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New for Springtime

Spanish Table Seattle & Paris Grocery Newsletter

March 4, 2010

March is full of madness with springtime’s newness busting out all over. Here at The Spanish Table, we love the new — especially new products! Last Saturday we unloaded two pallets of Portuguese and Spanish specialties that we haven’t been able to stock for a long, long time. In addition, we brought in items that customers have been asking for, and some things that no one’s asked for, but are really delicious. Give them a try!

Taza Chocolate Mexicano, Stone ground and organic 2.7 oz discs in 3 flavors: Guajillo Chile, Cinnamon and Vanilla. Makes a tasty hot chocolate.

Avocado Blossom Honey from Spain

Portuguese Bacon – Appx 1/2 pound packages – $7.95 per pound

Goulart’s brand Linguica

Sumol soft drinks

Portuguese Berberechos – $5.99 (4 oz) Wild caught, from the Galician coast.

Piquillo Peppers stuffed with Ortiz brand Tuna – Serve as a simple tapa or with mixed greens to take your salad up a notch.

Sugar roasted Spanish coffee

Migos Pajarero Figs: Delicate and sweet with thinner skin than other varieties. Thumb-sized, they make a stellar addition to a cheese platter.

ChocoHigos: Pajarero Figs hand-dipped in Dark Chocolate.

Portuguese Chouriço: Special price while they last! Bulk links, appx 3/4 pound, $2.99 each.

Spanish Kitchen cookbook by Jane Lawson ($12.99) Written by an Australian foodie with a love of Spain, her recipes are inspired by meals eaten during her travels. Hardback, with mouth watering photos.


2008 Naia, Rueda ($14.99) Another stellar favorite returns! Just in time for white wine season, Naia has zesty notes of grapefruit and hints of pine, with creamy flavors of ripe apple and melon. Laced with minerals, it is vibrant, fresh and clean. Absolutely delicious!

2006 Venta Mazzaron Tempranillo, Zamora ($14.99) “The 2006 Venta Mazzaron is 100% Tempranillo aged in oak for nine months. Deep crimson-colored, it offers up a smoky perfume of mineral, licorice, espresso, and blackberry. This leads to a firm, structured wine with plenty of succulent fruit, spice notes, excellent balance, and a pure finish. Although it will improve in the bottle for 1-2 years, it can be enjoyed now.” 90 points Wine Advocate

Rioja in half bottles! We spotted these 375 ml bottles at Bodegas R. Lopez Heredia last summer and asked our distributor to bring them in. Absolutely perfect on those nights when you crave a really good glass of wine but not a whole bottle.

2000 Viña Tondonia Reserva Rioja ($29.99) Aged six years in barrel, it has delicate red fruit flavors, notes of earth and coffee with velvety tannins.

2004 Viña Cubillo Crianza Rioja ($19.99) Aged in oak for 3 years, it is fresh and silky smooth. With notes of licorice and cherry aromas, it has consistent texture and a persistent finish.


2007 Clos I Terrasses Clos Erasmus Priorat ($190.00) Two bottles available! The 2006 vintage received 97 points from Wine Advocate and 95 points from Stephen Tanzer. (Our two bottle allocation of the 2007 vintage has not yet been rated). Winemaker Daphne Glorian was one of the pioneers who revived D.O. Priorat in the 1980’s, and Clos Erasmus is one of benchmark wines from this region. A blend from four vineyards totalling 2 hectares, the annual production is less than 140 cases per year.

1976 Blandy’s Terrantez Madeira ($189.00) Wines made from the Terrantez grape are very rare. Low yielding, the total annual harvest does not even fill a 500 liter cask. Rich and medium sweet, it has outstanding roasted aromas and a little musk, then a touch of something wild and leathery, with a lot of dried fruits. On the palate it has a sweet nuttiness, powerful acidity, a layer of bitter walnut, lots of caramel, raisins, molasses, and a persistent finish. Try this stellar Madeira while you can!

 Our friends on Madeira were hit by a massive storm on February 21, the worst in 100 years. Thankfully, everyone at Blandy’s and Madeira Wine Company are safe, although at least 40 other people lost their lives. To see a video of the storm, click Madeira.


2008 André Neveu Sancerre “Le Grand Fricambault” ($24.99) André Neveu’s vineyards are located in Chavignol, on the silex soil of Sancerre’s hillsides. Highly aromatic, his exquisite Sauvignon Blanc reflects this flinty terrain. Bone-dry and chalky, it exudes aromas of citrus, grapefruit, and limestone. Tart, concentrated, and marvelous with Crottin de Chavignol, the local goat’s milk cheese. It drinks like a Grand Cru Sancerre!

2008 Terres Dorées Beaujolais “L’Ancien” ($16.99) Traditional Beaujolais wines have amazing fruit and depth, and this wine really overdelivered at a recent tasting. Winemaker Jean-Paul Brun is a relentless advocate for winemaking à l’ancienne and seeks to make old-style Gamay wines. He does not add sugars to his wine and uses only indigenous yeasts for his fermentation, instead of the lab-developed strain popular in the region for its banana and candy aromas. This Beaujolais is 100% old-vine Gamay, delicate and pure, showing excellent balance, freshness and acidity. Mineral-driven, with bright cherry, cranberry and sweet spices melding into a lengthy finesse. A remarkable value! 90 points Wine Advocate


We happily sneeze our way through this early touch of spring, as long as we have some yummy new items to snack on and cook with. Here are some of our much-anticipated new and returning items:

 French lavender and tarragon. Packed out here at Paris Grocery into 8 ounce containers. Tarragon plays a starring role in a classic Béarnaise sauce. Try the lavender on a leg of roasted spring lamb, or sprinkled on a log of fresh chèvre.

Pamplie Salted Butter.From Poitou-Charentes, a region famous for its dairy products. Pamplie is preferred by chefs for its firm consistency, pale color, and rich flavor with hints of hazelnuts. Made with fleur de sel from Île de Ré, this butter just gets better.

 Tome d’Acquitaine is back! This is one of our absolute favorite cheeses. The beautiful snow-white interior of this washed-rind goat’s milk cheese will catch your eye. Washed in Sauternes by the respected affineur Jean d’Alos, it displays delicately balanced fruit and floral notes.

Abbaye de Tamié cheese makes a stunning debut. We asked Olivier to bring us a fantastic example of a monastery cheese, and he did not disappoint. The monks of Tamié have been producing this cow’s milk cheese since the year 1135. We think they are getting the hang of it- this cheese is marvelously creamy, almost spreadable, with a pungent fruitiness and undertones of sweet hay and fresh cream.

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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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Spanish Table Seattle & Paris Grocery Newsletter

February 18, 2010

Our shelves are groaning with pleasure at the abundance of new ingredients that have arrived in the last week. At both The Spanish Table and Paris Grocery, a veritable flood of gastronomic specialties have arrived! We tasted, we slurped, we fell in love and generally worked our way around The Fancy Food Show in January and these latest products are the result. Add scrumptious new flavors to your meals with these culinary delights!

At Paris Grocery:

Riz Rouge (Camargue Red Rice) – serve this nutty Provençal rice with roast game hens or pork.

Pates and Pork Rillettes in 4.5 oz tins and 2.8 oz jars – perfect for porkaholics!

Red Pepper Chutney with Esplette Chili – the Esplette gives this Chutney a kick.

Provence Black Fig Jam – divine with goat cheese.

Lemon Curd – spread this creamy goodness on scones or use as a tart filling.

Sauce Aioli and Bernaise – great with poached eggs, wonderful with oven roasted halibut.

Truffle Mayonnaise – this will really take your sandwich up a notch!

E. Guittard Bittersweet Chocolate Wafers – use for baking or snacking.

Dark Orange Chocolat Fondue: Warm for two minutes in the microwave and then start dipping strawberries, orange slices or just your fingers into this chocolate deliciousness!

At Spanish Table:

Cod Crumbs (Tacos de Bacalao): Tired of having to soak salt cod for hours on end? These cubed up pieces of bacalao take about 30 minutes. Soak, rinse and sauté in olive oil. If you’re a purest, you can have them as is. Toss them with cooked lentils and chopped piquillo pepper if you want to be fancy.

Dried Mulberries: High nutritious and highly addictive. Looking for a quick breakfast idea? How about yogurt, mulberries, chopped walnuts and honey to start off your day.

Tomato Jam: Everyone starts acting strange when you tell them how sweet tomato jam can be. I first tried it on salmon. All it takes is heating the jam up tossing in a little bit of chopped cilantro and topping a piece of sauteed salmon. Be adventurous and try it on a slice of toasted bread with butter.

Ajvar: This savory Bulgarian pepper and eggplant sauce is packed with flavor. Simply heat and spoon over meat loaf or toss with spaghetti and chopped parsley.

Picon Azul: Deliciously blue! This creamy Asturian cheese starts out strong but ends with a soft and subtle salty finish. When I tasted this cheese I couldn’t help but to want spread it on a baguette topped with grilled tenderloin and arugula for a spicy peppery note.


On a bizarrely bright and mild Monday afternoon in January, we arrived at Campagne restaurant for “Vin et Cassoulet.” The bar was loaded with French wines and a chance to sample them with the eternal comfort food of southern France, cassoulet. The portfolio of wines did not disappoint, and tasting them with the hearty bean and meat stew only strengthened our feelings on the importance of the compatibility between what you eat and what you drink. We have brought to Paris Grocery two wines from that tasting that delighted us. – Rachel & Abi

2007 Les Restanques de Cabassole “Roucas Toumbas ” Vacqueyras ($40.00) Between Chateauneuf-de-Pape and Gigondas lies the high and stony plain of Vacqueyras, planted with old vine Grenache and Syrah. Vinter Eric Bouletin eschews all chemicals, commercial additives and synthetic material in his 3ha vineyard and in the winery, and his passion for this terroir comes through in his wines. Roucas Toumba is pure and poetic, full of red fruit and blackcurrant, supported by silky tannins. Notes of Provence herbs and spice round out the nose and it maintains a beautiful acidity and lift. Incredible with cassoulet! Only 300 cases produced.

2008 Domaine Castera Jurançon Sec ($16.99) This dry and lively white from Southwestern France is made from two native Basque varieties- Gros Manseng (95%) and Petit Manseng (5%) and is aged on the lees. Though relatively unknown in the New World, Manseng has a storied past in France: it is rumored that the lips of King Henry the IV were rubbed with Jurançon, and Colette claimed, ” I was a girl when I met this prince; aroused, imperious, treacherous, as all great seducers are.” We certainly have been seduced by its aromatic, refreshing qualities and lovely body. Bright and tangy, with green apple, tropical fruit and limestone notes; try with scallops in a light cream sauce!


2008 Las Brisas, Rueda ($10.99) Las Brisas boasts a wonderful range of refreshing aromas, with lovely intensity. Made of 50% Verdejo, it is charmingly complemented by 30% Viura, and 20% Sauvignon Blanc. The result is a balanced and focused white with fresh aromas and notes of citrus. Clean and fresh, it has energetic acidity and a slight prickle on the palate. Excellent with ceviche!

2006 Valle Perdido Cabernet-Merlot, Neuquen Patagonia ($11.99) This suave and bold red from Patagonia, Argentina is an excellent choice to serve with burgers or steaks. Rich and earthy, it has tannic grip, brims with ripe black fruit and notes of coffee. The finish is smooth, elegant and long. An excellent value, it also makes a great sipping wine.

2007 Mano A Mano Tempranillo, Tierra de Castilla ($9.99) Mano a Mano was a best seller here at Spanish Table before it disappeared from the market. We happily jumped on it when it reappeared last week, especially since the 2007 vintage may be the best yet! Slow fermentation is followed by gentle aging in French oak, producing an extremely balanced wine. Expressive bright red fruit with notes of cigar box, vanilla and spice make up this robust red. A rich and dry persistent finish make this an all around great value. Recommended Value Wine (Under $25.00) Wine Advocate

2007 Castelo do Sulco Reserva, Estremadura ($8.99) “Well-balanced, showing plenty of elegance to the crushed red fruit, blueberry and wild plum flavors. Finishes with focused minerality that is accented by a subtle creaminess. Drink now through 2013.” 88 points Wine Spectator

Shop from home on The Spanish Table’s websites! The Spanish Table wine website has wines 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.

Visit Paris Grocery’s Facebook Page for the latest news from our sister store.

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

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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The Wines of Jorge Ordoñez

Spanish Table Seattle Newsletter

September 4, 2009

We had the good fortune this week to re-taste some of the excellent current releases of esteemed wine importer Jorge Ordoñez, hosted by National Sales Manager Sara Floyd, M.S. And best of all, these wines were poured at two of our favorite Spanish restaurants with memorable foods to match. It was a compelling demonstration of how a well chosen wine enhances food. On Wednesday evening at Taberna del Alabardero (http://www.alabardero.com/seattle/index.html), the meaty Sauteed Pompano with Almonds and Ham, Navarra style, was fantastic with medium bodied and silky 2002 Sierra Cantabria Reserva Rioja ($19.99). Apple tart dessert with cabrales ice cream was divine paired with elegant stone-fruit and citrus flavored Victoria Moscatel dessert wine from Malaga ($29.99).

Thursday at noon found us at Olivar (http://www.olivarrestaurant.com/olivar.html) on Capital Hill. Over three hours, seventeen wines paired with scrumptious tapas served family-style made for a darned good way to spend a rainy afternoon. Grilled scallops with fried shallots and corn salad paired fantastically with minerally and delicate 2008 La Cana Albariño ($15.99). 2008 Botani dry Moscatel from Sierras de Malaga ($19.99)was a perfect match to matchstick slices of manchego and red apple, tossed together with citrus.

We always leave these restaurants with savory memories and the satisfaction of a great dining experience. If you can’t afford a trip to Spain, spend an evening at one of these restaurants and have a taste of Iberia right here at home!



2008 Botani Moscatel Seco, Sierras de Malaga ($19.99) “The 2008 Botani is 100% Moscatel de Alejandria fermented 70% in stainless steel and 30% in French oak. Medium straw-colored, it has an alluring perfume of spring flowers, honey, spice box, and tropical fruits. Smooth-textured, ripe, dry, and mouth-filling, this expressive effort is an excellent match for sushi and Thai food.” 90 points Wine Advocate

2008 Peza do Rei Blanco, Ribera Sacra ($19.99) The region of Ribera Sacra was spotlighted in the July 15, 2009 New York Times and Peza do Rei was singled out as “delicate and distinctive”. Available by special order only, we brought in a case after tasting it. A blend of 70% Godello, 20% Treixadura and 10% Albarino, grown on 8 acres of vertiginous south-facing slate terraces, Peza do Rei is unoaked and intensely aromatic. Lemon peel blends with a touch of tropical fruit in this savory and intensely mineral white. The finish seems never ending. Only 4000 bottles produced. 90 points Stephen Tanzer

2008 Shaya, Rueda ($14.99) Naia was a customer favorite and it was a sad day when we learned that it would no longer be available. Importer Jorge Ordonez has replaced Naia with Shaya, a new project with the Gil family of Jumilla. Produced from old vines, the sandy soils make it possible that many of the vines are over 100 years old and ungrafted. Grassy aromas with complex grapefruit notes, this balanced white is racy with a persistent finish. And the same price as Naia!


ZOE MEATS BACON Those of you that have tasted the Zoe Meats Chorizo will be big fans of Zoe’s bacon. Dry cured and apple wood smoked, these thick meaty slices of bacon do not shrink when cooked like bacons curied in brine. Great for BLT’s!

QUICOS Giant Crunch Spanish Salted Corn Nuts. $7.99/lb


These kalamatas are fleshier and less salty than our previous batch. They are in a red wine brine. Great for salads, omelets and pasta dishes. $8.99/lb.


This cheese is made throughout the region of Castillo y Leon from milk coming from Churra and Castellana breeds. It is slightly granular with a compact texture, buttery with rich aromas. It is a table cheese that can be enjoyed alone or accompanied by quince, which accentuates its characteristic flavor. $15.99/lb.


2004 Emilio Moro, Ribera del Duero ($24.99) Price reduced $5.00! “The reasonably priced 2004 Emilio Moro is a terrific Ribera del Duero aged in equal parts French and American oak prior to bottling. Its dense ruby/purple color is followed by a projected nose of blackberries, currants, cherries, smoky oak, and crushed rocks. Terrific texture, super purity, an opulent, full-bodied palate, and a long, heady finish suggest it will keep for 7-8 years.” 92 points Robert Parker

2001 Balbas Reserva, Ribera del Duero $32.00, was $38.00 Close out! Made of 90% Tempranillo and 10% Cabernet Sauvignon, Balbas is concentrated and complex. Sadly, our distributor will no longer be carrying it, so we bought all of the remaining 2001 Reserva, which is drinking beautifully right now. “This spicy red shows an alluring mix of ripe fruit, with more mature flavors of tobacco, leather and cedar. The tannins are well-integrated and softening, while the acidity is still fresh and crisp. Elegant and long. Drink now through 2015.” 93 points Wine Spectator

2005 Numanthia, Toro ($49.00) Price reduced $11.00! Made from 70 to 100 year old vines, aged in oak barrels for 18 months, this wine explodes on the palate with flavors of ripe blackberry, vanilla and herbal notes. “A deep, youthfully brooding bouquet offers dark cherry, blackcurrant, incense and suave oak spices. Spicy cherry and dark berry flavors show an exotic anise quality and slow-building sweetness. This gently tannic, chewy, extremely persistent wine finishes with echoes of oak spice and floral pastille, not to mention excellent vivacity.” 93 points Stephen Tanzer, 92 points Wine Advocate

2001 Finca Valpiedra Reserva Rioja ($18.99) Close out price – was $21.99! Conde de Valdemar’s single estate Rioja, Finca Valpiedra is a spectacular 80 hectare plot characterized by pebbles and limestone. The grapes are hand picked, manually sorted and aged in new French oak for over 12 months. We’ve always loved this Rioja and when the distributor had to close it out, we bought all of their stock. Let this breathe for 20 minutes to release its concentrated black cherry flavors. Earthy with balsalmic notes, Valpiedra has silky tannins and a persistent finish. Wonderful with lamb chops or paella!


Clay Portuguese ceramics. Olive serving dishes in assorted styles and colors: brown, white and gray. They make great gifts!

Have a safe and happy Labor Day weekend!


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

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Gomera, Canary Islands

Spanish Table Seattle Newsletter October 30, 2009


Traveling as wine specialists aboard the National Geographic vessel Explorer for the past 2 ½ weeks, we’ve been following the route of Christopher Columbus and Charles Darwin. Our voyage began in Lisbon and ended in Salvador Brazil, with stops in some of our favorite places: Madeira, The Canary Islands, and Cape Verde. We just got home last night and are still wobbling about on sea legs.

Seattle-based Lindblad Expeditions (http://www.expeditions.com/) invited us to choose wines for the voyage and then come along to educate guests about them. Lindblad has a superb on-board staff of naturalists, historians and professional photographers that speak about history, culture, the natural world and how best to photograph it. Their trips cover the Antarctic, the Arctic, and everything in between.

A week ago we were photographing schools of whales and cavorting dolphins near La Palma, Canary Islands. The Canaries are a group of seven islands less than 100 miles off the coast of Morocco. Just as Cuban refugees flee to Miami, so the Canary Islands attract thousands of desperate Africans each year. The lure of the European Community with all of its opportunities is irrestible, especially when it’s just a stone’s throw away.

Aside from the immigration issue, life in the Canaries moves slowly and residents have a deep appreciation for the islands’ spectacular beauty. One memorable day began in the mist forest of Parque Nacional de Garajonay on the island of Gomera. A UNESCO World Heritage Site, the forest sits on a 3300 foot high ridge and divides the island’s wet side from the dry. Two hours of hiking took us through laurel forests, past villages growing bananas on terraced hillsides, and a spectacular cliff-side trail shrouded in mist.

Our guide recommended dining at Restaurant La Placeta in Santa Cruz de la Palma which was excellent. Being Sunday night in the off season, the proprietor had plenty of time to talk about the local wines, how he ended up in the Canary Islands, and the thriving rabbit population in La Palma. We tucked into a terrific rabbit pate as we talked, which was served with a sweet but not cloying tomato jam. What a fantastic combination! The main course was grilled fish and papas arrugadas with mojo sauces, a Canary Island traditional dish, served with El Nispero Tinto Barrica, a local red wine from La Palma.

Now that we’re home, we’ll be getting back into kitchen to recreate some of the tasty dishes we had along the road. Here’s a traditional recipe from the Canary Islands:

Papas Arrugadas (Serves four)

Warning: This recipe uses the traditional amount of salt, which may be overwhelming to American palates used to low sodium. Feel free to adjust to your taste!

8-10 Small New Potatoes

Sea Salt to taste

Add the potatoes to a pot of very salty water (in the past the Canarians used sea-water).

The potatoes should float in the salty-water, if they don’t you need to add more salt.

Bring to the boil and simmer for 20 minutes.

Now drain most of the water from the pot and cover the potatoes with a layer of salt.

Turn down the heat and gently shake the pot so that salt crystalizes on the potatoes.

Finally, turn off the heat and cover the pot with a tea-towel for 5 minutes (so that the potatoes turn ‘wrinkly’). Serve with one or both of the Mojo sauces below.

Mojo Picon Sauce

5 cloves garlic

1 teaspoon whole cumin seeds

3 small dried nora peppers, rehydrated in boiling water and drained

1/2 teaspoon smoked sweet paprika

1-2 tablespoons red wine vinegar to taste

5 tablespoons Extra Virgin Olive Oil

Using a mortar and pestle, mash cumin, garlic, and peppers with salt until well mixed. Add paprika, vinegar and oil, and continue to blend. If necessary, add water until desired consistency is reached. This is delicious served with boiled potatoes, with or on fried fish.

Mojo Verde Sauce

3 cloves garlic, peeled

½ cup Extra Virgin Olive Oil

2 teaspoons Sherry Vinegar

½ cup chopped fresh coriander leaves

½ teaspoon of cumin

1 teaspoon sea salt

Water as needed

Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is a thin paste. Add 1-2 tsp vinegar or more, according to your taste. Drizzle over potatoes or fish and serve.


Being on board a ship for 13 nights gave us the chance to revisit some of our favorite, inexpensive wines from Spain and Portugal. These wines were all-around big hits with the guests on board, some of whom have placed case orders!

White Wines

2008 Protos Verdejo, Rueda ($10.99) Protos Verdejo has just the right combination of grapefruit flavors and zesty acidity to pair with fish in buttery citrus sauces.

2007 Diamante, Rioja ($10.99) Classic Diamante is a unique wine. Semi sweet, it is made from a blend of Malvasia and Viura grapes. Round and full on the palate, the addition of Viura gives it a crisp, clean finish.

Red Wines

2003 Esporao Alicante Bouschet, Alentejo ($13.99) Balanced and full bodied, this Portuguese red was phenomenal with beef tenderloin.

2005 Evel, Douro ($15.99) One of our perennial favorites, Evel is a blend of the same grapes port grapes. Great with flavorful chicken dishes, it has lift and elegance.

2005 Altos de Luzon, Jumilla ($14.99) 50% Monastrell, 25% Cabernet Sauvignon and 25% Tempranillo, this hearty red goes down all too easily on a cold, wet night with a plate of grilled lamb chops.


Our new shop features French cheeses and wine, and other foods with a French mood. It’s located 1/4 block south of Spanish Table at 1418 Western Avenue. It’s currently open Tuesday through Saturday, 10 AM to 6 PM.

New cheeses:

A Casinca is a classical goat’s milk cheese from the Casinca region of Corsica, where the climate is gentle. Herbaceous, tart, and slightly salty, this cheese has a semi-soft texture that offers a balanced, satisfying finish on the palate.

Tome d’Aquitaine: This aged goat’s milk cheese gets the benefit of washings in Sauternes in the caves of famous affineur Jean d’Alos. The snow-white interior has a dense texture and a delicately balanced, sweet and fruity flavor.

Brebirousse d’Argental: This pasteurized sheep’s milk cheese from Lyon has a creamy, brie-like texture and a faintly sweet finish on the palate. Hints of meadow and hay lend a bit of complexity.

Le Grain d’Orge: From the Basse-Normandie region, this pasteurized cow’s milk cheese is soaked in Calvados according to Norman traditions. A soft-textured, washed rind cheese. Delightfully fruity and milky with hints of mushroom and apple.


We have a new shipment of D’Artagnan charcuterie, including foie gras, pates, frozen (uncooked) sausages, merguez, puff pastry and many other specialty French shelf groceries. We also now have baguettes from Macrina Bakery, delivered daily Tuesday through Saturday.

Please come on in to one or both of our shops and pick up some wonderful cheeses and fall wines. Best wishes for a great weekend!


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

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Remelluri: Rioja’s First Chateau Style Winery

Remelluri: Rioja’s First Chateau Style Winery


July 16, 2009

remelluri2Visiting Granja Nuestra Senora de Remelluri in Rioja was like strolling the grounds of an immaculate Tuscan villa. Italian cypress trees and beds of lavender line the driveway; ancient fig and olive trees surround the vineyards. Roses and wisteria climb a profusion of trellises; only a nearby castle reminds you that you’re in Spain. A sense of serenity and peace pervade the grounds, a legacy perhaps from the monks of the Monastery of Tolono who made wine here in the 15th century. remelluri3At the end of the 18th century, some of these vineyards were in the hands of Manuel Quintano, the cleric who introduced the wine-making methods of the Medoc to Spain to produce the first Spanish red wines aged in the cask. In the 1960’s, the Granja was purchased by its current owners, Jaime and Amaya Rodrogiuez Salis who dedicated themselves to bringing the vineyards back to their former glory, replanting with local varieties of Tempranillo, Mazuelo, Graciano and Viura grapes and building the current bodega on the ruins of the old monastic buildings. Jaime and Amaya’s rock star winemaker son, Telmo Rodriguez cut his oenological teeth here and now has his own projects in several regions of Spain.

remelluri4The vineyards are located at the foot of the Tolono mountains, at an elevation of up to 800 meters. The soil is poor, and extreme temperature fluctuations between night and day from August to the end of October make maturation slow and produce grapes of superb quality. North winds lower the risk of pests resulting from humidity. Vineyards are tended sustainably but are not certified organic. Remelluri’s goal is to obtain healthy, ripe, concentrated, low-yield grapes. They do not irrigate. They select and graft their own plants. They do not use herbicides, systemic products or chemical fertilizers. Only organic compost and manure are used, with traditional methods such as copper, sulphur and chalk as preventive treatments. One of the vineyards was planted in 1875, before the arrival of phylloxera.


Malolactic fermentation takes place for one month in large French tinas which are more than 100 years old. The estate has 80 plots with 256 microclimates, which are vinified separately. After rackings and tastings, the tinas with the best wine are selected to make Remelluri and blended. The blend is placed into small oak barricas for aging from 12 to 15 months, followed by a couple of years of bottle aging. Remelluri’s first vintage was 1971.


2004 Remelluri Rioja Tinto ($34.99) We tasted this at the winery and were blown away by the luscious fruit and full body with notes of white pepper. This powerful Rioja will keep improving over the next 4 to 5 years. “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

Wednesday’s New York Times wrote a fascinating, in-depth article about the wines of Ribera Sacra made from the mencia grape. A little-known region in Galicia, it is characterized by slate soils, terraced hillsides and silky wines with a wealth of minerality, sometimes reminiscent of Burgandy. We have two wines mentioned in the article: D. Ventura 2006 Vina Caneiro ($25.99) and 2007 Alodio ($17.99). To read the article, follow this link:



2007 Basa, Rueda ($11.99) A snappy blend of Verdejo, Viura and a splash of Sauvignon Blanc give this white wine a hint of fresh grassiness. Rich flavors of white plum, peach and grapefruit abound. Versatile enough to pair with cheese or spicy Asian foods, it is absolutely refreshing on a hot day.

2007 Dom Martinho rose, Estremoz ($8.99) Rothschild-Lafite acquired this estate in 1992 and since has brought the vineyards back to immaculate condition, as only the Rothschilds can do. Dom Martinho rose is fresh and clean, with vibrant strawberry-raspberry flavors. With great acidity and hints of mineral, this is an all around versatile, refreshing wine to pair with grilled seafood or just for sipping.

2008 Commanderie de la Bargemone Rose, Aix en Provence ($15.99) When Muga rosado, our favorite light rose from Spain sold out in a matter of weeks – just as summer was kicking in – we found the closest substitute, which happened to be from southern France. Light salmon colored, it has wild strawberry and nectarine flavors. Juicy, crisp and refreshing – what could be more perfect on a hot day? 89 points Stephen Tanzer

2007 Paso A Paso Tempranillo, La Mancha ($9.99) “Vivid purple. Complex aromas of cherry, anise, cracked pepper and pungent herbs; not many $10.00 wines have this much going on. Rich cherry and dark berry flavors are modestly concentrated but strikingly pure, showing impressive mineral snap. Leaves sweet blueberry and and candied licorice notes behind on the long, sappy finish.” 89 points Josh Reynolds, IWC

2007 Dehesa Gago, Toro ($17.99) Both Basa and Dehesa Gago are produced by winemaker Telmo Rodriguez, who grew up on the Remelluri estate. Consistently, the Dehesa Gago delivers ripe fruit, structure and elegance. ” Bright medium red. Spicy redcurrant and cherry aromas are complicated by fresh flowers and minerals. Light and juicy, offering refreshing raspberry and blackberry flavors and very good mineral lift. There’s a pinot-like elegance here that I find extremely appealing. Finishes brisk and persistent.” 90 points Stephen Tanzer



Our container from Spain arrived on Wednesday containing Stuffed Olives and paella making cookware:

Carbon steel, Enameled, and Stainless Steel Paelleras in various sizes are back in stock.

Butanos for cooking paella outdoors – All sizes are back in stock!

Round Iron Fire rings: Cook your paella on one of these rings over a fire in the backyard or at the beach.

Montegrato Stuffed Manzanilla Olives – Choose from 6 different stuffings

Salmon stuffed, Tuna stuffed, Blue Cheese, Feta, Shrimp, and Anchovy stuffed.



Saturday July 18 Live Flamenco at Casablanca Restaurant and Lounge, 113 Virginia Street, Seattle 206-448-3590 Guitar: Tyson Hussey, Vocals/dance: Esther Marion, Dance: Savannah Fuentes, Veronica Barrera 8:30 pm & 10:00 pm Tickets: http://www.brownpapertickets.com

Saturday July 25th Carmona Flamenco 8:00 p.m. and 9:30 p.m. $20.00 cover, no reservaqtions, Solstice Cafe, 4116 University Ave. N.E. More information at (206) 932-4067 or marcos@fanw.org


Enjoy the summer weather and hope to see you soon!




Sharon Baden and Steve Winston, Owners

Spanish Table


Filed under Events, Red Wine, Spain

Travels in Rueda

Travels in Rueda


July 1, 2009

Driving out of Segovia raving over last night’s tapas of grilled asparagus, zucchini, shrimp, garlic and smoked salt, we head for La Seca in the heart of D.O. Rueda. Now widely renowned for its fresh white wines made from Verdejo, in the 1970s, the Verdejo grape was practically wiped out by more prolific varieties such as Viura and Palomino. Visionary Angel Rodríguez realized the treasure in his 17th-century Martinsancho Verdejo vineyard and refused to uproot it. For his untiring efforts in reestablishing Verdejo’s prominence in its region of origin he was officially honored by King Juan Carlos.


Angel Rodriguez in his vineyard

The majuelo (plot) of Martínsancho is less than an acre of gnarled vines, preserved in isolation as a museum of prephylloxera viticulture and as a continuing source of undisputed varietal authenticity, treasured by nurseries throughout Europe. In 1976, Angel regrafted 25 acres of his best vineyard, using Martínsancho cuttings. Rodriguez makes one wine: Martinsancho, produced from 100% Verdejo and made in the historic bodega that they’ve occupied since 1780. They still utilize the subterranean bodega which is 3 stories underground, replete with 5,000-liter oak bocoyes in continuous use for centuries.


Underground bodega at Bodegas Angel Rodriguez

At the opposite end of the winemaking spectrum but with every bit as much reverence for the Verdejo grape, is Bodegas Jose Pariente. Oenologist Victoria Pariente (one of only four women winemakers in Spain who also own their bodegas) inherited the passion for winemaking from her father Jose, who produced his own artisan wines. A new state of the art winery is still under construction and without a sign, it looks unoccupied from the highway. But drive around back and there’s a bee hive of activity! Every step of the winemaking process here is analyzed and controlled with the latest technology to preserve freshness and avoid oxidation, which easily happens with the Verdejo grape. The hand picked grapes are brought from the surrounding vineyards directly to a refrigerated storage cooler and then crushed and piped under refrigeration to temperature controlled fermentation tanks. The bodega uses nitrogen in all of the must handling to minimize oxidation. The pebble covered vineyards are from 40 years to 100 years old, situated in the “Golden Mile” of Rueda, the highest part of the plateau, whose Atlantic climate has strong variations of day and night temperatures.


In the vineyard with Victoria Pariente and her assistant


2008 Martinsancho Verdejo, Rueda ($18.99) The harsh continental climate and extreme altitude, together with the soil’s austere inhospitality to all types of insects and bacteria, allow for the practice of completely organic viticulture. From free-run juice, the new wine is racked into centuries-old subterranean bocoyes prior to clarification and bottling. 2008 was a cool, late harvest producing a full bodied, freshly fruity and minerally complex Verdejo.

2007 Jose Pariente Verdejo, Rueda ($21.99) Ecologically produced from 40 year old vines planted by Jose Pariente, the winemaker’s father. Daily battonage provides a creamy texture, backed up by fresh aromas of citrus and delicate pear flavors. …”The 2007 Varietal Verdejo is a superb expression of this once under-rated grape variety. The fruit was sourced from a 40 year old, 6-hectare estate vineyard. Medium straw-colored, the wine has an alluring fragrance of mineral, lemon-lime, citrus, and floral notes.” 90 points Wine Advocate

2007 Martina Prieto Verdejo, Rueda ($15.99) The daughter of Victoria Pariente makes this wine using extreme methods such as harvesting grapes at night to lock in the fresh aromatics. Martina Prieto bursts with flavors of creamy grapefruit, ripe pineapple, lime, flint, and a hint of cinnamon. Vibrant with acidity, this is the perfect wine to serve with octopus ceviche.

2007 Marques de Irun Verdejo, Rueda ($12.99) Fresh and lively on the palate, with aromas of white grapefruit. Unctuous on the palate, with flavors of citrus, a hint of honeydew melon and palate cleansing minerality. With a persistent, crisp finish, it pairs wonderfully with shellfish.



Gear up for barbeque weather this weekend! These are stellar reds to match with grilled ribs or lamb burgers:

2007 Vale Da Clara, Douro ($13.99) The new vintage of this red table wine is a staff favorite! Complex black fruit flavors are nicely structured by accessible tannins. Smooth and well balanced, this tasty red is perfect for quaffing when you’re sitting around with friends on the deck.

2007 La Planta, Ribera del Duero ($15.99) I had a glass of this at a tapas bar in Valladolid. It was sensational with my tapa of roasted eggplant, onion confit and carmelized cabbage. 100% Tempranillo, it has been barrel aged 6 months. There’s a hint of smoke behind the smooth boysenberry, licorice and black cherry fruit. With great food pairing acidity, it is full bodied, balanced, with a dry and pleasing finish. Recommended value wine under $25.00 by Wine Advocate.

2007 Clos de los Siete, Mendoza ($18.99) “Bright, full ruby-red. Crushed black fruits, mocha, bitter chocolate, licorice and smoked meat on the nose. Sweet, penetrating and firm-edged; … I like this wine’s balance of sweetness and acidity…” “There may be no finer red wine value in Argentina than this superb blend of 48% Malbec, 28% Merlot, 12% Syrah, and 12% Cabernet Sauvignon… This lengthy effort over-delivers and then some.” 89 points Stephen Tanzer, 91 points Jay Miller


Winemaker tasting: Meet Martina Pariente, producer of Martina Prieto Verdejo at Tango Restaurant on Sunday July 12, from 6:00 to 8:00 p.m. A selection of tapas will be paired with three red wines and the Martina Prieto Verdejo. $30.00. For reservations, contact Tango Restaurant 206.583.0382



Sharon Baden and Steve Winston, Owners

Spanish Table

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Celebration Season



Celebration Season


June 5, 2009

celebration seasonCongratulations to Classical Wines of Spain who celebrated their 25th anniversary this week. One of the pioneer importers of quality Spanish wines, their portfolio is a personal roadmap of what’s happened in Spanish winemaking over the last 25 years. A full day of seminars with winemakers and a tasting showed just how much they continue to push boundaries. Their long relationships with top winemakers such as Alejandro Fernandez of Pesquera continue, while they source exciting new producers that are delivering terrunyo-driven, authentic wines. Here’s to your future success!

June is the month of graduation celebrations, the beginning of summer wedding season and long days meant for picnics in the park. All of these occasions cry out for good food and wine which we’re here to provide! The secret is to keep it simple, like last night’s simple lentil salad tossed with sherry vinegar, olive oil and fresh arugula. With a chilled glass of 2008 Montecastrillo rose, it was the perfect picnic meal.

On a personal celebratory note, we’ll be toasting my birthday in Spain next week. Our itinerary takes us through the wine regions of Rueda, Ribera del Duero and Rioja with a beach weekend in San Sebastian. We’ll try to send updates from the road….


Steven’s Black Cod with Piquillos and PX is a quick weeknight dinner.  (Serves 3)
1 ½ lb black cod
4 piquillo peppers, sliced into strips
½ sweet onion, sliced
3 tbsp olive oil (I used Majoub Tunisian)
For the marinade:
1/3 cup Pedro Ximenez Sherry (Don PX 2004)
1/3 cup sherry vinegar (I used Majuelo)
1 tbsp grapefruit marmalade (Majoub Tunisian)
Put the cod on 2 layers of aluminum foil, cover with peppers and onions, and drizzle with olive oil.  Whisk together the marinade in a small bowl, adjusting the balance if necessary: it should be slightly more sweet than tangy.  Drizzle over the cod, reserving half.  If using a barbeque, adjust the grill to highest position, farther away from the coals.  Wrap up the cod, and place on the grill, turning after 5 minutes.  After 5 minutes on each side, open the foil, and drizzle with the remaining marinade. Close the lid and cook for an additional 5 minutes or until the cod is just falling apart. Serve with 2007 Lagar do Castelo albarino.  
Some favorite wines from Classical Wines of Spain:
2008 Martinsancho, Rueda ($16.99)
Grapefruit meets yellow and green apple in this crisp white.   The vibrant fruit flavors are complimented by vibrant acidity and a long, smooth finish.
2007 Vina Reboreda, Ribeiro ($11.99)  With a steely backbone, Vina Reboreda offers up flavors of Granny Smith apple and watermelon.   Lean and savory, it is stupendous with steamed clams or mussels.
 2006 Altico “A”, Jumilla ($18.99) From Producer Bodegas Carchelo, Altico is a full bodied 100% Syrah.  “Primary blackberry and blueberry aromas are youthfully unevolved, opening slowly to display subtle graphite and baking spice qualities. Midweight black and blue fruit flavors are strikingly pure, with fine-grained tannins lending support. The sweet fruit lingers impressively on the long, sappy finish, which becomes spicier with air. This is delicious.”   90 points Stephen Tanzer
2005 Montecastro, Ribera del Duero ($47.00)  Powerful and structured, with velvety layers of black fruit, mineral, structured tannins, all balanced with acidity and an amazing persistent finish.   “This rich, expressive red delivers ripe, almost sweet, black currant and blackberry fruit. It has muscular tannins, but there’s enough acidity for balance, as well as a vibrant floral and spice finish.”  93 points Wine Spectator

It’s an exciting day when the new vintage of Muga Rioja rolls in the door!   Voted the most popular wine from Rioja, it’s definitely a customer favorite.  Even better, lower costs and a better exchange rate have made Muga less expensive this year.
2008 Muga Rioja Blanco Barrel Fermented ($14.99)  Made of 90% viura and 10% malvasia, Muga’s double grape checking, both on selection belt and on tasting the musts, means that 50% of the harvest is excluded. Slow fermentation in new French oak and 3 months on fine lees are the secrets of this careful production process. Aromas of citrus fruit and apple stand out against a background of aromatic herbs such as lavender, thyme and even fennel. There are also aromas derived from its cask fermentation, such as coconut and vanilla. In the mouth, intensity and persistence, while at the same time it remains fresh and lively.
2008 Muga Rioja Rosado ($11.99) Made of 60% Garnacha, 30% Viura and 10% Tempranillo, this is one of our all time favorite rosados.   Salmon colored, light bodied, dry and fresh with flavors of ripe red berry, it is backed by crisp acidity and a honeyed finish.  Great with any seafood, paella, or pork dish.
 2005 Muga Reserva Rioja ($25.99) 70% Tempranillo, 20% Garnacha, 10% Mazuelo and Graciano, the reserva has been aged six months in traditional Rioja vats, 24 months in small oak barrels and 12 months in bottle.  Concentrated black fruit and red berry flavors have nuances of coffee.  With notes of cedar and charred oak, it is balanced on the palate with a delicious and persistent finish.  Bodegas Muga feels that 2001 and 2005 are their best vintages, as they approach the style of a Bordeaux Pomeral while reflecting the unique terrunyo of the vineyard.2001 Prado Enea Gran Reserva ($57.00) From the stellar 2001 vintage, produced from 50 year old vines, the 2001 Prado Enea is 80% Tempranillo and 20% Mazuelo, Graciano and Garnacha.  On the nose, aromas of spice and chocolate, wrapped in fruit liqueur.   Balanced and elegant, it is smooth with a long and honest finish.   This is one of the best Prado Eneas produced in recent vintages.

New Foods

Ferrer brand Gazpacho: Arrived today! We now have the familiar red, and the lesser known but no less delicious, white. White gazpacho is made from garlic and almonds.

Fresh (unpasteurized) Luques Olives: These French green olives are meaty and sweet, not soft, salty, or mushy like some olives can be. The green flesh is firm and bright, fruity and crisp.

Dried Black Mission Figs: Soft, ripe and fleshy figs from California.

Dried Cherry: Add a new flavor to your summer salads or try them with broiled pork chops. Plump the cherries with warm bourbon and vermouth and dress the chops. Make a nice sauce by reducing your cherry flavored booze and swirling in some butter.

Three New Fig Spreads: Mittica fig spread with Lemon Flower Honey from Valencia. Mt. Vikos Hazel Nut Fig Spread from Greece. Last but not least, I can’t resist Fig and Cocoa spread. Made with figs, pure cane sugar and cocoa. Warm it and pour over ice cream.

Mittica Homemade Membrillo: Artisanally produced, my favorite way to serve membrillo is by sandwiching it between two triangles of the 1 year raw milk manchego cheese and warming it in the oven for a minute.

Mittica Chestnut Honey in Ceramic Crock: This raw chestnut honey is from the mountains of Asturias and is beautifully packaged in a clay crock. Dark in color with intense aromas and flavor. Try pouring this over a gooey piece of Queso Leonora goat cheese.

Padron Pepper Plants: Our last 14 plants are ready to go in the ground. Plant them now and harvest in July! $4.99 each, 16 plants available.

Planning a party or wedding?  Our wine department has something to fit every event, from budget to collector wines.  We offer a 10% discount on a case of 12 wines.  For easy tapas ingredients, pick up a selection of cured meats and cheeses, or for more involved recipes, we stock hard to find ingredients like harissa and preserved lemonsGifts:  For someone setting up a new household, this is the place to get them something useful yet “special” such as a beautiful hand-decorated ceramic bowl and an olivewood salad-serving set. For the cook, a set of cazuelas and a really fabulous cookbook. And for anyone, a big glass pitcher.   Everyone can use a pitcher. I’m a fan of our fruit-embossed Marbella pitcher – perfect for sangria, lemonade, whatever. And it’s made of recycled bottle glass, yet another plus!
Spain Association Paella Contest June 21.   Sponsored by Taberna del Alabardero, the contest is open to anyone who wishes to cook, or just watch and eat.   Prizes awarded for the top three paellas.   For more information, visit http://www.spainassociation.org/

Have a great week and please stop in soon and see us at the shop!

Sharon Baden & Steve Winston, Owners
Spanish Table




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Filed under Food, Recepies, Red Wine, Spain, Uncategorized

Cock A Doodle Doo

April 23, 2009
Food writer Nancy Leson’s blog has released a flock of calls and emails here at the shop.   What’s all the twittering about?  California wine producer E.J. Gallo has filed a lawsuit against the Spanish Table for selling “Gallo” brand fideua pasta, produced in Barcelona.  “Gallo” means rooster in Spanish and icons of the bird are seen all over the Iberian peninsula.  Sadly, we can’t afford the fight to sell our favorite brand of pasta, so we’ve found a replacement brand of noodle.   Stop in and get one of these Gallo collector items before they sell out!    To read Nancy Leson’s blog:  http://blog.seattletimes.nwsource.com/allyoucaneat/2009/04/20/gallo_crows_well_sue_you_spani.html
To watch the King 5 TV report: http://www.king5.com/business/stories/NW_042109WAB-winery-gallo-KC.fb370cdf.html

Fideau, or fideo, is a dish made in a paella pan with short pasta noodles, garlic, broth and whatever else you’ve got on hand.    To use those Spanish noodles, try this recipe from The Spanish Table Cookbook:
Fideo Pasta with Seafood in Oloroso Cream Sauce (serves 4)
2 tablespoons olive oil
1 tablespoon garlic, finely chopped
1 pound salmon, or a 1 pound mixture of shrimp meat and crab
½ cup dry Oloroso sherry
3 cups clam juice or water
½ pound fideo pasta
1 cup half-and-half
1 tablespoon minced parsley
Heat oil in a 12-inch or larger paella pan and cook the pasta until it turns golden.   Remove pasta from pan, reserving the oil.  Add garlic to pan and cook until soft.  Add the seafood and saute for 1 minute on each side.   Add the sherry and clam juice, then bring to a boil.
Add the pasta and return to a boil. Reduce the heat and cook until the pasta has absorbed the liquid and is al dente, about 8-10 minutes.  Add the half-and-half and parsley and cook until incorporated.    This is even better with a bowl of alioli (garlic mayonnaise) served on the side.
“When fideua is outlawed; only outlaws will have fideua.” Steve Winston

COLLECTOR’S CORNER On Easter weekend, we opened and drank a bottle of 1968 Vina Bosconia Rioja.  In 1968, when the grapes used to make this wine were growing, I was stationed at U.S. 6th Army headquarters in San Francisco.  Recovering from the wounds I received in the infantry (173 Airborne Brigade) in Vietnam, I was drinking, ironically, Gallo Hearty Burgandy by the jug.  My palate has matured since then.   If you are old enough to remember 1968, we have one bottle available of 1968 Vina Tondonia Rioja ($327.00).   Steve Winston

CHEESE CORNER Pata Cabra is a unique goat’s milk cheese is from Zaragoza, made in a brick shape. It is a washed rind cheese which is dense, smooth, creamy and mildly piquant. Faintly goaty, lightly lemony, fresh, earthy and full of character with sweet herbaceous overtones. Pairs perfectly with Albariño or Godello white wines.

– Jorge

Celebrate Earth Day by planting a garden!    A a new shipment of padron pepper seeds has arrived, just in time to start germinating.   If you’ve never tasted a padron pepper, they are a small piquant green variety from Galicia.   They grow well in the cool northwest and are best  enjoyed when they are not over 3 inches long.   The larger they are, the hotter they can be!

2007 Dom Martinho rose, Estremoz Portugal ($8.99) Rothschild-Lafite acquired this estate in 1992 and since has brought the vineyards back to immaculate condition, as only the Rothschilds can do. Dom Martinho rose is fresh and clean, with vibrant strawberry-raspberry flavors. With great acidity and hints of mineral, this is a perfect wine to kick off the rose season with!
2006 San Isidro Cepas del Zorro Dos Ano Monastrell, Bullas ($8.99) The region of Bullas is near Jumilla in Southwestern Spain but has a superior high and dry terroir. Produced from vines as old as 60 years and at 2100 feet elevation, this is a powerfully authentic wine. With fruity raspberry aromas on the nose, it has a brawny mid palate with mineral notes, hints of spice and plenty of tannic structure. Aged two years in the bottle but without any time in barrel, Cepas del Zorro is rustic and meaty. Great with barbecued ribs!
2007 Valdemar Tempranillo Rioja ($9.99) New on the market and bursting with vivid boysenberry fruit, Valdemar Tempranillo is a must-try for those looking for a great paella wine. With just the right amount of acidity and moderate tannins, it deftly balances any rich dish or roasted meat. This is a red that I’ll be serving all year round.

2007 Martina Prieto Pariente Verdejo, Rueda ($15.99) Martina’s mother, Victoria, is said to produce the best white wine in Spain under their famous estate name, Jose Pariente. Martina, an enology student, is making her own wine with her mother using extreme methods such as harvesting grapes at night to lock in the fresh aromatics. Martina Prieto sings with flavors of creamy grapefruit, ripe pineapple, lime, flint, and a hint of cinnamon. Vibrant with acidity, it is a great pairing with octopus ceviche.
2006 Naiades, Rueda, Regularly $23.99, now on sale for $19.99. This is absolutely one of the best white wines I’ve tasted. The Naiades vineyards were planted in the 19th century with ungrafted Verdejo vines. Surviving generations of harsh climate, poor soils and phylloxera, these vines produce the extraordinary fruit that goes into Naiades. With aromas of beeswax and dried flowers, the oak is evident but muted. Full bodied, creamy and rich, it has great balanced acidity with flavors of buttered toast, melon and citrus. “The barrel-fermented 2006 Naia Des is 100% old-vine Verdejo sourced from ungrafted 80- to 100-year-old vines. The nose is slightly toasty but the fruit comes through with plenty of citrus, mineral, and floral notes. The oak treatment seems to have resulted in a creamier texture. The wine is nicely balanced, medium long, and may evolve for 1-2 years although it can be enjoyed now.” 90 points Jay Miller
2006 Luigi Bosca Malbec Reserva, Mendoza ($19.99) The 2005 Luigi Bosca Reserva Malbec was a sensational Malbec and quickly sold out. The 2006 vintage just arrived, and it has all the rich smokiness, structure and balance of the 2005. “Full ruby-red. Musky, vinous aromas of blackberry, mocha, espresso and tobacco. Suave, juicy and palate-coating, with a distinctly saline element adding complexity to the flavors of raspberry, tobacco, smoke and green olive. Finishes with fine-grained tannins and lovely aromatic lift. A distinctly soil-inflected wine with loads of personality-and an excellent value.” 90 points Stephen Tanzer

Have a great week, and we hope to see you at the shop.

Sharon Baden & Steve Winston, owners
The Spanish Table


Filed under Cheese, Recepies, Red Wine, Spain, Uncategorized