Paris Grocery

Spanish Table Seattle Newsletter                                    Paris Grocery to open 9/25!

The Spanish Table’s newest venture, Paris Grocery, is opening tomorrow (Friday September 25th) at 1418 Western Avenue! A specialty wine and cheese shop with a French mood, Paris Grocery features French-style pâtés and charcuterie, over 40 authentic French cheeses,cheese fresh baguettes from Seattle’s Macrina Bakery and hand-selected wines for less than $30.00 per bottle from all regions of France. Paris Grocery also carries French mineral waters, French and Belgian beers and shelf groceries. And it’s conveniently located just 50 yards south of the Spanish Table on Western Avenue, making it easy to shop at both locations on the same trip!

Why France and why now? If we were prescient, we’d have known that the movie Julie and Julia would spawn enormous interest in French cooking . But Paris Grocery was really hatched during the economic bust last spring. Vacant storefronts were popping up around us like mushrooms after a fall rain. We thought it would be great to have another food shop on Western Avenue and, feeling optimistic one day, decided to open it ourselves.

Our love affair with Spain will never end, but we’ve always had a soft spot for France. We honeymooned in Paris and were absolutely captivated by the City of Light. We’ve returned to Paris many times and never tire of walking the streets until we drop, salivating at cheese shops, picnicking with families in the park and soaking up the history resonating from Middle-Ages architecture. Fortunately, whenever one is about to drop from exhaustion in Paris, there’s usually a wine bar handy with a great cheese plate. Our aim is to bring some of that experience to Seattle. Bon Appétit!

Paris Grocery hours:

Tuesday through Saturday 10 AM to 6 PM, Sunday 11AM to 5PM. Opening Friday September 25th!

To find Paris Grocery, look for the terracotta awnings at 1418 Western Avenue.

Back in stock at Spanish Table:

We’ve been busy stocking Paris Grocery but haven’t forgotten about The Spanish Table’s shelves. We received 3 shipments this week of products that have been out of stock for some time:

Horchata de Valencia

Basque Guindilla Peppers

Turron: Delaviuda and El Almendro brands: Assortments, Duro, Blando, Torta Imperial, Marzipan

Chocolate covered figs

Hearts of Palm

Rafael Salgado Extra Virgin Olive Oil

Rafael Salgado Smoked Extra Virgin Olive Oil

FLAMENCO PERFORMANCES

Arte Flamenco, Camino de Luz October 3, 8pm

Rendezvous Jewelbox Theater , 2322 2nd Ave. For more information, contact veronken@msn.com

Carmona Flamenco Saturday September 26th Cafe Solstice For more information, contact www.fanw.org

Ines and Juan Bacan and Arte y Pureza From Spain!

October 11-12, 2009 Sleeping Lady Mountain Retreat, Leavenworth Call 1-800-574-2123 for performance or overnight reservations.

One of the most revered artists of Spain’s Gypsy Flamenco community, INES BACAN, joined by her brother JUAN BACAN, will be making their U.S. premier with the stellar flamenco dance ensemble ARTE y PUREZA led by guitarist ETHAN MARGOLIS.

Arte y Pureza’s group (unfortunately without Ines Bacan) will be performing at Taberna del Alabardero, Seattle on October 10, 2009. For information and reservations: 206-448-8884.

Please stop in and check out our new store and be sure to tell all of your Francophile friends!

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

Spanish Table Seattle Newsletter November 6, 2009

A Visit to Blandy’s Wine Lodge, Madeira

Madeira lies in the Atlantic Ocean 378 miles west of Morocco. A volcanic island, its sub tropical climate and abundant rainfall seem an unlikely place for wine production. But its shelves of terraced land rise up the flanks of 6105 foot Mt. Pico, which on the sunny side of the island provides a climate ideally suited to viticulture.

The urban port city of Funchal is the heart of wine production and retains its 18th century Portuguese charm despite a modern profusion of traffic encouraged by European Union road projects. But when we drove a few minutes away from Funchal on our visit last month, we found peaceful country lanes bordered by New Guinea Impatiens, Hydrangeas, Trumpet Flower and Eucalyptus forests, much the same as it was 200 years ago. Madeira is a verdant garden, nourished by its volcanic soils and ample precipitation.

Uninhabited until 1427, Madeira was discovered and settled by the Portuguese who soon began making wine. By the mid 16th Century it was a refueling stop for ships crossing the Atlantic and its wines were brought on board to prevent scurvy. The U.S. quickly became one of Madeira wine’s principal markets along with England and Brazil. It was a favorite drink of Thomas Jefferson who toasted the signing of the Declaration of Independence with a glass of Malmsey.

Originally a table wine, it was fortified with brandy to stabilize it for long ocean journeys. On one fateful hot voyage to Brazil, a cask of Madeira (called a “pipe”) was accidentally left on board and eventually traveled back across the tropics to Funchal. When the wine merchants tasted it, all agreed that it was much better than when it left! Since then, Madeiras have been aged with the use of heat, and for a time pipes were actually shipped to the colonies and back to replicate that famous voyage. Eventually winemakers realized that they could recreate the tropical conditions of a ship voyage by storing the pipes in the eaves of Funchal’s wine lodges, where temperatures would climb to 45 degrees Celsius.

Madeira has an elegance and finesse not found in other fortified wines. Warm temperatures and evaporation concentrate flavors, and ongoing oxygen contact produce wines that are long lived and extremely stable. Open a bottle today and ten months from now it will taste as fresh as the day it was opened! Volcanic soils give the grapes high acidity which produce wines with a light mouth feel, intensity and a persistent finish.

The canteiro system: slow aging of varietal Madeiras at Blandy’s wine lodge

A glass of Madeira warms and satisfies on a cold, wet night. It’s also stellar served with creamy foods and holiday desserts such as pumpkin pie. Madeira adds richness to sauces and is excellent used in place of wine for deglazing sauté pans.

Here’s an easy and delicious recipe using Madeira:

Chanterelle Mushrooms in Madeira Sauce (Two servings)

1/4 cup olive oil

2 cloves garlic, minced

1 small onion, diced

1 cup fresh chanterelles, sliced

Salt and pepper to taste

1/2 cup creme fraiche or whipping cream

1/4 cup Feist Full Rich Madeira

1/2 tsp fresh thyme leaves

Heat olive oil over low heat and when warm, saute garlic and onion until translucent. Add mushrooms, thyme, salt and pepper and cook for five minutes, then add Madeira and simmer for another two minutes. Add creme fraiche and cook until warmed through, about 5 minutes. Serve immediately. This is excellent as a sauce for grilled pork chops or chicken, and would be a great side dish for the Thanksgiving dinner table.

MADEIRA WINES

We have the largest selection of Madeiras in the country. Here are some of our favorites:

Feist Full Rich ($17.99) Aged 3 years, it is smooth, viscous and full bodied. Feist Full Rich is a great introduction to a sweet Madeira as a tasty dessert drink or for use in cooking.

“Full Rich” Madeiras are made from the Tinta Negra grape which is the most widely grown grape on the island. “Full Rich” Madeiras are produced by the “estufagem” process which warms the wine by means of a pipe in the tank filled with warm water.

The most complex Madeiras are made from four traditional varietals (Sercial, Verdelho, Bual, Malmsey) whose production is declining in favor of the easier to grow Tinta Negra grape. Varietal Madeiras are produced in the “canteiro” method, in which pipes are aged slowly in the warm eaves of Funchal’s wine lodges.

Blandy’s 5 Year Bual ($22.99) Medium sweet, with light caramel flavors and spice. A hint of countryside herbs provides an intriguing background to this smooth Bual. Great acidity and concentration.

Leacock’s 10-year Bual ($41.00) “Very distinctive burnt treacle aroma, followed by concentrated flavors of caramel, walnut, iodine and green tea. There’s grip and length, with power on the back end.” 90 points Wine Spectator

Blandy’s 10 year Sercial ($37.00) Sercial is the driest Madeira and Blandy’s Sercial is a richer style than other brands. With butterscotch aromas, it is a bit sweeter than bone dry. Round and smooth on the palate, it’s flavors of roasted nuts with high acidity give Blandy’s Sercial a light and elegant mouth feel. The finish is lengthy and clean.

FLAMENCO PERFORMANCES Hot on the heels of last night’s passionate flamenco show at Benaroya Hall, Isabel Lopez from Casa Patas Flamenco Company in Madrid is performing at Taberna del Alabardero in Belltown. The Sunday show is sold out, but Taberna has added another show on Monday November 9th at 8:00 p.m. For information, call 206.448.8884.

FLAMENCO DE RAIZ presents RAFAEL DE UTRERA with Eric and Encarnación from Children of the Revolution with special guest percussionist Juanma Lucas

2 shows Saturday, November 7th, 2009 7PM & 9:30PM, Kirkland Performance Center (425) 893-9900

Rafael and Juanma are top level flamencos coming directly from Sevilla, Spain. Rafael is one of the most respected flamenco singers in the world today and will be coming off his current tour with Vicente Amigo. This will be a “flamenco puro” performance with dance numbers and cante jondo(deep or profound song).

PARIS GROCERY NEWS

Our new shop features French cheeses and wine, and other foods with a French mood. It’s located 1/4 of a block south of Spanish Table at 1418 Western Avenue.

New cheeses just in!

Tomme du Segala is produced in small amounts in the city of Carmaux in southern France, this raw goat’s milk cheese has an elastic texture that crumbles slightly. The flavor has hints of olives and grass.

Tomme Crayeuse is a semi-soft raw cow’s milk cheese from the Savoie that undergoes two stages of cave-aging. The final, intensely rich flavor is earthy, with mushroom and citrus notes. Created by one of France’s top affineurs, Max Schmidhauser.

Crémeux de Bourgogne is a cow’s milk triple-crème cheese from a small family of producers in Burgundy. This pasteurized, bloomy-rind cheese has a dense texture and a rich flavor with hints of fresh butter.

Tomme de Savoie is a pleasant table cheese form the Savoie with a distinct raw milk flavor – beefy, hazel nutty and pleasantly milky. With approximately 30% fat content, this is the most creamy ‘low fat’ cheese available. Enjoy with liver-stoked pâtés and light red wines like Beaujolais.

Pavé de Jadis So named because of its shape: pavé is a small paving stone. This fresh goat’s milk cheese from the Loire Valley is dusted with vegetable ash and has a fudge-like texture. The taste is very clean, mild and lemony.

NEW SPANISH TABLE CHEESES

Evora: This small Portuguese cheese (each wheel is only 6 ounces) is made from raw sheep’s milk which is filtered through a mesh lining after being immersed in a salt brine solution. Aged over 60 days, it is made with raw sheep milk and cardoon thistle near the historic city of Evora. Spicy and slightly acidic, it is fruity with a light-yellow color. Because of its slightly higher level of salt, it is well-suited for salads.

We now have Israeli feta!

Have a great week!

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

Rewarded by Rioja Gran Reservas

Rewarded by Rioja Gran Reservas

May 28, 2009

My definition of rewarding: Scouring Madrid’s back alleys under dim street light, clutching a map, and finally stumbling into Casa Botin, the oldest restaurant in Europe. But alas, it’s full of tourists, and we start backing out the door. Then we spot the porcine room: shelves lined with splayed baby pigs in piglet-sized cazuelas. We are definitely eating here!! We order a Faustino Gran Reserva and discover that there is no better match for roast suckling pig than a Rioja. We eat. We drink. And, since that day in 1985, we are forever fans of Gran Reservas from Rioja.

Gran Reservas are not for fans of powerful, fruit forward wines. But for those who appreciate nuance, elegance and texture in their wines, there is absolutely no substitute. Every sip of a Gran Reserva is a history lesson, going back to the influence of Bordeaux winemakers in the 1800’s. But last week at the Vibrant Rioja tasting in New York, experts were predicting that in 5 to 10 years, probably no bodegas will be producing Gran Reservas! What, you exclaim, how can that be? The wine world is changing. And it is incredibly expensive and risky to craft a wine that will be aged for years before sale.  So if you are a fan of these wines, get them while you can!

One of my best days ever was last week’s Vibrant Rioja event in New York. We tasted through 15 Rioja Gran Reservas from vintage 1964 through 2002, including the best recent vintages of the century (1964, 1981, 1982, 1994, 1995, 1996). We are lucky enough to have a couple of these in stock:

1964 Faustino I Gran Reserva ($189.00) 1964 was a miracle vintage. Consistently across Rioja’s varied terrunyo and microclimates, each bodega produced great wines in this vintage. The 1964 Faustino Gran Reserva is a stellar example of the classic Rioja. Seductive and elegant, its subtle flavors of cherry and plum are well integrated with soft grained tannins and a persistent finish that slowly fades. Wonderfully balanced with acidity, this the ultimate wine to serve with lamb.

2002 Campo Viejo Gran Reserva ($19.99) Great value! Campo Viejo has flavors of dry cherry, plum and baking spices which expand and gain complexity in the mouth. With moderate tannins and balanced acidity, it finishes smooth and long. Serve this with grilled pork tenderloin.

We have other outstanding Gran Reservas, including a 1968 Vina Tondonia Gran Reserva ($327.00), 1991 Paternina Gran Reserva ($85.00), and a 1994 La Rioja Alta 890 Gran Reserva ($135.00).

 

NEW PRODUCTS

Mezza Country Olive Hummus

Kalamata, black, and zesty green Mediterranean olives provide a complex flavor to this fresh silky textured hummus. A perfect summer afternoon snack $3.49

Anjou Bakery Fruit and Nut Crostini

The world’s best crostini comes from Cashmere, Washington. Who knew? These toasted wonders are made with a perfect blend of wholesome grains, nuts and raisins. My favorite way to enjoy them is with soft-ripened cheeses like Odre, the Catalonian sheep’s milk cheese. $8.49

Fine Cheese Co. Crackers

These savory crackers are a unique range of flavored artisan crackers that are designed to partner with specific cheeses. These are perfect complements for everything from Velvety Monte Enebro to full-throttle Valdeon. 5.99 ea.

Quicos de Chocolate

Chocolate covered corn nuts dusted with cocao. Need we say more: salty, sweet, crunchy, chocolatey and totally addictive. 9.99 lb.

Matiz Torta de Aceite Sugared with Almonds

These are our favorite Torta de Aceites. Now $5.99, usually $7.99.

 

NEW WINES THIS WEEK:

2008 Casal Garcia Rose Vinho Verde ($8.99)  We love this rose! A beautiful raspberry color, it has the slight effervescence of a vinho verde with dry strawberry notes. Crisp, refreshing and lively, this is wonderful with spicy Thai food.

2008 MonteNovo Godello, Valdeorras ($12.99)   The fruity and well crafted MonteNovo is fresh off the boat from Spain, and just in time for Seattle’s white wine season! Bright, with mouth filling minerality and lush stone fruit flavors, it is dry and crisp. The D.O. Valdeorras is in Galicia which is the epicenter of the Spanish fishing industry. MonteNovo is superb with any type of shellfish.

2006 Protocolo, Vino de la Tierra de Castilla ($7.99)   Protocolo is a perennial Spanish Table customer favorite and the 2006 is a stunning bargain! The Eguren family are top winemakers who produce Sierra Cantabria wines in Rioja and until this year, Termes and Numanthia wines in Toro. Protocolo is a red table wine produced by the Egurens who have applied their top-notch winemaking skills in the land of Castilla. With warm aromas of berry, this 100% Tempranillo has a depth of vibrant black cherry flavors. Low tannins are balanced by acidity and a finish of licorice notes. Perfect for a backyard party or on a weeknight when you want a wine that won’t blow the budget.

2007 Paso A Paso Tempranillo, La Mancha ($9.99)  The 2006 vintage was a fantastic under-$10.00-wine and quickly sold out. We’ve been waiting for months for the new vintage and it’s finally arrived! With all of the balanced fruit and robust aromas of the 2006, it is “Vivid purple. Complex aromas of cherry, anise, cracked pepper and pungent herbs; not many $10.00 wines have this much going on. Rich cherry and dark berry flavors are modestly concentrated but strikingly pure, showing impressive mineral snap…” 89 points Stephen Tanzer

2007 Espelt Saulo, Emporda ($9.99)  This is a lot of wine for the price! A smoky nose with black fruit flavors, it made of 60% Grenache and 40% Carignan. “Strongly mineral aromas of vibrant cherry, blackberry, graphite and cracked pepper. Brisk and sharply focused, with racy cherry, mineral flavors and fine-grained tannins. A clean, brisk wine that offers impressive clarity and energy for the money.” 90 points Stephen Tanzer

 

RIOJA WINE DVDS:   If you’d like to learn more about Rioja wines, ask us for a free DVDs.  Our apologies if we run out (we just have a few copies) but the DVD can also be ordered for free from this link:  http://www.ciaprochef.com/rioja/  
For information about travel to Rioja, go to http://www.vibrantrioja.com/home.html

 

EVENTS THIS WEEKEND:

Flamenco: Carmona Flamenco and Guest Artist Ana Montes are performing at the Solstice Cafe on Saturday May 30 at 8:00 p.m. Doors open at 7:30 p.m. For information:(206) 932-4067 or visit http://www.fanw.org/

Pike Place Market Street Festival May 30-31: A benefit for the Market Foundation, the street will be filled with handcrafted artwork, live music, and delicious food. For more information, visit http://www.pikeplacemarketstreetfestival.com/

Have a great week, and we hope to see you soon!

 

Sincerely,

Sharon Baden and Steve Winston, Owners

Spanish Table

What We Cooked

SOME DELICIOUS THINGS WE COOKED THIS WEEK:

Catalan Pork Sausage with Mushrooms: José Andrés cooked this on his television show, Made In Spain: Butifarra with chanterelles, pine nuts, raisins and moscatel wine. The companion Made In Spain cookbook ($35) has this recipe and many more with similar spins on traditional Spanish dishes filtered through the sensibilities of this Asturian born, Washington DC based chef.

Greek Baked Pasta: Using Grace Parisi’s recipe from the March 2009 Food & Wine, we paired our Misko No 3 pasta with ground lamb seasoned with oregano, cinnamon and cloves then topped with ricotta cheese, egg yokes and Zerto (Argentine Parmesan-Reggianito cheese) seasoned with nutmeg. While it baked, we made a chopped salad of cucumber and green pepper enlivened with a handful of big, grey, Egyptian Olives ($5.99) and chunks of Ulker Feta Cheese. We took home a chilled bottle of Boutari Retsina ($9.99) to pair with it.

WINE SPECIALS THIS WEEK

2006 Vin Nico Flor del Montgó (Yecla) $8.99 on sale! Vin Nico searches out underutilized old-vine properties all over Spain to produce affordable, well crafted wines. Flor is a blend of 85% old-vine Monastrell, 10% Merlot and 5% Shiraz. It is dark ruby in color with a nose of blue and black fruits that leap from the glass. The fruit is ripe and sweet, the tannins silky, and there is excellent concentration and length from the old vine fruit. This is a great value on a very expressive wine.

2006 Andeluna Malbec Mendoza ($9.99) One of the best under-$10.00 Malbecs, we thought it was sold out. Luck smiled on us when the distributor found 5 cases of this vintage so get it while you can! Hand crafted in collaboration with Michel Rolland, this lush Malbec is ripe and juicy. Full bodied, it has complex flavors of black currant, Morello cherry and chocolate with notes of dried fig and cassis liquor. Sweet tannins compliment the spice notes and exceptional balance. Highly recommended!

2006 Altozano Tempranillo Toledo, ($9.99) A smooth and silky Tempranillo with fruity black cherry flavors and rich chocolate notes. Grown at high elevation in Toledo, it is lightly oaked and well balanced with hints of pie cherry on the persistent finish. Versatile, Altozano is great with foods from pizza to tagines.

2007 Nuntius, Cariñena ($12.99) This terrific wine dances over the tongue with the energy of a bulerias. Importer Basilio Grueso of Casa Ventura Imports chose this blend for Nuntius after over 25 tastings with the winemaker. Made of 50% Garnacha, 30% Syrah and 20% Tempranillo, its smoky aromas lead to fruity strawberry and then deep black fruit flavors A hint of rose petals compliment the black pepper on the earthy and dry finish. Serve Nuntius with a spicy Indian curry or grilled kebabs.

NV Valdespino Contrabandista Amontillado, Jerez ($33.00) Bodegas Valdespino has been producing sherry in Jerez de la Frontera since 1430. Made from a solera that originated in 1892, Contrabandista was aged under flor for over 8 years, and further aged for 8 additional years allowing oxidation to take place. With just a touch of Pedro Ximenez for sweetness, it is round and unctuous on the palate with notes of roasted hazelnut and almond paste. Its acidic spine provides balances to the sweetness and the persistent nutty finish seems like it goes on forever. The traditional label with a galloping horse and rider is seen in bars all over Spain.

NV Tio Pepe Palomino Fino Our best selling fino has flavors of yeast and almond with a traditional touch of bitterness. It’s now available in half bottle ($9.99/375ml) and we’re also stocking Kosher Tio Pepe ($25.99/750 ml)

OUR FAVORITE PORTUGUESE CHEESES ARE BACK IN STOCK!

Serpa is one of the most famous traditional cheeses from Portugal. Extremely hard to source, we special ordered it from Portugal. Made in Alentejo from Merino sheep’s milk and aged for at least six months, its rind is rubbed with olive oil throughout curing. Serpa has a buttery interior and tangy flavor of local herbs and grasses. Wrapped in white linen, this artisanal cheese is typically served before a meal and is best with a glass of red wine from Alentejo.

Queijo Amarelo is our new favorite Portuguese cheese. Amarelo is a washed rind cheese, a blend of sheep and goats milk from Beira Baixa region. It has an astounding buttery, slightly piquant flavor with roasted onion, sea salt, notes of sweet lemon and a lingering savory finish with grassy overtones.

MUSIC

Brazilian Jazz Pianist and Dreamy Vocalist Eliane Elias is performing at Jazz Alley on February 24 & 25th. For details, go to http://www.jazzalley.com/calendar.asp. Elias’s newest CD, “Bossa Nova Stories” ($18.99), has classic tunes beautifully reinterpreted and is available here at the store.