Remelluri: Rioja’s First Chateau Style Winery

Remelluri: Rioja’s First Chateau Style Winery

July 16, 2009

Visiting Granja Nuestra Senora de Remelluri in Rioja was like strolling the grounds of an immaculate Tuscan villa. Italian cypress trees and beds of lavender line the driveway; ancient fig and olive trees surround the vineyards. Roses and wisteria climb a profusion of trellises; only a nearby castle reminds you that you’re in Spain. A sense of serenity and peace pervade the grounds, a legacy perhaps from the monks of the Monastery of Tolono who made wine here in the 15th century. At the end of the 18th century, some of these vineyards were in the hands of Manuel Quintano, the cleric who introduced the wine-making methods of the Medoc to Spain to produce the first Spanish red wines aged in the cask. In the 1960’s, the Granja was purchased by its current owners, Jaime and Amaya Rodrogiuez Salis who dedicated themselves to bringing the vineyards back to their former glory, replanting with local varieties of Tempranillo, Mazuelo, Graciano and Viura grapes and building the current bodega on the ruins of the old monastic buildings. Jaime and Amaya’s rock star winemaker son, Telmo Rodriguez cut his oenological teeth here and now has his own projects in several regions of Spain.

The vineyards are located at the foot of the Tolono mountains, at an elevation of up to 800 meters. The soil is poor, and extreme temperature fluctuations between night and day from August to the end of October make maturation slow and produce grapes of superb quality. North winds lower the risk of pests resulting from humidity. Vineyards are tended sustainably but are not certified organic. Remelluri’s goal is to obtain healthy, ripe, concentrated, low-yield grapes. They do not irrigate. They select and graft their own plants. They do not use herbicides, systemic products or chemical fertilizers. Only organic compost and manure are used, with traditional methods such as copper, sulphur and chalk as preventive treatments. One of the vineyards was planted in 1875, before the arrival of phylloxera.

THE SINGLE ESTATE WINES OF REMELLURI

Malolactic fermentation takes place for one month in large French tinas which are more than 100 years old. The estate has 80 plots with 256 microclimates, which are vinified separately. After rackings and tastings, the tinas with the best wine are selected to make Remelluri and blended. The blend is placed into small oak barricas for aging from 12 to 15 months, followed by a couple of years of bottle aging. Remelluri’s first vintage was 1971.

 

2004 Remelluri Rioja Tinto ($34.99) We tasted this at the winery and were blown away by the luscious fruit and full body with notes of white pepper. This powerful Rioja will keep improving over the next 4 to 5 years. “Captivating aromas of cherry, cured meat, tobacco and licorice. Lush and juicy, with fresh red and dark fruit flavors, silky tannins and slow-mounting herbal qualities. Turns sweeter on the finish, with sexy oak spices lingering seductively. This is really delicious and already complex enough to enjoy in the near term.” 93 points Stephen Tanzer

Wednesday’s New York Times wrote a fascinating, in-depth article about the wines of Ribera Sacra made from the mencia grape. A little-known region in Galicia, it is characterized by slate soils, terraced hillsides and silky wines with a wealth of minerality, sometimes reminiscent of Burgandy. We have two wines mentioned in the article: D. Ventura 2006 Vina Caneiro ($25.99) and 2007 Alodio ($17.99). To read the article, follow this link:

http://www.nytimes.com/slideshow/2009/07/14/dining/20090715-pourSUB-slideshow_index.html?ref=dining

PICNIC WINES FOR HOT WEATHER

2007 Basa, Rueda ($11.99) A snappy blend of Verdejo, Viura and a splash of Sauvignon Blanc give this white wine a hint of fresh grassiness. Rich flavors of white plum, peach and grapefruit abound. Versatile enough to pair with cheese or spicy Asian foods, it is absolutely refreshing on a hot day.

2007 Dom Martinho rose, Estremoz ($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 an all around versatile, refreshing wine to pair with grilled seafood or just for sipping.

2008 Commanderie de la Bargemone Rose, Aix en Provence ($15.99) When Muga rosado, our favorite light rose from Spain sold out in a matter of weeks – just as summer was kicking in – we found the closest substitute, which happened to be from southern France. Light salmon colored, it has wild strawberry and nectarine flavors. Juicy, crisp and refreshing – what could be more perfect on a hot day? 89 points Stephen Tanzer

2007 Paso A Paso Tempranillo, La Mancha ($9.99) “Vivid purple. Complex aromas of cherry, anise, cracked pepper and pungent herbs; not many $10.00 wines have this much going on. Rich cherry and dark berry flavors are modestly concentrated but strikingly pure, showing impressive mineral snap. Leaves sweet blueberry and and candied licorice notes behind on the long, sappy finish.” 89 points Josh Reynolds, IWC

2007 Dehesa Gago, Toro ($17.99) Both Basa and Dehesa Gago are produced by winemaker Telmo Rodriguez, who grew up on the Remelluri estate. Consistently, the Dehesa Gago delivers ripe fruit, structure and elegance. ” Bright medium red. Spicy redcurrant and cherry aromas are complicated by fresh flowers and minerals. Light and juicy, offering refreshing raspberry and blackberry flavors and very good mineral lift. There’s a pinot-like elegance here that I find extremely appealing. Finishes brisk and persistent.” 90 points Stephen Tanzer

 

NEW ARRIVALS THIS WEEK

Our container from Spain arrived on Wednesday containing Stuffed Olives and paella making cookware:

Carbon steel, Enameled, and Stainless Steel Paelleras in various sizes are back in stock.

Butanos for cooking paella outdoors – All sizes are back in stock!

Round Iron Fire rings: Cook your paella on one of these rings over a fire in the backyard or at the beach.

Montegrato Stuffed Manzanilla Olives – Choose from 6 different stuffings

Salmon stuffed, Tuna stuffed, Blue Cheese, Feta, Shrimp, and Anchovy stuffed.

 

FLAMENCO PERFORMANCES

Saturday July 18 Live Flamenco at Casablanca Restaurant and Lounge, 113 Virginia Street, Seattle 206-448-3590 Guitar: Tyson Hussey, Vocals/dance: Esther Marion, Dance: Savannah Fuentes, Veronica Barrera 8:30 pm & 10:00 pm Tickets: www.brownpapertickets.com

Saturday July 25th Carmona Flamenco 8:00 p.m. and 9:30 p.m. $20.00 cover, no reservaqtions, Solstice Cafe, 4116 University Ave. N.E. More information at (206) 932-4067 or marcos@fanw.org

 

Enjoy the summer weather and hope to see you soon!

 

Sincerely,

 

Sharon Baden and Steve Winston, Owners

Spanish Table

Travels in Rueda

Travels in Rueda

July 1, 2009

Driving out of Segovia raving over last night’s tapas of grilled asparagus, zucchini, shrimp, garlic and smoked salt, we head for La Seca in the heart of D.O. Rueda. Now widely renowned for its fresh white wines made from Verdejo, in the 1970s, the Verdejo grape was practically wiped out by more prolific varieties such as Viura and Palomino. Visionary Angel Rodríguez realized the treasure in his 17th-century Martinsancho Verdejo vineyard and refused to uproot it. For his untiring efforts in reestablishing Verdejo’s prominence in its region of origin he was officially honored by King Juan Carlos.

Angel Rodriguez in his vineyard

The majuelo (plot) of Martínsancho is less than an acre of gnarled vines, preserved in isolation as a museum of prephylloxera viticulture and as a continuing source of undisputed varietal authenticity, treasured by nurseries throughout Europe. In 1976, Angel regrafted 25 acres of his best vineyard, using Martínsancho cuttings. Rodriguez makes one wine: Martinsancho, produced from 100% Verdejo and made in the historic bodega that they’ve occupied since 1780. They still utilize the subterranean bodega which is 3 stories underground, replete with 5,000-liter oak bocoyes in continuous use for centuries.

Underground bodega at Bodegas Angel Rodriguez

At the opposite end of the winemaking spectrum but with every bit as much reverence for the Verdejo grape, is Bodegas Jose Pariente. Oenologist Victoria Pariente (one of only four women winemakers in Spain who also own their bodegas) inherited the passion for winemaking from her father Jose, who produced his own artisan wines. A new state of the art winery is still under construction and without a sign, it looks unoccupied from the highway. But drive around back and there’s a bee hive of activity! Every step of the winemaking process here is analyzed and controlled with the latest technology to preserve freshness and avoid oxidation, which easily happens with the Verdejo grape. The hand picked grapes are brought from the surrounding vineyards directly to a refrigerated storage cooler and then crushed and piped under refrigeration to temperature controlled fermentation tanks. The bodega uses nitrogen in all of the must handling to minimize oxidation. The pebble covered vineyards are from 40 years to 100 years old, situated in the “Golden Mile” of Rueda, the highest part of the plateau, whose Atlantic climate has strong variations of day and night temperatures.

In the vineyard with Victoria Pariente and her assistant

WHITE WINES FROM RUEDA

2008 Martinsancho Verdejo, Rueda ($18.99) The harsh continental climate and extreme altitude, together with the soil’s austere inhospitality to all types of insects and bacteria, allow for the practice of completely organic viticulture. From free-run juice, the new wine is racked into centuries-old subterranean bocoyes prior to clarification and bottling. 2008 was a cool, late harvest producing a full bodied, freshly fruity and minerally complex Verdejo.

2007 Jose Pariente Verdejo, Rueda ($21.99) Ecologically produced from 40 year old vines planted by Jose Pariente, the winemaker’s father. Daily battonage provides a creamy texture, backed up by fresh aromas of citrus and delicate pear flavors. …”The 2007 Varietal Verdejo is a superb expression of this once under-rated grape variety. The fruit was sourced from a 40 year old, 6-hectare estate vineyard. Medium straw-colored, the wine has an alluring fragrance of mineral, lemon-lime, citrus, and floral notes.” 90 points Wine Advocate

2007 Martina Prieto Verdejo, Rueda ($15.99) The daughter of Victoria Pariente makes this wine using extreme methods such as harvesting grapes at night to lock in the fresh aromatics. Martina Prieto bursts with flavors of creamy grapefruit, ripe pineapple, lime, flint, and a hint of cinnamon. Vibrant with acidity, this is the perfect wine to serve with octopus ceviche.

2007 Marques de Irun Verdejo, Rueda ($12.99) Fresh and lively on the palate, with aromas of white grapefruit. Unctuous on the palate, with flavors of citrus, a hint of honeydew melon and palate cleansing minerality. With a persistent, crisp finish, it pairs wonderfully with shellfish.

 

RED WINES

Gear up for barbeque weather this weekend! These are stellar reds to match with grilled ribs or lamb burgers:

2007 Vale Da Clara, Douro ($13.99) The new vintage of this red table wine is a staff favorite! Complex black fruit flavors are nicely structured by accessible tannins. Smooth and well balanced, this tasty red is perfect for quaffing when you’re sitting around with friends on the deck.

2007 La Planta, Ribera del Duero ($15.99) I had a glass of this at a tapas bar in Valladolid. It was sensational with my tapa of roasted eggplant, onion confit and carmelized cabbage. 100% Tempranillo, it has been barrel aged 6 months. There’s a hint of smoke behind the smooth boysenberry, licorice and black cherry fruit. With great food pairing acidity, it is full bodied, balanced, with a dry and pleasing finish. Recommended value wine under $25.00 by Wine Advocate.

2007 Clos de los Siete, Mendoza ($18.99) “Bright, full ruby-red. Crushed black fruits, mocha, bitter chocolate, licorice and smoked meat on the nose. Sweet, penetrating and firm-edged; … I like this wine’s balance of sweetness and acidity…” “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.” 89 points Stephen Tanzer, 91 points Jay Miller

 

Winemaker tasting: Meet Martina Pariente, producer of Martina Prieto Verdejo at Tango Restaurant on Sunday July 12, from 6:00 to 8:00 p.m. A selection of tapas will be paired with three red wines and the Martina Prieto Verdejo. $30.00. For reservations, contact Tango Restaurant 206.583.0382

Sincerely,

 

Sharon Baden and Steve Winston, Owners

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