Tag Archives: easter

Rites of Spring

This week marks the dual religious holidays of Passover and Easter. Be it shank bone or roasted leg, lamb will be on the menu at many homes this week. Families will gather, dinner will be served and wine drinking will occur. This is what traditions are all about. To help with your personal spring rituals we have some suggestions for Spanish wines that will be perfectly matched to the season. We can offer you a couple of stellar red kosher wines from the Montsant region in Catalonia. We also have numerous options for wines from Ribera del Duero. They eat abundant quantities of lamb in Ribera del Duero and their wines pair extremely well with lamb in all its guises. Of course we have an ever growing selection of rosé wines from Spain and Portugal too, just in time for springtime sipping. Come let us show you how truly exciting a time it is in our wine department. You are sure to find something you will enjoy.

img_3706__210342005 Capcanes Peraj Ha’abib
Capcanes is famed for their Kosher wine Peraj Ha abib, also known as the Flor de Primavera.  We’ve been trying to get it here in CA for over 5 years and finally managed to secure a few bottles of the 2005 vintage.  It received 91 points from Spain’s most respected wine reviewer Penin.  He states that an expressive nose of ripe fruit, wood and kirsch liqueur.  Full-bodied and flavorful with a complex, dense, spicy and complete wine with firm tannins.  This is a serious wine for any wine drinker and without a doubt the best Kosher wine I have ever tried.

capcanes_peraj_petita_kosher__633902007 Capcanes Peraj Petita
The Capcanes Peraj Petita is the younger brother to their famed Flor de Primavera.  This is has brighter red fruit, a hint of purple flowers, a quick shake of cracked pepper and nice mineral notes on the back end. 60% Garnacha and some Tempranillo and Samso (Carinena).


protos_crianza__706002004 Protos Crianza Protos, founded in 1927, was making wine for decades before the Ribera del Duero region even had a name. Recognized by traditionalists as one of the names they remember from back in the day, this winery still produces earthy, expressive wines that express classic Spanish character. Slow maturation in oak casks gives these wines firm foundational structure and great longevity. The 2004 Protos Crianza spent 14 months in French and American oak before bottling, with an additional 12 months in bottle before release. Composed of 100% Tinto Fino from the excellent 2004 vintage, this rich, expressive wine will age beautifully for many years to come, but may be enjoyed right away if allowed to breath a bit before service. Dark berry fruit character adds context to earthy notes of trail dust and saddle leather.

federico_crianza_05__79595
2005 Federico Crianza Federico Fernandez (brother of Alejandro Fernandez of Pesquera fame) runs a small winery in Ribera del Duero. Bodegas Federico uses all estate fruit from 70 hectares of old vine Tinto Fino. Federico Crianza spends 12 months in barrel and several years in bottle before release. The tannins are substantial and chalky when the wine is first opened. With air the wine reveals a core of trail dust, saddle leather, black cherry fruit and an intriguing gamey note on the finish.


img_4082__546782010 Ameztoi Rubentis We have been a champion of this distinctive pink Txakoli since its introduction a few years ago. This Basque wine, made in the town of Getaria along the coast near San Sebastian is lean and mineral with just a whiff of unripe strawberry aroma. This tart, spritzy rosado is much in demand and hard to find in retail shops. Our supply is very limited, making Ameztoi Rubentis a short lived opportunity, so act now or be disappointed.

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Filed under Red Wine, rosado, Spain

Easter Bubbles

Since it is Easter and many of you are likely to have an impending surplus of eggs, please take advantage of the opportunity to try a wonderful food/wine pairing. The combination of sparkling wine and eggs is just about perfect.
Surely the classic Tortilla Española was the egg dish that first awakened my senses to the fabulous possibilities of eggs and Cava. The tart, frothy wine contrasts perfectly with the dense, creamy richness of eggs and potatoes.
In Spain, the humble scrambled egg is transformed into fancy lunch and dinner fare in the form of ‘revueltos’. Moist, silky, barely cooked eggs combined with any number of additions ranging from shrimp to mushrooms or ham make an elegant simple meal, needing only a tall glass of Cava to complete the composition. Even the beloved deviled egg finds expression in Spain where endless variations are displayed on the counters of local tapas bars.
Here are a few choices of sparkling wine, among many others,  for your consideration:

Barcino Brut Cava This wine, made on the outskirts of Barcelona (back in the day Barcelona was called Barcino) is fashioned in the traditional style from the local grapes. This blend of 55% Xarel-lo, 25% Macabeo and 20% Parellada is fermented in the bottle like a French Champagne. Frothy bubbles, yeasty bread dough aroma and tart green apple fruit character combine to create a fun, informal sparkler for everyday  enjoyment.$14.99

2007 Raventos de Nit Rosado Brut Cava Raventos i Blanc is a true pioneer of Cava production (this family winery was making sparkling wine before the name Cava existed). They recently released their newest wine, this vintage rosado cava, and it is phenomenal. Adding 15% Monastrell to the traditional cava blend of Macabeo, Parellada and Xarel-lo (all estate grown in this particular instance, unusual for the region) tints the wine with the palest pink hue. Fine bubbles lift the yeasty brioche aroma from the glass. The barest whiff of strawberry aroma adds context to the dry, crisp, pinpoint precise style that Raventos i Blanc is known for. $21.99

2004 Gramona Imperial Gran Reserva Cava
Gramona is a small, family owned winery in Penedes that makes some of Spain’s top Cava’s. Almost every top restaurant in Spain has a Cava from Gramona on the list. The Imperial Gran Reserva is aged 3 to 4 years in the bottle before being released. Flavors of baked apples, pie crust, lemon curd, white flowers and spice make this a muy tasty mouthful. $31.99

2006 Augusti Torello Mata Reserva Brut Cava This bodega is celebrated for high end wines that rival the best French Champagne. This is a vintage cava that spent several years ageing in the cellar to get the ‘reserva’ label. The blend here is 48% Macabeo, 27% Parellada and 25% Xarel-lo. Small, persistent bubbles and the aroma of freshly baked bread create a first impression that leads on to restrained green apple fruit character and a crisp toasty finish. This is a top shelf, traditionally styled Cava for serving at any festive moment that may arise. $24.99

2003 Kripta Gran Reserva Brut Nature Cava This is the flagship wine from Agusti Torello Mata. This wine receieved 94 points from The Wine Advocate. They said: “The tete de cuvee is the 2003 Kripta Gran Reserva Brut Nature. It is packaged in a bottle with a rounded bottom designed so that it cannot be placed on the table. It receives extended bottle aging and is sourced from the estate’s oldest vineyards. It offers up a refined, complex, delicate bouquet, persistent small bubbles, mouth-filling flavors, and exceptional length. Impeccably balanced and with a seductive finish, it can compete with the best of Champagne.” $82.00

Spanish Deviled Eggs

Have you seen our Facebook page yet? Yes, even The Spanish Table has a Facebook page and it is filled with all the late breaking news about new products and cultural events that don’t always make it into our newsletters. Hector Farias (Assistant Manager in Berkeley) has just posted some nice suggestions for adding some Spanish style to your next batch of deviled eggs.
Here is what Hector suggests, but check out the rest of the site for more interesting food for thought (and food for eating too, of course):
“Aren’t these ceramics pretty? Now imagine how cute those deviled eggs that you are going to prepare this Easter Sunday are going to look decorated with Piparras, Stuffed olives, Capers, Piquillo peppers or just powdered with sweet sun dried Paprika.
MUCHO TASTY and MUY MAJOS… OLE!!!”

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Filed under Spain, Sparkling Wine