From Sevilla to Limoux

Spanish Table Seattle Newsletter                                                       October 8, 2009

One of our most memorable trips began in Sevilla, in southern Spain, during the Feria de Abril. We reveled along with the Sevillanos, drinking copas of fino sherry and eating plate after plate of jamon serrano. When we could take no more, we headed north towards Madrid, stopping in Cordoba for lunch. Our hedonistic trip eventually ended in the Languedoc, where we foraged and dined on the rich bounty of southern France.

If ever near the city of Cordoba, do not hesitate to dine at El Churrasco Restaurant. One of the most popular tabernas in the city, the tapas bar showcases coolers full of meat and stacks of fresh vegetables.Cheese The dining room bustles with waiters juggling plates of grilled lamb and fish. One of El Churrasco’s signature dishes is eggplant, sliced, delicately fried and seasoned. We’ve never found vegetables anywhere outside of Andalucía that are so perfectly prepared! Click on El Churrasco’s website link to view their menu: http://www.elchurrasco.com/espanol/restaurante/espanol.htm

Our final stop was in Limoux, France to visit our friend Héléne’s relatives. The Languedoc region is a foragers’ dream, with asparagus and mushrooms growing wild alongside the road, rivers full of fish and pastures full of snails, ready to be gathered. One can live off the land in southern France very, very well. And the village of Limoux is famous for its production of Blanquette de Limoux sparkling wines. Locals claim that fermentation in the bottle was developed here before it was used in the Champagne region.

We were fortunate to be invited to Héléne’s grandparents house near Carcassone for a langorous and memorable lunch. Tossed greens from the garden were followed by fish caught by grandpa, served with mayonnaise made from grandma’s own eggs. A small hen was roasted and served with a sauce of foraged porcini mushrooms. Uncle Andre and cousin Xavier who are winemakers, brought their Corbieres red wines to serve with lunch. A blend of Carignan, Syrah and Grenache, the wine was so delicious that we brought some bottles home to enjoy in Seattle. Those were the glory days, when security didn’t bat an eye at a few bottles of wine in the hand luggage!

Welcome to Isaac Rivera, our new manager! Isaac has been a great asset to our Santa Fe store for the last three years and, ready to live in a larger city, he moved to Seattle this week to take over as store manager. Isaac was a chef at Charlie Trotter’s Restaurant in Chicago, then worked in the wine business, and is, not surprisingly, an avid cook. Isaac is an expert on olive oils — the Santa Fe New Mexican newspaper published his in-depth article on the subject. Feel free to ask him for any recipe advice, or help with any food or wine-related questions.

NEW WINES FROM SPAIN

White wines

NV Vilarnau Brut Cava, Penedes ($14.99) Vilarnau is owned by the Gonzalez Byass family and is a crown jewel among their wine producing properties. Vilarnau’s vineyards are situated in the highest area of the Penedes region and the cooler temperatures contribute to a slower maturation of the grapes and higher acidity. Made from 100% estate-grown fruit which is uncommon in Penedes, Vilarnau has aromas of toasted brioche and citrus flavors. Soft mouth-filling bubbles and zesty acidity spill out of the glass and provide a lot of pleasure for the dollar.

2008 Abadal Picapoll, Pla de Bages ($19.99) Spanish Table exclusive!

Picapoll is the Spanish name for the grape called Picpoul in French, which translates to “lip stinger.” That unfortunate translation is not at all discriptive of the Abadal Picapoll which has ripe pear flavors, a rich texture and energetic acidity. Round and full-bodied, Abadal is an elegant white wine with notes of sea shell and subtle mineral notes which make for a clean, interesting finish. This is a great wine to serve in the fall with cheese or rich cream sauces.

RED WINES

2005 Banda Azul Crianza Rioja ($11.99) This silky Rioja has legions of fans in Spain and America. Very traditional in style, Banda Azul spends 18 months in used oak barrels, which give it a refined earthiness. It’s bright red cherry fruit is medium-bodied, balanced by vibrant acidity. This is a great choice for those who like a wine low in tannin and Banda Azul is exactly the type of wine you’d be served by the glass in a Spanish tapas bar.

2007 M1 Monastrell, Valencia ($9.99) From the region of Valencia, M1 is full-bodied and fresh with great concentration. With silky tannins and notes of mineral, it has a smooth and persistent finish with flavors of cacao. Made of 100% Monastrell, M1 is a great choice to serve with a cheese and fruit plate.

2008 Quo Grenache, Campo de Borja ($9.99) Quo is a fruity melange of strawberry and red cherry flavors and a pure expression of Grenache. Dry and medium-bodied with an exotic spicy black pepper edge, it is delicious with spicy Mexican foods, such as carne adovada.

LIMITED PRODUCTION WINES

2004 Roquette E Cazes Xisto, Douro ($63.00) 1000 cases are produced by this venture between renowned Bordelais wine producer Jean-Michael Cazes and Jorge Roquette, owner of the Quinto do Crasto estate in Douro. 2004 was a classic Douro vintage with perfect harvesting conditions. The wine’s name “Xisto” refers to the schist soils in its steep, terraced vineyards. Powerful and opulent, nuanced and complex, Xisto has muscle and staying power. Elegant and supple tannins provide backbone for this rich and lengthy effort.

6 bottles available

RED WINES FROM FRANCE

2006 Domaine Grand Lauze La Mariole Vin de Pays D’Oc ($12.99)

We were thrilled to locate the wines of Hélène’s uncle right here in Seattle! The vineyards are subject to the burning heat of the Midi and the grapes subsequently ripen to perfection. Grand Lauze is biodynamic and the grapes are hand harvested. A blend of 80% Carignan, 15% Grenache, 3% Marselan and 2% Syrah from vines averaging 105 years old, La Mariole is medium-bodied and rich with a hint of smoke. Silky smooth tannins lead into a wonderfully finessed finish. Highly recommended!

2006 L’Archet

Cuvée Occitane, Vin de Pays D’Oc ($19.99) From the Languedoc Roussillon region of France, Cuvee Occitane is a blend of 45% Grenache, 30% Syrah, 15% Mourvèdre and 10% Carignan. Loaded with rich, ripe red fruits, it has an earthy character and is deep and voluptuous. Aged 9 months in French oak, it has terrific balance, notes of chocolate and spice, and a lingering, dry finish.

2003 Château Coutelin-Merville Cru Bourgeois, St Estephe ($27.99) This was my favorite wine at our French tasting dinner last weekend! A left bank Bordeaux, it is a blend of 50% Merlot, 25% Cabernet Franc, 22% Cabernet Sauvignon and 3% Petit Verdot, 30% of which has been aged in oak. Concentrated, full bodied, opulent and balanced, it paired beautifully with the rich short ribs and polenta.

PARIS GROCERY NEWS

It’s been a hectic two weeks since Paris Grocery opened. We’ve already added more hard-to-find French cheeses and charcuterie, and will be adding additional wines and other delicacies as soon as we are able. Thanks for your support in these early days!

CHEESES

Cone de Port Aubry is a raw goat’s milk cheese and a cousin of the famous Loire cheese Crottin de Chavignol. The cheese is made close to Selles sur Cher and aged for two to three months on rye straw mats in caves, giving a natural mold rind on the outside and a firm interior. The pliable texture of Cone de Port Aubry has a nose of melted butter with an almost dusty earth undertone. The flavors are complex, starting with buttered popcorn and mushrooms, then fading into a pronounced acidity like crème fraiche with a hint of lemon and a subtle finish of hazelnuts. This cheese is hard for me to not swoon over! Wine pairing: Try with a Loire white, such as a Sancerre. SALE $36.99/lb.

Herve Mons Gabietou Aged by one of Europe’s best affineurs! Gabietou contains raw cow & sheeps milk from animals that graze on alpine grass, wild herbs & flowers. Washed with brine made from warm local salt springs, this is sweet & richly complex with a silky creaminess & nut aromas. Exquisite! SALE $29.99, $7.49 per quarter lb.

Gres des Vosges Alsace has exceptionally rich soil & is full of beautiful cherry trees from which the farmers make their own local liquor. Each oval of Gres des Vosges is washed with saltwater & then kirsch which lends a fruity fragrance. Slightly salty with a touch of onion & a luscious texture make this cow’s milk cheese a favorite!

The following cheeses just arrived today via airfreight!

Picadine Chève mini logs

Le Picandou goat cheese buttons

Explorateur

Petit Supin

Crottin de Chève

OLIVES

French Country Olive Mix A colorful blend of green, pink and black olives with Lupini beans and bell peppers. These are tossed in a lively French marinade of spices, peppers and vinegar. Perfect for any gathering!

Picholine Olives The Picholine is the queen of green olives! Crisp, yet tender and slightly salty, these fresh Picholines are unpasteurized and bright.

Fresh Luques Olives These fresh (unpasteurized) French olives are meaty, sweet and crisp. The green flesh is firm, bright and fruity.

Pitted Nicoise-Coquillos Olives This olive is the same variety as the authentic Nicoise, though generally grown in Portugal, Spain and Italy. Its flavor parallels that of Nicoise: rich and faintly smoky. This olive is naturally cured and a key ingredient in Salade Niçoise.

CHARCUTERIE

Goose Mousse Suprème Pâté Made with goose & duck liver, duck & chicken fat with sauternes and topped with aspic and oranges. No artificial ingredients.

Pâté Provençal My favorite pâté. Course spreadable pork liver with herbs de Provence, and sweet and savory spices.

Our first shipment of cured meats and specialty products from D’Artagnan will be arriving early next week! We’ll have sliced Jambon de Bayonne, Wild Boar Bacon, Chicken and Truffle Sausages, Veal Demi-Glace and Foie Gras, just to name a few of the specialty items that are arriving next week.

OTHER PRODUCTS

We have Caviar, Crème Fraîche and French butter in stock now!

Baguettes from Macrina Bakery are delivered fresh each day to both Paris Grocery and The Spanish Table.

WHITE WINES FROM FRANCE

2007 Cuvee Francoise Blanquette de Limoux ($12.99) This festive sparkler comes straight from it’s traditional home in Limoux, France. Cuvee Francoise is fresh on the palate with fine soft bubbles, white fruit flavors of pear and ripe apple. It finishes dry and clean with refreshing acidity. This is great with sushi.

2008 Novellum Chardonnay Vin de Pays des Côtes Catalanes ($10.99)

Producer Lafage has crafted one of the best Chardonnays we’ve ever tasted, and it’s a very affordable price. 30% is aged in oak on the lees of Viognier which give it a rich creaminess. With flavors of citrus, apricots, apple and toast, Novellum is lush and balanced. “…hints of caramel and brown butter, vanilla and nutmeg. What’s more, there’s a savory saline, mineral streak all the way through the considerable finish of this “little Chardonnay”.

89 points Wine Advocate

Have a great week and we invite you to come on down and check out our new products!

Sincerely,

Sharon Baden and Steve Winston, Owners

The Spanish Table, 1426 Western Avenue, Seattle WA 98101 phone# 206.682.2827

Paris Grocery, 1418 Western Avenue, Seattle WA 98101 phone# 206.682.0679

Explorations

Gomera, Canary Islands

Spanish Table Seattle Newsletter October 30, 2009

Explorations

Traveling as wine specialists aboard the National Geographic vessel Explorer for the past 2 ½ weeks, we’ve been following the route of Christopher Columbus and Charles Darwin. Our voyage began in Lisbon and ended in Salvador Brazil, with stops in some of our favorite places: Madeira, The Canary Islands, and Cape Verde. We just got home last night and are still wobbling about on sea legs.

Seattle-based Lindblad Expeditions (http://www.expeditions.com/) invited us to choose wines for the voyage and then come along to educate guests about them. Lindblad has a superb on-board staff of naturalists, historians and professional photographers that speak about history, culture, the natural world and how best to photograph it. Their trips cover the Antarctic, the Arctic, and everything in between.

A week ago we were photographing schools of whales and cavorting dolphins near La Palma, Canary Islands. The Canaries are a group of seven islands less than 100 miles off the coast of Morocco. Just as Cuban refugees flee to Miami, so the Canary Islands attract thousands of desperate Africans each year. The lure of the European Community with all of its opportunities is irrestible, especially when it’s just a stone’s throw away.

Aside from the immigration issue, life in the Canaries moves slowly and residents have a deep appreciation for the islands’ spectacular beauty. One memorable day began in the mist forest of Parque Nacional de Garajonay on the island of Gomera. A UNESCO World Heritage Site, the forest sits on a 3300 foot high ridge and divides the island’s wet side from the dry. Two hours of hiking took us through laurel forests, past villages growing bananas on terraced hillsides, and a spectacular cliff-side trail shrouded in mist.

Our guide recommended dining at Restaurant La Placeta in Santa Cruz de la Palma which was excellent. Being Sunday night in the off season, the proprietor had plenty of time to talk about the local wines, how he ended up in the Canary Islands, and the thriving rabbit population in La Palma. We tucked into a terrific rabbit pate as we talked, which was served with a sweet but not cloying tomato jam. What a fantastic combination! The main course was grilled fish and papas arrugadas with mojo sauces, a Canary Island traditional dish, served with El Nispero Tinto Barrica, a local red wine from La Palma.

Now that we’re home, we’ll be getting back into kitchen to recreate some of the tasty dishes we had along the road. Here’s a traditional recipe from the Canary Islands:

Papas Arrugadas (Serves four)

Warning: This recipe uses the traditional amount of salt, which may be overwhelming to American palates used to low sodium. Feel free to adjust to your taste!

8-10 Small New Potatoes

Sea Salt to taste

Add the potatoes to a pot of very salty water (in the past the Canarians used sea-water).

The potatoes should float in the salty-water, if they don’t you need to add more salt.

Bring to the boil and simmer for 20 minutes.

Now drain most of the water from the pot and cover the potatoes with a layer of salt.

Turn down the heat and gently shake the pot so that salt crystalizes on the potatoes.

Finally, turn off the heat and cover the pot with a tea-towel for 5 minutes (so that the potatoes turn ‘wrinkly’). Serve with one or both of the Mojo sauces below.

Mojo Picon Sauce

5 cloves garlic

1 teaspoon whole cumin seeds

3 small dried nora peppers, rehydrated in boiling water and drained

1/2 teaspoon smoked sweet paprika

1-2 tablespoons red wine vinegar to taste

5 tablespoons Extra Virgin Olive Oil

Using a mortar and pestle, mash cumin, garlic, and peppers with salt until well mixed. Add paprika, vinegar and oil, and continue to blend. If necessary, add water until desired consistency is reached. This is delicious served with boiled potatoes, with or on fried fish.

Mojo Verde Sauce

3 cloves garlic, peeled

½ cup Extra Virgin Olive Oil

2 teaspoons Sherry Vinegar

½ cup chopped fresh coriander leaves

½ teaspoon of cumin

1 teaspoon sea salt

Water as needed

Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is a thin paste. Add 1-2 tsp vinegar or more, according to your taste. Drizzle over potatoes or fish and serve.

WINE NEWS

Being on board a ship for 13 nights gave us the chance to revisit some of our favorite, inexpensive wines from Spain and Portugal. These wines were all-around big hits with the guests on board, some of whom have placed case orders!

White Wines

2008 Protos Verdejo, Rueda ($10.99) Protos Verdejo has just the right combination of grapefruit flavors and zesty acidity to pair with fish in buttery citrus sauces.

2007 Diamante, Rioja ($10.99) Classic Diamante is a unique wine. Semi sweet, it is made from a blend of Malvasia and Viura grapes. Round and full on the palate, the addition of Viura gives it a crisp, clean finish.

Red Wines

2003 Esporao Alicante Bouschet, Alentejo ($13.99) Balanced and full bodied, this Portuguese red was phenomenal with beef tenderloin.

2005 Evel, Douro ($15.99) One of our perennial favorites, Evel is a blend of the same grapes port grapes. Great with flavorful chicken dishes, it has lift and elegance.

2005 Altos de Luzon, Jumilla ($14.99) 50% Monastrell, 25% Cabernet Sauvignon and 25% Tempranillo, this hearty red goes down all too easily on a cold, wet night with a plate of grilled lamb chops.

PARIS GROCERY NEWS

Our new shop features French cheeses and wine, and other foods with a French mood. It’s located 1/4 block south of Spanish Table at 1418 Western Avenue. It’s currently open Tuesday through Saturday, 10 AM to 6 PM.

New cheeses:

A Casinca is a classical goat’s milk cheese from the Casinca region of Corsica, where the climate is gentle. Herbaceous, tart, and slightly salty, this cheese has a semi-soft texture that offers a balanced, satisfying finish on the palate.

Tome d’Aquitaine: This aged goat’s milk cheese gets the benefit of washings in Sauternes in the caves of famous affineur Jean d’Alos. The snow-white interior has a dense texture and a delicately balanced, sweet and fruity flavor.

Brebirousse d’Argental: This pasteurized sheep’s milk cheese from Lyon has a creamy, brie-like texture and a faintly sweet finish on the palate. Hints of meadow and hay lend a bit of complexity.

Le Grain d’Orge: From the Basse-Normandie region, this pasteurized cow’s milk cheese is soaked in Calvados according to Norman traditions. A soft-textured, washed rind cheese. Delightfully fruity and milky with hints of mushroom and apple.

Meats

We have a new shipment of D’Artagnan charcuterie, including foie gras, pates, frozen (uncooked) sausages, merguez, puff pastry and many other specialty French shelf groceries. We also now have baguettes from Macrina Bakery, delivered daily Tuesday through Saturday.

Please come on in to one or both of our shops and pick up some wonderful cheeses and fall wines. Best wishes for a great weekend!

Sincerely,

Sharon Baden and Steve Winston, Owners

The Spanish Table, 1426 Western Avenue, Seattle WA 98101 phone# 206.682.2827

Paris Grocery, 1418 Western Avenue, Seattle WA 98101 phone# 206.682.0679

Visit to Vega Sicilia

Visit to Vega Sicilia

June 25, 2009

 

We got home last Friday night after visiting fourteen Spanish wineries in twelve days. Twelve long hedonistic days of a no-holds-barred food and wine tasting extravaganza. Exactly my kind of travel. Now home, our cleansing diet of salad and water is already wearing thin…

Stay tuned for the next few weeks, because there’s a ton of great news from our trip. We visited Bodegas Jose Pariente and Martinsancho in Rueda; Emilio Moro, Bodegas Mauro, Bodegas Conde and Protos in Ribera del Duero. We spent the last 4 days in Rioja visiting Bodegas Muga, La Rioja Alta, R. Lopez de Heredia, Bodegas Ramon Ayala e Hijos, Remelluri, Bodegas Contino and Vinedos Sierra Cantabria.

I will never forget driving into the legendary estate of Bodegas Vega Sicilia. Established in 1864 when 18000 vine shoots from Bordeaux were planted here, they have been producing one of the world’s best and most mythical wines since 1915. No expense is spared in the pursuit of perfection, from the immaculate fermentation rooms, new French oak barrels which are replaced every year, down to the best available corks which are laboratory tested before using. Its 15000 kilo French oak fermentation vats are replaced every 5 years by a crew which is brought from Bordeaux. There is no resale market for the used vats so they are made into wooden boxes for the wines. The manicured grounds buzz with prosperity and quiet confidence.

Vega’s vineyard contains 19 different soils, four grape varieties and plots with varied microclimates. They continue to innovate. A new facility soon to open will house 64 fermentation vats, allowing micro vinification with each vat mirroring the vineyard plot.

 

The wines of Vega Sicilia

Three wines are made on Vega Sicilia’s estate in Ribera del Duero. Unico, only produced in great years, is typically made from 85% Tempranillo and 15% Cabernet Sauvignon. Unico is aged for 7 years in a combination of large oak vats and small French barrels. It can be cellared for up to 50 years. Valbuena is made each year from Tempranillo, Malbec and Merlot and can be cellared for 25 years. Reserva Especial NV is a blend of three vintages, produced in very limited quantities.

2001 Vega Sicilia Tinto Valbuena ($176.00) Unico was not made in 2001, so the best Tempranillo grapes were put into Valbuena. “Wonderfully perfumed, sharply delineated aromas of fresh red berries, cherry, rhubarb, roasted coffee and vanillin oak. Supple, lush and sweet, with medium to full body, a complex array of red and dark fruit flavours, exotic spice accents and fine-grained but firm, youthful tannins.” 92 points Stephen Tanzer, 93 points Robert Parker

1996 Vega Sicilia Unico ($366.00) Vega Sicilia is characterized by unbelievable finesse, silky tannins, black fruit, structure and balance. “Complex, heady bouquet of kirsch, candied plum, cured tobacco, licorice, dried rose and cedar. Pungent herbal notes build with aeration and repeat on the palate, adding complexity to the deep, ripe cherry and dark berry liqueur flavors. Remarkably elegant wine with precise cherry/berry flavors and a slow-mounting mocha quality on the long, sappy finish. There’s a very impressive interplay of fruit and tannins here.” 94 points Stephen Tanzer, 93 points Wine Spectator

1998 Vega Sicilia Unico ($400.00) ” Exotic aromas of red and dark fruits, iron, dried flowers, cured meat and tobacco are strongly reminiscent of a top vintage of Chateau Haut-Brion. Luscious cherry and cassis flavors display a superb balance of depth and structure, offering noteworthy power but a weightless quality that is simply uncanny. Candied flowers, smoky minerals and vanilla bean add complexity and extend through an endless finish. I’d love to sneak this into a tasting of 1998 Saint-Emilion and Graves wines in ten years or so.” 96 points Stephen Tanzer, 98 points Robert Parker

2003 Pintia, Toro ($50.00) Made from 100% Tinto de Toro, this is from Vega Sicilia’s estate in Toro. The first vintage was 2001. ” The 2003 Pintia (100% Tinta de Toro aka Tempranillo) is a powerful, opaque purple effort that spent 12 months in new French oak. The expressive nose offers toast, vanilla, charcoal, and blue and black fruits which jump from the glass. There is a boatload of tannin but more than enough fruit for balance. Currently the 2003 is tight, firm, and a bit austere but a few years of bottle age should bring things into harmony.” 92 points Wine Advocate

 

NEW PRODUCTS

Pulque La Lucha- Frieda Kahlo’s drink of choice!

Framani brand Salametto Piccante chorizo: Brick-red in color and seasoned with pimenton de la Vera. Piquant and slightly smoky. About 12 inches long, 3/4 pound. Slice in 1/8 to 1/4 inch thick pieces.

Zoe Meats Chorizo, Locally Made, No Nitrates: We sold out of our first order in 4 days and quickly reordered. A favorite of local chefs, Spanish Table customers and staff! Rich red texture, smoky, earthy, sweet and tangy. Perfect for tapas, paella and Bocadillos.

Our Favorite Queso Reggianito is finally back in stock! $9.99/lb

Garrotxa Bauma is a special young Artisanal Garrotxa from Catalonia. This particular Garrotxa is exceptional with nuances of nuts and flowers and hints of thyme and rosemary. The texture is smooth and velvety with a long grassy finish.

Vallee d’ Aspe is a wonderfully earthy raw milk sheep and cow’s milk cheese from the Pyrenees. This mature Basque region artisanal cheese has well balanced hay tones with a vibrant tanginess.

Bottarga is the salted and dried roe of gray mullet and tastes of iodine and light fermentation. It is a flavor agent that plays off other ingredients, great on summer salads, pastas, or beans. “Try it sprinkled over fresh oysters.” Eric Stone

On sale

Matiz Fig cake ($7.99). A perfect complement with sheep milks cheese.

Veigadarte, now $22.99/lb. The soft ripened tangy goat cheese from Leon.

 

 

 

 

 

 

 

  Fermentation vats at Bodegas Alion

2002 Alion, Ribera del Duero ($48.00 special price!) One wine is produced at Vega’s separate estate, Bodegas Alion. 1991 was the first vintage of this Bordeaux-style modern wine made from 100% Tempranillo. Half of the grapes come from the Vega Sicilia estate; the other half from Alion vineyards. “While 2002 was a lesser vintage, you would never know it from tasting the 2002 Alion, Saturated purple in color, it offers up an exotic nose of coconut, espresso, herbs, black currants and cherries. Rich and complex on the palate with lots of glycerine and layers of black fruit flavours, it has a pure, long finish that goes on and on.” 94 points Wine Advocate

2004 Alion, Ribera del Duero ($82.00) “The 2004 Alion is inky purple-colored with an alluring perfume of toasty oak, lavender, violets, mineral, blackberry, and blueberry compote. This is followed by a full-bodied, rich, opulent, wine with incipient complexity, and notes of licorice, mocha, and espresso emerging on the palate. The lengthy finish is pure and persistent. Give it 3-5 years in the cellar and drink it through 2025.” 96 points Wine Advocate

 

Last call for Padron Pepper plants! We’re waiting for the crop in Oregon to get ripe so that we can offer these tasty peppers. In the meantime, we’re harvesting padron peppers from our own plants, thanks to the warm June weather. We’ve still got a few plants left. $4.99 each.

Stop in soon and we’ll give you some travel tips for Ribera del Duero and Rioja.

Sincerely,

 

Sharon Baden & Steve Winston, Owners

Spanish Table

Holiday Feasting in Portland

April 16, 2009

The buzz about Portland’s diverse restaurant scene got us on the road Sunday morning with our California partners Andy and Tanya. Our first stop was lunch at Andina in the Pearl District (http://www.andinarestaurant.com). After sharing piquillo peppers stuffed with quinoa and jamon serrano, tender octopus kebabs, and fresh lime infused fish ceviche, we understand why it gets rave reviews. A few hours later we stopped at Toro Bravo (http://www.torobravopdx.com) for a pre-dinner sherry and couldn’t leave without trying the manchego cheese marinated in rose petal harissa and mint, sherry chicken liver mousse, and the oxtail croquettes. What astonishing flavor combinations! We would have stayed all night but we had dinner reservations at Le Pigeon (http://www.lepigeon.com), a tiny bistro with communal tables which is always full. The seasonal menu was loaded with meat-centric dishes that blew us away.  My fried rabbit was more rabbit confit, ultra-tender with meat falling off the bone. We had duck breast and beef cheeks and an amazing finale of cornbread, maple syrup and bacon. Everything was fantastic! We’ll go back to these places very, very soon.

Instant Tapa:  Start with a slice of Aegean Gourmet Golden Toast ($1.99/11.6 oz), add a layer of Greenland Buffalo Feta cheese ($3.99/500 grams) and top with Napoleon Grilled Artichoke Halves ($3.85/7.5 oz).  Serve at room temperature.

New Meats

Chorizo Leon ($11.99, appx ¾ lb): Take one bite of this intensely flavored soft-cured sausage and you’ll think you’re in Spain. Its distinctive flavor comes from a mixture of garlic with the smoked paprikas from Pimenton de la Vera. Serve sliced at room temperature on a charcuterie plate.

Asturian Fabada Stew Kit ($23.99/appx 2 lbs): Our cold and rainy Easter weather got me hankering for stew. A comfort food fanatic, nothing warms me on a chilly night like a hearty serving of Fabada, the signature dish of Asturias. Traditionally made with a special bean called “fabe” grown in this region, this sausage and bean dish is absolutely satisfying. Our Asturian Fabada Stew Kit includes Chorizo Bilbao, Morcilla de Cebolla (blood sausage with onion), Tocino (bacon with rind) and Jamon Serrano (dry cured ham). We also have a limited supply of the authentic “Fabe” Fabada bean ($35.00/kg), which is prized for its ability to hold shape after a long simmer.

For a Fabada recipe, click this link: http://www.spain-recipes.com/fabada-asturiana.html

Soujouk ($9.99/1.2 lb): We discovered this dried beef sausage in Turkey, where it was sliced over a dish of hummus and warmed, then served as a tasty appetizer.

Basturma or Pastirma ($12.99/12 oz): Racks of hanging beef loin rubbed with a heavy marinade of paprika, fenugreek and chili line the market streets of Kayseri, Turkey. This popular spiced beef is sliced thin and eaten on bread, or it can be sauteed and eaten with everything from eggs or wrapped in phyllo dough and baked.

 

FISH PRODUCTS

Squid ink ($.99/4 gram plastic or $19.99/200 gr jar): Not a new product for us, but we’ve been getting a lot of calls for it lately.   The essential ingredient in black rice or squid in its own ink.  Now available in a 200 gr jar as well as the familiar plastic packets.  
Filetes de Boqueron: ($8.99/appx 6 oz) Another item that is frequently asked for.  These fresh white anchovies are marinated in oil and vinegar, with garlic and parsley. We had these one night at Txori on top of crostini with black olive tapenade. The briny fish and rich olive flavors were fantastic together!   Also great on caesar salad.

 

 

WHITE WINE 

2007 Grinalda Reserva Vinho Verde, Portugal ($14.99) Produced by Vinho Verde maker Aveleda, Grinalda represents the perfect combination of tradition and innovation. The grapes are fermented at low temperature with selected yeasts in an effort to preserve the naturally fresh character. Unlike many vinho verde wines, carbon dioxide has not been added to Grinalda; it reflects the intense aromas of the Loureiro grape, the elegance and softness of Trajadura and the persistent finish of Alvarinho. It’s aromas of tropical fruits and flowers, flavors of fresh stone fruit with notes of citrus and a zippy acidity provide a clean and bracing palate. Excellent with shellfish.

2007 Porrais Douro ($16.99) Produced from a 28 hectare vineyard which is over 60 years old, with shale and schist soils at an altitude of 600 meters, this white wine is a knockout! Made of 60% Rabigato and 40% Codega do Larinho, it is steely and lean. With citrus and green apple flavors, abundant minerality and moderate tannins, it is crisp, delicate and delicious.

WINE VALUES:    To ease the pain of tax season, we’ve added to our stock of over 50 wines under $10.00. Amazing wines from Spain and Portugal arrive weekly and continue to be the best value on the planet!

2007 Mesta Tempranillo, Tierra de Castilla ($7.99): Named for gatherings of sheep herders organized to sort stray sheep (mestencos) from their flock, Mesta is 100% Tempranillo, the wine traditionally served with lamb. The grapes are grown at 2500 feet elevation, and it has great balance and food-pairing acidity. Aged in stainless steel, this is a young wine with a fruit driven nose full of enticing aromas of ripe red berries. On the palate, it has chewy and firm tannins with a hint of pepper and a persistent finish. Serve this at your next backyard barbeque!
2008 Famega Rose, Portugal ($7.99) Our first 2008 rose has arrived! With all the promise of a seedling poking up its first shoots, the new rose season brings hope of salad days to come. 2008 Famega is loaded with fresh strawberry flavor, a hint of effervescence and a feeling of summer. Sip it chilled on the deck on a sunny day!
2007 Carlos Bassos Dos Fincas Cabernet Sauvignon – Merlot, Mendoza ($9.99) Aged lightly in oak for 4 months, Dos Fincas is a blend of two different vineyards and microclimates. Made of 55% Cabernet Sauvignon and 45% Merlot, its jammy berry aromas and plump black berry flavors shine through. Solid and flush throughout, it has surprising softness. Excellent with grilled pork chops.
2005 Conde de Vimioso, Ribatejano ($9.99) Winemaker Joao Portugal Ramos has been the most influential wine consultant in Southern Portugal over the last 15 years. His philosophy of low yields, preserving fruit flavors and occasional oak aging with modern winemaking techniques have made him a superstar. His 2005 Conde de Vimioso combines aromatic, dark fruit flavors of Touriga Nacional and Trincadeira blended beautifully with the bold spices of Tempranillo and well-integrated tannins of Cabernet. The palate is rich and youthful, showing raspberry and currant fruit with hints of white pepper, espresso bean and dark chocolate on the lingering finish.
NV Quinta de la Rosa’s Finest Reserve Port, Douro ($11.99/375 ml, $19.99/750 ml) “is a stunning example of what can be achieved and found in non-vintage port blends. This small port lodge has turned out a terrific, full-bodied, garnet/ruby-colored wine with a big, chocolatey, black-cherry, cedary nose, full-bodied, unctuously-textured flavors, and gobs of fruit and richness, as well as an off-dry, impressive finish. Drink it over the next decade or more.” 92 points Robert Parker

We hope to see you soon and have a great week!  

Best regards, 

Sharon Baden and Steve Winston, owners
The Spanish Table Inc.