Tag Archives: Chorizo

ROSADO, BLANCO & BOCADILLOS

March 31, 2016

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!    
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Filed under Albariño, Cheese, Fish, Food, Garnacha, Jamon, Meat, Rioja, Rose, Spain, Wine

Easter Specialties

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).
NEW ARRIVALS 
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
DIRECTIONS
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
 
Sponge:
½ cup Flour
½ cup Warm water
1 package Dry yeast
1 tablespoon Orange blossom honey
Dough:
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.

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Filed under Food, Garnacha, Jamon, Meat, Portugal, Recipes, Rose, Spain, Wine

Spanish Pantry Essentials

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.

WINES
 
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

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Filed under Albariño, Catalan, Cheese, Chile, Fish, Food, Meat, Mencia, Paella, Recipes, Red Wine, Spain, Tempranillo, Uncategorized

Spanish shrimp & grits with salsa romesco and manchego

S&G in ovenMother’s Day Brunch
Skip the cramped and crowned restaurants this Mother’s day and treat your mamá to a scrumptious home cooked brunch. Here are a few ideas to make it a memorable, Spanish inspired occasion.

Spanish Shrimp & Grits
Warm and enveloping as a sunbaked afternoon, shrimp and grits is the epitome of comfort food: thick, creamy, and luxurious. While I love the traditional Southern approach to this dish, here is a delectable Spanish twist. The grits are thickened with Manchego, layered with romesco and topped with tidbits of crispy chorizo.

Homemade romesco is glorious. In a pinch, however, a good store-bought jar will do just fine. Serves 8 as a starter/tapa, 4 as a main course.

Ingredients:s&g single
1.5 c polenta/grits
4.5 c water
½ tsp salt
3 tbsp butter
1 cup young Manchego, grated
2 semi cured chorizos (about 5-6 oz total), diced
1 cup romesco sauce (see recipe below)
1 to 1.5 lbs shrimp, peeled and deveined
juice of ½ lemon

1. Bring water to boil in a saucepan. Stir in grits, salt, and butter. Reduce to simmer and cook uncovered, stirring now and then to prevent sticking, until grits are tender, 20-30 minutes.
2. Meanwhile, warm romesco gently in a pan.
3. In a large skillet gently fry chorizo for five minutes or so, until nicely browned. Transfer to a warm place.
4. When grits are done stir in the Manchego, turn off heat, and cover.
5. In the same skillet used for chorizo, fry shrimp for a couple minutes, squeezing lemon over the pan as they cook. Remove from heat.
6. Spoon a layer of grits into each bowl, follow with a thin layer or romesco and finish with another of grits. Top each helping with a shrimp and chorizo chunks. Sprinkle with parsley.

spanish-romesco-sauce-aRomesco sauce
Salsa Romseco originated in Tarragona, a province in Catalonia that sprawls out along the Mediterranean coast in the northeast of Spain. Traditionally prepared as an accompaniment to fish and seafood, this pepper and almond sauce is also a fantastic partner to meat and vegetables. Try it with grilled asparagus, summer squash, or roasted cauliflower.

Ñora peppers are integral the distinctive taste of romesco. They are sold dried and then soaked before use. Makes 2-3 cups.

Ingredients:
4 dried ñora peppers
2 medium tomatoes, roughly chopped
1  head garlic, unpeeled
½ cup almonds, blanched
1 slice stale bread
1 cup extra virgin olive oil
½ cup sherry vinegar

1. Preheat oven to 325F. Place dried ñoras in a bowl, cover with boiling water and soak for 30 minutes.
2. Meanwhile, cut off the tip of the garlic head, rub off any loose skin, and place on a baking sheet. Roast until soft, 20-30 minutes.
3. Grind the almonds in a food processor until finely ground.
4. Heat a skillet over medium-low. Add a splash of the olive oil and fry the bread on both sides until golden brown. Transfer to a towel to cool. In the same skillet, fry the tomatoes for a few minutes. Add to processor along with the bread, torn into pieces.
5. Remove peppers from water and discard seeds and stems. Gently scrape the flesh from the skin using the back of a knife. Discard skin and add flesh to food processor. When soft, remove garlic from oven, squeeze cloves from their skins and add to processor.
6. Process this mixture until well blended. Gradually add olive oil and vinegar. Season to taste with salt.

Complete your Mother’s Day meal with these tasty ideas:

Regalos
Looking for the perfect Mother’s day gift? The Spanish Table is loaded with gorgeous hand-painted ceramic tableware, cazuelas of all shapes and sizes, paella kits, olivewood cheese boards and cooking utensils, an exciting range of cookbooks and of course a stunning selection of delectable wines from the Iberian Peninsula and beyond!

– Rachel Adams

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Pumpkin a la Española

Sometimes we cook with intention – pouring over recipes, shopping for obscure ingredients, carefully preparing the dish, and triumphantly serving it to a table of effusively complimentary dinner guests. But let’s face it, these occasions are rare. In my house, the majority of our meals are haphazard, scrounged together from whatever lies in the fridge and is in imminent danger of wilting or spoilage. If those carrots are beginning to lose their crispness, I’ll grate them into a carrot salad flecked with raisins and walnuts and slick with olive oil, lemon, and honey.  If that zucchini loses its luster, I’ll throw it into a frittata with a handful of sweet corn from the freezer and that last nub of craggy parmesan lurking in the depths of the fridge. Unglamorous perhaps, but the result is generally warm, tasty, and sustaining.

Occasionally, these haphazard dinners have truly gratifying results.  Yesterday my fridge was bare save for an aged pumpkin, a little chorizo, and a wedge of Manchego.  I also had a bag of paella rice in the cupboard. Hmmm, what to do? In no mood for culinary finesse, I simply stuffed the cheese, meat and rice into the pumpkin with a clove of chopped garlic, added some chicken stock, and shoved it into the oven.  Ya esta!

The pumpkin came out of oven soft, plum, and golden as a setting sun, brimming with a mélange of flavor-rich rice, melty cheese, and chunks of toothsome chorizo. Although it cannot claim any Spanish origins, I christened this dish ‘pumpkin a la Española’ in honor of its main ingredients.

Ingredients:
1 small pumpkin, about 3 lbs.
1 3oz. semi-cured chorizo sausage (such as Bilbao or Riojano), chopped into bite-sized discs
¼ lb Manchego, grated
½ cup bomba or other paella rice
1 garlic clove, finely chopped
1-1 ½ cups chicken stock (1 ½ cups if using bomba rice, 1 cup for other paella rice)

Method:
1. Preheat oven to 375F. Cut around the stem of the pumpkin and remove. Scrape out stringy center and seeds.
2. In a bowl, mix the rice, chorizo, Manchego, and garlic. Stuff into center of pumpkin, no more than 2/3 full.
3. Heat the stock to boiling and pour into center of pumpkin. Mix into contents with a spoon.
4. Replace lid and bake pumpkin until flesh it tender and rice is cooked, about 2 hours.

– Rachel Adams

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Bean Stew & New Great Wines


Spanish Table Seattle Newsletter                                                          January 26, 2012 

ONE HOUR PARKING VALIDATION:   Park in the Public Market Parking Garage at 1531 Western Avenue and receive one hour free parking validation when you spend a minimum of $35.00 at The Spanish Table.January CD sale!   Buy three and receive the least expensive one free!

KitchenspSpain is justifiably proud of its incredible variety of beans, peas and lentils which are used in stews, soups, and even paella. When the weather outside is blustery, I like to get a big pot of beans simmering with some ham hocks and chorizo, and savor the mouth watering aromas filling the house. Put on a movie and serve the bean stew with a glass of Rioja. That’s not a half bad way to spend a winter evening!

Spain’s most famous bean dish is the wonderful fabada, but there’s more in the Spanish bean pot than just fabes. In the Basque country you’ll find many local beans such as deep red Tolosanas. White beans from Leon have a fine and consistent texture; popular in stews, they are principally cooked with potatoes, chorizo sausages, bacon and blood sausage. The recipe below is adapted from “My Kitchen in Spain“, by Janet Mendel (Harper Collins 202, $16.99). It’s not a glamorous, photo-filled book, but for unfussy home-style Spanish cooking it’s one of the best. (I like her blog, too. Check it out.)

NEW PRODUCTS AND ITEMS BACK IN STOCKChocolove bars are back! Choose from Almonds & Sea Salt in Dark Chocolate, Coffee Crunch in Dark Chocolate, Ginger in Dark Chocolate or new flavors Salted Peanut in Milk Chocolate, and Peach & Pecan in Milk Chocolate.

Spicy Tunisian Olives – Find these in our deli cooler. Medium hot, buttery and meaty green olives warmed by a touch of heat.

Busha Browne’s Spicy Pepper Sherry ($7.99/5 oz). Sherry spiced with scotch bonnet peppers, made in Jamaica.   Add to soups, casseroles or even Bloody Mary’s.

Agnus EVOO  ($24.00/500 ml) A blend of Arbequina and Hojiblanca, this extra virgin olive oil is fruity with a touch of spice. It comes in a terrific Pyramid shaped bottle.  Ask to sample it.

EXCLUSIVE SPECIAL ORDER WINES ARRIVED TODAY FROM SPAIN.   Quantities limited and available only at The Spanish Table.torremor2009 El Halcon, Ribera del Duero ($16.99) Bodegas Torremoron is located in tiny Quintanamanvigo (pop. 94). We met many of the town’s residents during last May’s visit, as the winery employs nearly everyone in town. 2009 El Halcon is 100% Tempranillo, sourced from 75 year old vines grown in the highest elevation vineyard in Ribera del Duero. Vega Sicilia buys 20% of their fruit, and the best of the rest is used to make the 4500 cases of El Halcon. Aged 8 months in 3 year old French barrels, it is extremely aromatic. Notes of berry, vanilla, and coffee are balanced and well integrated. “.. it sports a fragrant nose of cedar, Asian spices, incense, lavender, and black fruits. Dense, rich, and round, it is a great value for drinking over the next 5-6 years.” 90 points Wine Advocate

2009 Dargo by Raul Perez, Vino de Mesa Mencia ($16.99) Ripe strawberry and cherry aromas up front give way to dark black fruit and minerals.   Think finesse, precision and elegance, a trademark of winemaker Raul Pérez.   Dargo is his value expression; he produced 1000 cases of it, a huge quantity for him.   We received one case. “The 2009 Dargo Mencia (100%) was 30% whole cluster fermented and aged for 7 months in 5000-liter foudres. Black cherry, cassis, mineral, and spice notes inform the nose of this surprisingly elegant red. Succulent, nicely balanced, and lengthy, this outstanding value will provide enjoyment over the next 5 years.  The Geografia Liquida wines are made by Raul Perez. 90 points Wine Advocate, 90 points Stephen Tanzer

2009 Pinyolet Selección, Montsant ($19.99) Made from old-vine Garnacha and Cariñena, 2009 Pinyolet Selección 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 several years — if it lasts that long.   ” The 2009 Pinyolet Selección 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

FINALLY BACK IN STOCK

2006 Kripta Cava Brut Nature ($78.00)   Just in time for Valentine’s Day, this cult cava comes in a handmade, amphora-shaped bottle and is now back on the shelf!   The grapes come from vineyards over 50 years old and it is aged on the lees for 4 years. Pronounced better than most Champagnes by an influential French wine critic, this exceptional cava continues to develop in the glass, revealing layers of buttered brioche, citrus peel, dried white fruit and mineral. Only 20% of this producer’s wine is exported.

Photo by Friederike Paetzold 

beansJudiones con Chorizo y Jamon1 lb Spanish Alubia Judión (large white beans), rinsed but not presoaked

1 ham bone or hock

1 large carrot cut into chunks

2 bay leaves

1 small green bell pepper, chopped

1/2 onion, chopped

1 tablespoon olive oil

1 leek, white & tender green parts, chopped

1 lb potatoes, peeled and cut into 1″ cubes

1 tablespoon salt

1 Palacios chorizo (7.9 oz), sliced

1/2 red onion, slicesd and sauteed

Put the beans in a soup pot w/ 6 cups water. Add the ham bone,bay leaves, green pepper, and onion. Bring the water to a boil and add the oil. Reduce the heat to a simmer, cover the pot, and cook for 1 hour.

Add 1 cup cold water. Simmer for another 30 minutes.

Add another cup of cold water. Add the leek, potatoes, salt, and chorizo. Bring to a full boil, then reduce to a simmer, and cook for another 30-60 minutes, until the beans are tender. Remove the bay leaves.

Serve the beans accompanied by sautéed onions and a glass of red wine . Serves 4.

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Filed under Books, Cava, crockery, Red Wine, Spain

Meeting Argentine Legends

Salta emp
Assortment of Treats in Salta, Argentina
Spanish Table Seattle Newsletter

May 27, 2010

SUSANA BALBO is one of the superstars in the world of winemaking and we were privileged to meet her at a winemaker’s lunch last week.  Passionate, groundbreaking, and incredibly skilled, in 1981 she earned her enology degree and began making wine.  Susana was the first female winemaker in Argentina and the first Argentinean winemaker to be hired as a consultant outside of Argentina.  She has made wine in Australia, California, Chile, France, Italy, South Africa, and Spain, and she spends a month each year in a different wine region of the world studying with local winemakers and growers.

ERIKA GOULART OF BODEGA GOULART in Mendoza visited The Spanish Table this week.  We’re already big fans of her wines and it was a treat to hear her amazing life history.  The grand-daughter of Brazilian Marshall Gastao Goulart, Marshall was the leader of Brazil’s Constitutional Revolution in 1932. But back in 1915 when Marshall was living in Mendoza, he purchased two 15-hectare properties and planted them with Malbec and Cabernet Sauvignon.  Some 70 years later Erika discovered the deed to the vineyard and laid claim to it. With help from experienced agricultural engineer Mauricio Parodi, she restored the vineyard back to its original condition and hired Luis Barraud, a partner with Paul Hobbs in Cobos, as a consultant winemaker.   Today the wines of Bodega Goulart are mostly Malbec and Cabernet-based with many of the original 80 year old vines still producing concentrated and penetrating wines.   Goulart also produces a fresh and lean Torrontes.

LIGHT UP THE GRILL FOR MEMORIAL DAY!

We’ve got a new line of fresh sausages from Olé Olé:

The best Butifarra we’ve had outside of Spain; Merguez and Chorizo sausages.  Barcelos brand Linguiça made in San Jose is lean and flavorful – comes in Mild, Medium and Hot.    And visit our Paris Grocery store two doors down to pick up a French mustard to serve with the sausages!

Fry up some fresh Padron Peppers to serve with the sausages.  10 pounds of fresh peppers arrived yesterday.    Serve the sausages and peppers on plastic and colorful Loteria plates ($2.99 ea).

ROASTING GOATS

Grilling cook books:  “Seven Fires, grilling the argentine way” ($35.00) by restaurant owner  and famous chef Francis Mallmann.  It has baked empanada and grilled vegetable recipes as well; “Mediterranean Grilling” by Diane Kochilas ($17.00)

Just arrived! Mi Conserva brand Pepper products:   Whole red Piquillos ($2.99/6.5 oz); Piquillos stuffed with Albacore Tuna; Piquillos filled with Cod and Prawns; and Piquillos filled with Hake and Prawns ($5.99/7.9 oz)
Goats roasting over a fire in Mendoza

BACK IN STOCK: Tagine: Spicy stews from Morocco ($15.95) This is a great cookbook to go with a new tagine!

NEWTagines & Couscous ($24.95)  A more in-depth look at traditional and modern tagines with mouthwatering recipes.

THE WINES OF SUSANA BALBO AND BODEGA GOULART: Nicknamed the “Queen of Torrontes”, Susana Balbo was the first winemaker to produce a wildly popular white wine from the notoriously hard-to-vinify Torrontes grape.  Susana is responsible for introducing Torrontes to the American market.   We love the minerality and elegance of her Torrontes.

2008 Crios Torrontes, Salta ($12.99)  Enticing aromas that are strikingly similar to Viognier, with hints of peach pit, white pear, flowers, and orange citrus fruit. On the palate, it has beautiful structure and acidity similar to Sauvignon Blanc along with enticing fruit flavors that keep you coming back for another sip.  With plenty of body for a wine that shows such delicate aromas and flavors, it is still quite dry, this wine has to be tasted to be believed.  It’s a fantastic pairing with Thai satay and peanut sauce! 90 points Stephen Tanzer, 90 points Wine Advocate

2009 Crios Rosé of Malbec, Mendoza ($10.99)  Has a surprising amount of body for a rosé wine, and beautiful aromas of fresh, ripe wild strawberries. On the palate, the flavors of strawberries and young cherries come rushing in, accompanied by some spice notes and a clean, dry finish. This is the perfect chicken wine and a charming companion to mildly spicy Asian cuisine.   89 points Stephen Tanzer

2006 Susan Balbo Virtuoso  Late Harvest Malbec, Mendoza ($24.99)  Made of 100% Malbec, aged in French oak for 18 months, it is aromatic and round with tantalizing hints of dried black fruit.  Notes of violets and a hint of spice are backed up with rich red fruit flavors. At only 14.5% alcohol and 100 grams/liter of residual sugar, it is the perfect after dinner wine and maybe one of the few dessert wines that truly goes well with chocolate desserts.

2009 Goulart Torrontés, Mendoza ($9.99)  Goulart’s Torrontés is produced from the Mendocino clone which is better suited to the climate and soils of Mendoza.  2009 Goulart is aromatic, with an initial  leanness which blossoms on the mid palate with a purity of citrus flavors and a dry, crisp, elegant finish.

SPANISH TABLE WINES

2008 Monjardin Chardonnay, Navarra ($7.99)  ON SALE – normally $12.99.  Stock up on this crisp Chardonnay for summer parties or weddings!   Flavors of apple with honeyed notes, the 2008 Monjardin is balanced and elegant.   Clean and dry, it has a long zesty finish.

2005 Vall Llach Embruix Priorat ($26.99)  ON SALE, was $34.00 When this delicious Priorat went on sale, we scooped up all of the remaining bottles!  “Rich yet focused, this powerful red from Spain delivers plum, black cherry, anise, tobacco and sage flavors over muscular tannins. It’s thick on the palate, yet dissolves to licorice, spice and flowers on the finish. Best from 2010 through 2020”  93 points Wine Spectator

2006 Muga Reserva Rioja ($29.99)   The 2006 Muga Reserva has an outstanding elegance and depth of fruit that paired exceptionally with lamb chops at our house last week. “Muga’s red wines begin with the 2006 Muga Reserva… aged for 6 months in wooden vats before spending 2 years in 60% new French and American oak. Purple-colored with an already complex bouquet of pain grille, mineral, violets, black cherry, and blackberry, on the palate it is smooth-textured, layered, and concentrated. It conceals enough structure to evolve for 1-2 years and will offer optimal drinking from 2012 to 2026. It is an excellent value in serious Rioja.”  91 points Wine Advocate

STRANGER THAN FICTION:   E & J Gallo is selling their wines in Spain!   This, after they sued The Spanish Table for selling “Gallo” brand pasta from Barcelona.   Wonder if the pasta company will now sue E & J Gallo?   Read all about it here.  There’s a delicious seafood fideuá recipe in the article as well!

VISIT US ON LINE! Shop our wine website at Spanish Table Wines. For food, cookbooks, paella pans and all non-wine items, go to The Spanish Table website. For the latest product news from Paris Grocery, visit the PG Facebook page.

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