Count Down to New Years

Spanish Table Seattle & Paris Grocery Newsletter

December 30, 2009

The year 2009 is almost behind us. It was the year in which spring time brought not only daffodils but a letter from E&J Gallo Winery’s attorney, Kristi Whalen, Kristi.Whalen@ejgallo.com . The letter demanded that we cease and desist selling Pastas Gallo fideo and fideuá from Spain even though the Spanish company markets its pasta in thirty countries. Pastas Gallo was established as a brand in 1874 and thus predates E&J Gallo Winery by half a century.

We resisted them until June when their attorney, Paul Reidl, reidl@sbcglobal.net, formally served us with legal documents to appear before the Federal District Court in Fresno, California (E&J Gallo Winery’s home turf). So you don’t, don’t, don’t, get to buy Pastas Gallo fideo at The Spanish Table any longer. The E&J Gallo publicist, Susan Hensley, susan.hensley@ejgallo.com, could explain this madness but probably won’t.

Our new cocker spaniel, Marcello, got a big rubber El Gallo, for Christmas. He calls his new toy E&J Gallo. Something to chew on in 2010.

Special Wines for New Year’s Eve

We had planned to write about our top 10 wines of 2009, but we found out yesterday that our allocation of these sensational wines are arriving today. Serve one with a special New Year’s dinner, or cellar a few bottles for the future!

2007 Bodegas El Nido Clio, Jumilla ($47.00) 24 bottles available “… a blend of 70% monastrell and 30% cabernet.. A pungent, smoky bouquet displays rich dark berry preserves along with notes of licorice, violet, cured meat and black pepper. Brighter red fruits on the palate, which is surprisingly energetic for such richness. Tangy cracked pepper and mace notes build with air and carry into the finish. Leaves sweet red and dark berry notes behind on the very long, sappy and sweet finish. This energetic wine is already delicious.” 93 points Stephen Tanzer

2006 Quinta do Crasto Douro Reserva Old Vines ($45.00)12 bottles available. “Aromas and flavors of kirsch, chocolate and dark plum are the hallmarks of this sumptuous Portuguese red. Very silky tannins and zesty acidity carry the long, sandalwood- and cherry-filled finish. Drink now through 2014.”

92 points Wine Spectator

We are great fans of the wines of R. Lopez Heredia. Drinking one of their red silky Gran Reservas is a singular experience. And from time to time, a few historic Gran Reservas are released from the Bodega’s cellars, where they have been aging since they were bottled. We placed a special order for some of these Gran Reservas which are arriving today, direct from the winery. Prices are close estimates, to be confirmed upon arrival.

1970 Viña Tondonia Gran Reserva $300.00 1970 Viña Bosconia Gran Reserva $300.00 1976 Viña Bosconia Gran Reserva $180.00 96 points Stephen Tanzer

1976 Viña Tondonia Gran Reserva $180.00 1980 Viña Tondonia Gran Reserva $150.00 1985 Viña Tondonia Gran Reserva $130.00 95 points Stephen Tanzer

For people who are curious about what it is like to be an American living in Spain, check out cookbook author Janet Mendel’s blog, including recipes, it’s a great read!

We’ve got several of her cookbooks in stock, including Cooking From The Heart of Spain and My Kitchen in Spain ($16.99 each).

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.

Back in stock: Kaikou cheese from the French Basque country.

Come and choose from our selection of French grower Champagnes and Cremants. There’s nothing better than a bottle of bubbly on New Year’s Eve!

Visit our websites!

The Spanish Table wine website has wines organized by staff pick, by score, by price, and by country. Our 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. All orders are shipped from our Berkeley, CA store.

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!

Come in and see us before the New Year!

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- Sunday, 10 AM – 6 PM Sunday 11 AM – 5 PM, except

Paris Grocery is closed on Mondays

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

Queso, Queijo and Cheese

Queso, Queijo and Cheese

May 14, 2009

Cheese aficionados, rejoice! This Saturday and Sunday, May 16-17, is the fifth annual Seattle Cheese Festival in the Pike Place Market. While Pike Street explodes with more than 200 cheeses from local and international producers, seminars and demonstrations, down here on Western Avenue, The Spanish Table is throwing a sensational celebration of Iberian quesos and queijos. Our resident Cheese Monger, Jorge, has scored big this year with an extraordinary line up of authentic, hand produced cow, sheep and goat milk cheeses from Spain and Portugal. Stop in, take a break from the crowds and taste our outstanding selection!

PORTUGUESE QUEIJOS

Queijo de Nisa is a raw ewe’s milk cheese. Made from the milk of Merino sheep, Nisa has a semi-soft paste with small eyes and a yellowish color. The flavor is robust when you first taste it, but then opens up into alluring hints of banana, apricots and citrusy brightness. Queijo de Nisa is versatile and complements both red and white wines.

Sao Jorge - Pound Cut From the volcanic island of the same name in Portugal’s Azores archipelago, the island is littered with giant craters and also home to naturally lush, green pastures. Still made in the traditional farmhouse way, this cheddary cheese is made from unpasteurized cow’s milk and aged for over 120 days. Its hard, natural rind gives way to a lighter colored interior with tiny, irregular holes. Sao Jorge is incredibly versatile, lending its piquant, slightly peppery undertones well to sauces. Equally delicious served cubed into a salad or eaten with a crusty baguette, it pairs perfectly with Portuguese Linguica.

Cabra Pimentão is a semi-hard pasteurized goat cheese from the Transmontana region of Portugal. Each wheel is rubbed with olive oil and smoked paprika. Cabra Pimentão starts out with a slightly granular feeling on the palate and then smoothes out with a lingering smoky finish.

SPANISH QUESOS

Malvarosa Is a farmhouse sheep cheese produced in Valencia. It is handmade and wrapped in cheese cloth. The flavors are delicate, smooth, and buttery with hints of butterscotch in the finish. This beautiful cheese is truly a labor of love: the cheese maker saved this rare species of sheep from extinction, making this an exceptional find. I recommend having on it’s own with a chilled white wine.

Cabra al Pimentón Vibrant orange, this raw goat’s milk curado has paprika permeated throughout the cheese. The surprising texture has a delicate creaminess with an even balance of acidity and salt. Hints of smoke come through on the finish with notes of rustic aromatic earth and straw.

Zamorano is our new staff favorite. This artisan production of the classic Spanish cheese is produced in Castilla Leon, in the Zamora province and this year’s batch is phenomenal! Made with milk from the Churra Ewe, it is rich, complex, full-bodied, slightly piquant, moist and tangy.

Tetilla is our second R rated cheese besides Naked Goat. This soft cheese is hand formed into an alluring shape. Springy, fresh and creamy cow’s milk cheese from Galicia, it is the pride of its’ region. This years batch is particularly soft, fresh, gooey and überlicous! A Customer favorite.

Goat Tronchon Wonderfully herbaceous, it is sweet, grassy, slightly piquant and full-flavored with a lingering tangy finish.

Raw Milk Rosemary Manchego Raw sheep milk aged 15 months with rosemary on the rind. This cheese has a strong herbal edge with a pleasant piquant bit to follow. Think herb infused Pecorino Romano. If you are a hard core rosemary fanatic try our other raw sheep’s milk cheese with infused with rosemary in the cheese.

Artequeso 1 Year Raw Milk Manchego The Grand Daddy of Manchegos! Okay. Everyone knows about Manchego so why mention it? Because Artequeso is other worldly and one of the best cheeses in the case. Dry, slightly powdery, and textured with nutty, parmesan-like complexities, it hits you in the jowls like a big bold spicy wine with a complex lingering finish. This is what Manchego used to be 100 years ago. Be sure to taste it when you come in. Queso Leonora is an exceptional goat cheese from a small producer in Leon. This brick shaped, natural mold rind cheese envelops a compact white interior. Dry textured and full-bodied with herbaceous and lemon flavors, it has the perfect balance of acidity. Soft-ripened and spreadable, tangy and distinctive, this unique goat cheese leaves a lasting impression.

Petit Odre is from the village of Vilasar del Dalt near Barcelona. Made from sheep’s milk, it resembles a plump mini Brie. The interior is creamy at the edges, becoming firmer at the center. Odre has a full, rich, and buttery flavor with herbal notes and a sweet finish. Think slightly chalky sheep camembert! Odre is from the same cheese maker as Nevat. – Jorge

NEW PRODUCTS

Pate de Campagne with Black Pepper A traditional recipe with origins in the French countryside, this county-style pate is thick, coarsely-textured treasure seasoned with piquant black pepper. The uneven, super spreadable paste is created using seasoning and fats, added to bring out the flavor in meats.

Rabbit Sausage with Prunes Made with rabbit and pork flavored with prunes and brandy, this phenomenal sausage is best grilled. Mildly spiced, serve it with fresh garden greens for a light meal.

Dried Peruvian Aji Panka Chilie Pods Reconstitute these chilies and add to soups,sauces, and other dishes. Or take the tops off and grind them into chili powder as part of your own spice blend. Aji Pancas are a great way to add mild, fruity chile flavor to any dish. fruity chile flavor to your Mexican dishes.

WINE AND CHEESE PAIRINGS

Queijo de Nisa’s robust and fruity notes are a great match with the 2005 Conde de Vimioso, Ribatejano ($9.99). Vimioso is fruity, rich and youthful with flavors of raspberry and currants and a lingering finish. Pair Sao Jorge with the hearty 2005 Vega Escal Priorat ($19.99). Vega Escal is powerfully concentrated with “ripe cherry and blackberry, and smoky minerals. Graceful and edge-free.” 90 points Stephen Tanzer

Serve Cabra Pimentão with oaky 2007 Clos de los Siete, Mendoza ($18.99) “There may be no finer red wine value in Argentina than this superb blend of 48% Malbec, 28% Merlot, 12% Syrah, and 12% Cabernet Sauvignon…. This lengthy effort over-delivers and then some.” 91 points Jay Miller

Malvarosa’s delicate flavors are spectacular served with 2007 Avinyo Vi D’Agulla (Penedes) $14.99. The ‘wine with a prickle’ is a light bodied white wine with a refreshing slightly frizzante character.

Pour the 1999 Rioja Bordon Gran Reserva Rioja ($22.99) with smoky and piquant Cabra al Pimenton. Rioja Bordon Gran Reserva is a classical Rioja, with notes of oak, cigar box, cedar, plum and cherry flavors. Moderate tannins are balanced with acidity and pair wonderfully with this cheese.

Zamorano cheese is stellar matched with a wine from it’s own region such as the 2006 M.O. de Olivara, Toro ($12.99). Concentrated, bold and spicy, this Tinto de Toro is produced from 40-100 year old vines. M.O. is meaty, explosive and earthy with notes of mineral and black fruit flavors.

Mild Tetilla is outstanding when paired with a delicate white wine such as the 2007 Can Vendrell Chardonnay Xarel-lo, Penedes ($13.99). Unoaked and crisp, Can Vendrell has a floral nose with notes of stone fruit and dry pear. The dry, refreshing finish has nuances of almond and mineral which are fantastic with Tetilla’s gooey deliciousness.

Full flavored Goat Tronchon needs a full bodied red such as the 2007 Luzon from Jumilla ($9.99). A blend of Monastrell and Syrah, it “delivers huge plum and spice notes, with tobacco, herbs and smoked meat working their way into the game. Remains powerfully fruity and spicy in the mouth… Overdelivers by a lot!” 90 points Wine Enthusiast, #1 Best Buy for 2008

Serve earthy 2003 Las Gravas, Jumilla ($23.99) with Rosemary Manchego. Las Gravas “offers lovely floral, crème de cassis, smoke, charcoal and earthy characteristics in its rich, full-bodied, powerful personality…” 90 points Robert Parker

A natural match to Artequeso Manchego is the structured and well-knit 2005 Pinuaga Tempranillo. “Medium to full bodied, firmly structured, reticent with outstanding potential.” 90 points Robert Parker This is one of my favorite Tempranillos!

Pair lean and steely white 2007 Vina Reboreda, Ribeira ($11.99) with herbaceous and tangy Queso Leonora. Vina Reboreda’s aromas of dried flowers with bright flavors of Granny Smith apple, citrus and watermelon are balanced by vibrant acidity and minerals which cleanse the palate between each bite of Queso Leonora.

An elegant cava such as the Vins El Cep 2003 Marques de Gelida Brut Exclusive Reserva, Penedes ($12.99) is a wonderful accompaniment to creamy Petit Odre. Last week, the charming winemaker of Vins El Cep was in Seattle for the Jorge Ordonez portfolio tasting. A combination of six families who have been winemakers and growers in Penedes since the 15th Century, Vins El Cep cavas are made exclusively from estate grown fruit. 2003 Marques de Gelida Brut Exclusive has been aged 36 months on the lees and made in the traditional champagne method. With fruity stone fruit and citrus notes, it has an excellent sweet-acidic balance and a lengthy mineral finish which compliments the buttery and chalky flavors of Petit Odre.

EVENTS CALENDAR

The Spain Association of the Pacific Northwest is celebrating Fiesta de San Isidro on May 24 at 1:00 p.m. at the Aqua Club in Kenmore. Non members are welcome. For more information, visit

http://www.spainassociation.org

Spanish Winemaker dinner at Olivar Restaurant, May 28th. Casa Ventura Imports present winemaker Javier Fernandez Sanzaq from Bodegas Los Aljibes for a Spanish Wine Dinner May 28th. $70.00 per person. For more details and reservations, contact Olivar (206) 322- 0409 or visit http://www.olivarrestaurant.com.

Cape Verdean chanteuse Maria de Barros and her band will be here one night only for a CD release party on May 28th at the Triple Door. Maria will be performing songs form her highly anticipated album Morabeza, a blend of mornas, coladeras and funana – the mesmerizing genres from Cape Verde. Tickets are available from the Triple Door box office and online: http://www.tripledoor.com. Maria says bring your dancing shoes!

We hope to see you soon and in the meantime, light the barbeque and cook a paella this weekend!

Sincerely,

Sharon Baden and Steve Winston

Owners, Spanish Table

New Years Snow Sale

New Years 2009: Well at least now the snow is gone, but we still find ourselves welcoming in the first weekend of 2009 in a store filled with unsold inventory.  Hoping to reduce that, we are kicking of the new year by holding our first ever store wide sale on Friday, Saturday and Sunday, January 2, 3 & 4th.  Come in and shop on those days and we will take 10% off your total bill when you check out.  So this is a good time to stock up on food and wine.
Holiday Hours: Open today, New Year’s Eve, 10 am to 6 pm.  Closed New Years Day.
NEW FOODS FROM TUNISIA: Les Moulins Majoub the highly respected purveyor of gourmet foods from Tunisia have introduced several new products now on our shelves.  The include Artichoke Leaves packed in olive oil and herbs, Artichoke and Seville Orange Chutney, Candied Lemon and Fig Chutney, Sweet Pepper Harissa,  and five new jams ranging from Wild Mulberry to Grapefruit marmalade.  We also have 2 ounce packages of traditionally sliced paleta serrano or paleta ibérico ready to open and serve as a New Year’s tapa (paleta is the front leg, jamon the back leg).
NEW VINTAGES OF SPANISH TABLE FAVORITE WINES HAVE ARRIVED!
2006 Bodegas El Nido Clio (Jumilla) $45.00 Made of 30% Cabernet and 70% old vine Monastrell, Clio was aged 26 months in barrique.   Exuberant aromas of earth, mushroom and leather are followed by vibrant flavors of black pepper, blueberry and black fruits.   Supple-textured and absolutely hedonistic.  With exceptional length and balance, it is full bodied and hugely delicious.  Limited quantities.
2007 Bodegas Atteca Old Vines (Calatayud) $15.99 “100% garnacha, from vines reportedly 80 to 120 years of age.  Inky purple. Ripe boysenberry and blueberry on the nose, with licorice and graphite adding complexity. Juicy dark berry preserve flavors show palate-saturating depth and impressive clarity, picking up smoky minerals with air. Energetic finishing notes of blackberry skin and candied licorice linger with impressive tenacity. According to the importer, the yield for this wine was less than one ton per hectare.” 91 points Stephen Tanzer
WELCOME 2009 WITH A SPANISH CAVA!   SOME OF OUR FAVORITES:
2003 Marques de Gelida Cava Brut Exclusive Reserva (Penedes) $12.99 A blend of Macabeo, Xarel-lo, Parellada and Chardonnay, aged 3 years minimum in the bottled.   Clean, crisp and very fruity, with pleasant hints of stone fruit and citrus.  Excellent sweet-acidic balance with a delicate and lengthy mineral finish. 
NV Torre Oria Brut Nature Cava (Utiel-Requena) $16.99  Torre Oria is made from 90% Macabeo and 10% Parellada.  Aged 36 months, it is straw yellow with pale golden reflections, bright, with very fine and abundant bubbles.  Magnificent presence on the palate, very dry, powerful and leaving a lingering aftertaste. Ideal for accompanying all types of dishes.
2005 Mont Marcal Brut Cava Reserva (Penedes) $11.99 “Bright yellow. Seductively perfumed aromas of Anjou pear, yellow apple and smoky minerals. Pliant orchard and pit fruit flavors boast very good concentration and are energized by dusty minerals, which add good back-end snap. The smoky note repeats on the long, sappy finish. This delivers serious bang for the buck. 90 points Josh Raynolds, IWC.
2005 Agusti Torello Mata Reserva Brut, (Penedes) $22.99 Torello Mata’s Kripta cava became a cult phenomenon when an influential French wine critic declared it comparable to the best French champagne.  Mata Reserva shows very fine, small bubbles that evolve slowly.   In the nose there are creamy notes of fresh butter against a background of ripe fruit.  This cava sparkles with ample development in the mouth, ripe dry fruit and toasted notes.
NV Francoli Cava Brut Reserva   $11.99 Fresh flavors of yellow apples and dried pear with exquisite bubbles on this value-priced cava.  Made from 50% Macabeo and 50% Parellada, it has been aged for 18 months and has a long satisfying finish.
NV Avinyo Cava Brut (Penedes) $17.99 “An excellent value in sparkling wine from Spain, the non-vintage Cava Brut (made from 80% free run juice and aged 18 months) is a tasty, light to medium-bodied, dry sparkler. Notes of bread dough, grapefruit, and other citrus as well as tiny pinpoint bubbles are offered in a refreshing, vigorous style.”  89 points Robert Parker