Spanish Table Seattle Newsletter November 15, 2011
NEW PRODUCTS AND OLD FAVORITES HAVE ARRIVED
One of our most memorable winery visits in Spain last summer was to Hermanos del Villar S.A. in Rueda. Their 2010 Oro de Castilla Verdejo ($14.99) has a creamy citrus flavor, very dry, and with herbal notes, it pairs well with a wide array of foods, including a spectacular seafood rice dish that was cooked in a impressive giant sarten honda (deep, enamelled cooking pot). We couldn’t wait to get some of these pans for the store and they arrived yesterday! Deep enough to boil a lot of liquid, they can cook pasta, boil sausages, braise or simmer anything. Made to use on a propane paella cooker, these pans will expand your menu options ten-fold, allowing a variety of dishes to be cooked on the burner. We brought in three sizes – medium-large, large, and gigantic. Eight pallets of paelleras, burners, and long-handled serving spoons all arrived yesterday. Just in time for the holidays, we have all sizes of pans and burners, and ingredients in stock for making paella!
Authentic Sherry glasses from Bodegas La Gitana and Bodegas Toro Albala. You’ll feel like an Andalucian, sipping from these copas! Our first shipment of turrón has arrived and more is on the way. El Almendro brand Turrón Duro (“Alicante” style hard turrón), is the white crunchy almond brittle so emblematic of the holiday season in Spain. Made of almonds, sugar, honey and egg white. We’ve also got Turrón “Caramelo” with toasted sesame seeds blended in with the almonds, and Turrón “Crocanti con Chocolate” – chocolate covered hard turrón chocolate. Can’t decide which to try? The “Selection” sampler assortment is for you, featuring 3 pieces of each flavor.
THANKSGIVING AND SPECIAL OCCASION WINES
2010 Fillaboa Albariño, Rias Baixas ($16.99) This elegant, unoaked Albariño shows great balance and freshness; excellent with rich foods. Its minerality will keep your palate refreshed during a long meal. “Bright, green-tinged yellow. Spicy lemon and grapefruit on the nose, with deeper peach and melon qualities emerging with aeration. Dry, brisk citrus and honeydew flavors show very good clarity. This clean, graceful, light-bodied albarino finishes with good clarity and cut.” 90 points Stephen Tanzer
2001 Viña Gravonia Blanco Crianza Rioja ($24.99) The youngest white wine produced by Bodegas R. Lopez Heredia has four years of barrel age which gives it a rich savoriness and great food pairing qualities. “Highly complex, spice-accented aromas of pear skin, lemon curd, bee pollen and chamomile, plus a hint of honey. Dense, dry and focused, with a firm structure and spice-accented flavors of dried pear, melon, honeysuckle and herbs. The very long, stony finish shows honey and dried peach notes. This has years of life left in it.” 92 points Stephen Tanzer
2009 Pinyolet Selección, Montsant ($19.99) Pinyolet will stand up well to hearty stuffings made with sausage and dried fruit. This excellent red made from old-vine Garnacha and Cariñena displays black fruit aromas with notes of crushed rock. Laced with minerals, it shows bright fruit and dark velvety elements, layered with notes of chocolate and road dust. Full-bodied and expressive, this has the stuffing to age for 3 to 5 years. “The 2009 Pinyolet Seleccion is made up of 80% Garnacha planted in 1945 and 20% Carinena planted in 1928 aged for 8 months in two-year-old French oak. Asian spices, incense, mineral, and a confiture of black fruits inform the nose of this juicy, incipiently complex red. Plush, friendly, and nicely proportioned, it can be enjoyed over the next 6 years, It is an outstanding value in pleasure-bent Montsant.” 91 points Wine Advocate
After a long hiatus, we’ve been able to obtain two spectacular wines from Bodegas Pago de Carraovejas (Ribera del Duero). Bodegas Pago de Carraovejas produces a single vineyard blend of Tempranillo and Cabernet Sauvignon and makes only a Crianza, Reserva and Grand Reserva. Founded by José María Ruiz in 1988, a Segovian restauranteur who specializes in roast suckling pig, Jose Maria is devoted to hands-on quality. Today he not only makes his own wine, but also raises heritage-breed pigs for his restaurant’s culinary specialty. Most of Pago de Carraovejas wines are sold to restaurants in Spain; only 10% of the 50,000 case production is exported. You’re more likely to find it in Spain than in the U.S.; we haven’t been able to stock this wine for over a year and we’re excited to finally get our hands on some!
2008 Pago de Carraovejas Crianza, Ribera del Duero ($53.00) “The 2008 Crianza is made up of 85% Tempranillo, 10% Cabernet Sauvignon, and 5% Merlot aged in a mix of new and used French and American oak. Cedar, Asian spices, violets, tapenade, and blackberry aromas inform the nose of this elegant, savory, nicely proportioned Crianza from a very good vintage. This tasty effort will evolve for 2-3 years and deliver prime drinking from 2013 to 2023.” 90 points Wine Advocate
2007 Pago de Carraovejas Reserva, Ribera del Duero ($86.00) “The 2007 Reserva is made up of 90% Tempranillo and 10% Cabernet Sauvignon aged in new French oak for 24 months. Purple in color, it gives up an expressive nose of wood smoke, violets, espresso, mineral, and assorted black fruits. Full-bodied, dense, and savory on the palate, this medium-long effort will fill out for another 2-3 years and offer a drinking window extending from 2014 to 2022.” 91 points Wine Advocate
2009 Goliardo Caiño, Rias Baixas ($70.00). Goliardo is made from the red Caiño Tinto grape, which is practically extinct. There is also a white Caiño grape). Winemaker Raúl Pérez makes 8 barrels of this wine from vineyard of 200 year old vines. Caiño Tinto typically produces a light-bodied and peppery red, with characteristics similiar to a Cabernet Franc; but in the hands of Raúl Pérez, Caiño Tinto exhibits a purity of red fruit with a silky texture. Full of minerals,this wine is reminiscent of a great Burgundy. “High-pitched aromas of cherry, blood orange, minerals and Indian spices. Smoky, assertively spicy dark fruit flavors are complemented by an exotic note of pit fruits, with licorice and mineral nuances gaining strength with air. Shows excellent clarity and power on the finish, which hangs on with excellent tenacity.” 92 points Stephen Tanzer