March 31, 2016
Category Archives: Garnacha
Tip a glass to our few days of sunshine with the first Rosado of the season!
2015 Ostatu Rosado Rioja 70% Tempranillo and 30% Garnacha from 60 year old vines. Lightweight and aromatic, with wild strawberry flavors and nuances of spice. Very dry, it offers up a rich palate, balanced by refreshing minerality. Fans of Provençal-style rosés will love this rosado. Take a sip, relax, and know that summer is around the corner!
Don’t wait to pick up a few bottles of this because the distributor will be sold out by next week.
2014 Licia Albariño, Rias Baixas ($16.99) 2014 Licia is extraordinarily tasty and fit to be quaffed on a sunny day. Licia’s vineyards are in O Rosal and Condado do Tea, the warmest sub-zones of Rias Baixas that produce the ripest fruit. Licia is dry and steely with bright citrus notes and a fresh minerality. With creamy apple and quince notes offering stoniness and weight, this is a solid Albariño at a great price. What really impressed me about this wine is its pure freshness. It will rock in 70 degree weather, especially with a plate of shellfish or cheese.
Enjoy the outdoors while the great weather lasts, by keeping meals simple. Make fancy bocadillos (sandwiches) with a loaf of crusty bread. Mix and match ingredients, such as our Bruschettas (Piquillo Pepper and Artichoke or Piquillo Pepper and Eggplant) topped with a sheep’s milk cheese such as El Valle Semicurado. Or chop green, pitted olives, mix with Spanish Bonito Tuna and alioli and spread on bread. Slices of roasted Piquillo Peppers withBlack Empeltre Olive spread paired with Majorero goat milk cheese is divine. Brush slices of bread with flavorful extra virgin olive oil and top with slices of Chorizo or Jamon Serrano with Manchego cheese to make a classic sandwich. Or, peruse our shelves and invent new combinations!
March 25, 2016
Easter, or Pascuas, is a major holiday in Catholic Spain. The week before Easter is Semana Santa (Holy Week), when many towns close down and hold religious processions throughout the streets. The arrival of Pascuas ends the fasting of Lent, and special sweets such as torrijas (similar to French toast) are widely enjoyed.
For Easter brunch or other meals, using hearty Spanish ingredients will enhance any recipe. For example, using roasted Piquillo Peppers from a jar, scrambling or baking them with eggs and chorizo makes an easy and crowd-pleasing brunch dish. Or make a Tortilla Espanola in advance, and grill a side dish ofchistorra (breakfast sausage). Accompany these dishes with our Easter Brunch Bread (recipe below), which delights with Spanish flavors of orange blossom honey, orange zest and pine nuts (ingredients are available at The Spanish Table).
A timely shipment of cured meats arrived yesterday, including favorite chorizos for paella, the semi-cured Bilbao and Riojana.
New: Despana chorizo – a semi-cured sausage, with smoky and mild flavors of garlic and spices.
Dacsa Valencian paella rice is back in stock, again available in 1 kg and 5 kg bags.
Customer favorite Miguel and Valentino Arbequina extra virgin olive oil arrived this week. Fruity, buttery and flavorful!
New cut: The uncured, raw Iberico Bellota meats are melt-in-the-mouth tender. In addition to the Solomillo (tenderloin) cut, we now have a limited supply of Carrilleras (cheeks).
Easter basket treats:
From Portugal, pastel colored, sugar coated, egg shaped almonds.
Spanish hot chocolate mix. Extra thick style to cling to churros or anything sweet that is dipped into it.
We’ve got churro mix and churreras (extruders for making churros), too.
WHAT TO DRINK WITH THIS FABULOUS MEAL?
ROSÉ SANGRIA is refreshing and gorgeous, and perfect at Easter brunch.
INGREDIENTS: (substitute frozen fruit if necessary)
2 cups blueberries
2 cups blackberries
2 cups hulled strawberries
2 cups mixed red and golden raspberries
1 tablespoon superfine sugar
5 ounces Framboise or Cassis
1 bottle chilled Abadia de la Oliva rose wine
1 1/3 cups white cranberry juice
In a pitcher, combine fruit. Stir in sugar. Add Framboise; let sit at least 1 hour. Stir in wine and juice. Serve chilled.
EASTER BRUNCH BREAD
Bread is relatively inexpensive and there are many great bakeries, so why bother? Because making bread is a chance to participate in the almost mystical experience that occurs as the yeast springs to life and loaves of bread puff up, rising before your eyes. So once in a while, I make some off-beat bread that is not like store bought bread at all. This is one, a fluffy loaf with a sprinkling of flavors I associate with Spain. Steve Winston
½ cup Flour
½ cup Warm water
1 package Dry yeast
1 tablespoon Orange blossom honey
1 cup Milk, room temperature
¼ pound Butter, melted (we recommend using French butter, available at Paris Grocery)
½ teaspoon Salt
2 large eggs
1/8 c cup minced orange zest
1/8 c cup Poppy seeds
¼ cup toasted pine nuts
3½ cups all-purpose flour
Sponge: Combine first four ingredients and proof for 30 minutes until bubbles form.
Dough: Mix in the remaining ingredients, adding flour ½ cup at a time.
Turn out onto a board and knead until elastic, 15-20 minutes. The dough will be quite wet so keep your hand floured and work the dough with a pastry scraper. Oil a large bowl and turn the dough into it, turning it over so the oiled side is up. Let rise until doubled in volume.
Preheat oven to 350º
Form into a loaf. It is very flexible. I make a U shape and twist the two arms over each other. Place on a baking sheet sprinkled with corn meal. Let rise again, 40 minutes. Bake for 40 minutes.
WE ARE OPEN REGULAR HOURS ON MARTIN LUTHER KING DAY (MONDAY, JANUARY 18) 10 AM-6 PM
Our cured meats, cheeses and groceries have been restocked since the new year began.
Need Bilbao chorizo or Bomba rice for paella? It’s here. Looking for Morcilla, Chistorra or Cantimpalitos? Back in stock.
All manner of dried beans are here for making robust winter stews. My new favorite is Zursun Dapple Grey Beans. Creamy and ideal for soups, the bean’s mottled grey and ivory colors are reminiscent of a cowboy’s horse.
Mini wheels of 3 month aged Maese Miguel Manchego are available again. This is a buttery and flavorful manchego cheese with tangy hints. Slice and serve, or make into a sandwich with rustic bread.
New! Smoke-dried Ñora peppers from La Vera. Use these to make a smoky romesco sauce (see recipe below).
New Year, New Wines!
2014 Castillo de Mendoza Vitarán Cepas Viejas Blanco, Rioja ($14.99) 100% Viura produced from old-vine, estate vineyards in Rioja Alta. Aged on the lees and in neutral French oak, 2014 Vitarán offers up aromas of tropical fruit. Fleshy and rich on the palate with a hint of oak, it is smooth and bright, with a touch of spice. Finishes clean and dry. Great with Asian or spicy foods.
2012 Valdecampana Crianza, Ribera del Duero($16.99) 100% Tinto del Pais (Tempranillo) aged 12 months in oak. A delightful sipper, this medium to full bodied red is also a stand out with hearty meals. Delivers heavenly aromatics with well-knit flavors of marionberry and black cassis. Very fresh and lifted, its graphite and mineral notes add complexity to this distinguished red. Shows some grip on the lengthy finish. Great value!
2007 Viña Cubillo Crianza Rioja ($22.99) Bodegas R. Lopez Heredia is a benchmark producer of traditional style Rioja wines. Family owned and operated since 1877, Maria Jose Lopez de Heredia passionately adheres to her great-grandfather’s vision of making wine only from their own vineyards, using natural yeasts, long aging in wood and no filtration at bottling.
The Viña Cubillo vineyards average 40 years of age. The wine is a blend of 65% Tempranillo, 25% Garnacha, 5% Graciano and 5% Mazuelo, aged at least 3 years in barrel and 3 years in bottle before release. Most producers would label this a Gran Reserva; and at $22.99 per bottle, it’s a steal!
Viña Cubillo seems to get better with every vintage. The 2007 is intensely aromatic, showing a bouquet of dried cherry fruit and iron. Bright, aromatic, and satiny on the palate, it offers up layers of dried leaves, mushroom, plum, red currant fruit and incredible length. With cigar box spice, it is medium-bodied, dry and relatively low in alcohol (13%).
91 points Stephen Tanzer/Vinous, 91 points Wine Advocate:
“Lively smoke- and spice-accented cherry and raspberry aromas are complemented by floral oils and pipe tobacco. Sweet and seamless on the palate, offering juicy red fruit flavors that deepen with air. Shows very good energy and appealing floral character on a long, penetrating finish that’s given shape by harmonious tannins. Drinking nicely now, this fruit-driven Rioja should provide plenty of pleasure over the coming decade.” (Vinous)
“This could well be the best Cubillo of recent times.” (Wine Advocate)
2013 Alto Moncayo Veraton Garnacha, Campo de Borja, ($26.99) NEW VINTAGE The grapes for this wine come from Campo de Borja, thought to be the birthplace of Garnacha. Veraton is made with grapes from ancient vines which are placed in open vat fermenters, then aged 17 months in 60% French, 40% American oak barrels. Bottled unfiltered.
“This is a blockbuster, 100% Old Vine Grenache cuvée, with a deep-purple color, great intensity, loads of blackcurrant and black cherry fruit, with licorice, lavender and touch of graphite and earth. It is full-bodied and powerful.” 92 points Wine Advocate
SMOKED ROMESCO SAUCE
Romesco is a Catalan sauce of tomatoes, red ñora peppers, garlic, vinegar and hazelnuts or almonds with stale bread as a thickener. It is one of those sauces of infinite variation with every cook having different proportions and variations on the ingredients.
4-5 Smoked Ñora peppers, re-hydrated with boiling water
2 tablespoon Olive oil for frying
1 slice (½ cup) Stale Bread
1 clove Garlic, roughly chopped
1 teaspoon Coarse sea salt
¼ cup Marcona Almonds and/or hazelnuts and/or pine nuts. (In a pinch, walnuts can even be used.)
1 Fresh Tomato, peeled and seeded, or grated. (Or roasting the tomato first, which adds depth).
1 tablespoon Red Wine vinegar or sherry vinegar (optional)
4 tablespoon Reserved liquid from ñoras
2 tablespoons Extra Virgin Olive Oil (if needed)
Cover ñoras with water and bring to a boil. Allow to steep for half an hour. Reserving the liquid, remove stems and seeds saving flesh and skin.
Fry nuts in olive oil until brown, remove with slotted spoon. Fry bread in olive oil adding more if needed.
Put garlic and salt in a mortar and blend together with a pestle or put them in food processor and give it a couple of bursts.
Add cooled nuts with bread and grind. Add ñora and blend in.
If using tomato, blend it in now.
Season with a splash of vinegar. If serving with vegetables, go a little heavier on the vinegar. If using with fish, use a lighter hand or omit. If too thick, add a splash of extra virgin olive oil.
As with all sauces, running this sauce through a food mill gives a smoother, more sophisticated product.
Serve with baked or grilled seafood. Delicious with halibut or prawns!