I’m currently reacquainting myself with the vestiges of colonial Spain here in the Bay Area and have noticed that (unlike the Spanish explorers from previous centuries) Spanish food and wine heritage is very much in evidence at present. In particular, this week I want to draw your attention to a few upcoming local events that highlight our shared Spanish history.

First up is a taste of ‘Alta California’ thanks to an enterprising group that goes by the name of ‘TAPAS’, which stands for Tempranillo Advocates, Producers and Amigos Society (hey, it’s a stretch, but it works). According to their website this local organization “is dedicated to the promotion and enjoyment of wines made from all native Iberian grape varietals.”

If you want to experience what the Spanish explorers left behind (other than place names) you can try various wines made from grapes such as Tempranillo, Garnacha, Verdejo and Albariño grown right here in California (and elsewhere in the USA) at an event hosted by TAPAS on Saturday August 9^th at Copia (the wine/food museum) in Napa. Billed as “the most extensive tasting of American produced Iberian grape varietals ever offered”, this promises to be a detailed look at how domestic winemakers are responding to the current interest in all things Iberian.

Next in line for a little bit of the  California/Spain mashup treatment is a TV show (the cultural net gets widely cast around here) featuring our favorite dish, Paella, as prepared by local paellero to the stars, Gerard Nebesky. 

On Wednesday July 30^th (9 pm PST) The Food Network will air an episode of Throwdown with Bobby Flay wherein the famous New York chef, restaurateur and TV personality will compete against Gerard Nebesky in a round of dueling Paellas.

The show was shot a few months ago in San Francisco and the final dishes created by Señores Flay y Nebesky were judged by Daniel Olivella, Executive Chef of B44 Restaurant in San Francisco as well as by our very own Andy Booth, co-owner of The Spanish Table (these guys know more than a thing or two about paella). Everyone involved in the show was sworn to secrecy about the final result (backed up by signed non-disclosure agreements) so we don’t yet know who actually prevailed in the competition. All will be revealed next Wednesday evening when the show airs for the first time.

For a first hand experience with Gerard’s Paella you can attend a big screen viewing of ‘Throwdown’ during the Wednesday June 30th broadcast, accompanied by the real thing. Gerard will be making his signature paella at Bistro de Copains in Occidental (Sonoma County) for a select group of Paella aficionados. For $30 you get paella, salad and the show, as well as the chance to rub elbows with a genuine TV star (Gerard, not Bobby). Reservations are required for this event. You can contact them by phone at (707)-874-2436.

Here in Berkeley we are excited to announce the arrival of new vintages from some favorite wineries as well as a few totally new items that we are very happy to share with you. What follows are my recommendations from the latest arrivals at The Spanish table in Berkeley.

Muga Blanco 2007 The newest vintage of Bodegas Muga’s popular white wine has arrived.  Made from 90% Viura and 10% Malvasia, briefly aged for 4 months in French oak, this wine is poised between the rich, fleshy style of barrel aged white wine and the crisp, herbal style of the same wine aged in tank. The oak never dominates but only adds a touch of complexity to this excellent and well priced wine. $16.99

Muga Rosado 2007 Another perennial customer favorite from Muga is this rosado wine made from Tempranillo, Garnacha and, interestingly, a bit of white Viura too. This pale pink wine is crisp and lean, not cloying and fruity. The bright acidity and gentle berry-like fruit character maintain a fine balance of berry/citrus aromas and flavors. $12.99

Parés Baltà Ros de Pacs 2007 If you are looking for a tasty organic rosado for serving at your dinner table or sipping on your back porch, then consider this dark and fruity wine from the Penedès region of Catalunya. This blend of Cabernet Sauvignon and Merlot is full of strawberry aroma and flavor, with sufficient acidity to keep the wine bright and refreshing. $11.99

Sur Bonarda 2006 We just got a great deal on a stack of this Argentine red wine from a high quality producer in the Mendoza region. The indigenous Bonarda grape produces dark, full bodied wines.  This wine is 100% Bonarda. It is garnet colored and expressive, with blackberry fruit character balancing the amargo back note that Bonarda is known for. $10.99

Capote Velho What A bargain! This non-vintage red wine from who knows where in Portugal has absolutely no pedigree but really delivers on freshness and versatility. This is a full liter of wine that possesses gentle berry-like fruit character and moderate tannins coupled with a moderate level of alcohol (11.5%). Like a no name house wine in a little Portuguese bar or restaurant, this red tastes great by itself and will also accompany, but not overshadow, a broad range of foods. $11.99 (1 Liter)

Grilos 2005 This red wine from the Dão region in Portugal is an excellent example of the improvements taking place in the region. No longer home to just funky/earthy/rustic reds, winemakers in the Dão region now make many bright and intriguing wines such as this blend of Touriga Nacional and Alfrocheiro grapes that age for a mere 6 months in oak before bottling. Tart red berry fruit character and lightly oaked tannic core combine with aromas of pomegranate and wet stones. Was $15.99, now $12.99

Vina Alberdi Reserva 2001 The wines of La Rioja Alta are among the most traditionally styled of Rioja reds. The new Viña Alberdi, from the superlative 2001 vintage, has just arrived. Odd label change (blue skinned matrons in red sun dresses sipping wine) notwithstanding, this old school Rioja is brick red in  color with toasty barrel aromas along with notes of cigar box, cedar and minerals. Pie cherry and dark plum fruit character are in balance with the other elements. This is an excellent choice for long term cellaring but is drinking very well right now if given some air before service. $24.99

According to the Spanish Exterior Commerce Commission (ICEX), we in the USA now consume over 11 percent of all exported Spanish wine. The value of Spanish wine sold here also continues to grow by hefty margins with each passing year (15% increase in 2006 over 2005, for instance). 

What this means for you and me is that we have more choices than ever before when it come to wine from Spain. From crisp, bubbly Cava to elegant Gran Reserva Rioja (and many others in between) the options and varieties are numerous. 

At The Spanish Table we taste dozens of wines each week, searching for the best in quality and value, winnowing out the indistinct or overpriced choices that invariably crop up in such a broad and expanding market. The small percentage of wines that finally end up on our shelves represent some of the very best that Spain has to offer right now.

Happily, for those of us with a taste for tradition, some of our ‘new arrivals’ are in fact old favorites. The most intriguing element of the Spanish wine world for me is the mix of famous old bodegas (both large and small) and young, new wineries (also ranging from giant factories to tiny artisan projects). This broad range is reflected in our current batch of new arrivals.

This week we are excited to witness the return to the US market of Marqués de Murrieta, a well established and respected name in Rioja that has been off the market here for several vintages. They are back with a new importer and several excellent wines.

Also from Rioja is the new vintage of Conde de Valdemar rosado, a perennial summertime favorite here.

A big hit in its initial release last year was the basque Txakoli called Gurrutxaga. It is back in the new 2007   vintage.

Speaking of white wines, we are very excited about our latest Albariño called Paco & Lola. Don’t be put off by the silly name or the polka dotted label. This is an excellent example of what Albariño can be when made by skilled and attentive winemakers. 

We are also quite pleased with a new white wine from Rueda called Vevi. This flavor filled bottle combines high quality with low price; a combination that always makes me smile.

Finally this week, we have a unique red wine for you. The Arrels Sangre de Garnatxa is made in the Montsant region of Catalunya by local Bay Area winemakers. This small production wine is very difficult to find outside of a few San Francisco restaurants. Those of you who enjoy rich, dark reds will rejoice at the prospect of having this wine in your own personal cellar.

Here then are six choices from among the almost 600 wines we carry

Vevi Rueda 2007  This is the inaugural vintage of a custom blended Rueda wine created specially by Antonio Sanz and the importer José Pastor.  The wine is 80% Verdejo and 20% Viura. The bright lemon color mimics aromas and flavors of fresh citrus. Additional notes of melon and guava with a bit of minerality in the background add depth to this bright and refreshing wine.  $10.99

Gurrutxaga Txakoli 2007 This basque Txakoli wine comes from the little village of Mendexa along Spain’s northern Cantabrian coast (curiously, the image on the bottle is of the neighboring town, Lekeitio). Crisp, flinty minerality and grapefruity flavor combine in this spritzy, low alcohol white. $15.99

Paco & Lola Albariño 2007 This new arrival will delight Albariño lovers. Pale yellow color with green reflections, citrus and mineral aromas and white peach fruit character all combine with bright, assertive acidity in this excellent example from D.O. Rías Baixas. $19.99

Conde de Valdemar Rosado 2007 The newest vintage of this Rioja region rosado is composed of mostly Garnacha with a bit of Tempranillo added to the blend. This refreshing, summery wine is dark pink in color with ripe strawberry fruit character balancing bright, citrusy acidity.  Like a fresh breeze on a hot afternoon, this wine can cool you down and perk you up simultaneously. $10.99

Marqués de Murrieta reserva 2004 We have waited years for this wine to come back to our shores and the wait was not in vain. This excellent, mature red is everything Rioja aficionados look for in a traditional reserva. Brick red color, rich fruit character and elegantly integrated barrel tannins all contribute to the overall experience of this wine.  Josh Raynolds of Steven Tanzer’s International Wine Cellar gave the wine 91 points, saying: “Fading medium red. Strawberry and cherry-vanilla aromas are complicated by cured tobacco and coffee. Light in body and supple, offering sweet red fruit flavors, gentle tannins and good back-end grip. Deepened with air, picking up darker berries and a pleasantly bitter cherry skin quality. Finishes with an echo of red fruits and vanilla. Textbook Rioja, and drinking beautifully right now.” $26.99

Arrels Sangre de Garnatxa 2004    This dark, opulent wine from the Montsant region of Catalunya has roots right here in the Bay Area. Arrels is a small production (444 cases in total) project between local Chefs Laurent Manrique (Aqua), Gerald Hirigoyen (Piperade, Bocadillos), Sylvain Portay and Master Sommelier Emmanuel Kemiji (both formerly at the Ritz Carleton, San Francisco).  The wine is 100% Garnacha sourced from a small, high altitude plot of old vines. Opaque garnet color and rich, concentrated black cherry fruit character along with tart acidity and background minerality. T-bone steaks, cooked rare on the grill would be a good match. Read more about the wine makers here in a recent SF Chronicle article. $36.99 

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

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 29^th, Berkeley will host the 3^rd 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

Steph made this video for her daddy for Father's Day.

It was her first time playing with iMovie and she figured everything out herself!

This is also the perfect time of year to mix up pitchers full of delicious wine cocktails that, in addition to being mighty tasty, are also very friendly on the pocketbook. In place of the usual food recipe, this week I offer you a drink recipe that is quick and easy to make, is infinitely variable, and will give you and your guests a new way to enjoy some of Iberia’s more obscure wines. As with many of my recipes, this is not a fixed set of ingredients and proportions but rather it is a basic concept that you can play around with to get the final product to taste just as you wish. 

The ‘Portonic’ cocktail originated in Portugal, up in the Douro Valley where the Port grapes grow, during the blindingly hot summer days. Similar drinks also come from Spain where ‘Vino de Verano’ is a long standing summer tradition. Try the following recipe in its basic form and then let your imagination take you where it will.

Portonic- 3 variations on a theme

Serves 8 (ish)

Ingredients:

1 bottle                White Port, Rainwater Madeira or Amontillado Sherry

1 bottle                Tonic water, sparkling mineral water, ‘Casera’ or other lemon/lime soda

2                             lemons cut in wedges

1                             bag of ice

Directions:

Fill a glass pitcher or carafe with ice. Add the contents of one bottle of White Port/Rainwater Madeira/Amontillado Sherry. Add an equal amount of sparkling water/tonic water/lemon soda. Stir to mix and pour into wide highball glass along with a few of the ice cubes. Garnish with a wedge of lemon and serve.

Cune Rosado 2007 When I walk into a little bar in Rioja I always expect to find wines from the popular bodega called Companía Vinicola del Norte D’España displayed prominently and proudly (everybody shortens the name to ‘CUNE’, changing the V to a U, and pronouncing  it ‘coo-nay’). We just received the new vintage of Cune Rosado and it is just what the season demands. Starting in 2006 Cune switched from using Garnacha, as is the general rule, to Tempranillo, and this is still true for the 2007. The swap in grape varieties has lightened up the wine flavor-wise (the color is still watermelon pink), creating a less fruity, more balanced wine with smooth red berry fruit and bright acidity. $10.99

Masia de Bielsa Rosado 2007 This newly arrived Campo de Borja region rosado, composed of 100% Garnacha, displays fresh berry and watermelon fruit character, gentle acidity and a quick, quiet finish that invites continued sipping. This is a classic back porch rosado for hot weather. Pair it with simple meals like grilled chicken, coleslaw, potato salad and the full range of American picnic food. Regular price $11.99

Floresta Rosado 2007 This local favorite, from the Empordá-Costa Brava region in Northeastern Spain, just arrived in the new vintage. This blend of Garnacha, Merlot and Tempranillo can be found at numerous Bay Area bars and restaurants. Pale pink color, tangy citrus and strawberry fruit character along with refreshing acidity all combine to make a tasty and well priced wine suitable for a wide range of foods and occasions. $11.99

Dom Martinho Rosado 2007 I bought this wine knowing fully well that many of you have a negative perception of Portuguese rosado based on generations of crummy pink wine from a few producers I won’t name here. Please set these preconceptions aside and try this new product from Quinta do Carmo, a winery in Alentejo that is partly owned by the Rothschild-Lafite group in France.  Composed of Aragonez, Touriga Nacional and Syrah, this berry scented pink wine has ripe fruit character balancing tart acidity. Fuller than some of the other wines on this week’s list, Dom Martinho will pair well with spicy food (try it with Thai food…a great pairing!) as well as traditional Portuguese favorites such as grilled sardines. $12.99

Con Class Rueda 2006 Back in March The New York Times waxed poetic about this young white wine, awarding it 3 stars and describing it as “vivacious with enticing lemon, floral and mineral flavors and a touch of honey”. At just that moment our local distributor changed warehouses and this wine got lost in the shuffle for a while. Happily, the wine has resurfaced and is now in good supply. This is indeed a tasty Rueda region blend of 80% Verdejo, 10% Viura and 10% Sauvignon Blanc. At a recent trade tasting I compared this wine with the higher priced single varietal Con Class Verdejo. The blended wine showed more balance and a fuller range of fresh citrusy flavors and is indeed a great value. $11.99

Luis Alegre Tinto Joven 2006 This young Rioja region Tempranillo is made using the maceración carbonica method. Whole bunches of grapes are loaded in tanks and allowed to start fermenting before the grapes are crushed. This ancient method of producing wine has the advantage of retaining color and fruit character while also producing finished wine in a relatively short period of time.  The end result is a dark garnet colored wine with lively fresh berry fruit character, racy acidity and mild grape skin tannins. Typically this is a summertime wine. Serve it lightly chilled as they do in Spain and accompany it with sliced cheese, jamón serrano and dry cured chorizo. $12.99

El color proporciona mayor adecuación a la realidad, ya que el mundo es en colores, y una más amplia libertad para el juego de carácter creativo. Los cineastas del cine en blanco y negro, no obstante, llegaron a adquirir unas cotas altísimas de perfección fotográfica, de contrastes entre luz y sombras y una sorprendente profesionalidad en el uso de la iluminación.

La luz es un elemento imprescindible para el lenguaje cinematográfico. Sin luz no hay cine. La iluminación crea sombras, arrugas, rejuvenece o envejece, crea efectos psicológicos del personaje, en función de donde se coloque cambia la atmósfera de una película. En claroscuro está filmada, por ejemplo, El sur, de Victor Érice.

En el cine en blanco y negro lograron algunos cineastas como Eisenstein o Fritz Lang dominar el mundo de luces y sombras, dando a la sombra carácter protagonista, utilizando con maestría el contraluz, el humo de hogueras y cigarros. La niebla y otros efectos se realizaban con fines estéticos, para enfatizar la luz y las sombras y no solamente con el fin de crear atmósferas y ambientes.

Actualmente, en muchos casos, el cambio de color, o su saturación e intensidad, se realiza por métodos digitales. Los operadores y técnicos de fotografía saben dar a cada escena el tono, intensidad, o saturación adecuada a la secuencia que se está filmando.

El uso del color en el cine.

El color pictórico.

Intenta evocar el colorido de los cuadros e incluso su composición.

El color histórico.

Intenta recrear la atmósfera cromática de una época.

El color simbólico.

Se usan los colores en determinados planos para sugerir y subrayar efectos determinados.

El color psicológico.

Cada color produce un efecto anímico diferente. Los colores fríos (verde, azul, violeta) deprimen y los cálidos (rojo, naranja, amarillo) exaltan.

El color y la perspectiva.

Los colores cálidos dan impresión de proximidad, y los fríos de lejanía. También influye el valor de la intensidad tonal de cada color: los valores altos, iluminados, sugieren grandiosidad, lejanía, vacío... Los valores bajos, poco iluminados, sugieren aproximación. 

Los fondos iluminados y claros intensifican los colores, dan ambiente de alegría y los objetos tienen más importancia en su conjunto. Los fondos oscuros debilitan los colores, entristecen los objetos que se difuminan y pierden importancia en el conjunto. 

El color sirve para centrar la atención, favorecer el ritmo en la narración y en el montaje, y expresar con más fuerza ciertos momentos.

El valor simbólico del color.

El color no es solamente un adorno. Se logra mediante el buen uso del color aumentar o reducir la expresividad del film. El color puede crear la atmósfera adecuada para la recepción de nuestro mensaje.

Los colores tienen significado; por lo tanto, es conveniente usar el color apropiado para cada tema. Los significados típicos de los colores son:

• • • Negro: formal, nítido, rico, fuerte, elegante.
    • Azul: frío, melancolía, deprimido, tranquilidad, serenidad.
    • Oro: amor, realeza, rico, imperial.
    • Rojo: amor pasional, ira, odio.
    • Rosado: ternura.
    • Anaranjado: festivo, alegre, energía, salud.
    • Sanguina: libertad, creatividad.
    • Amarillo: tibieza, luz, madurez.
    • Verde: fresco, en crecimiento, joven.
    • Blanco: pureza, limpio, nítido.

El primer vino que probamos fue un Rosado 2005 de Fortius. Hecho en Navarra, España, este vino es afrutado, pero no teman, es un rosado seco. Los mas bonito es el precio $99 pesos en La Castellana de Revolución. He aqui las notas del productor:

Vinificación tradicional por el método de sangrado. Fermentación mosto limpio a 18 ºC. Color rosa salmón, con tonos frambuesa, limpio y muy brillante. En boca poderoso y con acidez equilibrada. Vino joven de carácter afrutado, con suavidad en boca y paladar sedoso y muy convincente. 75% Tempranillo y 25% Merlot.

 Fortius está situada al sur de Tierra Estella, en pleno Camino de Santiago. Cuenta con 55 Has. de viñedos propios, situados a 455 m. sobre el nivel del mar.
Se cultivan Tempranillo, Cabernet Sauvignon y Merlot para elaborar tintos, y Viura y Chardonnay para elaborar blancos.
Dispone de 4.000 barricas nuevas de roble americano y 1.700 de roble francés. Cuenta, además, con una capacidad de almacenaje de 600.000 botellas.

Se que desde hace días que no he publicado nada, pero el tiempo muchas veces no apremia y se también que se me paso por alto el día de la madre, pero voy a remediarlo. Una imagen vale más que mil palabras, así que: ¡FELIZ DIA MAMA!

Tja, fast hätte ich über dem schönen Wetter heute vergessen, meinen Text abzuliefern. Wie ich an den fundamental schlechten Besucherzahlen meines Blogs erkenne, haben es viele andere auch nicht an den PC geschafft. Aber da Tom und ich zwei wirklich gute Weine getrunken haben, lohnt sich die kleine Pause im auch ganz angenehm kühlen Arbeitszimmer :-)

Wir hatten nämliche zwei Rosé-Pole, der eine hatte den Charakter eines Weißweins, mit ein paar roten Tönen, und der andere war schon ein Roter, aber eben nur ein bisschen leichter und frischer. Beide kamen nicht aus D, Ö, Südtirol, sondern der Helle vom anderen Ufer des Gardasees, bzw. der Dunkle gleich aus Spanien. Das rundet den Blickwinkel der Rallye vielleicht etwas ab.

Zu den Weinen. Der Chiaretto Rosa Mara von Costaripa stammt aus der Bardolino-Gegend, ist aber ein Garda Classico DOC von 2007. In der Cuveé mischen sich unverdrossen Gropello, Marzemino, Barbera und Sangiovese. Die Farbe ist helles Lachrot, der Duft eher dezent nach reife Erdbeeren, Himbeeren und eine leichte Würze. Die Frucht ist sehr fein und nicht marmeladig. Im Geschmack dominiert eine frische Säure, dazu kommt eine leichte Süße und ein feines Prickeln. Insgesamt rund und lang. Ich konnte weder Barbara noch Sangiovese deutlich erkennen, ganz klar schien mir hingegen die norditalienische Herkunft.

Der andere ist ein Somontano Rosado DO von Enate aus dem Jahr 2006, ein Rosé aus Cabernet Sauvignon. Der ist gleich viel dunkler, helles Rubinrot, und zeigt ein schönes Leuchten. Der Duft ist intensiv nach Erdbeere, Himbeere, aber auch dunklere Beeren, rote Johannisbeere. Dazu kommt eine deutliche Würze nach grünen Kräutern, Liebstöckel, Leder, leicht mineralisch und leicht marmeladig. Der Auftakt ist ebenfalls frisch, ebenfalls ein leichtes Prickeln, aber eine feine Tanninstruktur liegt drunter. Insgesamt rund und lang. Die Sorte kommt gut hervor.

Zufällig sind sich beide Weine in vielen Charakterzügen ähnlich: Die Frische, die Fruchtnoten, die Kohlensäure, aber der eine tendiert eben eher zu Weiß, der andere zu Rot. Der Chiaretto hatte die etwas feinere Frucht, während mir beim Rosado die sanfte Tanninbasis gefiel. Besser hätten wir die Auswahl nicht treffen können.

Lots of Love,

Constanza Volare <3

El delfín boliviano (Inia boliviensis) fue declarado por la Prefectura del departamento del Beni (Noreste del país) como patrimonio natural. Este reconocimiento resalta el valor de conservación de la especie y de los ecosistemas acuáticos que se encuentran en el departamento y en el país. "Cuando supimos que en más del 90% del territorio del Beni se encuentra el Inia boliviensis, que es una especie endémica y cuyo estado de conservación es óptimo, decidimos declararla especie emblemática y Patrimonio Natural del Departamento del Beni, a través de una Resolución Prefectural", dijo Ana Karina Bello L., de la Secretaría Departamental de Recursos Naturales y Medio Ambiente de la Prefectura del Beni.

"Nuestros siguientes pasos están encaminados a fortalecer las medidas para conservar la especie y sus hábitats, y es por ello que buscamos el reconocimiento nacional de esta declaración a través de una Ley que sancione el Congreso Nacional".

El delfín boliviano, también conocido como bufeo, fue reconocido por la comunidad científica como una nueva especie endémica para Bolivia, considerada además un indicador importante de la calidad de los ecosistemas acuáticos donde habita. Para los estudios científicos es fundamental, pues facilita la evaluación del impacto de amenazas como la contaminación con hidrocarburos y mercurio, y la construcción de proyectos de infraestructura como represas e hidrovías. Organizaciones como WWF Bolivia, la Asociación Faunagua, y las autoridades del Área Protegida Iténez - donde el delfín boliviano tiene importantes poblaciones– celebraron la medida tomada y manifestaron que "representa una valiosa oportunidad para generar acciones conjuntas a favor de la conservación de los ecosistemas acuáticos del departamento del Beni y de otras especies asociadas como el lagarto (Caiman yacare), la londra (Pteronura brasiliensis) y la peta (Podocnemis unifilis), entre otras".

Para poner en marcha las medidas de conservación a favor de la especie, organizaciones conservacionistas bolivianas y de otros países suramericanos planean realizar un estudio detallado de su distribución y abundancia, implementar estrategias de manejo y aprovechamiento a nivel local y regional, que promuevan alternativas productivas sostenibles como el turismo responsable, en las cuales se dará participación directa a las comunidades locales. "Los delfines de río están seriamente amenazados y en peligro de extinción en otros continentes, como Asia. Sin embargo Sur América y, particularmente Bolivia, todavía tiene poblaciones de delfines de río en relativo buen estado de conservación", aseguró Fernando Trujillo, director científico de la Fundación Omacha, y líder del primer censo de delfines de río de Sur América. "Todavía tenemos tiempo para tomar las medidas necesarias para evitar que nuestros delfines corran la misma suerte que los asiáticos. Por ejemplo, es urgente conocer el impacto de las represas hidroeléctricas en el río Madera sobre las poblaciones de Inia boliviensis".

Notas para el editor:

1. La Resolución Prefectural, es otro de los resultados del Censo de delfines de río en Sur América, que en quince meses (2006-2007) recorrió en total 13 ríos del continente, pertenecientes al territorio de cinco países, repartidos así: en Venezuela, el río Orinoco; en Ecuador, las cuencas del Cuyabeno, Lagarto, Yasuní y Napo; dentro de Bolivia, los ríos Ichilo, Mamoré e Iténez; en Perú, los ríos Samiria y Marañón; y, Colombia, con el río Meta. Adicionalmente, las cuencas del Amazonas y el Javari hicieron parte de la expedición, compartidas por estas dos últimas jurisdicciones nacionales.

2. En esta iniciativa continental participaron la Fundación Omacha, La Fundación la Salle, Faunagua, The Wildlife Conservation Society (WCS), Whale and Dolphin Conservation Society (WDCS) y WWF, la organización mundial de conservación.

3. El conteo arrojó una cifra total de 3.188 delfines de río, en un recorrido de 3.593 km entre los ríos Amazonas, Orinoco y sus respectivos afluentes, repartidos entre Venezuela, Ecuador, Perú, Bolivia y Colombia.

Para mayor información:
María Ximena Galeano M.
Oficial de Prensa
WWF Colombia
mxgaleano@wwf.org.co

FUENTE: WWF COLOMBIA

Hermanos Lurton Rueda 2005 $6.99 This year America has fully embraced the white wines of Rueda with gusto and prices are climbing (supply and demand in action). Happily, we found a great deal on a small amount of very well priced Rueda from a well known wine family just in time for warmer weather. This blend of Verdejo and Viura is pale yellow colored with green reflections. White peach and melon fruit character adds depth to this citrusy wine.

Melipel Rosado 2007 $10.99 last week we mentioned another different Argentine rosé and it was gone before the weekend was over. This week we feature another wine made from the Malbec grape. Melipel is full of strawberry aroma and flavor. It is fruity yes, but not sweet. The bright acidity keeps the wine fresh and never cloying. If you tried last weeks pink wine, this week is more of the same style.

Viña Catajarros Élite Rosado 2007 $12.99 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.

Monopole 2007 $17.99 The latest vintage of white Rioja from CUNE has just arrived. This fresh, herbaceous, citrusy wine is made from 100% Viura, hand harvested, cold macerated and fermented in stainless steel to preserve the maximum of fresh fruit character. The aromas of green apple and fresh herbs are carried along by flavors of grapefruit and lemon. Reach for this distinctive tall bottle when you want a top notch unoaked white wine to serve with fresh spring vegetables, delicately flavored cheeses or raw seafood.

La Vendimia 2006 $14.99 This youthful, fresh red wine comes from the Palacios Remondo winery in Rioja. An even 50/50 blend of Tempranillo and Garnacha, the wine spends just 4 months in oak before bottling. Garnet colored, this wine is feather light texture-wise with bright fresh cherry fruit supported by a gentle touch of tannic oak. A whole roast chicken rubbed with garlic and smoked paprika would be a perfect match here.

Condado de Sequeiras 2006 $18.99 If you follow my ramblings here with regularity you have probably noticed my sincere affection for red wines made from the Mencía grape. Mostly found in the Bierzo region of northwestern Spain, we are starting to see more Mencía coming from the neighboring region of Ribeira Sacra. Condado de Sequeiras is produced from the fruit of a 20 acre parcel of 80 year old Mencía located on the terraced banks of the Minho River in Ribeira Sacra. Steel tank fermentation allows the varietal character to shine without interference from oaky aromas or flavors. This dark garnet colored wine displays rich black currant fruit character and distinctive wet slate minerality. If you have enjoyed some of our other Mencía wines (we carry many of them) then you owe it to yourself

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.

Bodega:

Precio: No lo sé. Lo probamos en Alimentaria 08

Nota de Cata: La mía... Color rosa fresa brillante con tonos azulados. Nariz escasa y con notas de fruta roja (y nada más...). En boca es ligero (y todo lo demás me lo ahorro...).

Opinión Personal: No lo compréis. La misma bodega tiene otros vinos estupendos.

Me pega con: Nada.

Como por ejemplo: me he dado cuenta de que en algunas partes de lima, no se ve tan mal orinar en el asfalto de la pista mientras que en otros lugares todavía no son lo suficiente tolerantes y se ven forzados a llamar a un serenazgo para que... (¿qué hacían los serenazgos?) te lleve fuera de su distrito.

Pero de eso no iba a hablar. Quería hablar de una discrminación que se encuentra casi en todas partes y está centrada en un poco menos de la mitad de la población. Si yo veo a un desconocido usar un polo rosado no dudaría automáticamente de su sexualidad, pero mis sentidos estarían alertas (inconcientemente claro) a cualquier indicio que me haga saber la verdad.

En cuestiones de ropa, las mujeres no temen por su aparente orientación sexual (al menos no le temen a un color en particular). Claro que sí se preocupan más, ya que el tema se pone más complicado (mucho más complicado) cuando el culpable no es un color específico como en el caso del hombre sino es el gusto impuesto por alguien que quiere ser millonario diciéndole a la gente cómo debe vestirse y consiguiéndolo.

¿Cómo llegamos a temerle a un color? ¿Cómo podemos dejar de hacerlo? Es my fácil: no hay razón alguna por la cual un hombre no pueda salir con alguna prenda rosada (siempre y cuando no sea una cartera rosada). Pueden ser lentes de sol, un short, un polo, un celular, zapatillas, etc. Es verdad que no hay mucho mercado para hombres de ese color, pero eso me lleva a otras preguntas: ¿En qué se diferencian un polo de hombre de un polo de mujer? ¿Solamente el tamaño? ¿Por qué los polos de mujeres deben ir apretados? (debe ser incómodo).

Talvez algunas de estas preguntas tienen respuestas fáciles y lógicas pero creo que muchas otras no (como la de los serenazgos por ejemplo). Mientras tanto,creo que me compraré un poco de ropa de color rojo desteñido y usaré mis, recientemente adqueridos, lentes de solmorado claro.

calavera

Originally uploaded by kakimaki

My new favorite product is a 2004 vintage canned tuna.

Ageing canned fish is a well respected tradition in many Spanish homes. Some people (those with great forethought and discipline) even wait over a decade before opening the tin.

Ortiz, one of the top brands of canned bonito del norte tuna packed in olive oil, have recently started marketing several reserva varieties of canned tuna that are aged on purpose before sale. These vintage dated products develop a richer, creamier texture and a nutty, delicate flavor over time.

I know, I know, many of you will be skeptical when I sing the praises of ‘old canned goods’ but this is something you need to just try for yourself. Take one small can of regular Ortiz tuna and compare it side by side with the same sized can of Ortiz Reserva de la Familia 2004 vintage tuna. I already think of Ortiz tuna as on of life’s great pleasures, so you can imagine my surprise when I tasted the vintage variety and found it to be a deliciously different version of the original.

To taste this line caught, dolphin safe tuna at its best (and to get back to my primary mission) pair it with some of the fresh white and rosado wines from this week’s selections. These warm weather wines will refresh your thirst and stimulate your appetite without emptying your wallet.

If eating tuna straight from the can with a fork seems wrong to you (it is hard to resist!) then may I suggest the following simple appetizer that I have been served at numerous wineries and informal gatherings in Spain.

Tuna and Piquillo montaditos (serves 4 as a tapa, 2 per person)

Ingredients:

2 4 oz. cans of Ortiz Reserva 2004 Bonito del Norte tuna

8 whole jarred piquillo peppers

8 ½” slices of baguette

¼ cup Spanish extra virgin olive oil

1 tblspn. flor de sal (sea salt)

8 toothpicks

Directions:

This simple preparation calls for the best quality ingredients. Open the cans of tuna and drain some, but not all, of the oil. Divide the contents of each can in fourths and fill each pepper with tuna. Top each slice of bread with a filled pepper and secure with a toothpick. Drizzle the peppers with the best olive oil you can find and sprinkle with top quality sea salt. Plate and serve. That’s all there is to it!

Paella alert-two weeks away: The ever popular and always delicious Paella class at Kitchen On Fire is back. On Friday June 13^th at 6:30 pm I will be leading a bunch of enthusiastic food lovers in this hands-on class that is guaranteed to give all participants the knowledge and confidence to make this classic Spanish one-pot meal at home. Whether you want to make paella for two or for two hundred this high spirited class will reward you with a plateful of Paella wisdom. We’ll be making a few tapas and trying some wines too (hey, it’s me teaching the class, so we’ve got to try some wines, don’t you think?). Go to the Kitchen On Fire website to sign up. This will be the only class like this all summer and the class is limited to 20 participants so act now to secure your spot.

Ameztoi Rubentis 2007 This rosado Txakoli, the first of its kind, was the big hit of last summer in its inaugural vintage. Ignacio Ameztoi Aranguren, a 7^th generation basque winemaker produces this wine from the fruit of his 50 acre vineyard in the Getaria region overlooking the Cantabrian Sea. Rubentis is composed of a blend of indigenous Hondarribi Zuri (white) and Hondarribi Beltza (red), creating a light pink colored wine with just a touch of residual effervescence. The refreshing grapefruit and mineral notes found in the white Ameztoi are supplemented here with a slight note of wild strawberry. We have just a few cases of this wine so act now if you wish to try it for yourself. $18.99

Gurrutxaga Rosado 2007 Following on the success of Ameztoi Rubentis, DeMaison Imports has brought yet another rosado Txakoli to our shores. Gurrutxaga Rosado is made in the little coastal village of Mendexa in the heart of the basque lands. This wine is made from 100% Hondarribi Beltza, the traditional red grape of this region. Aromas of wet limestone punctuated by bright flavors of grapefruit and tannic grape skin remind me of traditional white Txakoli, here with the addition of intriguing pale pink color and the aroma of unripe strawberry. $18.99

Avinyó Vi D’Agulla 2007 Another DeMaison import (their ship recently came in… literally) is this new vintage of refreshing, spritzy white wine from the makers of Avinyó Cava. Made in the Penedès region of Catalunya, this summertime thirst quencher 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

Quinta Da Aveleda Vinho Verde 2007 We just received the new vintage Vinho Verde from Aveleda in Portugal. 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. $8.99

Quinta da Cabriz Branco 2007 If you have wanted to try white Portuguese wines beyond Vinho Verde, this white Dão region wine will be a real treat. Quinta da Cabriz makes some excellent and well priced red wines, but their white wine is only now making it to our part of the world. Composed of 40% Encruzado, 20% Malvasia, 20% Cerceal and 20% Bical, this unoaked blend of typical Portuguese grapes is fresh and delicate with moderate acidity and white peach fruit character. $10.99

So what’s a wine buyer to do when caught between rising prices from wholesalers and demand for bargains from customers? I, for one, go shopping. Yes, I dig deeper, paw through catalogs, query my sales reps and basically start turning over rocks looking for tasty, refreshing and reasonably priced white wines.

Guess what? I have found some really delicious Spanish whites that will satisfy your thirst and compliment your meals without busting your budget. These wines come from all across Northern Spain, from Catalunya to Galicia and points in between. None of them are from the current vintage. A year or two in the bottle has toned down the electrifying jolt of acidity that one finds in many newly released Spanish white wines while allowing the green melon and white peach fruit character to emerge. With these wines the bold burst of youthful energy is exchanged for a mellower, more evolved maturity (just like me, no?). I would not recommend cellaring any of the wines on this week’s list as these beauties are all intended for near term consumption. Enjoy them over the course of the summer and as you do, be sure to toast yourself for stocking up on such well priced refreshment. 

If you are in need of inspiration for something to serve with a nice bottle of Spanish white wine, may I suggest this recipe that I tried last week at Bar Cesar in Berkeley where Maggie Pond continues to amaze and inspire me with her take on traditional Spanish tapas.

Cucumber Gazpacho

(Adapted from César: Recipes from a Tapas Bar by Olivier Said, James Mellgren and Maggie Pond)

Serves eight as a first course

Ingredients:

8 cups                   peeled, seeded and chopped cucumber (about 4 cucumbers)

1 ¼ cups             best quality extra virgin Spanish olive oil

1 cup                     ice water

1 clove                 garlic

1/3 cup                                cava vinegar

2 tablespoons   fresh lemon juice

2 teaspoons       sea salt

¼ teaspoon       ground black pepper

½ teaspoon       ground cayenne pepper

Directions:

Combine all ingredients except for 1/2 cup of cucumber and ¼ cup of olive oil (reserve these for garnish). Puree in two batches in a blender until smooth. Adjust salt and vinegar to taste. Chill gazpacho in refrigerator (a few hours at least, over night is better). Serve in small bowls or cups garnished with reserved cucumber and a drizzle of olive oil.

Paella alert: The ever popular and always delicious Paella class at Kitchen On Fire is back. On Friday June 13^th at 6:30 pm I will be leading a bunch of enthusiastic food lovers in this hands-on class that is guaranteed to give all participants the knowledge and confidence to make this classic Spanish one-pot meal at home. Whether you want to make paella for two or for two hundred this high spirited class will reward you with a plateful of Paella wisdom. We’ll be making a few tapas and trying some wines too (hey, it’s me teaching the class, so we’ve got to try some wines, don’t you think?). Go to the Kitchen On Fire website to sign up. This will be the only class like this all summer and the class is limited to 20 participants so act now to secure your spot.

Lagar de Bouza 2006 Many of you will remember this Galician Albariño wine from its initial introduction last year.  It is the color of fresh hay and exhibits delicate aromas of citrus and chamomile. Typical Albariño minerality and green grape fruit character are found here in a restrained, gentle style. $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

Abad Dom Bueno Godello 2006 This rare Bierzo region white made from the local Godello grape is ripe and round. Gentle green plum aroma gains reinforcement from flavors of white peach and honeydew melon. Golden yellow color and weighty Viognier-like texture help to create a full bodied yet gentle wine that will compliment spicy summer fare (think Thai take out)and, come to think of it, would also make a fabulous white sangria. $11.99

Blanco Nieva Pie Franco 2005 This top shelf white from Rueda is made from 100% ungrafted old vine Verdejo. The sandy soil of Rueda protected the local vines during the phyloxera blight of the early 20^th century. The remaining vines are as big as tree stumps and produce miniscule quantities of tiny but flavor filled grapes which, after being harvested by hand, are fermented in temperature controlled stainless steel tanks to retain the maximum of fresh fruit character. A few years of bottle age have softened the tart acidity and turned what was once reminiscent of granny smith apples and grapefruit into something closer to golden delicious apples and meyer lemons.  $14.99

Señorío de Sarría Rosado 2007 Navarra is the traditional home of Spanish rosado wines. This new arrival is made from 100% Garnacha which, after harvest, undergoes 24 hour cold maceration on the skins before fermentation in tanks (no oak). The pink wines of this region have been made this way for as long as anyone can remember. The bright aroma and flavor of fresh strawberries is front and center here. Additional watermelon flavor lingers on the finish. Pour this on the back patio after a long work week and experience transcendent relaxation. Just be sure to buy at least two bottles because you can drain that transcendent relaxation pretty fast during the course of a warm summer evening. $10.99

Riolanc Vendimia Seleccionada 2006 For you dyed in the wool red wine drinkers, here’s one for you. We just got a new shipment of this young red wine from the Rioja Alavesa sub-zone, made from 100% old vine Tempranillo. Whole bunch fermentation is used here to create a wine with great freshness and bright fruit character. This too is an excellent choice for sipping in the back yard by the paella fire. $10.99