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

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

SEMANA SANTA THE SPANISH TABLE COOKBOOK RELEASED IN HARDBACK

Processions of wooden platforms with statues of saints labor through Spanish streets.  Mournful groups of hooded figures glide alongside the floats.  Saetas, which begin with a moan then descend to a lament, are sung from balconies to the processions below.  Misa Flamencas, religious music sung in the style of flamenco, are performed during mass.  This is Semana Santa, or Holy Week in Spain.  It culminates on Easter Sunday when church bells ring and hoods are removed for celebratory family feasts of lamb or rabbit.  
 
Our Easter Sundays were a much lighter affair.  With a Southern Methodist mother and a fallen-Catholic Irish father, our traditions centered around Easter egg hunts and baked ham dinners.  We celebrated the renewal of spring by eating new potatoes and planting hanging baskets.     Regardless of your traditions, we hope that you have a great Easter holiday!

THE SPANISH TABLE WILL BE CLOSED ON EASTER SUNDAY, APRIL 12TH.   FELIZ PASCUA!
 
NEW THIS WEEK    In November 2005, The Spanish Table self-published a paperback cookbook entitled (what else?) “The Spanish Table Cookbook”, a primer on Iberian cookware, unique ingredients and wines. Containing recipes and anecdotes compiled from newsletters we mailed out during our first ten years in business, it is a compendium of great discovories. The print newsletter is long gone due to rising costs of printing and mailing but the cookbook lives on thanks to Gibbs M. Smith, the owner for the past 40 years of Gibbs Smith Publishing. Gibbs Smith has just published a hardback, professionally edited version of “The Spanish Table” ($30.00) enriched with splashy, atmospheric photos which just hit our shelves yesterday.
Fig jam with lemon flower honey ($6.99/7 oz) Serve this with cana oveja, a soft ripened sheep milk cheese for a savory tapa.
S.A.T. El Artesano Green Fig Marmalade from El Bierzo ($8.99/300 grams) Made by hand, this artisanal marmalade contains just green figs and sugar. Eat this on your morning toast and you’ll believe you’re in Spain.
Ibsa Roasted Red Pepper Strips from Bierzo ($4.99/285 grams). We’re starting to see more foods coming from Bierzo and we received an introductory price on these peppers.  We tossed them into our garbanzo and shrimp paella last weekend for a bright flavor accent. Made in the town of Carracedelo, these sweet roasted peppers are packed in olive oil and salt.

Wondering what to do with all of the colored eggs left from the Easter hunt? Turn them into a savory tapas with the following recipe from “The Spanish Table” cookbook.
Baby Shrimp Meat-Stuffed Eggs    Makes 24 Tapas
½ teaspoon sweet smoked pimenton
½ cup mayonnaise
½ pound baby shrimp meat
1 dozen hard-boiled eggs
12 lemon-stuffed olives, cut in half lengthwise for garnish
Combined the first 3 ingredients. Half the eggs and remove the yolks, reserving for another use. Fill the cavity in the egg halves with the shrimp mixture. Top with an olive and serve.

CHEESE CORNER
Cabra al Vino “Buenalba“
Move ovah Drunken Goat! The makers of Artequeso Manchego have created a new raw goats milk cheese with red wine all throughout the cheese. This mini curado has wonderful herbaceous and aromatic grape nuances. A superior quality cheese compared to the over processed drunken goat. $19.99/lb. $4.99 quarter lb
Cabra al Pimentón This vibrant orange 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. $19.99/lb $4.99/quarter lb.
Malvorosa Is a farmhouse sheep cheese produced in Valencia. It is hand made in the traditional shape of “servilleta” or cheesecloth and is smooth, buttery and full flavored with hints of butterscotch in the finish. This beautiful cheese is truly a labor of love-the cheesemaker saved this rare species of sheep from extinction, making this an exceptional find. $21.99/lb. $5.50/quarter lb.
Oveja al Romero (Rosemary Manchego) Raw Sheep’s milk cheese from the estate farm of the Alvarez Valera family, makers of Artequeso Manchegos. This mini wheel is lightly infused with rosemary and is definitely the most aromatic cheese in the case. If you love rosemary this will most likely become your favorite cheese. $ 18.99/lb. $ 4.75/quarter lb.

NEW WHITE WINES

2007 Alma de Blanco Godello, Monterrei ($13.99) The Monterrei region of Galicia is an area of steep hills, terraced vineyards and an Atlantic climate. This full bodied white is made from 100% Godello.  With delicate aromas of floral and citrus, Alma de Blanco has bright flavors of peach, apricot and lemon. Crisp with lively acidity, the finish is dry with earthy notes. I’m a big fan of the Godello grape which pairs wonderfully with seafood.  89 points Wine Advocate, Value Wines
2007 Can Vendrell Chardonnay-Xarel-lo, Penedes ($13.99) ORGANIC, made with the lowest possible sulfites.  A unique blend of 60% Xarello (a grape used in Cava) and 40% Chardonnay. Unoaked, exotic and crisp. A floral and citrus nose unveils a palate that is fresh with notes of peach, nectarine and dry pear. Notes of honeysuckle and orange/lemon zest with nuances of refreshing mineral and almond on the finish. 

NEW RED WINES 
2006 Torremoron, Ribera del Duero ($11.99) Torremoron is made from old vine Tempranillo in the tiny pueblo of Quintanamanvirgo. The winery supports most of the 105 residents of this town, who pour their TLC into every bottle. Full bodied with firm notes of boysenberry, mineral and tobacco, it is supple and well balanced. Ready to drink now, it will pair wonderfully with Easter lamb dinner. 90 points Wine Advocate, Best Value
2006 Vinedos de El Seque, Alicante ($11.99) Rioja producer Artadi is the owner of this property in Alicante, near Jumilla. Made of 80% old vine, low yielding Monastrell from the arid chalky soils of Pinoso, with a balance of Syrah, Cabernet Sauvignon and Tempranillo. Vinedos de El Seque has a rich nose of dark currants with traces of iron and minerals along with dark chocolate. Elegant and finely balanced with hints of blueberry, its lively acidity and moderate tannins make it a pleasure to sip.
2006 La Huella de Almansenas, Almansa ($11.99)
60% Garnacha Tintorera, 30% Monastrell and 10% Cabernet Sauvignon from 30 year old vines.  “Opaque ruby.  High-pitched cherry and dark berry aromas are complicated by smoky bacon, rose oil, anise and minerals.  Fresh and juicy, offering sweet raspberry and boysenberry flavors along with a bright mineral undertone.  Finishes fresh, clean and precise, with very good persistence.  This wine, which saw no oak, was made by Ester Nin, who is the cellarmaster at Clos Erasmus.  Great value.”  90 points Stephen Tanzer   Limited quantities available, last year’s release sold out quickly!
2004 Fincas Don Martinho Old Vine Malbec, Mendoza ($15.99) ORGANIC  Produced in an 18.5 acre vineyard planted in 1926 from ungrafted clones brought from France, Don Martino is a cult wine in Argentina. Tremendously complex, it has wild aromatics, a rich mid-palate, and an incredible silky texture. Aromas of sweet plums combine with hints of vanilla and chocolate. Slightly spicy, the mouthfeel is long and gentle. Aged in new French barrels for 6 months, it displays soft tannins and balance which finish in a lingering, rich aftertaste.

 SPANISH COOKING CLASSES
Join Chef Joseba at the Harvest Vine on Saturday, April 11th at 10 AM to learn the tastes and traditions of an authentic Spanish Easter celebration.  $60.00 For reservations, call 206.320.9771.
May Cooking Seminars at Taberna del Alabardero.   Tuesdays from 11 AM to 1 PM which include a multi-course lunch, $40.00.  For reservations and information, call 206.448.8884.  http://www.alabardero.com

Have a great week!
Sharon Baden & Steve Winston
Owners, The Spanish Table
1426 Western Avenue
Seattle WA  98101
phone# 206-682-2827
Other stores in Santa Fe NM; Berkeley, CA; Mill Valley, CA

Starting a New Year

STARTING A NEW YEAR: We always wait until after the holidays to throw our annual Spanish Table staff party.   We’ve taken to celebrating on January 6th, 3 Kings Day but this year it started on a sad note.  Our 15 year old cocker spaniel, Sparky, had been in declining health and when he finally quit eating, we faced  the fact that it was time to say goodbye.  Without him, our house felt crazily empty, and we welcomed the arrival of friends ready to drink great wine paired with recipes from The Spanish Table Cookbook.   We made turkey brushed with piri piri pepper sauce and amontillado sherry served with Catalan stuffing (spinach, pine nuts, raisins and the turkey juices).  We filled an enormous cazuela with jumbo prawns cooked in Miguel & Valentino Purple Spanish garlic and Carmencita dried guindilla peppers.  A giant Cataplana steamed tiny clams and mushrooms in Madeira.  It was in every sense, the best sort of wake and a relaxing, let-your-hair-down party all in one.
 
If you are like us and cooking more at home, we’ve got inspiration and new flavors to enhance your culinary repertoire.
OLIVES & ORANGES ($35.00): Our favorite new cookbook!  Cleverly annotated as “Quick-Cook” or “Slow-Cook”, it is easy to figure out which recipes you can tackle on a weeknight and which you should save for a weekend.  Exotic ingredients are brought together with an Italian-American sensibility that lets you use everything from Aleppo pepper to pomegranate molasses for “wow!” results.
CHEESES/MEATS
Bulgarian Feta: Full flavored, rustic feta cheese.  Great in salads or just drenched with olive oil and sprinkled with oregano or Za’atar.
Behmale: A rich, luxurious cow and goat cheese from a bucolic village high on the French side of the Pyrénées.  Soft and tangy with herbal notes.  Mouth-watering and addictive.
SPECIALS
Jamon Iberico: The snow storms left us oversupplied with jamon Iberico so we have reduced the price of each pack, taking 20% off.  Savor some now!
Spices from Urban Accents: Spice blends based on flavors from around the world plus seasoned sea salts.  Special year-end promotionally priced at $1.00 off.
WINES 4 TOUGH TIMES:  When the going gets tough, the tough turn to affordable wines from Spain, Portugal and Argentina.
2008 Viu Manent Malbec (Colchagua Valley, Chile) $5.99 Viu Manent consistently produces tasty, pocket-friendly wines and the Malbec is truly one of their greatest bargains!   Viu Manent Malbec has aromas of blueberry with sweet herbal scents.   Not as fruit-forward or full-bodied as most Malbecs, its lighter acidity matches the body nicely.    With flavors of black fruit, soft tannins and a hint of tea on the finish, pair it with grilled spicy sausages for an inexpensive week-night dinner.
2006 Tapena (Tierra de Castilla) $8.99 A blend of 95 percent garnacha and 5 percent tempranillo, it is not only a great value for its price, but also for its versatility with food.  It is spicy, juicy and seductive, full of wild strawberry and black cherry flavors.  Both light and lush at the same time, it is earthy with a gentle smoothness in the finish. 
2007 Ucenda Monastrell, (Bullas) $7.99    An hour’s drive southwest of Jumilla lies the tiny appellation of Bullas, in the province of Murcia.   An area of agricultural valleys with unspeakably hot summers interspersed with small mountain ranges, it has the climactic extremes to produce ripe grapes with great acidity.   Exactly eight bodegas exist in Bullas which produce wines mainly from the Tempranillo and Monastrell grapes.  Ucenda is a young, intense monastrell with a purple-black color.  Full bodied, spicy and fruity with a pleasing dry finish, it’s a great match for spicy foods and cold weather fare.
2006 Andeluna Winemaker’s Selection Malbec (Mendoza) $9.99 Hand crated in collaboration with Michel Rolland, this lush Malbec is ripe and juicy.   Full-bodied, it has complex flavors of black currant, Morello cherry and chocolate with notes of dried fig and cassis liquor.  Sweet tannins compliment the spice notes and exceptional balance.   A wine we really enjoyed the night we took a bottle home and one we highly recommend!
2004 Rioja Vega Reserva (Rioja) $20.99: Every year at the 3 Kings party we feature six wines and vote on the favorite.  Rioja Vega was this years’ winner.  The nose is long and complex with fragrances of leather, tobacco and balsamic spices.  Well structured with red fruit flavors, this wine paired well with everything from turkey to prawns.   Wines from the 2004 vintage in Spain are shaping up as the best of the new millennium.
2004 Sierra Cantabria Crianza (Rioja) $19.99 “A deep, gamey red with dark berry aromas complimented by smoked meat, tobacco and baking spices. Fleshy and sweet, with vibrant raspberry,
cherry flavors and dusty tannins. The meaty note gains strength with air and carries through the long, chewy finish. This is complex enough to drink now.” 90 points Stephen Tanzer, 90 points Wine Spectator – One of Wine Spectator’s top 100 wines of 2008.
2004 Alvear Fino en Rama, (Montilla) $12.99/500 ml  We served this on New Years Eve and its incredibly fresh flavors made us feel like we were sipping copas in the south of Spain.  Fino en Rama has yeasty aromas, a creamy texture and a tangy nuttiness which paired wonderfully with our Jamon Iberico, Marcona almonds and smoked trout.   “En Rama” means that it is unblended and unfiltered and is the first ever single vintage Fino in modern history.   Made in Montilla from the Pedro Ximenez grape, this is our new favorite fino – and it’s a great price.
Dry Sack Sherry We’ve had many requests for this sherry and it is now in stock!              
Dry Sack Medium, (Jerez) $14.99    Dry Sack Medium is the classic, distinctive blend of Palomino and Pedro Ximenez grapes that has been produced for more than one hundred years.  Aged in oak casks for six years by the traditional Solera method, it is full-bodied and lightly sweet, yet crisp. 
Dry Sack Sweet Old Oloroso (Jerez) $26.99 Dry Sack 15-Year-Old is a rare Oloroso sherry with a rich, smooth taste and dark, intense color. Aged for a minimum 15 years under the solera system, it is best served with or after dessert.  A complex flavor profile of raisins, vanilla, roasted walnuts and oak wrap up on a long, hedonistic dried fruit note.
Box Wine ($14.99/3 liter box): The ultimate inexpensive wine!   3 liters of young, fruity wine from Vino de la Tierra de Extremadura. 
 
Now, we are off to Santa Fe to visit our store there and then on to San Francisco and the West Coast Fancy Food Show!