Our 4th of July celebrations always remind me of Spain’s incredible firework displays. Every Spanish fiesta concludes with sky-filling rockets accompanied by so many rounds of M-80s that it sounds like a gun battle. And there are an astonishing number of fiestas in Spain!
Valencia is the epicenter of pyrotechnics. In March, Valencia’s Fallas is a celebration of fire and fireworks, music and parades. Another eye popping and fiery Valencian festival is Moors and Christians. One year we went along with friends to the village of Biar, near Valencia, to be in the Moors and Christians parade. Then we feasted on course after course of tapas, legs of lamb, whiskey and cigars. The finale of the whole event was a pyrotechnic display that lit up the sky, complete with fireworks cascading down the castle walls. The surrounding hillsides were lit with fires that spelled out “Ave Maria.” Now that was a festival!
A GREAT WEEKEND FOR GRILLING!
Between World Cup games and the Fourth of July, there are plenty of reasons to celebrate, light fireworks, and fire up the grill this weekend! On Saturday July 3rd at 11:30 AM, Spain takes on Paraguay in the World Cup quarter finals. Since the game will be at lunchtime, you can make a Spanish hot dog by grilling some Bilbao Chorizo, serve in a bun topped generously with sliced piquillo peppers. Pour yourself a cold Estrella Damm beer, turn up the volume and pretend you’re at the game!
The weather forecast for Sunday, July 4th is sunny, so while you’re waiting for the fireworks to start, grill up a batch of Halloumi cheese and spicy Merguez sausage. And then follow up the tapas with a paella on the grill. Our suggested grilling Meats: Ole Ole brand fresh Merguez; Butifarra and Chorizo Picante; Barcelos Linguica – in Mild, Medium and Hot; Goularts Smoked Chorico; and Zoe’s Meats Chorizo – now in 8 oz size!
Marinades for meat:
Naranja Agria Sour Orange or Mojo Marinade. Delicious with pork!
Chiqulin pincho Seasoning and Porque Pig seasoning rub for meat skewers.
We currently carry five different brands of Halloumi. This is the grilling or “Squeaky” cheese from Cypress. Halloumi is usually made with 100% sheep or a mixture or sheep and goat milk. We have both kinds — try the mixture if you like that goat tang kick on the finish. It is also a fantastic camping cheese. Grill it over the coals or the camp fire and serve it up while still hot!
SPECIAL CHEESES FROM ASTURIAS:
Gamonedo – A rare blue cheese from Asturias. Gamonedo is a blend of 80 percent cow’s milk and 20 percent goat’s milk, with a texture similar to Cabrales. This cheese is carefully aged and lightly smoked. Smooth and rich, this cheese has a delicately earthy finish.
Queso Varé – A new farmhouse goat cheese from Asturias– grassy, buttery, and lemony with a mild, tangy finish. Cheesemonger Priscilla’s new favorite cheese.
Afuega’l Pitu Red – Asturian for “fire in the throat,” the name Afuega’l Pitu refers to the pimentón picante that flavors this young cow’s milk cheese. The texture is flaky and grainy with a creamy, acidic finish. The subtly chalky paste melts in your mouth with the perfect amount of heat. A perfect party cheese.
La Peral – This delightful blue from the Asturian town of Illas is made with Frisona cow’s milk. La Peral is a cross between a velvety washed rind cheese and a buttery Roquefort. Delicious, lusciously creamy, and sublty sweet with a tanginess all its own. It’s made in very small quantities and aged in Asturian caves for 60 days. It pairs perfectly with Pedro Ximenez Sherry.
King Cabrales – The best known of all Asturian cheeses and the strongest blue cheese on the planet. Well-known for its pungent and wonderfully complex flavors, Cabrales is a hearty component in many Spanish recipes. Try blending it with cream and pouring it over your grilled steaks and hamburgers this Fourth of July weekend.
SPANISH TABLE WINES
2004 Bodegas Zuazo Gaston Reserva, Rioja ($19.99) Owned & managed by Prudencio Zuazo Gaston, where artisanal wines are produced from family-owned vineyards. The 2004 Reserva is made from all old vines, 90% Tempranillo, 5% Mazuelo, & 5% Graciano. Aged 20 months in barrel, it exhibits a purity of perfectly ripened fruit balanced by well integrated oak. Beautifully poised and complex, it is focused and smooth. Full-bodied with notes of smoke, it is polished and graceful, with silky tannins. The finish is sleek and long. Absolutely delicious!
2009 Muga Blanco, Rioja ($14.99) A blend of 90% Viura and 10% Malvasia. Slow fermentation in new French oak and 3 months aging on the lees gives this wine a fresh crispness, round texture and well-integrated oak flavors. Bright flavors of citrus and white fleshed fruit have abundant minerality and a clean, dry finish. Serve this with a mixed cheese plate of Nevat, Zamorano and blue La Peral or Cabrales.
2009 Auratus, Vinho Regional Minho ($16.99) A blend of 50-50 Trajadura and Alvarinho (called Albariño in Spain), made by a young Galician who bought land in Portugal. Auratus undergoes lees stirring with partial malolactic fermentation which gives this dry white a rich creaminess. Lemon and stone fruit notes have a vivid acidity and minerality. The persistent finish is dry and refreshing. It is phenomenal with shellfish!
2006 Casa de Mouraz, Dào ($10.99) Casa de Mouraz, the first organic winery in the Dào, now works biodynamically on several ancient vineyards dating from the 16th century. Wines are vinified as a field blend with the purpose of finding the essence of each terroir. 2006 Casa de Mouraz has an intense bouquet of red fruits, plum and rosemary with notes of chocolate. Aged in French oak for 8 months, this is an opulent wine with concentrated black fruit, vanilla, firm tannins and an elegant, lengthy finish. Amazing complexity for the price!
2004 Viyuela Crianza, Ribera del Duero ($19.99) “There is an intriguing contrast between the superripe fig, chocolate and marron glacé flavors and the vibrant acidity in this crianza. Its texture is generous as a chocolate bar, refreshed by the acidity and the tension of its firm tannins. A good partner now for pork loin in a tinto fino sauce, this will age with grace over the next decade.” 92 points Wine & Spirits
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.
The Spanish Table and Paris Grocery will be closed on Sunday July 4th. Enjoy the
Thank you for being our customer!
Sharon Baden and Steve Winston, Owners
The Spanish Table
1426 Western Avenue
Seattle WA 98101
SUMMER HOURS: Mon-Sat 9:30 AM – 6:30 PM, Sunday 11 AM – 5 PM.
1418 Western Avenue
Seattle WA 98101
HOURS: Monday- Saturday, 10 AM – 6 PM, Sunday 11 AM – 5 PM