Tag Archives: aresan

New Cookbook

Steve Winston, the peripatetic owner of The Spanish Table has just published a compilation of his travel tales in cookbook form.  The Spanish Table Cookbook has been available in self published galley form for several years but now the good folks at Gibbs Smith have put together a full color, properly indexed version that showcases Steve’s passion for all things Iberian. The book will arrive here next week, is priced at $30 and will inform and inspire your Spanish culinary adventure. Steve will be coming down for a book signing in the near future. Here is what the publisher says about this new book:

In response to the requests of his patrons, Steve Winston has created a cookbook full of tasty recipes for those specialty cooking utensils unique to Spain and Portugal-paella pans, cazuelas, cataplanas, and ollas. In a cheery and informative way, he provides the history and culture of the pans and how to use them. He also offers an excellent section on Iberian wines and ideas for hosting fun tasting parties.
So, when in the mood for something a bit exotic, this book makes it easy for home cooks to try their hand at a traditional seafood paella, or Clams Madeira, or Black Olive-Fig Tapenade served with a fine Pedro Ximenez sherry. It’s a trip to the Old Country without leaving the kitchen.

Meanwhile, in the wine department we are receiving numerous new vintages of some of our favorite wines. I have just one new white this week but several new reds including some much sought after and fast disappearing wines that deserve your attention. Read on:

Con Class 2008 The latest vintage of this Rueda region white wine has just arrived. Con Class routinely gets high marks from many of our customers as well as from wine marketers/bloggers/critics (it is increasingly hard to tell who does what in the wine world these days). This bright, refreshing blend of 60% Verdejo, 25% Viura and 15% Sauvignon Blanc is packed with the aromas and flavors of tropical fruits (guava, pineapple), balanced by a leaner grapefruit citrus note. $13.99

Termes 2006 The new vintage of Termes is in and available for a brief period. This ripe, opulent Toro region wine has a substantial following and each year the wine sells out rapidly. Composed of 100% old vine Tinto de Toro, this wine spends 16 months in small oak barrels before bottling. Inky dark color, abundant savory barrel tannins and ripe blackberry fruit character are joined together in this expressive wine. $29.99

Numanthia 2006 The new vintage of Numanthia is the elder sibling to Termes. Sourced from carefully  selected bunches of old vine Tinto de Toro, this wine spends 16 months in oak, creating a dense barrel aged character that demands several years of additional bottle age before the tannins soften a bit and allow the dark berry fruit to emerge. A scant few bottle are available while they last. $65.00

Valduero La Uve 2006 Bodega Valduero in Ribera del Duero recently started a new wine project in the Toro region down river from Ribera del Duero near the Portuguese border. 250 acres of red rocky soil on the river plateau have been carefully selected and planted to the Tinta de Toro varietal known elsewhere as Tempranillo. La Uve is produced from 100% Tinta de Toro. The wine is a “joven” or young style wine made without any oak barrel ageing to allow the fruit to fully express itself. This ripe, bold wine will accompany a broad range of meals and is especially well suited to all things pork related, from bacon to grilled pork chops. $11.99

Aresan Librato 2005 Bodegas Aresan is located in the Castilla-La Mancha village of Villarrobledo near Albacete.  This 400 acre estate is one of a handful of Spanish wineries currently converting to a new designation called ‘Vino de Pago‘. This new label will be used only for wines that are produced from estate grown fruit in a winery located on the same property as the vineyards. A new winery was built on the estate and first began operation in 2004. As this winery moves toward ‘Vino de Pago‘ status, the wines continue to be labeled as ‘Vino de la Tierra de Castilla’ but do not be fooled by this modest appellation. Aresan wines are distinctly higher in quality than many other wines from this large region. Aresan Librato is composed of 60% Tempranillo, 15% Cabernet Sauvignon, 15% Merlot, 5% Syrah and 5% Cabernet Franc. The younger vines (approx. 10 years old) are used here. The wine is aged in oak (half French, half American) for a brief two month period before bottling. Librato displays bright garnet color in the glass. The extracted fruity aroma leads on to rich dark berry fruit character and a background earthiness that gives the wine a firm foundation. Spicy tannins never overwhelm the balance of flavors and aromas. $14.99

Ercavio Roble 2006 The new vintage of Ercavio is now in stock. This young Tempranillo from central Spain spends a brief period fermenting in the traditional clay vessels known as ‘tinajas’ that have been in use in this region for centuries. An additional 5 months in oak barrels adds tannic structure to the wine but does not obscure the fresh berry fruit character or the light to medium weight texture. Ercavio is an excellent wine for serving with chicken (or squab as is typical in La Mancha). $13.99

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Rites of Spring

I can always tell that spring has arrived in the Bay Area when customers start buying white wine, large paella pans and gas rings for cooking paella in the back yard. With the arrival of warmer sunny weather it seems as though we, in unison, as if responding to some primal instinct, turn our thoughts to outdoors cooking and eating.

Although it may not be sunny and warm on the East Coast, Eric Asimov from The New York Times wrote an informative article about the white wines of Rueda a few weeks ago and many of you have responded enthusiastically by clipping the article and bringing it in to use as a shopping guide. Of course we don’t have all the same wines in California that are available to shoppers in New York, but we do have some of the wines that were mentioned as well as some personal favorites that they missed. These wines are refreshingly different from many domestic whites and pair well with a first-of-the-season back yard paella.

Here is a recipe for a springtime paella that I adapted from a recipe that one of the owners of The Spanish Table, Steve Winston, included in The Spanish Table Cookbook.

Asparagus and Shrimp Paella

(serves 4-5 as a main course)

Ingredients:

6 cups canned clam juice

1 Tblspn Pebrella (dried wild Spanish thyme)

8 cloves garlic (half the cloves lightly crushed and whole, the other half chopped)

1/3 cup Spanish olive oil

1 lb. fresh Asparagus, cut in 1 inch segments

1 tspn. sweet Spanish paprika

1/2 tspn. Spanish saffron

1 ½ lb. large shrimp in the shell, peeled and cut in half crosswise

2 cups Bomba rice

Directions:

Combine the clam juice with the pebrella, shrimp shells and the lightly crushed garlic cloves in a pot and simmer for 20 minutes. Strain the broth and continue to simmer.

Heat the olive oil in a 6 portion paella pan on the stove top. Sautee the asparagus segments in the oil for one minute. Add the chopped garlic, saffron and paprika and sauté for 30 seconds. Add the rice and stir to coat with the oil. Add all the simmering stock to the paella pan and continue to cook at a medium simmer for ten minutes. Add the shrimp and push down into the partly cooked rice. Continue to cook the rice at a low simmer for an additional ten minutes. When all the broth has been absorbed, turn off the heat and rest the paella for five minutes before serving.

 

Las Brisas Rueda 2006 $10.99 This fresh young blend of Verdejo and Sauvignon Blanc is a wonderful ‘back yard white’. It is described well by The new York Times as possessing “Citrus and herbal aromas with stony mineral flavors.”

Montebaco Verdejo 2006 $14.99 (was $18.99) For those seeking 100% Verdejo wine from Rueda, you will not find many as good as this for the price. Straw colored with a green tinge, floral aroma and grapefruit-like flavor all combine with bright acidity to create a refreshing and complex wine for springtime dining. The New York Times gave this wine 2 1/2 stars and described it as “Richly textured yet zesty with honeysuckle, pear and citrus flavors.” The price just got better on this wine, but the 2006 vintage is coming to an end so this bargain will not last long.

Oro de Castilla 2007 $14.99 The first of the 2007 Spanish white wines to arrive in our store is this 100% Verdejo from Hermanos Villar in Rueda. Richly floral in aroma yet crisp and bright on the palate, this new wine will please those who know and love Rueda whites as well as newcomers to the varietal and the region.

Solar de Serrade Alvarinho 2006 $17.99 In Portugal, Vinho Verde is often thought of (with good reason) as a simple, spritzy white wine for picnics and parties. This Vinho Verde on the other hand is a whole different story. Made from the Alvarinho grape (Albariño in Spain), this elegantly dry and flinty white wine is finely balanced and fragrant. If you are curious about just how good Vinho Verde can be, this is a perfect place to begin your investigation.

Verasol Garnacha 2005 $8.99 (was $10.99) Here is another great bargain in Spanish wine (red, this time) for springtime enjoyment. This young Garnacha from the Campo de Borja region is youthful yet not simple. The fresh berry fruit is moderated by a touch of minerality which adds complexity and balance. This wine is a bit more reserved than some others from the same grape and region, making it a more elegant option than is common with young Garnacha. The price just dropped a few dollars which is good news too.

Aresan 2002 $16.99 Do you want to taste the future of Spanish wine? This is a good place to start. Bodegas Aresan, located in the Castilla-La Mancha village of Villarrobledo near Albacete is one of a handful of Spanish wineries currently converting to a new designation called ‘Vino de Pago’. This new label will be used only for wines that are produced from estate grown fruit and are produced in a winery located on the same property as the vineyards. So, no buying grapes from somewhere else and no transporting grapes to a distant winery, but any grape varieties can be used that suit the taste of the winemakers even if they are not typical of the region a whole.

This wine, for instance, is a blend of 65% Tempranillo (a traditional variety in La Mancha) along with 35% Cabernet Sauvignon (not permitted in D.O. La Mancha wines). The estate grown fruit is harvested by hand and carefully sorted before crushing and fermentation. After nine months of barrel age, the wine is bottled and shipped. This decidedly modern wine is dark and powerful. Cigar box aromas encounter blackberry fruit character and smoky tannins. The wine starts out firm and structured but becomes more elegant and complex as it opens. California Cabernet appreciators will find much to love about this handsomely packaged wine that sells elsewhere for over $30.

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