Tag Archives: servilio

Holiday Wine Bargains

The evidence is clear:

  • Spanish sweets (turrones, mantecados, polvorones, roscos de vino, etc.) are piled high in the center of the store.
  • White icicle lights are strung up over the shelves.
  • Hector is dressing up the front window with tiny evergreen trees and spray-on snow.
  • Augie Rios is singing “Mamacita Donde Esta Santa Claus?” over and over on the iTunes.

The Holiday season has most definitely arrived at The Spanish Table.

Are you ready?

I am.

I’ve been shopping, shopping, shopping for wines that will enliven your holiday season without emptying your wallet. The news in this regard is very good. Wholesalers are eager to move more inventory during this slower than normal season and have offered us many great deals on numerous excellent wines from Spain, Portugal, Argentina and Chile. I am buying bunches of these wines and stacking them to the ceiling to ensure that you all get a chance to partake in the bargains that we normally do not see at this time of year.

Check out the following new items (plus a few repeats for those of you who have been occupied elsewhere lately) that are guaranteed to get your wine cellar in shape for the Holiday Season.

Aforado 2005 Albariño grapes (along with small percentages of Caino and Loureira) go into this crisp, dry white wine from Galicia on Spain’s Atlantic coast. Abundant citrus fruit character with a foundation of fine minerality. A few years of bottle age have softened the acidity and mellowed the fruit character, creating a gentle version of what was once a tart, tangy wine. When first released this was a $15 wine, but is now ‘house wine’ priced at $6.99 (with a special discounted ‘house wine’ price of $5.99 when purchased by the case).

Peñafiel Joven 2004 Young, lightly oaked Ribera del Duero wines have been growing in popularity lately. Peñafiel Joven spends a few brief months in oak, adding the merest whiff of barrel character to this darkly colored, richly flavored red wine fashioned from the thick skinned Tinto Fino grape. $6.99 ($5.99/each, by the case)

Luis Alegre Joven 2006 This light, youthful, unoaked Tempranillo, made in the small Rioja region hill town of Laguardia is a traditional style of red wine made using the maceración carbonica method of whole cluster fermentation that produces fresh, fruity wines in a matter of weeks. This style is favored by the local winemakers in Spain but is not seen very often in the export market where mature, aged wines predominate. This bright, floral red can be served alone, with assorted tapas or at the beginning of a meal as a starter wine. $7.99 (was $12.99)

Servilio Roble 2006 We featured this lightly oaked Tempranillo from Ribera del Duero earlier in the year as one of our Wine Club wines. This dark, full bodied wine is produced from estate grown Tinto Fino and displays ripe fruit character, earthy aromas and moderate complexity. Originally priced at $15.99, we have the remainder of the 2006 vintage priced at $10.99.

Hidalgo Clásica Amontillado This well priced Amontillado Sherry from the famous Bodegas Hidalgo–La Gitana exhibits light raisin fruit character as well as abundant toasted almond aroma and flavor. This medium dry Sherry makes an excellent accompaniment to full flavored cheeses, cured meats and other salty snacks. $11.99

Nectar PX This sweet sherry, made by Gonzalez Byass (the makers of Tio Pepe Fino) is golden amber colored, richly sweet and aromatic. Dried fig and raisin flavors combine with a hint of nutty background flavor. An excellent way to finish a big holiday meal. $17.99

Cyan Crianza 2002 This textbook Toro displays dark garnet color, dense texture and heady aromas of black coffee, cherry brandy and tannic oak. The flavor is ripe and bold, with black cherry fruit character and notes of cocoa powder and coffee bean on the finish. Made from the fruit of 20-30 year old Tinto de Toro vines, this wine normally sells for $21.99 but is now available for $14.99.

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Filed under Argentina, Portugal, Red Wine, Spain, Uncategorized, White Wine

Personal Favorites

Spanish wine can be a hard thing to define in general terms. Just about every region in Spain makes at least a little bit of wine and the regional variation, numerous grape varieties and the personal styles of individual winemakers can cover an almost infinite range of possibilities.

At The Spanish Table we take pride in offering a wide variety of wines from all across the Iberian Peninsula, and reading this newsletter is one of the best ways to learn about these exciting, enticingly new wines.

My normal habit is to put aside my own personal preferences and to promote new and interesting wines regardless of whether or not I plan to add the wine to my personal collection, but for you, the reader of this newsletter, it might be helpful to calibrate my perspective (for all wine writing is, after all, a matter of personal perspective) by sharing some of my personal favorites with you. 

I tend to take home younger wines, though you will find a few more mature bottles in the list below. I, like you, love a wine that delivers excellent quality at a great price, so you won’t see any expensive icon wine on this week’s list (not that I don’t love these wines as well, but a shopkeeper’s budget has certain limitations). What follows are some new items as well as some well loved favorites, all of which have found a place at my dinner table in recent weeks.   

Also, since I’m going ‘first-person’ on you this week, here is a recipe from my past that has caught up to me in the best of ways.

I grew up in the south where traditional recipes and regional specialties are more respected than in many other parts of the country.  One of the traditional foods I grew up with, and hated, was the dreaded Pimento Cheese Spread. Usually made with ‘American’ cheese, mayonnaise and tasteless pimentos from a jar, this was not a dish that I looked back on with great fondness. Recently, I found myself longing for the flavors of my formative years in Georgia and since nostalgia and food memory are sentiments only barely tethered to logic and reality, I decided to re-try some recipes from my younger days. Not satisfied with simple replication, I wanted to use my more recently acquired Spanish cooking habits to update these traditional southern standbys. I upgraded the ingredients, added a bit of Spanish flair and, well, all I can say is y’all are going to love the results.

 

Kevin’s Pimentón Cheese Spread (serves 6 as an appetizer)

½ lb.                Manchego Tierno Cheese (the youngest Manchego)

½ lb.                 Idiazabal Cheese

5             whole Piquillo peppers

6             pitted green Manzanilla olives

¼ cup   Ybarra mayonesa (made with 100% olive oil)

½ tsp.                 Pimentón de la Vera Dulce (smoked sweet paprika)

1 tsp.     Salt

 

Cut rind off cheeses and grate finely. Dice piquillo peppers and olives. Combine grated cheese, diced peppers and olives in a bowl with mayonesa, pimentón and salt. Mix completely and refrigerate for an hour before serving on bread. Melt the cheese spread on toast under the broiler for a hot version of this updated classic.

 

Aviny0 Vi D’Agulla 2006 $12.99 Without a doubt, the white wine I take home most often is this spritzy, dry Muscat from the Penedès region in Catalunya. This refreshing grapefruity white wine is low in alcohol but big on taste. It makes a welcoming aperitif for guests and a perfect Sunday afternoon cocktail after yard work or washing the dogs.

 

Puerta Novas Crianza 2001 $12.99 My wife and I were recently surprised by this wine. When first released, Puertas Novas was quite firm and oaky, but time has been kind to this Toro region red.  With dinner the other night this proved to be a supple, rich, balanced wine (made from the local version of Tempranillo, appropriately named Tinto de Toro). No longer strictly a ‘steak wine’, Puertas Novas now has an elegance that reflects both the wine’s pedigree (2001 was an excellent vintage) and the skill of the winemakers (for those who still want the bigger, more structured version, Valpiculata Reserva 2001 is also still available for $23.99).

 

Viña Valoria 2005 $14.99 Many of you have come in looking for the perfect red wine to serve with paella and I very often recommend this young Rioja. A few scant months of barrel age lend the slightest touch of barrel character to this blend of Tempranillo, Mazuelo and Graciano. The pure, plum-like fruit character is juicy and refreshing, never overwhelming lighter foods such as rice or pasta dishes (paella specifically!).

 

Servilio Roble 2006$15.99 This new arrival from Ribera del Duero is bold and ripe. Dark color and a hint of meat locker aroma hint at what to serve with this young red wine. Grilled lamb chops, carne asada, crispy fried Morcilla or whatever meaty meal you prefer will taste even better when accompanied by this wine.  At home we love to serve this wine with the Berkshire pork chops we get from Café Rouge here in Berkeley.

 

Azabache Graciano Reserva 2001 $19.99 I mentioned this wine a few weeks ago, but it bears repeating. This is the only Reserva Rioja wine made from the rare Graciano grape. Usually Graciano, which accounts for a mere 5% of the annual harvest in Rioja, is used to blend in with the lighter Tempranillo. Graciano lends structure to blended Rioja. On its own, Graciano can be quite firm and tannic, but with 24 months in barrel followed by another two years of bottle ageing, the wine has become quite elegant and mature. Braised beef brisket with pearl onions and potatoes was what I served with this wine.

 

Raspay Tinto “Brut” 2001 $19.99 In the Alicante region along the Mediterranean coast of Spain, Bodegas Primitivo Quiles are best known for a fortified wine called Fondillón, made from the local Monastrell grape in a style similar to Sherry. The same old vine Monastrell also goes into this traditionally styled red wine.  The ruddy, brick red tint and savory tannic aroma give way to dried cherry fruit character. This is no fruit bomb. The old-school Spanish style is very well represented in this bottling that wins my vote for best label art too.  I served this with a selection of embutidos from The Spanish Table such as Lomo Embuchado, Jamón Serrano and dry cured Chorizo.

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Filed under Recipes, Red Wine, Spain, White Wine