In my time at The Spanish table I have seen a reoccurring post-holiday phenomenon that I hope to turn into a local tradition. After all the rich, indulgent holiday meals, many of our customers turn to Jerez (Sherry) as their drink of choice in the new year. A small glass of Manzanilla, Amontillado or Oloroso seems to be just what we all want right about now.
These traditional wines, unique to Spain, range from lean and dry to dense and sweet. They pair well with a wide variety of foods and can be enjoyed before, during or after a meal. Locally we have more choices than ever for places to try a glass of Jerez wine. Here in the East Bay we have Barlata and Cesar pouring several by-the-glass selections. In San Francisco, Gitane, Contigo and NOPA are excellent destinations for Jerez sampling. At The Spanish Table we carry a broad selection of Jerez wines to suit all tastes. Here are just a few suggestions to get your new year off to a good start:
La Cigarrera Manzanilla This pale, straw colored wine with aromas of fresh hay and sea breeze is completely dry with yeasty scent and flavor. A few salted almonds, olives or some sliced Jamón Serrano alongside a small chilled glass of Manzanilla is a classic Spanish experience. $11.99 (375ml)
San Leon Reserva de Familia Bodegas Argueso makes several grades of Manzanilla. This version is selected from the best barrels and was originally intended for the personal use of the winemakers’ families. Bracingly dry and nutty, this wine displays freshness, balance and a crisp, precise character found only in the best wines from this region. $32.99
Viña AB Amontillado This amber colored wine from Gonzales Byass is quite dry (some Amontillado can be lightly sweet) with lightly oxidized aromas of walnut/hazelnut and toasted oak. Brandy-like warmth adds to the final experience. $16.99
Sangre y Trabajadero Oloroso Dark amber/gold in color, this dry Oloroso from the small Gutierrez Colosia winery displays aromas of beach air, wood smoke and toasted walnuts as well as a hint of burnt sugar and whisky barrel on the finish. $15.99 (375 ml)
Barlata in Oakland is hosting a week long appearance by guest chef Albert Assin from Barcelona. Normally Chef Assin can be found behind the counter at Pinotxo, his tapas bar in Barcelona’s Boqueria market.
Visitors to this famed public market will remember Pinotxo as the small bar in the center of the market where hordes of hungry customers spill out into the aisles as they await a chance to sample chef Assin’s food.
Daniel Olivella, the owner of Barlata (and B-44 in San Francisco) invited Assin to do a guest chef stint here after the two teamed up for a few demonstrations of Catalan cuisine at the Worlds Of Flavor conference in Napa this past November.
Chef Assin will be at Barlata this weekend, as well as next week (with some evenings at B-44 in San Francisco too). Check with the good folks at Barlata (510-450-0678) for exact times and details.
The recent release of the long awaited cookbook Mediterranean Clay Pot Cooking by Paula Wolfert has spurred renewed interest in the terracotta cazuelas, ollas and cocotes that we sell here. We did a clay pot class a few years ago at Kitchen On Fire cooking school in Berkeley and now that class is happening again.
Cooking in clay is an ancient way to transform simple ingredients into delicious meals. All of the fantastic foods for this class, from quick cooked appetizers to slow braised stews and even dessert, will be prepared using Spanish clay cookware.
The date for this class is Monday February 8th at 6:30 pm. Registration is exclusively through Kitchen On Fire, on their web site or by phone at (510)-548-COOK (2665). The class is limited to 30 participants so early registration is advised.