Tag Archives: listan blanco

Even More New Stuff

I have been keeping this newsletter brief in recent weeks due to the new wines arriving here all the time. I know that many of you enjoy the recipes that often come with the wine news and I want to reassure you that I will be sharing more of these in the weeks ahead. At present I am taking time to attend the many trade tastings that give wine buyers such as me the opportunity to see what lies ahead for the coming year. This week alone I will taste over one hundred Portuguese wines at Viniportugal and dozens of Spanish wines at the Spanish Cellar & Pantry event. Last week I got to work my way through hundreds of selections at the portfolio tasting for celebrated importer Eric Solomon (more on this below). Aside from purple teeth and stained shirts (white is a bad color to wear to a wine tasting) I come away from these events with a clearer sense of what to share with you, our customers, in the weeks and months ahead. For only by tasting many, many wines do we come up with the select few products that you will find at The Spanish Table. So for now, check out the new arrivals from Eric Solomon and José Pastor. These two importers of excellent Spanish wines are (each in their own distinct way) bringing in some truly special and exciting wines that deserve your attention.

German Gilabert Cava $14.99 No, this is not a wine from Germany. Importer José Pastor has re-purposed the less used parts of his name (José German Pastor Gilabert – honest, he showed me his drivers license) to christen the first Cava to be included in his privately labeled Vinos de Terruños brand. This blend of traditional Cava grapes (Xarel-lo, Macabeo, Parellada) is as crisp and clean as freshly ironed linen. Organically grown fruit from the village of Santa Fe del Penedès is aged on its lees for 16 months with zero dosage, producing a dry, toasty assertively bubbly wine for drinking as a cocktail or with food.

Siete 2007 $12.99 This blend of Garnacha and Tempranillo from the Navarra region of northern Spain made its first appearance last year in the inaugural vintage of the Vinos de Terruños brand from Jose Pastor. The fruit is organically farmed and the wine is fermented in stainless steel tanks, not oak barrels, to render the maximum of fruit character unobscured by oaky tannins. This sophomore edition of Siete is true to the style established last vintage and is one of the most popular of the Vinos de Terruños wines.

Tajinaste Blanco 2006 $14.99 This interesting white wine, our first from the Canary Islands, is back in stock. Made from the local Listán Blanco grape grown in volcanic soils at high elevation on the island of Tenerife, pale straw color and mineral foundation frame aromas of white peach and lemon zest. This gentle yet lean white will compliment subtly flavored vegetable dishes and cold seafood appetizers.

Mas Alta Artigas 2005 $38.99 Bodegas Mas Alta is a joint project of an American, importer Eric Solomon and two Frenchmen, negociant Michel Tardieu and enologist Philippe Cambie. The small production wines from these three well known names were some of my favorites at the recent Eric Solomon Selections portfolio tasting. Artigas is composed of 65% Garnacha and 35% Cariñena grown in the rocky slate/schist of the Priorat region of Catalunya. This opaque amethyst colored wine displays the best elements of Priorat, including abundantly ripe dark berry fruit character interwoven with notes of wild herbs and minerals. Decant for immediate enjoyment or cellar for several years before drinking.

Mas Alta La Basseta 2005 $84.00 My favorite of the Mas Alta wines is this blend of old vine Garnacha, Cariñena and Cabernet Sauvignon. The wine is aged in a combination of new and used oak for 16 months prior to bottling. Blackberry liqueur, wild herbs and rocky minerality benefit from the added structure and tannins coming from the Cabernet Sauvignon and the oak barrel ageing. Bold and ripe at present, this wine has a long life ahead of it. Keep this wine in the cellar for a few years and then enjoy it at any time over the following decade.

Artadi El Pisón 2005 $184.00 Bodegas Artadi, one of the best wineries in Rioja Alavesa is known for producing 100% Tempranillo wines of stellar quality. El Pisón, the flagship wine of this bodega, is deeply nuanced and complex yet light as a feather on the palate. Somewhat muted at present, this wine will reveal itself in all its silky glory to those with the patience to wait three or four years before enjoying it. This famous wine (98 points Wine Advocate, 95 points International Wine Cellar) is produced in very small quantities. We have just a few bottles in stock so do act fast to secure a bottle for your cellar.

 

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Filed under Red Wine, Spain, Sparkling Wine, White Wine

Paella Class

Paella Class is back!  You heard it right friends. This most popular and always delicious Spanish rice dish is the subject of our upcoming Paella and Wine class at Kitchen On Fire Cooking School in North Berkeley. We will delve into the history and origins of this fascinating dish, exploring the many regional variations that have been handed down through the years from generation to generation. Then, working together, we will create a mixed seafood/chicken/pork Paella that we will all share.  In addition to cooking up a big Paella I will also be offering hands-on experience at whipping up some classic tapas to nibble on as the Paella cooks and, since it is me teaching the class, I will be pouring a selection of my favorite Spanish wines to accompany the tasty food.

The date for the class is Monday February 25th. We will start at 6:30 pm. The cost is $65 per person. Registration for this class is through Kitchen On Fire.  The class is limited to 30 participants. You can sign up for the class on the Kitchen On Fire website.

Meanwhile, we have some important wine news to share with you. Once a year we get a small allotment of one of Spain’s most popular wines. I am talking about Clio, the Jumilla region Monastrell that has been an object of intense desire for wine lovers from coast to coast in recent vintages.  This inky dark, plush, opulent wine will definitely satisfy those in search of a Big Red with a fine pedigree and an almost cult-like following. But wait, that’s not all.  We will also be getting a tiny amount of Clio’s elder sibling El Nido, which, though less well known, is every bit as distinguished if not more so than the less expensive Clio. I suggest you call right away if you want some of these wines as they tend to disappear quickly from our shelves.

We also have some new white wines this week as well as some of my favorite reds for under $20. The descriptions are all here right after my latest classic American recipe with a Spanish accent.

 

Kevin’s (Not) Fried Chicken ‘al ajillo’ (serves 4 as an entrée)

1                    Organic Chicken (approx. 4 lb)

1                  Pint Buttermilk

5                     Garlic cloves

½ cup                     Kosher Salt

3 cups       All Purpose Flour

2 tbls.                     Pimentón de la Vera Dulce

1 tbls.                     Ground Black Pepper

 

This recipe for fried chicken is actually made in the oven. The end result is delicious and very similar to the fried version, only without the pot of messy hot oil.

Cut the chicken up into 10 serving sized pieces (2 legs, 2 thighs, 2 wings with wing tip removed, 2 breasts cut in half crosswise). Crush garlic cloves lightly with the flat side of a knife. Combine chicken pieces, garlic, buttermilk and ¼ cup of salt in a large heavy duty plastic bag. Seal the bag and marinate overnight in the refrigerator.

The next day, combine flour, pimentón, pepper and remaining ¼ cup salt in a clean, dry plastic bag (I use leftover produce bags from the market). Remove each piece of chicken from the buttermilk and (without wiping off any remaining liquid) shake them one by one in the bag of seasoned flour and then place each piece skin side up on a wire rack, on a baking sheet (use 2 racks and baking sheets so as not to crowd the chicken pieces). Let the chicken pieces rest for 10-20 minutes while you preheat your oven to 400 degrees. Cook the chicken pieces for twenty minutes skin side up, then turn the oven down to 300 degrees and finish cooking the chicken on the second side for another twenty five minutes.   

 

Martin Fierro Blanco 2007 $8.99  In the San Juan region of Argentina, Bodegas Bórbore makes this white wine from a blend of  80% Chardonnay and 20%  Torrontes. This unoaked wine blends the crispness of Chardonnay with the more floral Torrontes (the indigenous white grape of Argentina). The result is a refreshing wine with enough body to stand on its own as a cocktail wine. It would also pair well with poultry or rich seafood meals.

 

Tajinaste Blanco 2006 $14.99 This interesting new white wine, our first from the Canary Islands, is made from the local Listán Blanco grape grown in volcanic soils at high elevation on the island of Tenerife. Pale straw color and mineral foundation frame aromas of white peach and lemon zest.  This gentle yet lean white will compliment subtly flavored vegetable dishes and cold seafood appetizers.

 

Do Ferreiro Cepas Vellas 2006 $35.99 We are thrilled to have just received an entire case of this extremely rare Albariño produced from vines reputed to be over 20o 0years old.  Considered by many to be one of the best Albariños, even one of the best white wines in all of Spain regardless of varietal, this firmly mineral wine will evolve over time (2-3 years) an will release more aroma and gentle fruit character as it ages. For immediate gratification this is a white wine to decant and serve with raw shellfish. As pure an expression of Albariño as I have yet tried. Simply stunning.

 

Convento Oreja Roble 2005 $19.99 This 100% Tempranillo wine from Ribera del Duero was aged in oak for a brief 4 months before bottling. Dark color, typical for the region, is matched with ripe berry fruit and just a hint of toasty oak. This smooth red will compliment red meat and hearty winter stews.

 

Pago Florentino 2004 $19.99 This opulent La Mancha region Tempranillo has a loyal following which grows as the wine becomes more well known. Jay Miller reviewed this wine for Robert Parker’s Wine Advocate. He rated it 89 Points, saying: “Serious efforts are being made to elevate quality in La Mancha and this is one signpost. The 2004 Pago Florentino is an estate bottled wine composed of 100% Tempranillo from young vines. It was aged for 12 months in new and used French and American oak. Dark ruby in color, it offers up attractive fruity aromas of plums, blueberry, and licorice with smoky, toasty notes in the background. This is followed by a lush, medium to full-bodied wine with a supple texture, ripe fruit, and good flavors in an easy-drinking, user-friendly style. Drink this hedonistic effort over the next 2-3 years. It is a very good value.”

 

Clio 2005 $46.00  Old vine Monastrell from Jumilla is what Clio is mostly made from (along with 30% Cabernet Sauvignon). These thick skinned grapes are picked at full ripeness and treated with great care at every step in this wine’s elaboration. The end result is a dark, full bodied red that will best accompany a full-flavored meaty meal. Josh Raynolds recently reviewed the new vintage of Clio for The International Wine Cellar. He rated the wine 93 points saying: “Inky purple. Vibrant red and dark berries on the nose, with sexy vanillin oak, Asian spices, fresh flowers and bright minerality. A silky, graceful midweight, displaying vivid raspberry and blackberry flavors and slow-building tannic grip. More tangy than the 2004, and at least as elegant, finishing with outstanding clarity and persistence.”

 

El Nido 2005 $140.00 The flagship wine from this celebrated Jumilla region winery is made from the same fruit as the Clio but the proportions are switched around. El Nido is mostly Cabernet Sauvignon with 30% old vine Monastrell. Josh Raynolds also reviewed this wine for Steven Tanzer’s International Wine Cellar. He rated it 94 points, saying “Opaque violet. Seductively perfumed bouquet of red and dark berry liqueur, graphite, Asian spices and incense. This saturates every nook and cranny of the palate with flavors of sweet raspberry, boysenberry, candied licorice, cinnamon and vanilla. Impressively fresh for such flavor impact, thanks to gentle tannins and vibrant finishing minerality. A lingering, subtle strawberry quality underscores this wine’s impression of elegance over brute force.

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