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

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.

 

San Francisco

Exceptional weather followed us on our Tour de Tiendas as we flew into the Bay Area.  Arriving as the sun set behind the Golden Gate Bridge, great constellations of sparkling stars emerged in the darkening sky.   Former chefs, our California partners Andy and Tanya have so enthusiastically embraced North African flavors that they invited the entire Berkeley and Mill Valley staff to a potluck and wine tasting.  Great inspiration came from Claudia Roden’s classic cookbook Arabesque: A Taste of Morocco, Turkey & Lebanon as well as our favorite new cookbook: Oranges and Olives, Recipes and Flavor Secrets from Italy, Spain, Cyprus and Beyond by Sara Jenkins and Mindy Fox.  Spicy chicken tagine, baked quince filled with ground lamb, marinated swordfish brochettes with preserved lemon and Farro salad with black Kabuli Chickpeas, Arugula, Piquillo Peppers, and Sherry Vinaigrette were just a small sample of the terrific array.  Back in Seattle, we’ve already reprised the roasted cauliflower in tahini sauce, a perfect winter vegetable dish (and great for those on a diet.)
NEW WINES THIS WEEK
2007 Burgans Albariño (Rias-Baixas) $12.99 New vintage!  “The 2007 Burgans Albarino is light gold-colored with a sprightly nose of mineral, spring flowers, and lemon peel. Ripe, balanced, and concentrated, this is an ideal match for flaky fish courses. Drink it over the next 1-2 years. … in terms of bang for the buck, it has no challenger.”  90 points Wine Advocate
2006 Las Rocas Garnacha (Calatayud) $10.99 New vintage, only 4 cases available!  “The 2006 Las Rocas Garnacha is dark crimson-colored with an alluring nose of spice box, mineral, black cherry, and black raspberry. Smooth-textured, round, and with no hard edges, this tasty effort is designed for immediate gratification. This is one worth buying by the case.  The grapes for Las Rocas are sourced from high altitude 70-100 year old Garnacha vineyards.”  91 points Wine Advocate
2005 Tomas Cusine El Vilosell (Costers del Segre) $15.99 New vintage!  “The 2005 El Vilosell is composed of 50% Tempranillo, 26% Cabernet Sauvignon, 10% Merlot, 9% Garnacha, and 5% Syrah aged for 9 months in new French oak. Purple-colored, it reveals a fragrant array of scents including pepper, spice box, smoke, blackberry, black currant, and blueberry pie. Plush in texture, the wine is full-bodied, with layers of spicy fruit, intense flavors, and well-concealed tannins. Drink this superb value now and over the next 6-8 years.”  91 points Wine Advocate
2007 Onix Classic (Priorat) $15.99 A blend of 50% Grenache and 50% Cariñena grapes, the low yielding vines are planted in shards of slate called “llicorella”.  A bouquet of dark plums, sweet black cherries and a hint of rosemary, with intense concentration, soft tannins and a touch of black pepper in the finish.  A great value from Priorat!
2004 Campo Viejo Reserva Rioja ($13.99): An amazing value for an aged wine from a great vintage (look for Rioja wines from vintages 2001, 2004 and 2005). A traditional style Rioja in every sense with plum and cherry notes, sweet tannins and saddle leather flavors.
2000 La Rioja Alta Viña Ardanza (Rioja) Alta ($35.00):   Part of our blind tasting in California, this is not new but it was the knock out memory-maker.  Its sensuous body is pure silk and the finish lingers like an old friend reluctant to leave.  Renew your love over this on Valentine’s Day either at home or take it to a romantic restaurant.
50 Wines under $10:   We continue to search out great bargain wines and carefully screen them for quaffability.   Tasting dozens of low-priced wines looking for winners is a tough job but fortunately there are many great values to be had.   Stop in and check out our latest finds!
FOODS:  One of the stops in the Bay Area was the Fancy Food Show in San Francisco.  We were delighted when on Wednesday the Chronicle newspaper food writers picked some products we stock as their favorites: Xoxoc dehydrated prickly pear with chile that are sweet, sour, salty and hot from Hidalgo, Mexico.  These are slightly chewy prickly pear with a little savory spicy hit.  As well as Matiz light and rustic Andalucian olive oil cakes from Spain which come in four flavors: garlic-parsley, sugared, cinnamon and the original with anise.
Cheeses of the Week:  Both of these cheeses are from the lush slopes of the Catalan Pyrenees:
Ros: A granular aged sheep’s milk cheese with notes of brown sugar.
Montcaber: Bathed in charcoal and vegetable oil with a semi soft texture truffle flavor.
Pricing: It has been a roller coaster year for prices with the Euro soaring to over $1.60 and then settling back down to $1.30.  Freight surcharges also rose mid-year reflecting the cost of crude oil (transportation companies routinely add a fuel surcharge to every bill based on a government index published weekly.  At one point this summer, it was adding 30% to every freight bill).  We are not only passing reduced costs on to you but we are anticipating reduced cost by narrowing our margin on inventory we purchased when prices were higher.  So stick with us, we are doing the best we can as fast as we can.
PLYMOUTH HOUSING BENEFIT GALA DINNER & AUCTION:In May, Gibbs Smith will publish a jazzed-up edition of The Spanish Table cookbook.  To celebrate, we will be hosting a tapa and paella dinner for 40 on Saturday, May 16th.  Twenty tickets, each good for a couple, will be auctioned off Saturday, February 7th by Plymouth Housing at their annual benefit dinner at the Fairmont Olympic Hotel.  www.plymouthhousing.org
Sharon Baden, Owner & Wine Manager