 piece featured Portuguese wines in an article titled “One Sip Says Portugal“. Focused on the table wines of the Douro region, it compared wines from a range of prices and included some of our favorites which we’ve been recommending for some time! These wines are in stock now: Best Value 2008 Paestra ($9.99) “Structured, intriguingly complex with straightforward herbal and fruit flavors.” 2009 Quinta do Crasto Douro Reserva Vinhas Velhas ($40.00).   Quinta do Crasto Reservas are consistently one of my favorite Douro wines.   The 2009 is “plummy, earthy and a touch oaky.” The Wine Advocate rates this wine 93 points and says ” Powerful, focused and intense, this is ripe and delicious, but it has the structure to support the fruit and oak and some pretty good acidity. If you like them sexy, sweet and rich, this qualifies. If you like them elegant in the mid-palate and structured, it does that, too.” 2008 Dow’s Douro Vale do Bomfin ($10.99) “Rough yet juicy with flavors of red fruit and flowers.” We’ve got the 2004 vintage of Lavradores de Feitoria, ($14.99 – the article reviewed the 2009 vintage). The 2004 garnered an 89 point score from Wine Spectator with the following comments: “ A rich red, with vibrant acidity and concentrated flavors of red cherry, dark plum and raspberry. Supple, creamy finish is filled with delicious spicy notes.”   Great value!  Click on “Grapes Born of Volcano and Sea”(New York Times, January 18) to see pictures of beautiful Lanzarote and explore the exotic wines of Spain’s Canary Islands.   Because phylloxera never made it to the Canaries, vines are planted on their own roots, a rare situation in today’s world of grafted vines.   In addition many indigenous varietals not grown elsewhere are found in the Canary Islands.   We’ve got brought in five wines from this region, and two of them are reviewed in the article. 2008 Monje Tinto Tradicional ($21.99) was the second choice of the tasting panel and is “Beautifully balanced though tannic, with flavors of wild berries and herbs.” 2010 Tajinaste Tenerife Tinto Tradicional ($21.99) “Juicy and perfumed with aromas of flowers and purple fruits.” We’ve also got a white wine from the Canaries.  2009 Viña Zanata Listan Blanco ($16.99)  Fruity and dry with herbal notes, this is an excellent match for paella.    ROMESCO SAUCE Romesco is a Catalan sauce of tomatoes, red ñora peppers, garlic, vinegar and hazelnuts or almonds with stale bread as a thickener. It is one of those sauces of infinite variation with every cook having different proportions and variations on the ingredients. 4-5 Ñora peppers, re-hydrated with boiling water (if not available, use 4 tablespoon sweet pimentón) 1 Small, hot, red guindilla pepper (cayena) pepper (optional) 2 tablespoon Olive oil for frying 1 slice (½ cup) Stale Bread 1 clove Garlic, roughly chopped 1 teaspoon Coarse sea salt ¼ cup Almonds (preferably marcona) and/or hazelnuts and/or pine nuts. In a pinch, walnuts can even be used. 1 Tomato (optional). Peeled and seeded.  (Roasting the tomato adds depth). 1 sprig Parsley (optional) 1 tablespoon Red Wine vinegar or sherry vinegar (optional) 4 tablespoon Reserved liquid from ñoras 2 tablespoons Extra Virgin Olive Oil (if needed) Cover ñoras with water and bring to a boil. Allow to steep for half an hour. Reserving the liquid, remove stems and seeds saving flesh and skin. Fry nuts in olive oil until brown, remove with slotted spoon. Fry bread in olive oil adding more if needed. Put garlic and salt in a mortar and blend together with a pestle or put them in food processor and give it a couple of bursts. If making a spicy version, add the hot pepper Add cooled nuts with bread and grind. Add ñora and blend in. If using tomato, blend it in now. If using parsley, add it now. Season with a splash of vinegar. If serving with vegetables, go a little heavier on the vinegar. If using with fish, use a lighter hand or omit. If too thick, add a splash of extra virgin olive oil. As with all sauces, running this sauce through a food mill gives a smoother, more sophisticated product.

Bean Stew & New Great Wines

Spanish Table Seattle Newsletter                                                          January 26, 2012 

ONE HOUR PARKING VALIDATION:   Park in the Public Market Parking Garage at 1531 Western Avenue and receive one hour free parking validation when you spend a minimum of $35.00 at The Spanish Table.   January CD sale!   Buy three and receive the least expensive one free! Spain is justifiably proud of its incredible variety of beans, peas and lentils which are used in stews, soups, and even paella. When the weather outside is blustery, I like to get a big pot of beans simmering with some ham hocks and chorizo, and savor the mouth watering aromas filling the house. Put on a movie and serve the bean stew with a glass of Rioja. That’s not a half bad way to spend a winter evening! Spain’s most famous bean dish is the wonderful fabada, but there’s more in the Spanish bean pot than just fabes. In the Basque country you’ll find many local beans such as deep red Tolosanas. White beans from Leon have a fine and consistent texture; popular in stews, they are principally cooked with potatoes, chorizo sausages, bacon and blood sausage. The recipe below is adapted from “My Kitchen in Spain“, by Janet Mendel (Harper Collins 202, $16.99). It’s not a glamorous, photo-filled book, but for unfussy home-style Spanish cooking it’s one of the best. (I like her blog, too. Check it out.) NEW PRODUCTS AND ITEMS BACK IN STOCK Chocolove bars are back! Choose from Almonds & Sea Salt in Dark Chocolate, Coffee Crunch in Dark Chocolate, Ginger in Dark Chocolate or new flavors Salted Peanut in Milk Chocolate, and Peach & Pecan in Milk Chocolate. Spicy Tunisian Olives – Find these in our deli cooler. Medium hot, buttery and meaty green olives warmed by a touch of heat. Busha Browne’s Spicy Pepper Sherry ($7.99/5 oz). Sherry spiced with scotch bonnet peppers, made in Jamaica.   Add to soups, casseroles or even Bloody Mary’s. Agnus EVOO  ($24.00/500 ml) A blend of Arbequina and Hojiblanca, this extra virgin olive oil is fruity with a touch of spice. It comes in a terrific Pyramid shaped bottle.  Ask to sample it. EXCLUSIVE SPECIAL ORDER WINES ARRIVED TODAY FROM SPAIN.   Quantities limited and available only at The Spanish Table. 2009 El Halcon, Ribera del Duero ($16.99) Bodegas Torremoron is located in tiny Quintanamanvigo (pop. 94). We met many of the town’s residents during last May’s visit, as the winery employs nearly everyone in town. 2009 El Halcon is 100% Tempranillo, sourced from 75 year old vines grown in the highest elevation vineyard in Ribera del Duero. Vega Sicilia buys 20% of their fruit, and the best of the rest is used to make the 4500 cases of El Halcon. Aged 8 months in 3 year old French barrels, it is extremely aromatic. Notes of berry, vanilla, and coffee are balanced and well integrated. “.. it sports a fragrant nose of cedar, Asian spices, incense, lavender, and black fruits. Dense, rich, and round, it is a great value for drinking over the next 5-6 years.” 90 points Wine Advocate 2009 Dargo by Raul Perez, Vino de Mesa Mencia ($16.99) Ripe strawberry and cherry aromas up front give way to dark black fruit and minerals.   Think finesse, precision and elegance, a trademark of winemaker Raul Pérez.   Dargo is his value expression; he produced 1000 cases of it, a huge quantity for him.   We received one case. “The 2009 Dargo Mencia (100%) was 30% whole cluster fermented and aged for 7 months in 5000-liter foudres. Black cherry, cassis, mineral, and spice notes inform the nose of this surprisingly elegant red. Succulent, nicely balanced, and lengthy, this outstanding value will provide enjoyment over the next 5 years.  The Geografia Liquida wines are made by Raul Perez. 90 points Wine Advocate, 90 points Stephen Tanzer 2009 Pinyolet Selección, Montsant ($19.99) Made from old-vine Garnacha and Cariñena, 2009 Pinyolet Selección displays black fruit aromas with notes of crushed rock. Laced with minerals, it shows bright fruit and dark velvety elements, layered with notes of chocolate and road dust. Full-bodied and expressive, this has the stuffing to age for several years — if it lasts that long.   ” The 2009 Pinyolet Selección is made up of 80% Garnacha planted in 1945 and 20% Carinena planted in 1928 aged for 8 months in two-year-old French oak. Asian spices, incense, mineral, and a confiture of black fruits inform the nose of this juicy, incipiently complex red. Plush, friendly, and nicely proportioned, it can be enjoyed over the next 6 years. It is an outstanding value in pleasure-bent Montsant.” 91 points Wine Advocate FINALLY BACK IN STOCK 2006 Kripta Cava Brut Nature ($78.00)   Just in time for Valentine’s Day, this cult cava comes in a handmade, amphora-shaped bottle and is now back on the shelf!   The grapes come from vineyards over 50 years old and it is aged on the lees for 4 years. Pronounced better than most Champagnes by an influential French wine critic, this exceptional cava continues to develop in the glass, revealing layers of buttered brioche, citrus peel, dried white fruit and mineral. Only 20% of this producer’s wine is exported. Photo by Friederike Paetzold  Judiones con Chorizo y Jamon  1 lb Spanish Alubia Judión (large white beans), rinsed but not presoaked 1 ham bone or hock 1 large carrot cut into chunks 2 bay leaves 1 small green bell pepper, chopped 1/2 onion, chopped 1 tablespoon olive oil 1 leek, white & tender green parts, chopped 1 lb potatoes, peeled and cut into 1″ cubes 1 tablespoon salt 1 Palacios chorizo (7.9 oz), sliced 1/2 red onion, slicesd and sauteed Put the beans in a soup pot w/ 6 cups water. Add the ham bone,bay leaves, green pepper, and onion. Bring the water to a boil and add the oil. Reduce the heat to a simmer, cover the pot, and cook for 1 hour. Add 1 cup cold water. Simmer for another 30 minutes. Add another cup of cold water. Add the leek, potatoes, salt, and chorizo. Bring to a full boil, then reduce to a simmer, and cook for another 30-60 minutes, until the beans are tender. Remove the bay leaves. Serve the beans accompanied by sautéed onions and a glass of red wine . Serves 4.

Fish Resolutions and Parking Validation

Spanish Table Seattle Newsletter                                                           January 12, 2012

ONE HOUR PARKING VALIDATION: Park in the Public Market Parking Garage at 1531 Western Avenue and receive one hour free parking validation when you spend a minimum of $35.00 at The Spanish Table. Valid Monday through Friday. January CD sale! Buy three and receive the least expensive one free! I eat a lot of canned tuna. I grew up eating Chicken of the Sea but since my first trip to Iberia and a taste of Spanish Bonito del Norte, I’ve never gone back to the fish of my youth. I’m seriously addicted to Spanish tuna which is so delicious on sandwiches, on top of lentils or mixed greens, or tossed with pasta and capers. But there’s much, much more than tuna in the way of canned seafood from Spain and Portugal. In fact, the quality of Spain’s tinned seafood is so legendary that many tapas bars in Madrid and Barcelona serve only canned fish. For 2012 I resolve to broaden my seafood horizons beyond tuna by tasting through The Spanish Table’s canned fish department. So far, I’ve delved into Cole’s Smoked Trout (delicately flavored, excellent on crostini, $6.99/3.2 oz,) Matiz Gallego Octopus in Olive Oil (wonderful served warm over sliced boiled potato with smoked paprika – $8.99/4.2 oz), Albo Mackerel Fillets in Olive Oil (loaded with Omega-3! $4.99/4 1/4 oz).   And I simply couldn’t resist the Serrats Tuna with Piquillo Pepper ($12.99/5.45 oz, net). Bonito del Norte permeated by the flavor of piquillo pepper from the layer of pepper on top. This is great on top of brown rice. The results from our annual Three Kings Day staff wine tasting are in!   THE WINNER: 2006 Izadi Reserva Rioja ($19.99) 100% Tempranillo, aged in American oak for 14 months, this is a beautifully structured red with a core of smoothly integrated oak notes. Bright red fruit with notes of tobacco and spice and a fresh, lingering finish make this a wine fit for a King!  90 points Stephen Tanzer 2007 Quinta dos Aciprestes Tinto, Douro ($18.99) A full-bodied and smooth red wine from an excellent Portuguese vintage, 2007 Aciprestes has explosive notes of blackberry, cherry and cassis. With notes of earth, great lift, an abundance of minerals, and hints of vanilla from seven months of aging in oak, this superbly balanced red is absolutely stellar. 2009 Planella, Montsant ($19.99) tied with Quinta dos Aciprestes for second place in our tasting. A blend of old-vine Carignan, 35% Garnacha and 20% Syrah, it was aged 11 months in oak. With ripe and dense cherry liqueur aromas on the nose, it has notes of berry, spice and coffee on the palate. Rich and polished, 2009 Planella has hints of dust and mineral and a lengthy, clean finish. Super prices on two tasty reds! 2006 Pó de Poeira Tinto, Douro ($9.99) SALE! regularly $20.99. “Poeira” means fine dust from the schist soils of this vineyard, which is owned by Jorge Nobre Moreira, winemaker at Quinta de la Rosa. Jorge makes small quantities of wine from his north facing property using minimal intervention. 2006 Pó de Poeiraisan authentic expression of terroir, while offering up freshness and vitality. With a traditional Douro red’s depth and weight, it displays elegance, energy, and well-knit structure. ‘Poeira’ means dust, as Jorge explains: ‘This wine is born in the dirt and wind-borne dust, in the coarseness and austerity of the Douro, it is born from the elements and the vine. It is moulded by man because we believe that a wine should not end with an exclamation mark, but always leave questions to be answered…. This wine is highly recommended! 2008 Codice, Vino de la Tierra de Castilla ($10.99) ” The deep crimson-colored 2008 Codice Tinto is 100% Tempranillo aged for 6 months in tank and 6 months in French and American barriques. It sports a bouquet of cedar, spice box, black cherry, and plum. On the palate it reveals a solid core of fruit with good ripeness, savory flavors, and a fruit-filled finish.” 87 points Wine Advocate