Tag Archives: nuevomundo

Strike

It happens every time I travel in Western Europe. Soon after arriving (sometimes even during the flight over) I discover that whatever plans I have made for a certain day will require significant alteration because of one of several varieties of huelga de trabajo (labor strike). Sometimes it’s the bus drivers or garbage collectors and other times it’s the museum ticket takers or other less than crucial service providers, but still it always comes as a surprise to me the visiting foreigner and has a way of messing up my plans. Of course it could also be a Saint’s birthday, bank holiday or other state mandated day off that brings everything to a full stop, leaving us hapless tourists to wander aimlessly in search of amusement, which helps explain why the local residents never seem too put out by the break from routine. They are used to it.

At present, truck drivers in several EU countries are staging protests over the cost of fuel. Unlike the ‘vacation surprises’ that don’t make much news over here, these current strikes are being felt far and wide. The effects are particularly noticeable in the world of imported wine. Suppliers here are running out of certain products and have no estimate on when they will receive new shipments.

So what are wine drinkers to do in this moment of uncertainty? Fear not, I say, for we have plenty of options and choices still available. While the flood of new products is experiencing a temporary lull, we still have hundreds of wines in stock from all across Spain and Portugal (Argentina and Chile too). If your favorite brand is momentarily missing from the shelf, take this opportunity to try a neighboring wine with similar characteristics. It is just like being on a trip to Spain and realizing that you have to change you plans because the trains are not running or your favorite restaurant has abruptly closed for a month long vacation (a month? what must that be like?) leading you to try some alternate place that can often turn into a wonderful new experience.

Speaking of new experiences, this Sunday, June 29th, Berkeley will host the 3rd annual International Food Festival. The Spanish Table will be cooking up a big paella and handing out samples right here in the store starting at 1 pm. This has been one of the big hits of the festival in previous years and will be a tasty introduction to any of you that have yet to experience the fun and excitement of paella first hand.

I will be demonstrating a simple and delicious tapa recipe at 3:30 pm on the Kitchen On Fire cooking stage in the bank parking lot down the street from The Spanish Table. Here is the recipe I will be doing. Come see me on Sunday and get a taste of this quick and easy appetizer, and then take this recipe home and make this for yourself.

I’ll see you at the fiesta!

 

Olivada and Piquillo Montadito (makes about 35-40)

 

1 lb. pitted olives (green or black)

1 sml can of anchovies (55gr./2 oz. net weight)

1 clove garlic

1 sml. Jar piquillo peppers (185 gr./6.5 oz. net weight)

1/2 cup Extra Virgin Olive Oil

3 ‘baguette’ style French bread

 

Pit olives if necessary. Slice peppers into thin strips. Slice bread into 1/2 inch rounds. Finely mince garlic and combine with olives, anchovies and olive oil in a food processor. Process until mostly smooth. Add a bit more oil if it seems too chunky (it should be spreadable). Spread one teaspoon of olivada on each slice of bread, edge to edge. Garnish with one strip of pepper. Serve.

 

While we await new products, here are some ‘greatest hits’ from recent newsletters:

 

Luis Pato Espumante Bruto This is the first Portuguese sparkling wine to arrive here at The Spanish Table. Luis Pato, the celebrated and somewhat controversial wine maker works in the Beiras region of Portugal. This sparkling wine is made mostly from the Maria Gomes grape and (starting with this bottling) also includes 5% Arinto in the blend. Lean toasty aroma and tart, leesy fruit character combine with frothy effervescence to create a uniquely refreshing wine. $15.99

 

Bereziartua Apple Cider At last, it has arrived! Many of us have been waiting for years to get our hands on some genuine Basque sidra. This hard cider is unfiltered, cloudy, lightly effervescent and only barely sweet. Yeasty aroma and tart fermented apple flavor are what you want from this most ancient of drinks. In the Basque Country they drink it straight from the barrel from harvest time through the winter and then in spring and summer they drink the rest from bottles like those we have just received. When this stuff becomes wildly popular, remember, you heard it here first. $8.99

 

Raventos Perfum de Vi Blanc 2005 This wine comes from Raventos i Blanc, the makers of one of our best Cavas. This blend of 60% Macabeo and 40% Muscat from the Penedès region in Catalunya has exchanged its youthful boldness for mature spiciness. Aromas of wintergreen, allspice and green herbs add unusual complexity to this unoaked white wine, underscoring what I perceive as a bit of ginger ale-like flavor (store manager Caty says she tastes “afri-cola”) on the palate. Intriguing! $8.99

 

Nuevomundo Cabernet/Carmenere Reserve 2005 This Chilean blend of organically grown Cabernet Sauvignon and Carmenere from the Maipo Valley is dark and spicy with underlying complexity from 14 months of oak barrel ageing. The more firmly structured Cabernet Sauvignon makes up 60% of the blend and finds counterpoint in the spicy Carmenere which accounts for the other 40%. $11.99

 

Viña Catajarros Élite Rosado 2007 The Cigales region in northern Spain is, along with Navarra, the traditional home of many excellent rosado wines. This particular wine (the first 2007 rosado to arrive from Spain) is produced mostly from Tempranillo with, interestingly, 10% white Verdejo added to the blend. Vivid rose pink color and strawberry aroma blends well with watermelon fruit character and a racy jolt of acidity (from the Verdejo) that maintains the bright, refreshing quality of this wine. $12.99

 

Tio Pepe The best known Fino on the planet is back with a new distributor after a brief hiatus. Gonzalez-Byass makes Tio Pepe from the Palomino Fino grape in the Jerez region of Southern Spain. This dry, nutty wine is ubiquitous in Andalucia and is a perfect accompaniment to toasted almond, olives, cured meats, cheeses and other salty foods. The price has gone down too (how often do you hear that these days), so try some for yourself and see what the fuss is all about. $16.99

 

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Filed under Argentina, Chile, Fortified Wine, Portugal, Recipes, Red Wine, rosado, sidra (cider), Spain, Sparkling Wine, White Wine

New Stuff

One of the exciting parts about working in this little shop devoted to the food and wines of Spain, Portugal and Latin America is the opportunity to try new things on a daily basis. With the wines, not only do we get to try new styles, producers, grape varieties and growing regions but we also get to re-try the wines all over again with each new vintage.

New, and yet familiar. That’s how I describe what has arrived here in the past week. We have new wines that have never been featured before at The Spanish Table in Berkeley. We also have new vintages of some wines that were well loved in the previous year and are now out in the latest version. Many of you will recognize some favorites in the list that follows. I highly encourage you to come and try a bottle of the latest vintage to see if it is everything you remember and love from previous years. Some of the wineries may not be familiar but you will recognize the grape varieties and the growing regions. This is an opportunity to broaden your perspective on a favorite wine by trying some of what similar winemakers are doing.

The first 2007 white and rosado wines are starting to appear in the market as well as new vintages of red wines from years in the recent past. In the weeks ahead we will feature many more of the latest arrivals with you in this newsletter.

Here, after a brief recipe, are the latest arrivals:

Salmon Stuffed Piquillo Peppers

(Serves 4 as a tapa)

½ lb. Fresh salmon fillet

1 tspn. Kosher salt

½ cup water

½ cup Arte Oliva brand Alioli (garlic mayonnaise)

1tblspn. Toro Albalá 1980 Reserve PX vinegar

1 tspn. Sweet Pimentón de la Vera

8 Whole Piquillo Peppers

¼ cup Nunez de Prado Extra Virgin Olive Oil

Briefly poach the salmon fillet in 1 teaspoon of kosher salt and ½ cup of water until it is just barely cooked through (about 10 minutes). Remove the fillet from the water and cool to room temperature. Combine Alioli, vinegar and pimentón in a bowl. Gently fold in cooked salmon and mix everything without breaking up the fish too much. Divide the filling into eighths and fill each of the jarred piquillo peppers with the mixture. Drizzle the olive oil over the filled peppers and serve.

Amestoi Txakoli 2007 $18.99 I know that I am not alone in my anticipation of the new season of Txakoli wine. Many of you have already been asking for this dry, spritzy, supremely refreshing white wine from the Basque country. Well, wait no longer. Amestoi has landed, winning the prize for first 2007 Txakoli to arrive here. The residual effervescence is at its peak now as is the bright citrusy fruit character.

Crios “Rosé of Malbec” 2007 $10.99 A perennial favorite in our Seattle store makes its first appearance here in Berkeley. Famed Argentine winemaker Susanna Balbo makes this fresh, berry scented pink wine. It is full of strawberry and watermelon flavors. I love to serve this with salmon stuffed piquillo peppers for an all pink and red meal.

Obra Roble 2006 $10.99 The big hit of last summer is back in the latest vintage. This lightly oaked Tempranillo from the celebrated Bodegas J.C. Conde in Ribera del Duero is dark and rich, with velvety texture and just a hint of oak tannin. This wine was a spectacular bargain last year. I am happy to report that even as the Dollar continues to drop in value relative to the Euro, this wine is still the exact same price as last year. Rejoice!

Padre Pedro 2006 $9.99 This red wine from Casa Cadaval in the Ribatejo region of Portugal was reviewed very favorably by The New York Times last year. Many of you tried it based on that bit of positive press and the wine sold out quickly. The new 2006 vintage has just arrived. I find it to be just as tasty as last year, garnet colored with soft tannins and dark plum fruit character. A bit of earthy nuance on the finish.

Ventura Carmenere 2006 $9.99 When pairing spicy Carne Asada tacos (from Casa Latina across the street) with a red wine, I usually reach for a Carmenere from Chile. This typical Chilean varietal produces rich full bodied red wines that also posses a bit of spicy jalapeño-like complexity that works really well with a wide range of dishes on the picante end of the flavor spectrum. Ventura Carmenere is from the Lontué Valley in Chile, where some of the best Carmenere grows. This wine is made with organically grown fruit, something I am seeing more and more of in Chile.

Nuevomundo Cabernet/Carmenere Reserve 2005 $11.99 This Chilean blend of organically grown Cabernet Sauvignon and Carmenere from the Maipo Valley is dark and spicy with underlying complexity from 14 months of oak barrel ageing. The more firmly structured Cabernet Sauvignon makes up 60% of the blend and finds counterpoint in the spicy Carmenere which accounts for the other 40%.

La Posta Bonarda 2006 $17.99 In Argentina the Malbec grape gets all the attention but for those who have already explored this varietal I highly recommend trying some of the excellent Bonarda wines that are also available. La Posta Bonarda is dark garnet colored like a Malbec but shows more spicy black pepper and a leaner expression of fruit character. As grilling season begins I suggest trying this wine alongside some thinly sliced grilled skirt steak with a pimentón dry rub.

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Filed under Chile, Portugal, Recipes, Red Wine, rosado, Spain, Uncategorized, White Wine