March 31, 2016
Category Archives: Meat
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.
Not a fan of slogging through pounding rain to the grocery store? Or don’t have time? By keeping a few essential Spanish ingredients on hand, it’s easy to pull together a nutritious, tasty meal in a flash and save a run to the store.
Conservas are a must. In Spain, vegetables are picked at their peak of flavor, roasted or simmered and then packed in jars or cans. Equally delicious are a wide range of fish and shellfish, many packed in olive oil. The oil can and should be used in recipes.
Rice is a versatile staple to have in the pantry. Rice simmered with chorizo and jarred, roasted red peppers is delicious and quick to prepare. If there is chicken in the frig, make a fast and toothsome rice soup with Aneto chicken broth, Spanish garbanzo beans and a sprinkling of dried lime. Or, make a complete paella in 30 minutes with an Aneto Paella broth. Choose from Seafood, Squid Ink or Valencian Paella; comes in easy to store tetra paks with a one year shelf life.
In Spain, pasta called fideo is used to make a dish called fideau. Fideo, simmered with broth in a paella pan, can be prepared in minutes by adding jarred ingredients. For example, toss olive-oil packed Spanish tuna with strips of piquillo pepper, the oil from tuna, capers, water and pasta.
Or use Aneto Squid Ink Paella with fideo and revel in this different take on a traditional Spanish dish. If Mac n’ Cheese is a favorite, upscale it. Combine chicken stock with pasta and saffron; simmer until the pasta is done, then drain and stir in Manchego cheese to melt.
Gluten intolerant? A jar of lentils, cooked with spicy chorizo makes a hearty and simple meal. Canned mackerel or anchovies are fantastic tossed with lentils or white beans.
Got a freezer? Store packages of Bilbao Chorizo, Chistorra or Morcilla for the right moment. Scramble choistorra with eggs. Grill chorizo and serve with de la Estancia organic polenta from Argentina which cooks in 3 minutes. Just add grated Mahon cheese.
NEW! Hernán products from Mexico, made by artisan producers. Just arrived are Mole Poblano andMole Pipián sauces. Mole Poblano is a blend of chiles and spices, tempered by an infusion of nuts, chocolate and other ingredients. Typically served on chicken or pork. Mole Pipián contains roasted pumpkin seeds, sesame seeds and peanuts with spicy chiles and epazote and is excellent on fish.
Hernán Mexican hot chocolate with cinnamon is now available, in powder and squares.
Brush up on Spanish with Spanish Circle on Wednesday evenings. Held at the Seattle Public Library, 1000 Fourth Ave., Level 4, Room 1. Jan 13-March 16 at 6 p.m. Free! For more information call 206.684.0849.
2013 Narupa Alala Albarino, Rias Baixas ($26.99) First vintage! Sustainably produced from a 30 year old, family-owned vineyard planted by the winemaker’s Grandfather. The grapes are pressed by foot and fermented with native yeast. Raised in stainless steel with no malolactic fermentation, it has extended aging of one year to develop complexity. Fresh aromatics with a hint of tropical fruit have notes of citrus and dust. Mineral-laden with great mouthfeel and a pleasurable weight, this is a terrific expression of Albariño. Limited availability – only 3 cases came to the state of Washinton, and we have 6 bottles.
2012 Carramimbre Roble, Ribera del Duero
SALE! Regular price $14.99, now $10.99
We rediscovered this tasty gem last weekend, accompanied by a tapas assortment. Versatile and nuanced, and it’s now 25% off! (6 cases available). 90% Tempranillo, 10% Cabernet Sauvignon, aged four months in oak. Offers up aromas of ripe blackberry, hints of earth and road tar, reminiscent of an old-school California Zinfandel. Very smooth and full-bodied, it displays lifted notes of white pepper, tobacco leaf and mushroom. Black fruit and mineral notes on the lengthy finish. Decant for 20 minutes to fully release aromas and depth of flavors.
2012 Lagar de Robla Premium, Castilla y Leon ($10.99) 100% Mencia, aged about 18 months in oak. Plush, with soft tannins and a hint of earth. Round and smooth, Lagar de Robla is mineral-laden, with well-integrated notes of oak. This is really good! “This firm red is reserved, but shows depth and integration, with mulled plum, licorice, mineral and smoke flavors that mingle over well-integrated tannins, giving way to the juicy finish.” 91 points Wine Spectator
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!
Spanish Table Seattle Newsletter June 30, 2011
Millions of people will serve perritos calientes (hot dogs) on the 4th of July. Why not take your dogs up a notch by serving an assortment of grilled embutidos? Our favorite Iberian style sausages include Despana brand Chorizo, La Española Butifarra, and Barcelos Linguiça. All told we offer 16 different grilling sausages between The Spanish Table and our Paris Grocery store, just two doors away. An excellent side dish with perritos calientes is my own “Spanglished” Potato Salad (see recipe below).
BEVERAGES FOR THE 4TH
I simply can’t get enough fresh rosé in the summer and that’s what I’ll be sipping on the 4th of July. Admittedly, I’ve gone a bit crazy ordering them because each one tastes better than the last! Here at Spanish Table, we’ve got 17 different dry rosados to choose from and two doors away at Paris Grocery, there are (gasp!) an astounding 34 French rosés. Visit us to pick up the pink stuff!
If beer is your beverage of choice, we’ve got the best selection of Portuguese and Spanish cervezas in the city, especially since a few new brands came on the market. From Spain, we currently stock Estrella Damm, Estrella Daura (gluten free beer), Estrella Galicia, Estrella Inedit, Alhambra Lager, Alhambra Negra, Ambar (NEW). We also carry Sagres and Sagres Bohemia, Mikate Lager and Tagus (NEW) from Portugal, Casa Beer from Morocco, Jerome Beer from Argentina, and Laziza non alcoholic beer.
|NEW ON THE BOOKSHELF:
Plancha, 150 Great Recipes for Spanish-Style Grilling by Liliane Otal ($21.00) This is simple cooking at its best, with grilled vegetable and seafood recipes that take only 5 to 10 minutes to prepare.
The Food of Spain by Claudia Roden ($39.99) 588 pages of pictures, vignettes and recipes, both classics and little-known dishes. My next must-try recipe is the pork loin cooked in milk with caramel.
Turkish Bakery Delight by Deniz Göktürk Akçakanat ($24.95) The food in Turkey is all-around magnificent and the savory baked goods such as Filo rolls filled with Spinach and Feta made an excellent breakfast. The assortment of sweet cakes and breads filled with nuts, fruit and honey were not bad either.
The Sorcerer’s Apprentices by Lisa Abend ($26.00) details Ferran Adriá’s unique system of running the kitchen at elBulli using apprentice chefs who sometimes camp on the doorstep until they are hired.
“Spanglished” Potato Salad
One day we were headed to a party where The Spanish Table’s reputation for producing Spanish flavored foods would be at stake. I updated Mom’s potato salad recipe by substituting alioli for mayo, pimentón for black pepper and by adding piquillo pepper strips. In a dire emergency, you can actually gussy up store-bought potato salad by mixing in the pinch of pimentón and chopped piquillo peppers.
3 cups Potatoes, boiled and cubed
1 tablespoon Minced sweet onion
½ teaspoon Fine ground Spanish sea salt
1 teaspoon Dijon mustard
½ teaspoon Sweet, smoked pimentón
¾ cup Alioli
½ cup Piquillo pepper strips, roughly chopped
½ dozen Caperberries, sliced, for garnish (optional)
Mix ingredients. Taste and adjust ingredients to your personal preference.
The Spanish Table Seattle February 17, 2011
Fideuá is a delectable pasta dish from Valencia that is cooked in a Paella Pan. If you’ve only used your paellera to prepare rice dishes, we highly recommend that you experiment with Fideuá. Typically made with seafood and served with alioli, the combinations are as endless as the variety of ingredients you can pull together. This Saturday February 19th, we’re celebrating Manager Isaac Rivera’s 30th birthday. In celebration of Isaac’s cumpleanos, Jefe Steve will be demonstrating how to cook a Fideuá, beginning at noon. Stop by to get a free sample of the Fideuá and a copy of the recipe.
Come and shop our expanded Sherry selection!
2008 Solnia Rioja ($9.99) Bright and juicy, “Ilurce’s 2008 Solnia is a blend of 50% Tempranillo and 50% Graciano. This purple-colored offering displays a bouquet of spice box, violets, and black cherry leading to a racy wine with vibrant acidity and plenty of savory black fruit for balance. Drink this excellent value over the next 4-5 years.” 88 points Wine Advocate
2008 Mas dels Frares Priorat ($17.99) “The 2008 Mas del Frares is an unoaked blend of 50% Carinena, 30% Cabernet Sauvignon, and 20% Garnacha. The nose gives up earth notes, mineral, lavender, and black cherry. Substantial on the palate with good density and ripe flavors, this friendly effort is a good introduction to the region and an outstanding value.” 89 points Wine Advocate
2004 Remelluri Rioja ($34.00) “80% tempranillo, with garnacha, graciano and mazuelo) Opaque ruby. 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
2006 Damana 5 Ribera del Duero ($18.99) “Plum, raisin, iron and game notes have focus and character in this dense, firm red… harmonious and long” 90 points Wine Spectator
2004 Adagio Reserva Malbec, Mendoza ($13.99) This elegant 100% Malbec is intense with spicy fruity notes, nutmeg and white pepper combined with vanilla, chocolate and coffee aromas. Voluptuous, this wine has a fleshy taste and long finish. Unfiltered. 50% is aged in new French oak for one year, then blended with the other half, which is then bottled and aged for another year before release to fully integrate the flavors.
Gem Brand Basque Chorizos (Made in Boise, ID) $11.99/16 oz – This customer favorite is back in stock!
Quijote Dry Chorizo is also back in stock, after a long absence. Kudos to George for getting these products back in the refrigerator case!
Fermin Jamón Ibérico, sliced in 2 oz packages ($9.99)
Soujouk Dried Beef Sausage and Basturma Cured Dried Beef TheseTurkish specialties are made in USA.
After tasting Creminelli brand Italian salamis, we simply had to stock them. $9.99 for 5.5 oz, try Casalingo (Mild) or Piccante (Hot).
Spanish Table Spice Kits are back in stock! $19.99 gets you nine small tubs (appx. quarter cup) of distinctive spices, including Aleppo Pepper, Harissa, Sumac and White Peppercorns. These sold out quickly during the holidays.
The Spanish Table Seattle February 4, 2011
We’re fortunate here at The Spanish Table because we meet a ton of local chefs. A great many of their menus are influenced by traveling to, or living in Spain, even if their restaurants don’t serve Spanish food. This makes perfect sense to us; the unique and vibrant flavors of Spain transformed our lives 25 years ago! It now seems that a knowledge of Spanish cuisine is de rigueur for contemporary chefs. This is a very good thing.
The food produced at the following Seattle restaurants is astonishing. Made with Spanish ingredients and served amidst a bustling vibe, the offerings by these chefs are not to be missed: La Bete Restaurant’s Aleks Dimitrijevic externed at 3 star Michelin El Raco de Can Fabes in Catalonia. Try his churros and chocolate. Kylen McCarthy, chef at newly reopened Marjorie was sous chef at Harvest Vine for years. His roast goat special was superbly succulent and tender. Chef Wayne Johnson of Andaluca Restaurant traveled extensively by invitation of the Spanish government to explore regional foods and cook with local chefs. Order the Spicy Calamari from the recently expanded pintxos menu.
Seattle is incredibly fortunate to have several authentic Spanish restaurants. The Harvest Vine is a Seattle institution and has earned accolades for their inventive cuisine. Little known facts: Former Harvest Vine chef Joseph Jimenz de Jimenz was The Spanish Table’s first wine manager, and before opening the restaurant, The Spanish Table carried Carolin and Joseph’s amazing takeout food. Being ahead of the times, we didn’t sell much in those early days but we sure ate well at home! Olivar Restaurant’s Chef-Owner Philippe Thomelin is a Spanophile from France, who owned a tapas bar in Andalucía for many years. Ocho in Ballard serves tasty Spanish tapas and drinks in Ballard; Pintxo took over the former Txori space in Belltown and offers a great bar ambience with small plates. Taberna del Alabardero is part of Spain’s Grupo Lezamo that operates restaurants, a culinary school and hotels all over Spain. Their two U.S. locations – Washington D.C. and Seattle, WA – are staffed by a congenial Spanish contingent and the food couldn’t be more authentic.
NEW PRODUCT ARRIVALS
Mittica Chocolate Dipped Fig Cakes: There’s nothing we love better than mittica fig cake. Now they’ve gone a step further and dipped their fig cake with dark chocolate. Give one of these to your Valentine! Located on top of the cheese case.
Iberico Lomo: This top pork loin is made exclusively from 100% pure bred Pata Negra pigs who roam free on a 400,000 hectare acorn forest. The meat has a smoky, silky rich texture and intense flavor with a touch of paprika and mild tang.
Gem Basque and Quijote Chorizo are back in stock!
Monje: Creamier than Cabrales, wrapped in chestnut leaves and so blue it could put Billie Holiday to shame. Monje has a velvety smooth texture with a wonderful peppery blue tang and a lingering hazelnut finish. This Asturian farmhouse blue cheese has been made with raw cow’s milk for over 100 years. Robust and creamy, its complex flavors will unfold on your palate.
Malvarosa: A farmhouse sheep cheese produced in Valencia, it is hand made in the traditional shape. The curds are pressed together in a cheese cloth between boards which gives the cheese a flattened sack look like vella dry jack. Malvarosa has a slight crystalline crunchiness and a buttery flavor with notes of toffee in the finish. This cheese is a labor of love-the cheese maker saved this rare species of sheep from extinction.
Pata Cabra aka goat brick cheese. This unique goat’s milk cheese from Zaragoza is a washed rind cheese which is dense, smooth, creamy and mildly piquant. Faintly goaty, lightly lemony, fresh and full of character with sweet herbaceous overtones and a wonderful mildly bitter finish.
Little Friar Goat Cheese Logs 4oz, $3.49 each, plain or with herbs. Produced from Merciana goats, this is amazingly creamy.
Goat Tronchon Wonderfully herbaceous, sweet, grassy, slightly piquant and complex with a lingering tangy finish.
Drunken Goat Special – At $11.99 per pound, this is half off the usual price! This customer favorite is a mild goat cheese dipped in Monastrell red wine.Fresh off the boat:
Amarelo, a Portuguese sheep and goats milk cheese.
WINE AND BEEREric Asimov from the New York Times highlights the fascinating ancestry and sub-varieties of Argentinean Torrontes in his February 2 column. We have six of the Torrontés that are reviewed in the article: Michel Torino; Catena Alamos; Susana Balbo; Goulart; La Yunta and Terrazas de los Andes Reserva.
SUPERBOWL REDS: These three wines are excellent companions to a variety of foods, from chips and guacamole to charcuterie plates, burgers and steaks.
2009 Secreto de Viu Manent Malbec, Colchagua, Chile ($9.99) "Purple/black; smoke, blue and black fruits; excellent volume, complex, savory, long finish.” 91 points Wine Advocate
2008 Kaiken Malbec, Mendoza ($10.99) Kaiken is a well crafted 100% Malbec, 60% aged in American oak for 9 months. It displays a purity of blackberry fruit with mineral and coffee notes. "Emphasizes size and friendliness" 88 points Wine Enthusiast
2002 Mas de l'Abundància, Montsant ($29.99) Regularly $40.00! Cabernet Sauvignon, Garnacha and Carineña, aged for 10 months in French oak, it's extended time in the bottle has allowed all of the elements to perfectly meld. On the nose, aromas of jam are enhanced by smoky flavors of boysenberry, black tea and licorice. Brooding and meaty, Mas de l'Abundància is full-bodied and complex, with notes of mineral and menthol. The lengthy finish is dry and rich.
Our extensive Iberian and South American beer selection will give any Superbowl party a Latin twist. We’ve got Sagres and Mikate from Portugal. From Spain, Estrella Damm, Estrella Daura gluten free beer, Estrella Inedit, Alhambra Lager and Alhambra Negra. From Mexico, we’ve got Tecate and Bohemia; Jerome beer from Argentina and Casa Beer from Morocco.