Big Reds

At The Spanish Table we are firm believers in eating and drinking according to the seasons. Throughout the summer we have focused our attention on the cool, refreshing white and rosado wines that go so well with summer meals as well as the bold, youthful red wines that are perfect accompaniments to meat on the grill. 

As we move into late summer we start to bring in more hearty, mature red wines as well as richer, more aromatic whites. 

This week we have some new wines that fit these descriptions perfectly. Like the first robin of spring these wines are harbingers of the season to come. It may not feel like it yet in the Bay Area, and we still have plenty of pink/white/red summertime wines, but as the season progresses we will continue to shift our focus toward these more autumnal flavors and characteristics.

Meanwhile, our friends at Happy Quail Farms have been delivering fresh Piquillo peppers to us for the first time. The search for a source for fresh Piquillos has been something of a grail quest for me over the last few years ever since trying one that our store manager (and food newsletter editor) Caty Salas grew in her yard in Oakland. I was so impressed with this homegrown version of the classic Navarra regional specialty that I made a video to commemorate the event.

Now, with access to the plump, crunchy fresh Piquillos from Happy Quail, I get to expand my repertoire of pepper recipes. Here is the recipe for a little tapa that I served to visitors last weekend.

 

Kevin’s Roasted Fresh Piquillo Peppers with Ventresca Tuna

Serves 4 as an appetizer

 

½ lb. fresh Piquillo peppers (5-6 peppers)

1- 4 0z. can Ortiz Ventresca Tuna

3 tablespoons Spanish Extra Virgin Olive Oil

1 teaspoon Toro Albala PX Vinegar

1 teaspoon flat leaf parsley, minced

1 teaspoon sea salt

 

Char the peppers briefly over a flame to blister the skin. Let the peppers cool and remove the blackened skin along with the stem end and the seeds. Slice the peppers into thin strips. Drain the tuna and gently separate the pieces into big flakes. Arrange the peppers in a pile on a serving plate and top with the flaked tuna. Drizzle on the oil and vinegar. Sprinkle parsley over the top and salt to taste.

 

Cerveza:

Skol Beer $10.99 In our continuing quest for interesting beer we recently started selling some rare and tasty Argentine micro brewery ales. Based on the success of those new products, this week we are bringing in one of Brazil’s most popular beers.  This crisp, refreshing lager is said to induce sentimental nostalgia among the local Brazilian population. I like the 11.2 ounce bottles. They remind me of the diminutive cañas (small glasses of draft beer) served in Spain.

 

Vino Blanco:

Versatus 2006 $12.99 Galician white wines from the Ribeiro region have not gotten as much attention as the Albariño wines from neighboring Rías Baixas. Versatus is a D.O. Ribeiro wine composed of equal parts Treixadura, Palomino, Godello and Torrontes. The flinty, mineral element is predominant in this crisp, light bodied wine.

 

Santiago Ruiz 2006 $17.99 The newest vintage of this bright, aromatic white wine from Galicia is a blend of estate grown Albariño, Treixadura and Loureiro, vinified completely in stainless steel. Pale lemon color with aromas of citrus blossom and tropical fruits. Crisp acidity and background minerality add balance to the wine and maintain the refreshing quality that makes this such a perfect wine for pairing with light appetizers and seafood.

 

Do Ferreiro 2006 $24.99 The new 2006 vintage of this 100% Albariño wine reminds us of why this producer retains almost cult status among Spanish white wine appreciators. The various components of this wine (color, texture, aroma, flavor) are precise and balanced. The gently perfumed floral aspect never overwhelms the citrusy fruit character which in turn balances the firm minerality. An excellent wine for a special meal.

 

Vino Tinto:

Vina Herminia Tempranillo 2005 $11.99 Located in the Rioja Baja subzone of D.O.C. Rioja, at the southeastern end of the region, Viña Herminia belongs to the Luis Caballero group of companies, also owners of Lustau in Jerez. This wine is 100% Tempranillo sourced from a combination of estate grown fruit as well as fruit purchased from the local coop. Temperature controlled fermentation in stainless steel (no oak barrels) helps retain the fresh berry fruit character of the wine. Dark garnet colored, Viña Herminia displays ripe berry aroma and abundant, youthful fruit character.

 

Convento Oreja Roble 2005 $15.99 This young Ribera del Duero region wine, fashioned from the local Tinto del País grape and aged for 4 months in oak is structured and ripe while retaining a certain youthfulness. Dark berry aromas and flavors with gentle tannins and background minerality.

 

Corpus del Muni Roble 2005 $17.99 A blend of Tempranillo, Syrah and Garnacha produced just outside of Toledo in central Spain. Dark garnet color with aromas of berries and spicy oak. Black cherry fruit character with earthy tannins. A few months of barrel age lends complexity to the blend without stripping the final product of its youthful demeanor.

 

Termes 2005 $26.99 The Toro region wines from Bodegas Numanthia Termes have become very popular among our customers who appreciate concentrated, powerful red wines. The more exclusive Numanthia and Termanthia (the latter rated a perfect score of 100 by The Wine Advocate in the 2004 vintage) have already sold out in their previous vintage, but the newest release is this, the youngest of their wines. Sourced from small plots of old vine Tinto de Toro and aged in oak for 16 months before bottling, this rich, structured, tannic red allows those of us on a budget to taste at least something from this highly rated producer. Give this one lots of air and serve with wild boar or grilled buffalo steak.

 

Alonso del Yerro 2005 $35.99  This wine is made from 100% Tempranillo sourced from the family owned 65 acre vineyard. Aged for 12 months in oak before bottling, this wine captures the essence of the Ribera del Duero region. Dark garnet color, rich fruit character and firmly tannic structure are what one looks for in wines from this region. Alonso del Yerro expresses all of these attributes in a finely balanced offering that possesses both elegance (not a common descriptor in this region) and precision.

 

Mas de Can Blau 2004 $42.99 We love the inky dark, juicy, ripe Can Blau from D.O. Montsant and so do you. It is so popular that we have trouble keeping it in stock. Now this producer has released a more mature version produced from the fruit of their oldest vineyards and aged for 20 months in oak before bottling. This is a big, powerful red that will age well for years to come. Mas de Can Blau has been well reviewed by both Robert Parker’s Wine Advocate and Steven Tanzer’s International Wine Cellar. Both publications awarded the wine 92 Points.

Josh Raynolds (IWC) wrote: “Deep, saturated red. Explosively perfumed nose features exotic scents of blackberry, cassis, cola, sandalwood, patchouli and smoked meat. Broad, deep and remarkably sweet, with lush dark fruit flavors showing remarkable depth and purity. Intense mineral accents and firm tannins add structure and precision.

Jay Miller (WA) said: “The 2004 Mas de Can Blau, the first vintage of this cuvee, comes from the estate’s oldest Cariñena, Garnacha, and Syrah vines. It received malolactic fermentation in barrel, was aged for 20 months in new French oak, and bottled unfiltered. Dark ruby/purple-colored, it offers a flamboyant nose of pain grille, scorched earth, tar, and kirsch. Full-bodied with a supple texture, the wine has layers of sweet fruit, nicely integrated oak, tannin, and acidity, in its racy personality. Drink this outgoing wine over the next 8-10 years.”

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Filed under beer, Recipes, Red Wine, Spain, White Wine

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