Tag Archives: Piquillo peppers

Padron pepper plants & a taste of thistles

A taste of thistles

artichokes_anatomy_productAmong the many vegetables that summon the sunshine to brighten our deprived winter tables is the artichoke. You may wonder, sinking your teeth into the fleshy and tender base of an artichoke petal, how it is that humans managed to discover this delectable vegetable. Who would have thought the prickly scales of this thistle could obscure a sweet and succulent heart.

Blackened over a grill; steamed, dipped in garlicky butter and savored petal by petal; marinated and tossed onto a pizza—there are innumerable ways to enjoy artichokes. Here are two of my most recent favorites.

Baby artichokes stuffed with Tetilla
Tetilla is a soft, gooey cow’s milk cheese from Galicia in northwestern Spain. Translating as ‘little tit’ the name refers to its naughtily suggestive form. Tetilla makes a wonderfully creamy and delicious filling for roasted baby artichokes. Serves four as a starter/tapa.

6-8 baby artichokes
4 oz Tetilla cheese
Olive oil
Sea salt

1. Preheat the oven to 400F. Cut the artichokes in half. Chop off the rough tip, a half inch or so at the top of the bud. Break off the rough, dark green outer scales; stop when you come to the pale petals below. Using a vegetable peeler, remove the outer layer of the stem. Using a paring knife, make a cut below the choke (the triangle of tiny hairs in the center), then scoop out the contents with a small spoon. If the artichokes are very young they make have little or no ‘choke,’ either way you’ll want to make a dip in the center large enough to hold a dollop of cheese. Blanch the artichokes for a minute or two in boiling water. Drain.
2. Coat the artichoke halves lightly in olive oil and sprinkle with sea salt. Arrange, cut side up, in a roasting pan. Press a dollop of Tetilla into the center of each artichoke. Roast for 20 minutes or until tender.

tuna salad 4Tuna-herb salad with artichoke hearts & granja beans

While fresh artichokes are special indeed, there are times when the jarred or canned version is a valuable time-saver.  These prepared artichoke hearts can be tossed into a host of dishes from paella to pasta and they work perfectly in this cool, herb-laden tuna salad.

Granja beans are white beans cultivated in Austurias and characterized by their huge size. They have a high fat content and are gorgeously creamy. Traditionally used in Fabada, a hearty Asturian stew, they also make a lovely base for cool salads such as this one.  Serves four as a light lunch.

13-15 oz jar artichoke hearts (my favorite are grilled, marinated hearts)
7-8 oz jar tuna in olive oil
1 ½ cup dry Granja beans or a 23 oz jar cooked Ganja beans
8 piquillo peppers, cut in strips
1 preserved lemon, peel only, minced
½ cup black olives
1-2 tsp capers
1 small bulb fennel, shaved (reserve fronds)
1 cup fresh herbs such as chives, parsley, and fennel fronds, chopped
juice of 1 lemon (or to taste)
olive oil
sherry vinegar
coarse salt and freshly ground pepper

1. If using dry beans, cover with water and soak overnight, then cook until tender. Chill before preparing the salad.
2. Combine all salad ingredients in a bowl.
3. Dress to taste with lemon juice, olive oil, sherry vinegar, salt and pepper.

Padrón Pepper Plants

padron plants 1Long awaited Padrón pepper plants are arriving this week at The Spanish Table. These distinctive Spanish peppers make one of my favorite tapas. Fried lightly in olive oil, sprinkled with coarse sea salt and eaten whole they are delicate, slightly sweet and smoky. Delicioso! Especially when accompanied by a glass of rose on a warm, languorous summer evening.

Get ready for Padrón season with your very own plant starts. Easy to tend and harvest, you’ll have a continual crop of peppers all summer long. The starts should be kept inside in a sunny spot. Wait until June, or when nighttime lows are consistently over 50 degrees, and then plant them outside. – Rachel Adams

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Pincho party

Pincho or pinxto is a broad term signifying almost any little morsel of finger food. Here are a handful of tasty tidbits ideal for parties. Each of the following recipes makes a generous plateful of pinchos. 

Pincho de escalivadapiquillos
1 large eggplant
3 tbsp olive oil
1 clove garlic, finely minced
¼ cup fresh cilantro, chopped
1 tbsp lemon juice
Coarse sea salt
1 small baquette, toasted
1 jar piquillo peppers, sliced
1 small jar Spanish anchovies
1 tbsp capers

1. Preheat oven to 450F. Roast eggplant for 20-30 minute until tender. Remove skin and slice in thin sliced. Dress with olvie oil, garlic, cilantro, and lemon juice. Season with salt. Top each toast with a little of this misture and a few slices of piquillo. Lay one anchovy nad a few capers over each.

Here’s another simple crowd pleaser!

Pincho de Piquillo & Anchovy

1 small baguette, sliced and toasted
1 jar whole piquillo peppers
1 small jar Spanish anchovies
1 jar romesco

Spread each slice of toast with a little aioli and top with one piquillo and one anchovy.

Banderillas are commonly served in Spain; a complete tapa speared on a toothpick or skewer, they make fun and festive finger food.  Here are two versions:

  • Skewer of two piparras (also known as guindillas), and two boquerones (white Spanish anchovies) each wrapped around a green olive. Drizzle with olive oil.
  • Skewer of two piparras and two Spanish anchovies each wrapped around a green olive. Drizzle with olive oil.

Lemony-pea pincho with Serrano crujientes

Flecked with preserved lemon and rich with fresh herbs, this tasty little morsel is a celebration of spring. Top with crujientes—bits of crispy fried jamón Serrano—for  the carnivorously inclined. Delicioso!

2 c peas, fresh or frozen
1 garlic clove, quartered
¼ c flat leaf parsley, leaves only
3 tbsp olive oil
½ cup water
2 tbsp chives, finely chopped
1 tbsp preserved lemon, skin only, finely minced
¼ tsp Aleppo pepper
1 tbsp lemon juice
salt & pepper
¼ lb jamón Serrano, thinly sliced
1 small baguette, sliced and toasted

1. Place the peas, garlic, parsley, 1 tablespoon olive oil and water in a pot and bring to the boil. Cook until pas are tender 3-5 minutes.
2. Drain pea mixture and place in a food processor; pulse until a rough paste forms. Transfer mixture to a bowl and stir in chives, preserved lemon, Aleppo pepper, lemon juice, and remaining olive oil.  Season to taste with salt and pepper but go easy on the salt  (the Serrano with provide quite a salty kick).
3. Over a medium heat, fry the Serrano until crispy. Transfer to a towel to cool.
4. Spread some pea mash on each toast and top with a few crumbled bits of Serrano.

Aceituna & tuna spread
Aceituna is Spanish for olive. Olivada is a simple puree of olives and olive oil. Serve this
spread as a montadito on a slice of fried bread. Makes 16.

7 oz can tuna packed in olive oil
1 tbsp minced onion
4 tsp mayonnaise
2 piquillo peppers
¼ c olivada (store-bought or homemade, recipe below)
1 tsp capers
16 slices bread fried in olive oil
1 egg, hard boiled
2 tbsp finely minced parsley

1. If not using a store bought version, make the olivada.
2. Drain the tuna and place in a mortar. Using a pestle, work in the onion, mayo, piquillo peppers, olivada, and salt. Otherwise, put above ingredients into a food processor and pulse until well blended.
3. Coat the bread slices with this mixture. Sieve the boiled egg over the top by pressing it through the wire mesh with the back of a spoon. Garnish with parsley.

This simple puree of black olive meat captures the richness of tree-ripened black olives. Makes about 1 cup.

1 cup pitted black olives
2 tbsp extra virgin olive oil
Pinch of coarse salt

Crush all ingredients in a mortar and pestle or pulse in a food processor until blended.

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Matiz boquerones

Matiz boquerones

Easter is traditionally a time when Spaniards consume great amounts of fish. From bañuelos de bacalao to pinxtos de pulpo, tables overflow with fish and seafood of all kinds.

Why not begin your holiday feast with some delicious boquerones, white Spanish anchovies conserved in vinegar. Very different from the dark, intensely saline anchovies these are far more delicate. Perfect atop a round of grilled bread with a strip of piquillo and drizzled with good olive oil.

Other ways to enjoy boquerones:

            • in a salad with Gigante beans, piquillos, and fresh herbs
            • atop grilled bread with a slice of ripe tomato
            • wrapped around an olive and speared with a toothpick
            • tossed into ensaladilla Rusa – a classic Spanish salad of tuna, vegetables, and potatoes

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Foods for Camping Season

Making camping more delicious since 1995.

The Spanish Table Seattle
July 29, 2010

The end of July brings the glory of camping and hiking season. I’ve got a couple of snowy hikes under my belt already, but I’m looking forward to clear trails bordered by yellow Glacier Lilies and red Indian Paintbrush. And as soon as the hike is selected, I start thinking about lightweight, delicious and portable foods to throw in my backpack. Marcona almonds are a no brainer. What a restorative snack food! For lunch, take a package of pre-sliced meats, a chunk of hard cheese and crackers. (You can slice the cheese at home to make it easier to eat.) Keep the meat and cheese in a cooler until you start hiking and it will be in top shape at meal time. We have 14 oz tins of Dolmas – stuffed grape leaves that are delicious and have a pop-top.

If you’re going on a weekend backpacking trip, treat yourself to exceptional foods! Halloumi is a grilling cheese that can be cooked directly on the grill. Spanish olives make a great tapas and come in 3 oz plastic bags. Another great starter is Karoula Peppers from Greece, stuffed with Feta cheese. Cans of tuna are easy to pack and can be made into sandwiches or tossed with boiled pasta and herbs. Add a can of piquillo peppers for more layers of flavor, or put piquillo slices on sandwiches. If you’re grilling meat, spread spicy Olivada (olive paste) on the meat to add flavor. For dessert, Fig cake is delicious and durable. And finally, our Aurora and Palacios brand chorizos do not require refrigeration.

Rabitos arrived this week. Come on down and stock up on these incredible chocolate covered figs!


Great Wines to Enjoy After a Long Day Hike

2009 Vega Murillo Verdejo Rueda
Complex and sassy, this fresh white is the perfect pick-me-up after a long, hot hike. Aromas of hay and flavors of quince, lemon and pear are given a round softness by two months aging in neutral oak barrels. It has a zesty finish with hints of toast.

2009 Carchelo “C” Jumilla ($11.99) Bodegas Carchelo was founded in the early 1980s and pioneered modern winemaking in Spain’s arid southeastern region of Jumilla. Carchelo’s flagship wine (now called “C”) has always been an earnest performer but the newly arrived 2009 vintage reaches a new level of deliciousness! Its blend of 40% Monastrell, 40% Tempranillo and 20% Cabernet Sauvignon has power and drive. Structured and earthy with notes of violets, blueberry, and intense black fruit, it has velvety tannins while maintaining freshness and length.

2005 Tardencuba Crianza Toro
Tardencuba’s inviting boysenberry aromas and mouthfilling warm kirsch notes keep you coming back for more. Full-bodied, it is has an abundance of pliable tannins with hints of coffee adding complexity. Bramblewood and black cherry flavors round out this meaty red. Highly recommended!

2004 Viña Mayor Reserva
“This red shows focus and depth, with admirable purity to its black cherry, mineral, tobacco and tar notes. Delivers an excellent balance of firm, well-integrated tannins and clean acidity. Not showy, but rock-solid. Drink now through 2016.” 93 points Wine Spectator

2008 Terra Noble Carmenere Gran Reserva, Chile
A blend of 96% Carmenere and 4% Cabernet Sauvignon, it is aged for 12 months in new French oak. Concentrated ripe fruit with strong fig flavors mix with coffee, toast and spicy notes. Silky and harmonious, it’s finish is lingering, with notes of tobacco. This is excellent with poultry and grilled mushrooms.

Bag in box wines are excellent choices for camping trips. We’ve got 3 liter fruity Vizorro Tempranillo for $18.99; 3 liter Portuguese Alandra red for $16.99; and 5 liter Daniel Belda red from Valencia for $29.99.

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.

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.

Paris Grocery
1418 Western Avenue
Seattle WA 98101
HOURS: Monday- Saturday, 10 AM – 6 PM, Sunday 11 AM – 5 PM

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Values From Bordeaux’s Left Bank

Spanish Table Seattle & Paris Grocery Newsletter

March 11, 2010

Among French appellations scrambling to sell wine during the recession, Bordeaux is perhaps the region struggling the hardest. Prices of older wines are being slashed as newer vintages are released, providing a great opportunity to load up on delicious bottles that were previously unaffordable. We’ve brought in four new red wines from the left bank, primarily Cabernet Sauvignon blends, which we think are steals.

2006 Domaine Lapalu “La Patache” Médoc ($14.99) A blend of 85% Cabernet Sauvignon harvested from different parcels of the Lapalu family’s vineyards, the fruit has been skillfully selected and blended. A lively, juicy Bordeaux that is approachable in its youth, it also has an ability to develop with age. It is deep ruby, aromatic with strong notes of cassis and plum supported by dusty tannins and softer notes of vanilla. Wonderful as an accompaniment to roasts, it is also delicious all on its own!

2006 Sorbey Haut-Médoc ($14.99) The second label of the prestigious Chateau Julien, Chateau Sorbey uses grapes from the same gravel vineyards to create outstandingly priced Médoc wine. This 50% Cabernet Sauvignon, 50% Merlot shows great minerality and balance. It spends at least a year maturing in oak barrels. Concentrated, nicely structured, with chewy black fruit and hints of spice and cedar. Delicious with lamb crusted in herbs and lavender.

2007 Chateau Semonlon Haut-Médoc ($15.99) Olivier Dumora inherited this small estate, which sits very close to Margaux, from his great-grandfather. The gravel and mud soil of the area is known for its finesse, and Dumora respects the terroir and pays homage to the traditional winemaking style of Bordeaux. All the fruit is harvested by hand and fermented in stainless steel tanks, followed by a year of aging in both cement vats and in oak barrels. The 35-year-old vines of Cabernet Sauvignon and Merlot yield a supple wine with deep notes of black currant, plum, and earth. Medium-bodied with balanced acidity and tannins, it is very appealing now but can also be cellared for a couple of years.

2005 Château Bibian Listrac-Médoc ($24.99) Julien Meyre, winemaker at Chateau Bibian, stopped in at Paris Grocery last week with his wonderful wines. From clay and limestone vineyards with deep pockets of gravel, the 2005 vintage was the estate’s best bottling since 1990! 55% Merlot, 30% Cabernet Sauvignon and 15% Petit Verdot, it was kept 6 months in French oak. Full-bodied, it shows exceptional structure. The ripe black fruit is persistent, and balanced by notes of the terroir: graphite, pencil lead and chalk. Incredibly delicious and a great addition to your cellar. “Rich and layered, with blackberry, currant and toasty oak on the nose and palate. Full and silky-textured, with a long finish.” 90 points Wine Spectator



Soumaintrain – A cow’s milk cheese from Yonne in northern Burgundy, the wheels are washed with brine and marc de Bourgogne. Pungent, gooey, rich, mushroomy, and barnyardy- some even say it displays umami. Try it with a Chablis for a blissful experience. $25.99/wheel

Comté de Fruitière -A raw cow’s milk cheese from the Jura, aged 5-6 months. A delicious fruit nectar aroma and a more delicate nuttiness than more aged comté. Almost sweet and bursting with flavors of fresh milk and butter. Great in salads or with fruit! $16.99/lb

Tomme Haut Berry -From a remote and arid region of southwestern France, this sheep’s milk cheese has a firm yet creamy texture. An aroma of spring wildflowers and a bright flavor that is both sweet and acidic make this cheese a new favorite. $28.99/lb

Saint Nectaire Fermier -A fermier (farmstead) version of an ancient style of cheese. Made with the milk of Salers cows who graze on the volcanic pastures of Auvergne, this cheese has all the earthiness, nuttiness, and raw milk flavor a cheese can possess! Pair with a light, fruity Gamay.

 Tarbais Beans— the traditional bean for cassoulet! $17.99/lb. We now have the full line of Clément Faugier chestnut products– chestnut cream with vanilla, chestnut puree, and whole chestnuts in water. Traou Mad de Pont Aven cookies from Brittany– made with salted butter, these thick biscuits are supremely dunk-worthy!

And, Salted Black Licorice is now in stock!



2006 Bodegas Emina Crianza Ribera del Duero ($15.99) “…aged for 12 months in French and American oak. Purple colored, it offers an attractive perfume of cedar, vanilla, violets, coffee, blueberry, and blackberry. This leads to a layered, up-front, forward wine with excellent depth and concentration. It will evolve for 1-2 years but this lengthy, tasty effort can be enjoyed now.” 89 points Wine Advocate

2008 Altovinum Evodia, Calatayud ($9.99) “Fresh strawberry and raspberry aromas are deepened by notes of licorice, black tea and pungent herbs. Supple in texture, offering sweet red fruit flavors and showing no rough edges. A smoky note comes up with air, adding complexity to a nicely persistent, red berry-dominated finish. Extremely easy to drink, and offering excellent depth and clarity for the money.” 89 points Stephen Tanzer

2004 Obra Crianza, Ribera del Duero ($12.99) The 2005 Obra Tinto was an excellent and food-friendly red which sold out all too quickly last fall. When we tasted the 2004 Obra Crianza, we were impressed by its heft and structure which opens up after extended airing to reveal concentrated boysenberry liqueur, spice box and notes of cedar. This delicious full-bodied wine is best after decanting.

We unloaded 4 pallets of new products on Tuesday at Spanish Table! Some of the tastiest are Mamia brand Piquillo peppers stuffed with Hake and Shrimp or Salt Cod, Tonnino Yellowfin Tuna Fillets with Jalapeño in Olive Oil – Makes a spicy tuna sandwich! Anko White Asparagus Mousse – Spread on crostini for a great tapa. Tukas Stuffed Vine Leaves from Turkey – Vegetarian, with rice, lemon and spices. Acćent Seasoning packets with Cilantro and Achiote – adds color and flavoring and a touch of Central America to chicken dishes. Spanish Flan – Ready to eat and does not need refrigeration. Ethiopian Shiro Powder: Made from a base of garbanzo beans, garlic, ginger, Berbere pepper and other spices. It is used to make a hearty vegetarian paste served with Injera, a traditional Ethiopian flatbread. Mix the powder with water to make a delicious spicy hummus spread, or use Shiro as a flavor ingredient in other dishes such as mashed potatoes. Berbere Pepper: Quintessential spice blend in Ethiopian cooking, it is a mélange of red chili peppers with fenugreek, cardamom, ginger, garlic, nutmeg and other spices.

Shop from home on The Spanish Table’s websites!


Go to The Spanish Table wine website for wines arranged by staff pick, by score, by price, and by country.

For products other than wine, click on The Spanish Table to purchase food, books, cookware and other products.

Visit Paris Grocery Facebook’s page for updates on new products.

Have a great week and we’ll see you soon!


 Sharon Baden and Steve Winston, Owners

The Spanish Table, 1426 Western Avenue, Seattle WA 98101 phone# 206.682.2827

Paris Grocery, 1418 Western Avenue, Seattle WA 98101 phone# 206.682.0679

Hours at both stores: Monday- Saturday, 10 AM – 6 PM. Sunday 11 AM – 5 PM

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Special Valentine’s Day Treats

Spanish Table Seattle & Paris Grocery Newsletter

February 11, 2007

Valentine’s Day falls on a Sunday this year — and unless you’ve missed the ads, you know that it’s coming up this weekend! On Sundays we like to leisurely cook something that we don’t have time to fix during the week, and Valentine’s Day seems like a great excuse to prepare something stellar. Here is a superb starter that we’ll be serving, from The Spanish Table cookbook:


The sweet tanginess of Piquillo peppers enhance the richness of the Dungeness crab, and the sherry adds sinfully Spanish aromas. The peppers are as red as hearts pulsing love!

1 tablespoon butter

1/4 cup flour

1/2 cup whole milk

2 tablespoons Amontillado or Cream Sherry

¼ pound Dungeness Crab meat

6 whole Piquillo Peppers

½ cup Dry White wine

1 tablespoon Minced parsley

1 tablespoon Marcona almonds, ground in a food processer

Make a white sauce by melting 1 tablespoon of butter. Cook the flour in it until it begins to sizzle, then add the milk and whisk until thickened. Divide the white sauce into two equal portions. Filling: Whisk sherry into half of the white sauce over low heat until fully incorporated. Remove from heat and fold in the crab. Let cool while you make the sauce. Sauce:Combine the remaining white sauce with the wine, heat and then whisk in the ground almonds and half the parsley. Assembly: Holding the Piquillo peppers suspended between your thumb and forefinger, spoon the stuffing into them. Place the peppers in a 10 inch cazuela, the points toward the center so they form a “rose.” Spoon sauce over stuffed peppers and heat in 350º oven until peppers are hot to center (20 minutes). Sprinkle reserved minced parsley across the top.


St. Valentine’s Day Cheeses from Paris Grocery

Coeur du Bray (pictured above): According to legend, the young maidens of Neufchâtel-en-Bray offered this cheese to their gallant English conquerors during the wars in the Middle Ages. This heart-shaped, brie-style cheese will win you over with its creamy texture and mild yet earthy flavor.

Gres des Vosges: Alsace is full of beautiful cherry trees from which the farmers make their own local kirsch. Each oval of this cow’s milk cheese is washed with this subtle cherry brandy, which lends a fruity aroma. Slightly salty flavors and a luscious texture make this a favorite! Each cheese is decorated with either herbs or paprika in the shape of a heart.

This very morning, we received two huge shipments of jams, mustards, salts, and other goodies! More on the new favorites next week, or you can check out our Facebook page for the latest updates and ideas.

St Valentine’s Day Wines from Paris Grocery

Celebrate with a sparkling wine!

Lucien Albrecht Crémant d’Alsace Blanc de Blanc ($19.99) Domaine Lucien Albrecht is one of the oldest and leading Alsace family owned estate, tracing its roots back to 1425. The hand picked fruit for the Blanc de Blanc is produced by “méthode traditionnelle”, which is the true Champagne method. Made from 100% from Pinot Blanc, it is distinguished by a fine bead, a beautiful straw color; and a light, delicate palate. This elegant cremant is delicious with soft goat cheeses.

N.V. Diebolt-Vallois Champagne ($33.00/375 ml) One of the few grower-producers in Champagne, Jacques Diebolt was previously named the “Champagne Producer of the Year.” Diebolt uses only the grapes from his own Grand Cru and Premier Cru vineyards in the village of Cramant, and oversees every step of the fermentation and blending to create a truly memorable champagne. “Fresh lemon, lime and tangerine on the nose. Light in body but powerful, offering tangy citrus and orchard fruit flavors and a subtle honeysuckle undertone. Impeccably balanced, strikingly pure Champagne that finishes sappy and long. A classic display of chardonnay from the grand cru village of Cramant. 91 points Stephen Tanzer


NV Torre Oria Brut Nature Cava ($16.99) Most cavas are produced in Penedes, just south of Barcelona but Torre Oria hails from Utiel-Requena, a very hot region just inland from Valencia. A blend of 90% Macabeo and 10% Parellada, it is aged 36 months on the lees and is the driest style of cava. Pale golden, bright, it has very fine and abundant bubbles. Magnificent presence on the palate, very dry, powerful and leaving a lingering aftertaste. Elegant.

2005 Marques de Gelida Brut Exclusive Reserva ($14.99) Vins El Ceps S.L. is a partnership of four families who have been cultivting grapes and making wine since the 15th Century. To produce Marques de Gelida, grapes are selected from the best estate-owned vineyards. A blend of Macabeo, Xarel.lo, Parellada and Chardonnay, the Brut Exclusive has been aged for 36 months on the lees, which gives a creamy edge to the fruity and citrus flavors. Just off bone dry, it is clean and fresh, with excellent balance and a long, delicate finish.

2007 Augusti Torello Mata Rosat ($24.99) Agusti Mata is the maker of cult-cava Kripta, and he is one of the few to still producer a Rosé cava from the traditional Trepat grape. Fine and persistent bubbles form a consistent rosary and dense crown. Aromas of wild strawberry and cherry have a background of mint. On the palate, it is complex and meaty, yet light and very, very dry. It is well balanced and has a pleasant, well-harmonized medium intensity finish that brings back the aromas of fresh mint.

NV Cavas Hill Brut de Brut Reserva ($9.99) A delicious budget sparkler, Cavas Hill is made in the traditional method, with fermentation in the bottle and ageing on the lees for 20 months. It’s loaded with clean and crisp pear aromas and fine, delicate bubbles. Green apple flavors provide freshness and the persistent finish ends on a satisfying dry note. Great with seafood!

2001 Bacalhôa Moscatel de Setúbal ($15.99) This spectacular dessert wine really over delivers! Made of 100% Moscatel de Setúbal, the grapes are fortified with brandy, macerated on skins for 5 to 6 months, then aged for a minimum of three years in small used oak barrels. A rich dessert wine with plenty of lift, it has aromas of orange tree flower, tea, nutmeg and raisins. Smooth, sweet and fresh, it has a persistent finish that will keep your lips smacking. Serve this with chocolate covered figs!

Rabitos (chocolate covered figs) are back in stock! We have individually wrapped pieces, 3 piece boxes, 9 piece and 16 piece boxes. Give these to your special chocolate lover for St. Valentines Day!


Celebrate and taste these historic wines at a winemaker dinner on Friday, February 26th at Andaluca Restaurant in Seattle. Established in 1879, Compañia Vinicola del Norte de España (CUNE) is one of the best selling producers of Rioja. Join David Tindall of Pasternak Wine Importers at Andaluca Restaurant for a five course dinner, featuring the wines of Cune and Viña Real. Chef Wayne Johnson has created a fantastic menu to compliment each wine. Click the link for details.

To kick off the CUNE dinner, we’re featuring the tasty 2006 Cune Crianza Rioja ($12.99) right now at a new lower price! Warm ripe black cherry, notes of earth and minerals make up the Cune Crianza, and it’s “Fresh red and dark berry aromas are complemented by suave floral and mineral qualities. Pliant, juicy raspberry and blackberry flavors suggest a strong dose of garnacha, but there’s actually just a few percent in here… This is drinking well right now.” Stephen Tanzer

Shop from home on The Spanish Table’s websites! The Spanish Table wine website has everything you’re looking for from Spain, Portugal, Madeira, or South America. Orders are shipped from our Berkeley CA store which may have different inventory and prices than our Seattle store.

For products other than wine, click on The Spanish Table to purchase food, books, cookware and other products.

Happy St. Valentine’s Day!


Sharon Baden and Steve Winston, Owners

The Spanish Table, 1426 Western Avenue, Seattle WA 98101 phone# 206.682.2827

Hours: Monday- Saturday, 10 AM – 6 PM. Sunday 11 AM – 5 PM

Paris Grocery, 1418 Western Avenue, Seattle WA 98101 phone# 206.682.0679

Hours: Tuesday- Saturday, 10 AM – 6 PM. Sunday 11 AM – 5 PM. Paris Grocery is closed on Mondays

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