Fresh Padron Peppers Are Here
Spanish Table Seattle Newsletter June 2, 2011
KICK OFF SUMMER THIS WEEKEND!
Seven pounds of Fresh Padron Peppers just arrived. If you’ve never tasted these intensely flavorful peppers, here’s what you need to know: Sauté the peppers in a bit of olive oil until they blister and soften, sprinkle with a coarse sea salt and enjoy with a cold glass of something delicious (like fino sherry). About every tenth pepper is hot, which is part of the fun.
Gem Basque Chorizo is back in stock. We drove through Boise, Idaho over Memorial Day weekend so that we could bring home a load of this chorizo. We have enough in stock now to last the entire summer grilling season. We hope.
TRY THESE NEW WINES
2010 Pardas Rupestris, Penedes ($12.99) Celler Pardas is run by Ramon Parera and Jordi Arnan, a husband and wife team (enologist and agronomist, respectively) who bought the dormant winery in 1996 when they discovered a distinct parcel in Alt Penedes. The vineyards are worked organically; Ramon and Jordi control all aspects of the boutique winery. 2010 Rupestris is a blend of 70% Xarel-lo, 10% Xarel-lo Vermell, 10% Malvasia de Sitges and 10% Macabeo. This is a delicate white wine with aromas of ripe apple and citrus. Notes of white peach and lemon-lime offer up a complex palate of flavors. Crisp, dry and refreshing, it is spectacular for serving with a creamy sheep cheese like La Serena.
NV Vilarnau Brut Rosé, Penedes ($16.99) This new cava from Vilarnau was just introduced to our market. It’s intense flavors of strawberry, yeast and toast were perfectly delicious with an assortment of seafood and meat dishes last week. It’s a dry brut with a fantastic persistent finish.
2008 Adagio Reserva Malbec ($13.99) The 2004 vintage of Adagio would have become a cult wine if there had been more supply. The 2008 vintage just arrived and it’s even better than the 2004. 50% is aged in French oak for 12 months which gives the wine notes of vanilla and baking spice. Voluptuous and juicy, it is elegant and superbly balanced. 2008 Adagio Reserva has well integrated tannins, a medium body and a persistent finish. Wonderful with smoked meats and charcuterie.