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

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

A Spano-Franco Thanksgiving

Spanish Table Seattle & Paris Grocery Newsletter

Oh, tis the season to be so delicous… November 18th, 2009

The cold stinging rain from the dark ominous skies of Seattle has been in full swing since I arrived in the city 3 weeks ago. Yet it’s comforting to know that I can still take pleasure in the little things in life. Early this week we recieved our shipment of Mantecados and Polvorones! Simply, these sweet, flaky, buttery cookies are down right delicous and addictive. The only problem is that there are so many flavors to choose from: Wine, Almond, Cinnamon, Chocolate and many many more. We have individually wrapped flavors for .49 cent or boxes of 12 from $6.99-$9.99. On a second but not a lesser note, turron of all flavors have also made it into The Spanish Table. We have the “Never let you down” Douro and Blando vareties. But if you want to try something new this year, how about, Walnut, Fruit or Coconut turron? Sounds tasty to me! – Isaac Rivera

A French-i-fied Thanksgiving

With the Paris Grocery up and running my creative juices have been flowing. We have tasted countless cheeses, pates and wines in an effort to bring our customers what we think are the best products that represent France and its cuisine. The Paris Grocery is the perfect place to start putting a French twist on your Thanksgiving holiday meal. Below is my French-i-fied Thanksgiving menu that I’m eager to make for my wife and friends. Drop me an e-mail at seattlemanager@spanishtable.com if you would like the recipes for any of these dishes. – Isaac Rivera, Manager

Baked Camembert w/ Black Currant Mustard & Black Cherry Confit

Boudin Bernaise w/ Lentils & Carrot

Duck Confit & Cranberry Beans w/Roasted Chantrells & Tomme Savoie

Nutella Filled Crepes w/Sweet Orange Creme Fraiche

SPECIAL SPANISH THANKSGIVING WINES

Here are our favorite wines to pair with the rich flavors of Thanksgiving dinner:

Juve y Camps Reserva de la Familia Brut Nature Cava ($15.99) Elegant and toasty, bone dry and flinty with beautiful bubbles, Juve y Camps is a stand-out match to stuffing, cheese sauces and meats.

2008 Muga Blanco Barrel Fermented Rioja ($14.99) Slow fermentation in new French oak with 3 months on lees contribute aromas of coconut and vanilla. Citrus fruit and apple stand out against a background of aromatic herbs. Both intense and persistent on the palate, it remains fresh and lively.

2001 Finca Valpiedra Reserva Rioja ($18.99) Close out price on a fantastic vintage! The grapes are hand picked, manually sorted and aged in new French oak for over 12 months. Black cherry, earth and balsamic notes lead into an incredible silky smooth finish.

2008 Vera de Estenas P.G. Bobal, Utiel Requena ($13.99) Made from 100% old vine Bobal, it’s soft texture has fresh black cherry & hints of wild strawberry. Framed by clean acidity, it has low tannins and with a character similar to a young Beaujolais.

2001 Balbas Reserva, Ribera del Duero ($32.00) “…an alluring mix of ripe fruit with mature flavors of tobacco, leather and cedar with a finish that is elegant and long. The tannins are well-integrated and softening, while the acidity is still fresh and crisp.” 93 points Wine Spectator Highly recommended!

2001 Luis Cañas Reserva de la Familia Rioja ($33.00) This is an heirloom Rioja, traditionally styled with select fruit from a great vintage. Elegant and silky, it is a superb companion to any rich holiday recipe. 93 points Wine Advocate, 91 points Stephen Tanzer

SPECIAL FRENCH THANKSGIVING WINES

Rosé d’Orfeuilles sparkling rosé, Loire ($14.99) A terrific sparkler! Dry and elegant with notes of strawberry, this festive bubbly is clean and fresh.

2008 Commanderie de la Bargemone rose ($15.99) We love to quaff a rosé with Thanksgiving dinner and Bargemone is one of our favorites! Minerally, light weight and crisp, this is a stellar choice.

2006 Domaine des Nugues Beaujolais-Villages ($11.99) Tasting of pure & unadulterated Gamay fruit, it is dry and soft with great acidic balance. This could be lightly chilled and served with Thanksgiving dinner.

2008 Domaine de la Rochette Pinot Noir, Touraine ($10.99) Light in body, it’s pie cherry flavors and silky tannins have surprising grip. Pinot noir is the ultimate fail-safe food wine and is a great match with a wide variety of foods, which make it an excellent choice for Thanksgiving.

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.

IRRESTIBLE CHEESES FOR THE HOLIDAYS

Comté, A.K.A. French Gruyère de Comté, is the quintessential cheese for croque monsieur, quiche, french onion soup and fondue. It has small crystalline grains, sweet saline beefiness and an undertone of fruit, nuts and toffee.

Morbier Originally this semi-soft raw cows milk cheese from the Jura was comprised of a morning milking and an evening milking divided by a layer of ash. With aromas like new-mown grass, Morbier has an appealing flavor of nuts and fruit along with a distinct taste of hard-boiled egg and veal sautéed in butter.

Beaufort is “The Prince of Gruyères.” With uniquely Swiss-like qualities and hints of grassy sweetness, Beaufort has a higher butter fat content and a creamier texture than either Gruyère or Comté. It has an excellent melting capacity and is terrific for fondue and serving with saucisson sec and fruit.

Préfére is the name now given to Reblochon which has a creamy, softer-than-brie texture, a nutty aftertaste, and a strong herbal aroma.

NEW PRODUCTS

La Chatelaine Chocolates Located in Montana, the company was created by a Frenchman who longed for the sumptuous chocolates he grew up savoring.

Once we tasted their Parisian Mendiants made of dark chocolate, hazelnuts and orange peel, we simply had to carry them! Also try their amazing Sea Salt Caramels.

Essential for many French recipes, we’ve got Du Puy Lentils.

Spice up any dish with Dulcet Peppery Moroccan Ketchup. It’s especially delicious with lamb.

Frozen Pains au Chocolate – Keep these on hand and enjoy them straight out of the oven on a rainy Sunday morning with a café au lait.

NEW PRODUCTS AT SPANISH TABLE

1880 and El Lobo brand turron

Arroz Cebollo brand rice, 1 kilo and 5 kilo bags

Rosara brand Pulp of Sun-Dried Choricero Peppers

New shipment of Manzano Garcia ceramics just arrived today!

We’re still unloading more great products, just in time for Thanksgiving!

Stop in and check out all of our great new products, and have a wonderful Thanksgiving!

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

 Hours: Monday through Saturday, 10 AM – 6 PM, Sunday, 11 AM – 5 PM, except

Paris Grocery is closed on Mondays.

Christmas With the Dogs

Spanish Table Seattle & Paris Grocery Newsletter
December 10, 2009

We all have our favorite holiday memories, and mine is celebrating Christmas at my Aunt Lillian’s with her Cocker Spaniels. Blonde Duchess was my favorite, but she was an older dog without much patience for adolescents. After a few minutes of play, the she would signal with a low growl that it was time for us to find other entertainment. We’d head up the creaky stairs to the attic and tell ourselves it wasn’t really haunted. Downstairs, as the adults poured libations, the evenings turned raucous and then we’d all settle down for a savory holiday meal.
Our Christmas dinners always included a salad of oranges, nuts and greens. We’ve taken that classic recipe up a notch and here’s our favorite Clementine Orange Salad recipe from The Spanish Table cookbook:
Boxes of little Clementine oranges from Spain are now in our markets. They are easy to peel and after the segments are dressed with a drizzle of saffron syrup and topped with toasted almond slices, they can be served as a festive salad or as a dessert, the sweetness adjusted accordingly. Serves 6

8 Spanish Clementine Oranges
1 tablespoon PX Sherry Vinegar
1 teaspoon Saffron syrup or orange blossom honey
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Sliced almonds, toasted
Gently toss the segments in the dressing then top with almond slices.
If you haven’t already shopped on our new websites, take a look today! On The Spanish Table wines website we’ve got amazing wine values which are arranged by staff pick, by score, by price, by country. This virtual wine store has everything you’re looking for from Spain, Portugal, Madeira, or South America. Click The Spanish Table wines to visit the site.

For all food and cookware products, click on The Spanish Table to search our original and now revamped, website. It’s much easier to navigate and has a plethora of additional items. Now you can shop at home for Spanish food and wine!
We’ve extended our hours during the holiday season at The Spanish Table beginning Friday December 11th and continuing through December 23rd!
Holiday hours at The Spanish Table: 10:00 AM to 6:30 PM Monday through Friday.
Sunday hours at The Spanish Table and Paris Grocery: 10:00 AM to 6:00 PM.

GREAT GIFT IDEAS
The Cuisines of Spain by Teresa Barrenechea ($27.99) Explores the regional home cooking of Spain, with pictures and loads of background information about ingredients.
Cook España, Drink España ($24.99) by Mario Sandoval and John Radford A gastronomic tour celebrating the diversity of Spanish food and wine with recipes from Spain’s hottest chef matched with wines from Spanish wine expert
Tapas by Joyce Goldstein ($22.95) Traditional recipes accompanied by an overview of how history has influenced Spanish food.
Jose Andres’ Made in Spain DVD ($31.49) From the PBS series, follow Jose around Spain and then back to his Washington, DC kitchen to recreate authentic Spanish meals.
One Pot Spanish by Penelope Casas ($19.95) Over 80 easy, authentic recipes for soups, stews and braises. Great winter foods!
Sangria pitchers, glass or ceramic
Wine books: We’ve dedicated an entire shelf to the Wines of Spain and Portugal.
Mexican Hand Painted Ceramic Angel candle holders ($38.00)
Kid’s Corner: Plastic Luchadora figures!

NEW SPANISH TABLE WINES 2008 Lícia Albariño, Rias Baixas ($16.99) Racy & zesty citrus flavors have notes of ripe melon laced with minerality. Finishing with impressive length, Lícia strikes the right balance between ripe fruit and acidity.
2004 Rioja Bordón Reserva ($14.99) Established in 1890, Bodegas Franco-Españolas stays true to tradition while coaxing expression and elegance from the grapes. A burst of smoked bing cherry meats earth, balsamic notes and a hint of clove. Silky and supple, it’s fine acidity provides balance and the length finish ends on a high note. A fantastic value for Rioja lovers!
2007 Alto Moncayo ($45.00) This compelling and polished wine is a knock-out! “Complex bouquet offers scents of blueberry, boysenberry, cola, dark chocolate and mace. Broad, sweet dark berry flavors display liqueur-like depth and power and are nicely framed by velvety tannins. A tangy mineral note gains strength with air and adds vivacity to the long, sweet, spicy finish. I’d drink this alluring wine on the young side for its exuberant fruit character.” 93 points Stephen Tanzer
2007 Alto Moncayo Veraton ($27.99) ” Sexy aromas of red and dark berries, sandalwood, spicecake and fresh rose. Spicy, concentrated raspberry and blackberry flavors are given spine by zesty minerals and pick up a smoky quality with air. Impressively lively for such a rich wine, with strong finishing spiciness and lingering notes of licorice and red berries.” 92 points Stephen Tanzer
Vinhos Justino Henriques Full Rich Madeira gift packs ($19.99). Packed in a wooden gift box, the set includes a 750 ml bottle of Full Rich Madeira and two Madeira glasses. Great value!
IT’S PORT SEASON!
The 2007 vintage ports are arriving, and we have the following four brands in stock:
2007 Porto Rocha Vintage Port ($58.00) Loaded with ripe fruit, Rocha has citrus notes, is medium sweet and balanced. Value priced, it has the structure for long ageing. 94-96 points, For the Love of Port
2007 Grahams Vintage Port ($88.00) Sweet, with a delicious nuttiness and smooth tannins.
Wine Spectator score 96-99
2007 Dow’s Vintage Port ($75.00) Incredibly structured with a seemingly never-ending finish.

Wine Spectator score 94-97
2007 Quinta do Vesuvio Vintage Port ($75.00) 100% foot trodden and very drinkable already with notes of dense roasted nuts, fine grained tannins. Excellent!

Wine Spectator score 93-96

Other brands are available by special order:
2007 Gould Campbell Vintage Port ($55.00; 92-95 points Spectator) 2007 Warres Vintage Port ($78.00; Spectator score 95-98)
2007 Quinta Do Noval Vintage Port($90.00; Spectator score 94-97) 2007 Taylor Fladgate Vintage Port($99.00; Spectator score 94-97).
Please let us know if you’d like to order any brands that we don’t have in stock.

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 AND DELICIOUS CHEESES
Tome Jacquin: a creamy chevre from the Loire Valley.
Mothais Sur Feuille: a “wrinkly-rind” goat cheese, refined on a chestnut leaf. Sold individually.
Les Truffiardises: Hor d’oeurves-shaped fresh goat cheeses garnished with truffles and berries.
Fougerus: a cousin to Coulommiers, it’s a brie-style cow milk cheese and decorated with a fern leaf.
Bleuet de Savoie: a blue cow milk cheese with very Alpine characteristics- those who don’t usually like blue cheese will love this!

JUST IN TIME FOR THE HOLIDAYS, A NEW SHIPMENT OF D’ARTAGNAN CHARCUTERIE ARRIVED THIS WEEK! Back in stock are Duck Bacon, Wild Boar Bacon, Confit Duck Legs.
Among new items we now have
Pheasant Terrine with herbs, Chicken/Apple Sausage. and Jambon de Bayonne. Jambon de Bayonne is thinly sliced French ham, made in USA with only salt, no nitrates. $8.99 (4 oz).
FRENCH GIFT IDEAS
Dinner napkins with literary quotes ($35.00, set of four)
Culinaria France ($24.95) A virtual encyclopedia of French foodstuffs and wines, explanatory text and recipes with great photos on every page.
The Cooking of Southwest France by Paula Wolfert ($37.50) We’re big fans of Paula Wolfert’s cookbooks which meld detailed information about ingredients with authentic recipes.
The Paris Cookbook by Patricia Wells ($30.00) We used Patricia Well’s guide to Paris wine bars when we visited that city for the first time. An American who has lived in Paris since 1980, this cookbook and gastronomic guide to the City of Light is the next best thing for those who can’t afford a trip to France.

“Cooking French” 2 set DVD ($11.99) Disc One covers the cuisine of Northern France; Disc Two covers Burgandy and Southern France.

Compagnie de Provence organic skin care products. Choose from hand cream, soap, or body lotions made from natural and vegetable products.
Tunisian ceramics with multi colored flower design. We’ve got a whole mix of bowls and serving platters which make beautiful gifts.
NEW FRENCH WINES
TAKE 10% DISCOUNT ON SIX BOTTLES OR MORE AT PARIS GROCERY!
2005 Chateau Bonnet Merlot-Cabernet Sauvignon, Bordeaux ($9.99) André Lurton’s family has presided over the vineyards of Chateau Bonnet for over one hundred years. Ripe and juicy wild black fruit flavors have structured but accessible tannins. Serve it with a French cheese plate and charcuterie.
2007 Chateau Virgile Costières de Nîmes ($10.99) Concentrated berry flavors with focused aromatics, it is aged exclusively in tank with minimal fining and filtering. 60% Syrah, 30% Grenache and 10% Mourvèdre, it is concentrated and lush, an ideal match for the hearty cuisine of Southwestern France. “A juicy, polished palate of fruit pit, cocoa powder, salt, and herb-tinged cherries leads to a long, subtle finish, made more memorable by stony underlying notes and hints of floral perfume.” 91 points Wine Advocate
Dolin Vermouth Blanc and Rouge ($13.99) Dolin is the last independent producer of Vermouth de Chambéry and they continue to make the authentic product according to the principles which earned Chambéry France’s only A.O. for Vermouth back in 1932. This means production in Chambéry itself, maceration of real plants grown in the region rather than pre-prepared infusions, and the unique addition of sugar as opposed to other sweetening products. Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts.

We look forward to helping you in the shop as you stock up for the holidays!

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

Gifts For Gourmands

  
  
Even in my dead-broke college days, I always managed to scrape together a tasty meal. I discovered early on that having a larder full of staples guaranteed a home cooked meal that didn’t bust my budget. And in today’s great recession, a return to frugal eating just makes sense. But dining cheaply can be delicious as well! Here at The Spanish Table our stock of extraordinary and inexpensive grocery items includes dried beans and lentils, polenta, tuna and tomate frito (Spanish fried tomato sauce), cured sausages, pepper sauces, olives, North African spices and Valencian rice. These products also make great gifts for gourmands. Here are three loose recipes that can be thrown together with inexpensive ingredients: 
Polenta: Prepare polenta with grated cheese, top with grilled sausages, tomate frito and serve. 
Curried lentils: Boil lentils in chicken stock or water. Add cooked spinach, salt, pepper, tumeric, ground cumin and coriander to taste. Add a dollop of Harissa hot pepper sauce to make it spicy! 
White bean salad: Toss together cooked white beans and tuna, oil (use the oil that the tuna is packed in), vinegar, salt and pepper. Season with fresh chopped parsley and a small amount of fresh rosemary to taste. 
Spanish Table launches two new and improved websites! 
The Spanish Table wine website is now launched! We’ve got amazing wine values such as 2000 Valduero Reserva, originally $39.99, is now $23.99. 94 points Wine Advocate. Arranged by staff pick, by score, by price, by country, this virtual wine store has everything you’re looking for from Spain, Portugal, Madeira, or South America. Click The Spanish Table wine to visit the site. 
  
For all food and cookware products, click on The Spanish Table to check out our original and now revamped, website. It’s much easier to navigate and has a plethora of additional items. Now you can shop at home for Spanish food and wine! 

  

 

 

Whether you’re taking tapas to a party, giving food gifts or stocking your own larder, these are our favorite staples and a must for the serious cook.
Blanched Marcona Almonds:  Use in cakes and sweet breads.  Or fry in olive oil, salt and eat!
Organic Polenta from Argentina:  Intensely flavored; cooks in one minute.
Olive oil:   We have an extensive selection of Extra Virgin Olive Oils (EVOOs) in all prices, including Mas Portell White Truffle EVOO, Miguel & Valentino Smoked EVOO, Mustapha’s Moroccan EVOO, and Clos Mogador EVOO.   Clos Mogador’s olive oil is one of the most buttery, intensely flavored oils we’ve ever tasted.
Vinegars:   Sherry vinegar is essential for making gazpacho and is just plain delicious in salads.  Not limited to just Spanish recipes, many cuisines call for sherry vinegar, especially modern French dishes.
Flavored honeys:  We’ve got Portuguese, Greek and Spanish honeys including plain honey in an earthenware crock, lavender and rosemary flavored honeys. Delicious served over yogurt with walnuts!
Handmade Fig Paste:  This is fantastic with a soft goat cheese such as Caña de Cabra.
Turròn:  In addition to traditional almond and honey flavor, try chocolate turròn with peach & rose.
Los Chileros brand Specialty Popcorn from New Mexico!  Comes in red, white or blue corn. 
Whole, mini wheels of cheese.  These make excellent gifts for lovers of queso, and for serving at a party!    Mini drunken goat wheels, about one pound, approximately $15.00; mini El Trigal Manchego cheese, around 2 pounds, approximately $30.00.    Actual weight and cost varies depending on the size of the wheel.
Assortment of cured meats:  For the pork obsessed, what could be better than a selection of Jamon Serrano, Chorizo, Catalan Butifarra sausage, Linguica, or Morcilla?

 

SPANISH TABLE GIFT WINES   2007 Bodega Colome Malbec ($24.99) “This Argentine red is quite ripe, with nearly exotic plum sauce, braised fig and crushed blueberry notes rolled together, while spice, mocha and incense hints help stretch out the juicy, dense finish…” No 32 on Wine Spectator’s Top 100 list, 92 points 
2006 Concha y Toro Carmenere Peumo Terrunyo, Chile ($26.99)  “Dark in profile, with plum and currant fruit, but very pure, with silky tannins and a long, stylish finish that lets incense, spice and mineral notes play out.”  No. 63 on Wine Spectator’s Top 100, 92 points   
2005 Montecastro, Ribera del Duero ($47.00) “.. it has an alluring bouquet of wood smoke, toast, crushed stone, violets, black raspberry, and blackberry. This is followed by an opulent, full-flavored wine with gobs of spicy fruit, excellent integration of oak, tannin, and acidity, and 4-6 years of aging potential. It will be at its best between 2013 and 2025.”   93 points Wine Advocate, Wine Spectator
2006 Mas D’En Compte, Priorat ($40.00)” Vibrant raspberry and cherry aromas are energized by blood orange and baking spices. Fresh red fruit flavors are complicated by an exotic lavender pastille quality and given lift by juicy acidity. An elegant, precise wine that finishes with excellent tangy cut and persistence.”  91 points Stephen Tanzer
2005 El Castro de Valtuille, Bierzo ($34.00) ” Peppery, mineral-dominated bouquet of fresh strawberry, raspberry and blood orange, with cracked pepper and graphite notes gaining strength with aeration. Racy, sharply focused red fruit flavors offer intensity without weight, picking up chewy tannins on the back end…”  90 points Stephen Tanzer, 92 points Wine Advocate

Kopke Rosé Porto ($21.99)  Arrived today, just in time for the holidays!  Not as extracted as a red port, it is fresh and round with notes of  forest fruits and roasted nuts.  Serve alone as a dessert wine, or make a festive Portuguese kir by adding some bubbly.  
2001 was an excellent vintage all over Spain, and one of the best in Rioja since 1994.   The 2001 vintage Gran Reservas started arriving this fall, and they are phenomenal.   Showing more ripe fruit than other vintages, and with characteristic silky tannins, they are the ultimate special occasion food wine.    Subsequent vintages have not matched up to the 2001, so this is a great time to stow some away in the cellar before they sell out!
2001 Muga Prado Enea Gran Reserva Rioja ($57.00) From a top-notch Rioja producer with impeccable standards, the ‘01 Prado Enea, is fantastic.  ” A complex, heady bouquet of dried red berries, sandalwood, rose oil, black tea and licorice pastille. Smooth, focused and gently sweet cherry and raspberry flavors coat the palate, with gentle but integrated tannins providing shape. This silky, seamless wine finishes with a strong echo of candied flowers, spices and minerals.”   93 points Stephen Tanzer  
2001 Marques de Murrieta Castillo Ygay Gran Reserva Rioja ($60.00) The ‘01 Ygay is so incredible that we stashed a case of this away in our own cellar.  ” Impressively complex bouquet of dried red fruits, tobacco, cedar and potpourri. A spicy, subtly sweet midweight, offering lively redcurrant and bitter cherry flavors and very soft tannins. The smoky finish features a strong echo of cedary spice.”  92 points Stephen Tanzer  

 

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.  

These products will make any Francophile very, very, happy.

Fleur Verte: This fresh, creamy goat cheese is festively adorned with thyme, tarragon, and pink peppercorns and has clean, lemony, and boldly herbaceous flavor.
Époisses: Brillat-Savarin dubbed this “The King of All Cheeses.” And the man knew his cheeses! This famously pungent, washed-rind cheese from Burgundy has a distinctly earthy flavor and an irresistibly gooey texture. It will convert you into a stinky cheese lover!
Monin Pumpkin Spice and Maple Spice syrups: Made with pure cane sugar, these versatile syrups add a splash of holiday flavor to coffee, hot cocoa,  or a warm-you-up cocktail.  Try them in whipped cream for topping seasonal desserts!
Le Pére Pelletier Sel du Boucher (Butcher’s Salt): Fleur de sel with rosemary, thyme, sage, and marjoram.  Packaged in a handsome wooden box, it makes a terrific gift!
Christmas Lima Beans: These gorgeous, red- and white-marbled beans from Cassoulets USA make a stunning and healthful, addition to your holiday spread. These beans hold their intricate coloring even after cooking. Make Christmas Lima Bean Soup with D’Artagnan duck bacon, wild mushrooms, and chopped chestnuts.
Charcuterie:  For the Francophile pork obsessed, these cured products are wonderful on a party table and also make great gifts: Rabbit sausage with prunes, Toulouse Sausage, Pork and Wild Boar, Chicken and Truffle.   We also have Duck Salami, Smoked Duck Breast and Cured Pork Bellies.

 

 

PARIS GROCERY WINES    10% discount on six bottles or more at Paris Grocery! 2007 Domaine des Domaine des Ouleb Thaleb Syrocco, (Morocco )$17.99  Alain Graillot, a highly regarded Crozes-Hermitage producer, met the owners of Thalvin while cycling through Morocco.  The family has made wine for decades on the black tirss soils near the high elevation town of Rommani. Graillot decided to team up with them to produce this rich syrah.  Lush, and with juicy ripe fruit, it has balance and verve.  This was terrific served  with braised rabbit in mustard sauce! A great gift for bicyclists who like full-bodied red wines.    “Packed, in a brawny, muscular style atypical for this lush vintage, with a gravelly undertow to the currant paste, braised fig and dark licorice notes. Picks up even more steam on the finish, with grilled mesquite, mineral and garrigue notes and a long, hot stone-filled finish”  No 3 on Wine Spectator’s Top 100 wines of 2009, 95 points   2005 Vieux Telegramme Chateauneuf-du-Pape ($31.99)  The second wine from Domaine du Vieux Telegraphe is awesome and drinking beautifully now! “Ripe, with nice kirsch and raspberry fruit backed by darker hints of applewood-smoked bacon, plum sauce and dark licorice. Juicy and long on the finish, this stretches out nicely.”   91 points Wine Spectator     2007 Domaine du Vieux Telegraphe “La Crau”, Chateauneuf-du-Pape ($85.00) 3 bottles available

FLAMENCO PERFORMANCES December 5th  8pm   One night only!! Al Cante Vicente Griego Al Toque Ricardo Diaz Al Baile Savannah Fuentes                Veronica Barrera Rendezvous Jewelbox Theater 2322 2nd Ave. $25 in advance,$30 at the door Tickets are limited to 60 available at www.brownpapertickets.com http://www.brownpapertickets.com/event/91558     Have a great week and we’ll see you soon!   Sincerely,   Sharon Baden and Steve Winston, Owners The Spanish Table, 1426 Western Avenue, Seattle WA  98101  phone# 206.682.2827        Hours:  Monday- Saturday, 10 AM – 6 PM  Sunday 11 AM – 5 PM   Paris Grocery, 1418 Western Avenue, Seattle WA  98101 phone# 206.682.0679  Hours:  Tuesday- Saturday, 10 AM – 6 PM  Sunday 11 AM – 5 PM, except Paris Grocery is closed on Mondays

A New Twist on an Old Favorite

August 21, 2001

Numerous years ago, before we discovered Spain, we took many a road trip to Northern California in the old Dodge van. We camped at Crater Lake, spent time in Mendocino, and loaded up the van with Zinfindels from Napa and Sonoma. So when we were invited to do a cookbook signing and paella demonstration at the Point Reyes Farmer’s Market last weekend, we couldn’t pass it up.  

Point Reyes is located about an hour north of our Mill Valley shop. It’s a forty mile long peninsula jutting into the Pacific ocean and is populated with dairy farms whose placid bovines roam bucolic pastures and provide the raw material for the famous Point Reyes cheese.

The best part of making a paella at a farmer’s market, aside from the great breakfast choices like pork-tomatillo panini, is the array of incredible fresh ingredients.

We brought Zoe Meats chorizo with us, and added fresh onions, garlic, squash, peppers, green and purple beans, piquillo peppers, Ferrer brand Sofrito sauce, saffron, rice and chicken stock and finished it with squash blossoms. It looked amazing and the flavor was sublime! It was the best kind of make-it-up-on-the-spot recipe but also may be tough to replicate.

And the next time you’re in Point Reyes, make sure to dine at Osteria Stellina. It was fantastic!

www.osteriastellina.com

Being close to our Bay Area locations meant that we also cooked paellas at each store.

Our Amontillado and Chicken Paella with Chorizo is always a crowd pleaser and the ultimate in simplicity, perfect for a paella demo. Recipe from The Spanish Table cookbook: (serves 4)

 

1/4 cup Spanish olive oil

4 chicken thighs

Approximately 16 strands of saffron

1 large onion, chopped

1 tablespoon minced garlic

2 links Spanish chorizo

2 cups Spanish short-grain Valencian rice, preferably bomba

1 cup medium dry Amontillado sherry

3 cups chicken stock

Heat the olive oil in a 12-inch paella pan and brown the chicken. Stir in the onions, sautéing until wilted, and then add the garlic, cooking another minute or two. Add the chorizo and cook until the fat is released. Then stir in the rice to coat and add the sherry.

Bring to a boil. When the sherry is absorbed by the rice, add the stock and saffron, reduce the heat, and simmer until the rice is done, about 20-25 minutes.

 

Jehan cleaned up the pan in front of our Berkeley store.

 

 

NEW WHITE WINES

2008 Cabriz Encruzado, Dao ($13.99) A single vineyard wine, Cabriz is made from the Encruzado grape, and produced in limited quantities. Aged 6 months in oak using the battonage process, it has flavors of crisp pear and buttered toast . A creamy texture with a dry and lingering finish make this a wonderful accompaniment to seafood in cream sauce.

2008 Sete Cepas Albariño, Rias Baixas ($17.99)

Very much a family project, Sete Cepas refers to the wine making team of 7 brothers. Produced near the coast, each sip has the tang of sea air with aromas of white peach. Loaded with minerality and lemon zest flavors, Sete Cepas has lively acidity with notes of stone fruit, pear and great finesse. Excellent with shellfish!

Luis Pato Maria Gomez Bruto Vinho Espumante ($14.99) The Maria Gomez grape (called Fernáo Pires in other regions of Portugal) has extraordinary aromas and capacity to produce distinctive wines with strong character. Maria Gomez Bruto is a light and crisp sparkling wine showing the delicate floral and orange-lime citrus flavors characteristic of the grape. A persistent, dry finish with soft bubbles make this a terrific choice for pairing with rich cheeses or seafood.

Luis Pato Casta Baga Bruto Rosé Vinho Espumante ($14.99) Luis Pato is one of the most respected oenologists in Portugal and has earned the nickname “King of Baga”. The Baga grape is complex, with powerful tannins and ripe berry flavors and Casta Baga Bruto Rosé exemplifies Luis Pato’s mastery of this grape. A crisp and dry sparkling rosé wine, it shows minerality along with its full fruit flavors. The typical structured tannins are subdued into a silky finish in this delightful rosé. Absolutely divine with roast suckling pig, the signature dish of Pato’s region.

NEW RED WINES

2007 Andeluna Malbec, Mendoza ($8.99) Hand crafted in collaboration with Michel Rolland, Andeluna Malbec has a touch of Merlot and Cabernet, and 7 months aging in French and American oak. Round and ripe flavors of plum, cherry and blackberry are rounded out by notes of chocolate. Lush black currant and coffee compliment the sweet tannins and produce an exceptional value. Serve it with grilled lamb burgers!

2005 Rondan Crianza (Rioja) $11.99 The new vintage of Rondan Crianza is one of our favorite value Riojas. Produced from 90% Tempranillo and 10% Garnacha, the grapes are hand picked and aged in American oak for 18 months. With intense depth of black cherry flavors and notes of pepper and musk, this is a traditional Rioja with clean fruit flavors. Ample but not overpowering tannins with balanced acidity make this a great food wine. Serve it with pork or rice dishes.

2001 Marques de Murrieta Castillo Ygay Gran Reserva Especial Rioja ($60.00) Just arrived! 2001 was a legendary vintage, and this wine was featured in last week’s New York Times Rioja article. “Impressively complex bouquet of dried red fruits, tobacco, cedar and potpourri. A spicy, subtly sweet midweight, offering lively redcurrant and bitter cherry flavors and very soft tannins. The smoky finish features a strong echo of cedary spice.” 92 points Stephen Tanzer

To read the New York Times article, follow this link: http://www.nytimes.com/2009/08/12/dining/12pour.html?_r=1&scp=2&sq=rioja&st=cse

2006 Don Nicanor Blend, Mendoza ($17.99) A blend of equal parts Cabernet Sauvignon, Malbec and Merlot, this Argentinean red is full-bodied with concentrated ripe berry and casssis notes. 12 months of aging in new French oak provide notes of vanilla and lush tannins. The pure finish has a touch of cherry skin and black tea. This is a complex wine, extremely well balanced and a fantastic match for grilled steak with blue cheese.

DELI SPECIALS

Zoe Meats Chorizo

New Sale Price $20.99

Our all time favorite chorizo is now on sale. These ‘food service’ size chorizos are over a pound and a half. They are the definitely the best value and the tastiest chorizo in our case. We recommend slicing and serving as a tapa or making Bocadillos.

Zamorano Cheese

Most of you are familiar with this artisanal Spanish cheese produced in Castilla Leon, in the Zamorano province. It is made with milk from the Churra Eve sheep which is high in fat and gives particularly high-quality milk. Complex, full bodied, moist and subtly tangy with lingering parmesan notes. Serve Zamorano with ham, melon, pears, tomatoes, crusty bead and a solid Spanish red wine.

Now available pre-cut in our deli grab-and-go case. Sale price: $17.99/lb.

 

NEW PRODUCTS

The New Portuguese Table cookbook by David Leite ($32.50) Written by the American-born son of an immigrant Portuguese family, David Leite learned to cook hearty Portuguese dishes at his grandmother’s side. Traveling to Portugal, the author discovered the traditional ingredients reimagined in modern cuisine and was inspired to write this cookbook. Leite melds the classic and contemporary, introducing innovative modern dishes in over 100 recipes.

Dende Oil – Also called palm oil, it is an essential ingredient in moqueca, the sumptious Brazilian seafood stew

Homemade Plum Membrillo from Spain, made from quince and plum.

Valenciano crackers flavored with Rosemary

Reganas - Andalucian tapas crackers made with Extra Virgin Olive Oil

Guarana Brazilian soft drinks, now including Diet!

Wild Lavender Honey from Murcia Spain – Excellent with goat cheese!

 

SPANISH WINE DINNER

Join us at Taberna del Alabardero for a selected tasting of Jorge Ordonez wines, on Wednesday Sept. 2nd, 6 p.m. Special attendance by Sara Floyd, M.S. who will talk about the five wines, each paired with a separate course. $75.00 (tax and service charge not included). For reservations and information: 206.448.8884, for more details, click this link:

http://www.alabardero.com/seattle/2-September-09Jorge%20Ordonez%20DinnerWEB.pdf

 

FLAMENCO PERFORMANCE

Saturday August 22nd Carmona Flamenco, featuring guest artist Ana Montes. 8:00 p.m., Solstice Cafe, 4116 University Way $20.00 information: 206.932.4067 http://www.fanw.org

 

Have a great week!

 

Sincerely,

 

Sharon Baden and Steve Winston, Owners

The Spanish Table

Celebration Season

 

 

Celebration Season

 

June 5, 2009

Congratulations to Classical Wines of Spain who celebrated their 25th anniversary this week. One of the pioneer importers of quality Spanish wines, their portfolio is a personal roadmap of what’s happened in Spanish winemaking over the last 25 years. A full day of seminars with winemakers and a tasting showed just how much they continue to push boundaries. Their long relationships with top winemakers such as Alejandro Fernandez of Pesquera continue, while they source exciting new producers that are delivering terrunyo-driven, authentic wines. Here’s to your future success!

June is the month of graduation celebrations, the beginning of summer wedding season and long days meant for picnics in the park. All of these occasions cry out for good food and wine which we’re here to provide! The secret is to keep it simple, like last night’s simple lentil salad tossed with sherry vinegar, olive oil and fresh arugula. With a chilled glass of 2008 Montecastrillo rose, it was the perfect picnic meal.

On a personal celebratory note, we’ll be toasting my birthday in Spain next week. Our itinerary takes us through the wine regions of Rueda, Ribera del Duero and Rioja with a beach weekend in San Sebastian. We’ll try to send updates from the road….

 

Steven’s Black Cod with Piquillos and PX is a quick weeknight dinner.  (Serves 3)
1 ½ lb black cod
4 piquillo peppers, sliced into strips
½ sweet onion, sliced
3 tbsp olive oil (I used Majoub Tunisian)
 
For the marinade:
1/3 cup Pedro Ximenez Sherry (Don PX 2004)
1/3 cup sherry vinegar (I used Majuelo)
1 tbsp grapefruit marmalade (Majoub Tunisian)
 
Put the cod on 2 layers of aluminum foil, cover with peppers and onions, and drizzle with olive oil.  Whisk together the marinade in a small bowl, adjusting the balance if necessary: it should be slightly more sweet than tangy.  Drizzle over the cod, reserving half.  If using a barbeque, adjust the grill to highest position, farther away from the coals.  Wrap up the cod, and place on the grill, turning after 5 minutes.  After 5 minutes on each side, open the foil, and drizzle with the remaining marinade. Close the lid and cook for an additional 5 minutes or until the cod is just falling apart. Serve with 2007 Lagar do Castelo albarino.  

Some favorite wines from Classical Wines of Spain:
2008 Martinsancho, Rueda ($16.99) Grapefruit meets yellow and green apple in this crisp white.   The vibrant fruit flavors are complimented by vibrant acidity and a long, smooth finish.
2007 Vina Reboreda, Ribeiro ($11.99)  With a steely backbone, Vina Reboreda offers up flavors of Granny Smith apple and watermelon.   Lean and savory, it is stupendous with steamed clams or mussels.
 2006 Altico “A”, Jumilla ($18.99) From Producer Bodegas Carchelo, Altico is a full bodied 100% Syrah.  “Primary blackberry and blueberry aromas are youthfully unevolved, opening slowly to display subtle graphite and baking spice qualities. Midweight black and blue fruit flavors are strikingly pure, with fine-grained tannins lending support. The sweet fruit lingers impressively on the long, sappy finish, which becomes spicier with air. This is delicious.”   90 points Stephen Tanzer
2005 Montecastro, Ribera del Duero ($47.00)  Powerful and structured, with velvety layers of black fruit, mineral, structured tannins, all balanced with acidity and an amazing persistent finish.   “This rich, expressive red delivers ripe, almost sweet, black currant and blackberry fruit. It has muscular tannins, but there’s enough acidity for balance, as well as a vibrant floral and spice finish.”  93 points Wine Spectator

NEW VINTAGE OF MUGA IS HERE:

It’s an exciting day when the new vintage of Muga Rioja rolls in the door!   Voted the most popular wine from Rioja, it’s definitely a customer favorite.  Even better, lower costs and a better exchange rate have made Muga less expensive this year.
2008 Muga Rioja Blanco Barrel Fermented ($14.99)  Made of 90% viura and 10% malvasia, Muga’s double grape checking, both on selection belt and on tasting the musts, means that 50% of the harvest is excluded. Slow fermentation in new French oak and 3 months on fine lees are the secrets of this careful production process. Aromas of citrus fruit and apple stand out against a background of aromatic herbs such as lavender, thyme and even fennel. There are also aromas derived from its cask fermentation, such as coconut and vanilla. In the mouth, intensity and persistence, while at the same time it remains fresh and lively.
2008 Muga Rioja Rosado ($11.99) Made of 60% Garnacha, 30% Viura and 10% Tempranillo, this is one of our all time favorite rosados.   Salmon colored, light bodied, dry and fresh with flavors of ripe red berry, it is backed by crisp acidity and a honeyed finish.  Great with any seafood, paella, or pork dish.
 2005 Muga Reserva Rioja ($25.99) 70% Tempranillo, 20% Garnacha, 10% Mazuelo and Graciano, the reserva has been aged six months in traditional Rioja vats, 24 months in small oak barrels and 12 months in bottle.  Concentrated black fruit and red berry flavors have nuances of coffee.  With notes of cedar and charred oak, it is balanced on the palate with a delicious and persistent finish.  Bodegas Muga feels that 2001 and 2005 are their best vintages, as they approach the style of a Bordeaux Pomeral while reflecting the unique terrunyo of the vineyard.2001 Prado Enea Gran Reserva ($57.00) From the stellar 2001 vintage, produced from 50 year old vines, the 2001 Prado Enea is 80% Tempranillo and 20% Mazuelo, Graciano and Garnacha.  On the nose, aromas of spice and chocolate, wrapped in fruit liqueur.   Balanced and elegant, it is smooth with a long and honest finish.   This is one of the best Prado Eneas produced in recent vintages.

New Foods

Ferrer brand Gazpacho: Arrived today! We now have the familiar red, and the lesser known but no less delicious, white. White gazpacho is made from garlic and almonds.

Fresh (unpasteurized) Luques Olives: These French green olives are meaty and sweet, not soft, salty, or mushy like some olives can be. The green flesh is firm and bright, fruity and crisp.

Dried Black Mission Figs: Soft, ripe and fleshy figs from California.

Dried Cherry: Add a new flavor to your summer salads or try them with broiled pork chops. Plump the cherries with warm bourbon and vermouth and dress the chops. Make a nice sauce by reducing your cherry flavored booze and swirling in some butter.

Three New Fig Spreads: Mittica fig spread with Lemon Flower Honey from Valencia. Mt. Vikos Hazel Nut Fig Spread from Greece. Last but not least, I can’t resist Fig and Cocoa spread. Made with figs, pure cane sugar and cocoa. Warm it and pour over ice cream.

Mittica Homemade Membrillo: Artisanally produced, my favorite way to serve membrillo is by sandwiching it between two triangles of the 1 year raw milk manchego cheese and warming it in the oven for a minute.

Mittica Chestnut Honey in Ceramic Crock: This raw chestnut honey is from the mountains of Asturias and is beautifully packaged in a clay crock. Dark in color with intense aromas and flavor. Try pouring this over a gooey piece of Queso Leonora goat cheese.

Padron Pepper Plants: Our last 14 plants are ready to go in the ground. Plant them now and harvest in July! $4.99 each, 16 plants available.

Planning a party or wedding?  Our wine department has something to fit every event, from budget to collector wines.  We offer a 10% discount on a case of 12 wines.  For easy tapas ingredients, pick up a selection of cured meats and cheeses, or for more involved recipes, we stock hard to find ingredients like harissa and preserved lemons.  Gifts:  For someone setting up a new household, this is the place to get them something useful yet “special” such as a beautiful hand-decorated ceramic bowl and an olivewood salad-serving set. For the cook, a set of cazuelas and a really fabulous cookbook. And for anyone, a big glass pitcher.   Everyone can use a pitcher. I’m a fan of our fruit-embossed Marbella pitcher – perfect for sangria, lemonade, whatever. And it’s made of recycled bottle glass, yet another plus!

Spain Association Paella Contest June 21.   Sponsored by Taberna del Alabardero, the contest is open to anyone who wishes to cook, or just watch and eat.   Prizes awarded for the top three paellas.   For more information, visit http://www.spainassociation.org/

Have a great week and please stop in soon and see us at the shop!   Sincerely,   Sharon Baden & Steve Winston, Owners Spanish Table

Cock A Doodle Doo

April 23, 2009

Food writer Nancy Leson’s blog has released a flock of calls and emails here at the shop.   What’s all the twittering about?  California wine producer E.J. Gallo has filed a lawsuit against the Spanish Table for selling “Gallo” brand fideua pasta, produced in Barcelona.  “Gallo” means rooster in Spanish and icons of the bird are seen all over the Iberian peninsula.  Sadly, we can’t afford the fight to sell our favorite brand of pasta, so we’ve found a replacement brand of noodle.   Stop in and get one of these Gallo collector items before they sell out!    To read Nancy Leson’s blog:  http://blog.seattletimes.nwsource.com/allyoucaneat/2009/04/20/gallo_crows_well_sue_you_spani.html To watch the King 5 TV report: http://www.king5.com/business/stories/NW_042109WAB-winery-gallo-KC.fb370cdf.html

Fideau, or fideo, is a dish made in a paella pan with short pasta noodles, garlic, broth and whatever else you’ve got on hand.    To use those Spanish noodles, try this recipe from The Spanish Table Cookbook:
Fideo Pasta with Seafood in Oloroso Cream Sauce (serves 4)
2 tablespoons olive oil
1 tablespoon garlic, finely chopped
1 pound salmon, or a 1 pound mixture of shrimp meat and crab
½ cup dry Oloroso sherry
3 cups clam juice or water
½ pound fideo pasta
1 cup half-and-half
1 tablespoon minced parsley
Heat oil in a 12-inch or larger paella pan and cook the pasta until it turns golden.   Remove pasta from pan, reserving the oil.  Add garlic to pan and cook until soft.  Add the seafood and saute for 1 minute on each side.   Add the sherry and clam juice, then bring to a boil.
Add the pasta and return to a boil. Reduce the heat and cook until the pasta has absorbed the liquid and is al dente, about 8-10 minutes.  Add the half-and-half and parsley and cook until incorporated.    This is even better with a bowl of alioli (garlic mayonnaise) served on the side.
“When fideua is outlawed; only outlaws will have fideua.” Steve Winston

COLLECTOR’S CORNER On Easter weekend, we opened and drank a bottle of 1968 Vina Bosconia Rioja.  In 1968, when the grapes used to make this wine were growing, I was stationed at U.S. 6th Army headquarters in San Francisco.  Recovering from the wounds I received in the infantry (173 Airborne Brigade) in Vietnam, I was drinking, ironically, Gallo Hearty Burgandy by the jug.  My palate has matured since then.   If you are old enough to remember 1968, we have one bottle available of 1968 Vina Tondonia Rioja ($327.00).   Steve Winston

CHEESE CORNER Pata Cabra is a unique goat’s milk cheese is from Zaragoza, made in a brick shape. It is a washed rind cheese which is dense, smooth, creamy and mildly piquant. Faintly goaty, lightly lemony, fresh, earthy and full of character with sweet herbaceous overtones. Pairs perfectly with Albariño or Godello white wines.

- Jorge

Celebrate Earth Day by planting a garden!    A a new shipment of padron pepper seeds has arrived, just in time to start germinating.   If you’ve never tasted a padron pepper, they are a small piquant green variety from Galicia.   They grow well in the cool northwest and are best  enjoyed when they are not over 3 inches long.   The larger they are, the hotter they can be!

VALUE WINES UNDER $10.00
2007 Dom Martinho rose, Estremoz Portugal ($8.99) Rothschild-Lafite acquired this estate in 1992 and since has brought the vineyards back to immaculate condition, as only the Rothschilds can do. Dom Martinho rose is fresh and clean, with vibrant strawberry-raspberry flavors. With great acidity and hints of mineral, this is a perfect wine to kick off the rose season with!
2006 San Isidro Cepas del Zorro Dos Ano Monastrell, Bullas ($8.99) The region of Bullas is near Jumilla in Southwestern Spain but has a superior high and dry terroir. Produced from vines as old as 60 years and at 2100 feet elevation, this is a powerfully authentic wine. With fruity raspberry aromas on the nose, it has a brawny mid palate with mineral notes, hints of spice and plenty of tannic structure. Aged two years in the bottle but without any time in barrel, Cepas del Zorro is rustic and meaty. Great with barbecued ribs!
2007 Valdemar Tempranillo Rioja ($9.99) New on the market and bursting with vivid boysenberry fruit, Valdemar Tempranillo is a must-try for those looking for a great paella wine. With just the right amount of acidity and moderate tannins, it deftly balances any rich dish or roasted meat. This is a red that I’ll be serving all year round.

SPECIAL OCCASION WINES UNDER $20.00:
2007 Martina Prieto Pariente Verdejo, Rueda ($15.99) Martina’s mother, Victoria, is said to produce the best white wine in Spain under their famous estate name, Jose Pariente. Martina, an enology student, is making her own wine with her mother using extreme methods such as harvesting grapes at night to lock in the fresh aromatics. Martina Prieto sings with flavors of creamy grapefruit, ripe pineapple, lime, flint, and a hint of cinnamon. Vibrant with acidity, it is a great pairing with octopus ceviche.
2006 Naiades, Rueda, Regularly $23.99, now on sale for $19.99. This is absolutely one of the best white wines I’ve tasted. The Naiades vineyards were planted in the 19th century with ungrafted Verdejo vines. Surviving generations of harsh climate, poor soils and phylloxera, these vines produce the extraordinary fruit that goes into Naiades. With aromas of beeswax and dried flowers, the oak is evident but muted. Full bodied, creamy and rich, it has great balanced acidity with flavors of buttered toast, melon and citrus. “The barrel-fermented 2006 Naia Des is 100% old-vine Verdejo sourced from ungrafted 80- to 100-year-old vines. The nose is slightly toasty but the fruit comes through with plenty of citrus, mineral, and floral notes. The oak treatment seems to have resulted in a creamier texture. The wine is nicely balanced, medium long, and may evolve for 1-2 years although it can be enjoyed now.” 90 points Jay Miller
2006 Luigi Bosca Malbec Reserva, Mendoza ($19.99) The 2005 Luigi Bosca Reserva Malbec was a sensational Malbec and quickly sold out. The 2006 vintage just arrived, and it has all the rich smokiness, structure and balance of the 2005. “Full ruby-red. Musky, vinous aromas of blackberry, mocha, espresso and tobacco. Suave, juicy and palate-coating, with a distinctly saline element adding complexity to the flavors of raspberry, tobacco, smoke and green olive. Finishes with fine-grained tannins and lovely aromatic lift. A distinctly soil-inflected wine with loads of personality-and an excellent value.” 90 points Stephen Tanzer

Have a great week, and we hope to see you at the shop.

Regards,
Sharon Baden & Steve Winston, owners
The 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.