Tag Archives: vasco

Cider Season

The hard apple cider from Spain’s northern coastal regions goes by several names. The Asturians call it Sidra. In Basque country they call it Sagardo.
If you have never tried Spanish cider you owe it to yourself to taste this traditional beverage. It pairs well with cured ham and pork sausages, dry aged cheeses and nuts. If you are already familiar with Sidra, you know how hard it is to find here in this part of the world. Now you have a source for several traditional styles from several regions.
The tradition of fermented apple juice goes way back to the time before refrigerated storage when the seasonal apple harvest came in all at once in early November and families would press the apples to extract the juice in order to preserve as much of the harvest as possible. A few months of barrel fermentation created a lightly alcoholic drink that would last the rest of the year, served straight from the barrel throughout the Spring and Summer.
In modern times commercial cider mills are still mostly small family businesses. These Sidrerias often open their doors to the public and serve cider straight from the barrel alongside a traditional cider house meal of salt cod omelettes and thick bone-in rib eye steaks. The meal is eaten while standing up in order to facilitate frequent trips to the barrel room.
Serving apple cider during the holiday season is a tradition firmly rooted in Spain as well as in many Latin American cultures. At The Spanish Table we carry a selection of traditional apple cider that includes sparkling apple cider  in both alcoholic and non-alcoholic versions. We also carry the cloudy farmhouse cider that is the traditional drink found in countless small establishments across northern Spain.
For more background on cider check out this nicely done article written recently by  Eric Asimov for The new York Times.


sidra_elgaitero__86323
El Gaitero This sparkling apple cider from Asturias is our best seller. Here you will find abundant effervescence, sweet apple flavor and a fairly low level of alcohol (less than 7%). This is a fun addition to any Spanish holiday fiesta. $8.99

sidra_isastegi__725362009 Isastegi Sagardo Naturala This hard apple cider from Basque country is refreshingly dry and tart. Yeasty aroma and flavor more reminiscent of apple barrel than apple juice evokes the small Sidrerias (cider houses) of Northern Spain. Pour this cloudy farmhouse cider from high above a wide glass to give it a bit of fizz as they do at in Spain. $9.99

 

trabanco__691452009 Trabanco Sidra Natural This Asturias region cider is made from estate grown native apple varieties that have been approved by the Asturian Association of Cider Apple Growers. The juice is fermented with indigenous yeasts, in accordance to the guidelines for “Naturally Fermented Quality Cider”. It is an unfiltered, low alcohol cider (6%) that is dry and yeasty with green apple tartness. $9.99

 

img_3889__369822007 Poma Aurea This is a rare bottle fermented hard apple cider from Sidra Trabanco located in the Asturian town of Gijon. This Sidra is made with a selection of indigenous apple varieties from the best local orchards. These apples were meticulously hand sorted and pressed using traditional old wooden presses. The must was then transferred to select old barrels where it underwent fermentation using indigenous
yeast. Once fermentation was complete the sidra was put into bottle with apple must to initiate secondary fermentation. It fermented for six months before being disgorged. This product is named Poma Aurea for the special golden color of this unique cider. $16.99
dashed-line3

Sidra sin alcohol

In addition to our collection of hard cider, we have a few sparkling apple ciders that contain no alcohol. They are made in the Asturian town of Villavisciosa by the same producer as the El Gaitero hard cider. These fun, festive drinks come in champagne style bottles and are perfect for holiday gatherings and family meals.

gaita__15041
La GaitaThis sparkling apple cider  is very similar to the regular El Gaitero in flavor, but without the alcohol. La Gaita, named after the Asturian version of bag pipes, sports a pretty champagne style bottle with an old fashioned label on the outside and lots of bubbles and sweet apple flavor on the inside. This is a wonderful alternative to alcoholic beverages for the younger crowd or for those who choose not to drink alcohol. $4.49

 

 

gaitero_green__15916

 

El Gaitero “Green Label” La GaitaLa GaitaMade in Asturias, this sparkling apple cider that is sweet, bubbly and free of alcohol. Pretty champagne style bottles with wire wrapped cork goes POP when you open it and out pours sweet apple flavor with lots of bubbles. This is a wonderful alternative to alcoholic beverages for a large festive gathering or holiday celebration. $4.99

Advertisements

1 Comment

Filed under sidra (cider), Spain

2009 Txakolí is here

The new vintage of Basque Txakolí (cha-koh-LEE) has just arrived in all its multifaceted glory. You will now find all three Txakolí regions (Getariako,Bizkaiko, Arabako) represented here. We have the traditional white versions as well as the rare and briefly available rosados. These wines all share a few common elements. Bright acidity and spritzy effervescence pair up with lean minerality and tart fruit character. They are all perfect warm weather refreshment by the glass and will particularly compliment anything to eat from the sea.

2009 Ameztoi Txakolí This wine is a perfect expression of the Basque white wine style common in San Sebastian and all across the Basque Country. Hondarribi Zuri grapes barely have a chance to ripen before harvest time along the cool, green Cantabrian coast. The resulting wine is light, flinty, slightly effervescent and grapefruit tart. $19.99

2009 Gurrutxaga Txakolí This wine from the Txakolina Bizkaiko region near Bilbao comes from a small family winery in Mendexa producing minuscule quantities of crisp, lean white wine composed of a tongue twisting blend of 60% Hondarribi Zuri, 20% Mune Mahatsa and 20% Txori Mahatsa. Bright acidity and slatey minerality characterize this refreshing wine. $19.99

2009 Gurrutxaga Txakolí Rosado An alternative to traditional white Txakolí, Gurrutxaga also comes in this rosado version that uses the red Hondarribi Beltza grape to produce a very dry pink wine that expresses the barest hint of strawberry fruit character. Low (10%) alcohol makes this a perfect starter wine for summertime entertaining. $19.99

2009 Xarmant Txakolí This wine comes from vineyards in the inland hills of Alava province where the grapes get a better chance of fully ripening than those along the coast, thus creating a fuller, rounder wine with less of the austere minerality of the coastal Txakolí. An excellent introduction to Txakolií for those who have yet to experience this wonderfully refreshing wine. $14.99

Rioja Bordon is back: In 1890, a Frenchman from Bordeaux and several Spanish winemakers founded a Rioja region winery which they named Bodegas Franco-Españolas in honor of their international partnership. Over the years this bodega has built a reputation for traditional wines made from the Tempranillo grape, slowly aged in oak barrels for many years before release. In modern times they are stalwart traditionalists, upholding a style that is less and less prevalent in the Rioja region.
These wines were hard to find in California until we contacted the importer on the east coast and arranged to have the wine shipped exclusively to us here at The Spanish Table. We moved through the first batch quickly last autumn and have just brought in another stack of the Crianza, Reserva and Gran Reserva at the same great prices as last time. The only change is in the Gran Reserva which has moved into the (superlative) 2001 vintage.

Diamante 2008 This white Rioja is one of Spain’s best selling white wines. Made from Viura & Malvasia, there is a bit of residual sugar which gives this wine it’s touch of sweetness. Pour Diamante as a before dinner cocktail paired with a few cold tapas $12.99

Rioja Bordon Crianza 2005 This is a classic Rioja Crianza at an oustanding price. Tart cherry fruit character balances mature oak barrel aroma  and firm tannins. This is a perfect wine for serving with cured meats and hot tapas. $13.99

Rioja Bordon Reserva 2004 This Reserva Rioja from an outstanding vintage is rich and elegant. Dark color, silky texture, dark berry fruit and supple tannins combine to create this mature expression of classic Rioja style. $17.99

Rioja Bordon Gran Reserva 2001 In Rioja, Gran Reserva wines are only produced in the best years. 2001 was one of the best vintages in recent memory. Perfect growing conditions (hot days, cold nights, rain in the spring, dry at harvest time) produced the kind of fruit that make wines worth ageing for a decade before sale. Faded brick red color, fully resolved barrel character and delicate fruit flavors. Soft and round this is a classic Gran Reserva for one knock out price.  $23.99

Baron d’Anglade Reserva 2001 Named after the founder of the Bodega, this is a denser, bolder wine than the regular Reserva. This wine is from the stellar 2001 vintage  Notes of dark cherry, allspice and clove, tobacco smoke and vanilla on a round, velvety frame.  Regular retail would be over $60, but we have it for sale at $49.99

Follow the various links above to find these wines at: spanishtablewines.com

Leave a comment

Filed under Red Wine, rosado, Spain, White Wine

Memorial Day

Got big plans for the holiday weekend? Of course you do. Chances are you’ll be firing up the grill and (hopefully) pouring a little vino. To facilitate the choosing of appropriate beverages for Memorial Day, here are a few new options for your consideration.
Don Simon Sangria You want the real Spain? Put aside visions of bullfights and flamenco dancers and visit a Spanish supermarket or gas station where regular folks take care of everyday business. And what will you find there? You will find wines from Don Simon, usually packaged in juice box style cartons. So imagine my excitement to find Don Simon Sangria on offer from a local distributor. This big 1.5 Liter jug of pre-made Sangria needs only a garnish of seasonal fruit and some ice to turn your back yard into a little slice of Spain. $10.99
Estrella Damm For those who have visited Barcelona, this beer will be very familiar to you and will rekindle fond memories of that Catalan metropolis. This crisp, lager style beer is now in good supply here in the USA and makes a perfect addition to a Spanish themed party or meal. $10.99 per 6 pack.
Van Zellers Douro Branco 2007 The table wine renaissance in Portugal’s Douro Valley has produced numreous red wines of distinction and quality. Now more white wines are starting to make an appearance. Cristiano van Zeller at Quinta do Vale D. Maria makes this crisp white wine that exhibits fresh herbaceous aroma, bright acidity and gentle melon-like fruit character. $17.99
Gurrutxaga 2008 The Basque white wine called Txakoli has become a favorite of many wine drinkers who have grown tired of heavily oaked, densely fruity white wines. Bodegas Gurrutxaga is a small family winery in Mendexa producing minuscule quantities of this crisp, lean white wine composed of a tongue twisting blend of 60% Hondarribi Zuri, 20% Mune Mahatsa and 20% Txori Mahatsa. Bright acidity and slatey minerality characterize this refreshing summertime wine. $19.99
Gurrutxaga Rosado 2008 An alternative to traditional white Txakoli, Gurrutxaga also comes in this rosado version that uses the red Hondarribi Beltza grape to produce a very dry pink wine that expresses the barest hint of strawberry fruit character. Low (10.5%) alcohol makes this a perfect starter wine for summertime entertaining. $19.99
Rento 2001 Bodegas Renacimiento de Olivares makes traditionally styled red wines from old vine Tinta del País (Tempranillo)in the Ribera del Duero region of Northern Spain. Originally in the $40+ range, we just secured a small quantity of the 2001crianza at a very nice price. Darkly tinted, this rich, earthy red expresses classic regional style. $19.99
Preludio Tempranillo 2007 Yes, Argentina offers much more than just Malbec for red wine enthusiasts. The newly arrived 2007 vintage of this Tempranillo from Tempus Alba displays bright berry-like fruit along with a modest note of barrel character. $13.99

Vega Sicilia Pre-Arrival Offer

In DO Ribera del Duero Vega Sicilia produces Spain’s most famous wines. The rare and expensive Unico is produced only in excellent vintages and is intended for long term storage. The second label, Valbuena is sourced from younger vines and is ready to drink at a younger age. A second brand called Alion, created in 1992 and produced at a separate facility comes in at a more affordable price (relatively speaking). More recently a new bodega in DO Toro produces a wine called Pintia that has garnered much praise and attention from the press and public.
We are offering these wines on a pre-arrival basis for those of you who wish to partake in the enjoyment of an icon. This will be your one chance to pick these wines up at slightly better than usual prices and the only opportunity to pick up Unico and Valbuena which won’t be available in the store. Give a call if these are of interest to you.
1999 Vega Sicilia Unico $380.00
2004 Vega Sicilia Valbuena $150.00
2005 Alion $76.00
2006 Pintia $62.00
(Magnums are available too. Contact us for pricing)

Leave a comment

Filed under Argentina, beer, Red Wine, rosado, Spain, Uncategorized, White Wine

Sidra

It will come as no surprise to you, brave readers of this newsletter, that the food and wine traditions from Spain are currently quite popular on this side of the Atlantic Ocean. Thanks to retailers like The Spanish Table, many unique and delicious Spanish products are finding their way into American kitchens and dining rooms, often for the first time.

In spite of all the recent attention, some of Spain’s regional specialties are still hard to find in the USA. The famous Pata Negra ham, for instance, has only just become available here. Wines from lesser known regions are found only in specialty shops like The Spanish Table.

One product that has been noticeably absent from the US market is the traditional hard apple cider from Spain’s northern coastal regions, specifically the sagardo (sidra in Spanish) from the Basque region along the border with France.

Happily, this tart, yeasty farm house cider has begun to take hold here in America. A few weeks ago I announced the arrival of the Basque cider made by Bereziartua, fulfilling a multi-year quest to find, buy and offer this product for sale to our customers. Today we have just received yet another sagardo, this one by Isastegi. Add to this the traditional sparkling cider from Asturias in three styles (one hard cider and two non-alcoholic versions) that we have carried for years and together they constitute the largest collection of sidra/sagardo on the west coast.

“So what’s the big deal with cider” you may ask?

Like Manzanilla in Jerez or Txakoli in Basque Country, the sagardo tradition is best experienced first hand. The place to learn about this traditional beverage is at a Sagardotegi, the typical cider mill that can be found all across the Basque region.

These businesses are usually part family residence, part cider mill and part seasonal restaurant. In the springtime, barrels of freshly fermented cider are tapped for thirsty crowds that gather for a taste of the new vintage as well as for the traditional Sagardotegi meal of omelets, salt cod with fried green peppers, thick bone-in rib eye steaks grilled over charcoal and walnuts in the shell with honey and cheese for dessert. This meal is usually eaten standing up so as to accommodate frequent trips to the barrel room for refills.

To get an idea of how this works, check out this video made at Bereziartua Sagardotegi. To acquaint yourself with (or revisit) the true flavor of basque sagardo, come pick up one of our two new brands of hard cider and pour them with the following recipe.

Chistorra con Sidra (basque chorizo braised in apple cider)

Ingredients:

1 tablespoon, Spanish extra virgin olive oil

1/2 cup, thinly sliced white onion

1 lb. basque style chistorra sausage

1 cup, basque apple cider

1 bay leaf

Instructions:

Heat the olive oil in a 10” clay cazuela (or sauté pan). Add the sliced onions to the oil and sauté over medium heat for 5 minutes until the onions get soft and start to brown. Slice the long, skinny chistorra (sometimes spelled Txistorra) into bit sized pieces and brown lightly in the hot oil for about 6-8 minutes. If you are using a clay cazuela, bring the cider and bay leaf to a simmer in a separate pan and then add the hot liquid to the cazuela (adding cold liquid to a hot cazuela can crack it). If you are using a sauté pan you can add the cider straight to the pan without preheating it. Simmer the sausages in the cider for 20-30 minutes until the liquid is reduced by half. Serve hot with some bread on the side to sop up the juices, and more cider to wash it all down.

Isastegi Sagardo This traditional Basque apple cider is cloudy gold colored with yeasty fermented aroma and tart apple flavor. This unfiltered artisan cider displays just a hint of sweet apple character along with apple skin tartness filling in the rest of the flavor profile. At six percent alcohol this makes a nice alternative to beer on a hot afternoon. $11.99

Bereziartua Sagardo 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 in early spring and the rest of the year they drink from bottles like those we have just received. When this stuff becomes wildly popular, remember, you heard it here first. $8.99

El Gaitero Sidra Asturiana This is the most widely recognized brand of sparkling hard cider from the Asturias region on the north coast of Spain. Clear gold color, abundant effervescence and sweet red apple fruit character make this a favorite at parties and family gatherings in Asturias and elsewhere in Spain. $8.99

La Gaita Sidra $2.99

El Gaitero Verde $3.99

El Gaitero in Asturias makes several non-alcoholic apple ciders that are very similar to the regular El Gaitero in flavor, but without the booze. Pretty champagne style bottles with old style labels on the outside, lots of bubbles and sweet apple flavor on the inside.

New arrivals in the wine department:

Salneval Albariño 2007 This younger sibling to the ever popular Condes de Albarei is a fine example of well priced Albariño. Melon and citrus fruit character balances gentle minerality in this wine. Recently The New York Times praised this wine among several other Albariño wines from the Rías Baixas region, saying “Pleasing, with flavors of white peaches, cantaloupe and lemon.” You can read more of this informative article here. $10.99

Ameztoi Txakoli – Upelean Hartzitua 2007 This is the limited edition Ameztoi Txakoli that spends some time ageing in large neutral oak foudres. Made from the Hondarribi Zuri grape just like the regular Ameztoi, this wine displays the typical flinty minerality and green apple fruit character of Txakoli along with a subtle bit of rich texture and leesy aroma imparted by the big barrels. $18.99

Altos de La Hoya 2006 This wine from Jumilla has always been a benchmark Monastrell from Spain. Ungrafted old vines with fat and lush flavors of deep, sweet dark berries, some black pepper and just a touch of baked earth. Great concentration and richness. This tastes like a much more expensive wine than it is. $12.99

Juan Gil 2006 We just got in the new vintage of this popular Monastrell from Jumilla, made by Miguel Gil, one of the pioneers of this grape and this region. Dark color and concentrated blackberry aroma create the first impression, leading on to sweet dark berry fruit character and a touch of grape skin tannin. A fine example of a pure Monastrell wine. $16.99

Leave a comment

Filed under Recipes, Red Wine, sidra (cider), Spain, White Wine

Favorites, Old and New

Wines have seasons and internal rhythms all their own.

The ebb and flow from one vintage to the next creates periods of abundance and moments of absence. With each new vintage a wine changes character, sometimes gently, other times dramatically, and then, of course, each bottle of wine develops in its own way over time.

One of the pleasures of the wine business is getting a first hand look at this evolutionary process. This week I bring you some wines that may be familiar to you from previous years as well as some new wines from well known regions and winemakers.

For one reason or another, the time is right for these wines, each in their own special way. We have some fresh white wines that are perfect for the late summer season and others that have just arrived and are drinking really well right now. We also have some reds that are new arrivals, some new vintages of familiar favorites and others that are freshly marked down in price.

Check out the suggestions below and then come see us in Berkeley for even more seasonal wine inspiration.

Quinta Da Aveleda Vinho Verde 2007 Most Vinho Verde is non-vintage but this wine is produced each year from a blend of traditional grapes (Alvarinho, Loureiro and Trajadura) from the best parcels of Aveleda’s estate vineyards. This finely tuned Vinho Verde displays fresh citrus and light floral aromas along with bright fruit character and the spritzy effervescence that is typical of wines from this region.

This wine got a nice write up today in the San Francisco Chronicle. Check out what Peter Liem (usually he writes about champagne  for Wine & Spirits, so an interesting perspective for this article) had to say About Vinho Verde, here . $8.99

Avinyó Vi D’Agulla 2007 Made in the Penedès region of Catalunya, this summertime thirst quencher from the makers of Avinyó Cava is composed of Petit Grain Muscat, fermented to dryness and bottled with a bit of residual effervescence. The rich Muscat scent is present here but the sweetness usually associated with this grape is only barely perceived. In its place is tart citrusy fruit character and background flintiness. $14.99

Talai Berri 2007 The latest Txakoli of the summer is this wine from the town of Zarautz on the Cantabrian coast. Fresh off the boat, this crisp white wine made from the Hondarribi Zuri (as much fun to type as it is to say) grape is full of racy grapefruit-like acidity enveloping a firm mineral core. Grab some of this perfect summer wine while it is in its most vibrant stage. $20.99

Las Gravas 2003 We just got a great deal on Las Gravas. Normally it sells for $29.99 but while the supply lasts we have it for almost half of the original price.

Las Gravas, from Casa Castillo in D.O. Jumilla is a blend of 85% Monastrell and 15% Cabernet Sauvignon, aged for 14 months in French oak before bottling. This aptly named (Gravas=Gravel) wine displays rocky minerality along with the rich fruit character for which this region is known. Inky dark color (the wine is bottled without filtration) and ripe berry aroma and flavor meld into a harmoniously structured wine with silky texture and more of the aforementioned minerality on the long finish. $17.99

Prima 2006 The new vintage of Prima has arrived. This dark, rich red from the Toro region is made by Mariano Garcia, one of Spain’s most celebrated winemakers. He cashed in his interest in Vega Sicilia to start a family winery called Bodegas Maurodos where the famous Mauro and San Román are made as well as the more affordable Prima. Old vine Tinto de Toro (along with 10% Garnacha) is used for this wine which sees a bit of oak before bottling. Opaque ruby color, concentrated aromas and flavors of ripe berries and a smoky/earthy foundation are combined to great effect in this wine. $19.99

Gorrondona Tinto 2007 The rare and elusive red Txakoli is difficult to find. These firmly tannic wines are lean and full of mineral flavor, with a gentle fruit character that fades quickly with age. Happily, the new Gorrondona Tinto, made from 100% Hondarribi Beltza (grown in miniscule quantities on ancient vines), is super fresh, with dark Mulberry fruit character balancing firm minerality. This is an excellent and unusual light summer red. $27.99

3 Comments

Filed under Red Wine, Spain, White Wine

Spain is the winner

Did you notice that Spain won the European football championship last week? Of course you did, but you also get this newsletter so you are probably among those who follow this sort of thing.

A front to back search of local sports pages last week turned up scant coverage of this important news. I think this says more about America’s ambivalence toward ‘soccer’ than it does about American interest in Spain, but whether or not you are interested in the sport you have to feel good for the Spanish. They have not won this championship in a long, long time. It reminded me of when the Boston Red Sox won the World Series after falling short for so many seasons, only for Spain this was a national moment of pride, not a regional success story.

Here at The Spanish Table we celebrate the glory of Spain each and every day with great things to eat and drink. Recently the weather in the Bay Area has taken on a decidedly Castilian tone, with hot dry air and abundant sunshine replacing our normal cool, foggy summer climate, so now is a perfect time to create a bit of Iberian ambience in your own back yard.

Break out the red and gold decorations. Fire up the grill and cook up a mess of chorizo, morcilla and chuletas.  Stock the ice chest with refreshing Spanish rosado, cava and cerveza. Crank up the stereo and blast some old school flamenco (or some Rodolfo Chikilicuatre for the younger crowd).  For the full effect, try all of the above at about 10 pm (I suggest you invite the neighbors).

It goes without saying (but I’ll say it anyway) that The Spanish Table is your one-stop-shop for just about everything necessary (food, wine, décor, music) to create your very own Spanish fiesta, Portuguese festa, or a good old back yard cookout with a few creative flourishes.

Here is a recipe from my childhood in Georgia that I have adapted with a bit of Iberian flair. As a kid, ‘Pigs in Blankets’ was what we called hot dogs wrapped in biscuit dough and baked. I never really liked them much. I thought the best part was whacking the cardboard tube of pre-made biscuit dough on the edge of the kitchen counter and watching the dough expand and ooze out of the split tube.

In a recent fit of nostalgia I retooled this recipe using my own biscuit dough and little chorizos from The Spanish Table. The results have completely changed my mind about this fun and easy party snack. Try it for your self and let me know what you think.

 

Cerditos en Mantas

(Serves 4-6)

 

2.5 cups all purpose flour (and a bit more for rolling out the dough)

1 tablespoon baking powder

1/2 tablespoon salt

¼ cup cold lard

¾ cup buttermilk

12 small Spanish style chorizos (I use Doña Juana Cantimpalitos)

 

Preheat oven to 450 degrees. Sift together the flour, baking powder and salt. Add the cold lard and combine with the flour by squeezing the mixture through your fingers until barely mixed and somewhat lumpy. Add the buttermilk and mix briefly. Turn the dough out on a floured surface and pat or roll out to about ½ inch in thickness. Cut dough into 12 triangles, approximately 3” on each side.  Place one chorizo in the center of each dough triangle. Fold two corners of the triangle over the center of the chorizo and press with your thumb to seal the points together. Leave the ends of the chorizo exposed. Place the wrapped chorizos on an ungreased baking sheet and bake in a 45o degree oven for 10-15 minutes until the dough is fully cooked and starting to brown. Plate and serve immediately.

 

Blanco Nieva Sauvignon Blanc 2007 The Rueda region of Northern Spain is best know for producing white wines from the Verdejo grape, but they also grow a fair amount of Sauvignon Blanc. This new arrival is fresh as fresh can be, with abundant citrus blossom aroma and racy acidity. In the early stage of its development this wine displays a touch of residual effervescence which will fade with time. The ripe melon fruit character is still a bit subdued, but will become more predominant in a few more months. I suggest you try this unique wine right away to experience it at its freshest, then try it again later on in the year to experience the more mellow aspect of the wine. $17.99

 

Oreka 2007 We love the Txakoli, yes we do, and this is one of our perennial favorites, now available in the latest vintage. Oreka is the top of the line bottling from the Talai Berri winery just outside of Zarautz on the Cantabrian coast. This 100% Hondaribbi Zuri wine is fermented in stainless steel tanks at temperatures just barely above freezing in order to preserve the delicate fruit character of this grape. Pale yellow color with greenish reflections. Edgy minerality and grapefruit-like flavor. This is an excellent, pin point precise example of what one should expect from quality Txakoli wine.  $19.99

 

Avinyó Vi D’Agulla Rosado 2007 The pink version of Vi D’Agulla is here and man, this stuff is tasty! You may well remember my enthusiastic endorsement of Avinyó’s traditional, spritzy, white Vi D’Agulla made from Petit Grain Muscat. Now those same winemakers have decided to produce a rosado version of Vi D’Agulla using Merlot grapes.  The spritz and the minerality of the original are still present in the new wine, along with a beautiful crystalline ruby hue and a modest amount of ripe berry fruit character. $14.99

 

Ricardo Santos Malbec 2006 This was the first Malbec to catch my attention back when we first started stocking wines from Argentina. The new vintage of this single vineyard wine has arrived and it too appeals to me because, unlike some Malbecs, this wine shows some restraint in its expression of fruit character. The dark berry flavor typical of Malbec is present to be sure, but it doesn’t overwhelm the other aspects of the wine, including tart barrel tannins, cigar box aroma and background minerality. $17.99

 

Tercos Sangiovese 2005 Wine in Argentina is more than just Malbec. This wine, made by Pedro and Patricio Santos (the sons of Ricardo Santos) is made from 100% Sangiovese, a grape that predominates in Italy. This darkly colored yet brightly flavorful red wine exhibits fresh berry fruit character with underlying tannins and tart acidity. This is the first vintage of this young wine. Tercos means ‘stubborn’ or ‘obstinate’ in Spanish, perhaps indicating a commitment to quality and tradition, or maybe it means the sons held their breath and stomped their feet until Dad let them have a winery of their own. Either way, this is a tasty bottle from a skilled winemaking family. $11.99

 

Achaval Ferrer Malbec 2007 The Achaval Ferrer winery, just barely ten years old, is quickly becoming one of the most highly sought after sources of top shelf Argentine wines. This wine is made from 100% Malbec from their various estate vineyards. Almost opaque in color, this unfiltered wine displays the dark berry fruit character that Malbec is known for as well as a touch of barrel tannin from 10 months in French oak. Smoky aroma and tart acidity add depth to this young wine. This is an excellent value from a winery known for making some very exclusive high end bottlings. $22.99

2 Comments

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

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

 

Leave a comment

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