Queso y Vino Enews Dec.4th: Barrio-Inspired Bacon Tacos, Dinner at Taberna, & Tres Picos is Back!

Well, have you all recovered from your food comas? This week has certainly catapulted me off the couch after I appeared on the front page of the Seattle Times' business section the day after Thanksgiving--Queso y Vino has arrived in style!!! Let's see, we woke early on Friday with a Christmas-morning excitement, & Ken sped off in his truck to pick up the paper at Skyway's 7-Eleven (the most bustling business on the hilltop), then grabbed himself an Americano at Nevzhat's Espresso Stand (no Starbucks in Skyway nosirree.) And wow, was it worth waking up early because my cell started ringing & the emails came pouring in from curious folks, & long lost friends. So if this is your first Queso y Vino newsletter, welcome!

It's a little challenging at first to describe the grass-roots virtual wine store I run out of the workshop under our casa... My philosophy goes against the traditional online wine site where people look at a list, click a shopping cart, enter their credit card information, the order is filled & shipped anonymously--the end. What's the fun in that?

I *love* my customers, & personal interaction is an integral part of the process. Does an electronic shopping cart have a vested interest in selecting wines that you will love back? I don't think so. Besides, as my research has found, those kinds of bells & whistles are expensivo on a website, & my goal is to give you personal service & expertise, great prices, minus unnecessary overhead. I could come up with a list of every Spanish, Portuguese, & South American wine on the planet available in the Seattle, but I'd rather you have the opportunity to read about thoughtfully-chosen suggestions & highly allocated wines I've scooped up (definitely a focus of this week's enews) that I think you should grab while they're around. I am working on a separate wine-focused Queso y Vino blog that will archive my newsletter offerings for your convenience... Have patience & I will serve you well.

So read on, & if for whatever crazy reason you don't feel like ordering a case (or a few inspiring bottles) of wine this week, jot down your favorites & keep a wish list going until you get to the $150 free delivery finish line. I'm not a point-monger by heart, but some new vintages of tried & true favorites have rolled into town & I made sure to buy up the puny allocations available. As I sit enjoying a perfectly lovely glass of ridiculously *cheap* Carmenere from Chile after attending the soft opening of Barrio (enticing details below in the recipe of the week), I think I can actually afford to buy a few of these special bottles for my myself!

Besitos,
Catherine Reynolds
Presidenta, Queso y Vino, 206-518-1166, quesoyvino@gmail.com

PS- More tasty stories, travel tips, photos, & recipes from this food-obsessed gal are available on my blog Madeleine at www.madeleine.typepad.com
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UPCOMING EVENTS! An Ultra-Intimate Fireside Tasting Dinner at Taberna del Alabadero, December 19th

• Save the date! Queso y Vino will be hosting a very special wine dinner at the brand new Seattle location of Taberna del Alabadero on Friday, December 19th. If you're not familiar, Taberna in Washington, DC was designated as the "best Spanish restaurant outside of Spain" by the Spanish government, & has received acclaim from Gourmet & the New York Times as one of the best restaurants, period, in the US.
  

There's been quite a buzz about the opening (Taberna will take over the former Cascadia space in Belltown), & I am tickled pink to be offered their private dining room, complete with a cozy fireplace, overlooking the entire restaurant. For this tasting dinner, we will be featuring the portfolio of Aurelio Cabestrero who made his way as one of Spain's most heralded sommeliers to becoming one of the most exciting new Spanish importers in the states. This seven-course pre-Christmas feast is a mere $60 (plus tax & tip), which includes a tasting of eight Spanish wine selections, & we should be pulling the cork on some great values as well as some very high end selections to show off. A little more than a dozen seats are available, so email or call me pronto! if you'd like a seat at the table. This should be one heck of a dinner.
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CRISPY BLACK BEAN-BACON TACOS WITH TANGY ROMAINE SALAD from Rick Bayless's Mexican Kitchen by Rick Bayless
Being one to never turn down a good party, I was elated to break away from my keyboard & test-drive the menu last night at Purple Cafe's new Mexican showpiece, Barrio, in Capitol Hill.  When we arrived, the luminescent dining room (lit by hundreds of glowing votives) was filled with festive spirit.  With a two page menu that starts at nearly a dozen $4 taco options & maxes out at $16 for spice-rubbed lamb chops atop a creamy, comforting, posole-inspired hominy, it was hard to decide what to choose but easy to keep refilling our table with the next round of flavors.

Barrio opens to the public Friday, so even though it's December, don't miss the sea scallop or Veracruz octopus ceviche, anything with their homemade tortillas (you can watch the wooden press at work from their open kitchen), & start off with a puckery chapala cocktail--it goes with everything...

Makes 12 tacos, serving 4 to 6 as a hefty snack or simple meal

6 slices bacon
1 small white onion, finely chopped
1 1/2 cups seasoned, cooked black beans (either canned or homemade), drained of most of their cooking liquid
2 to 3 pickled jalapenos or canned chipotle chiles en adobo, stemmed, seeded & finely chopped
A sprinkling of salt
Vegetable oil to a depth of 1/2 inch for frying
12 very thin factory-made tortillas
2/3 cup crumbled Mexican queso fresco or pressed, salted farmer's cheese
6 good-size romaine leaves
1 1/2 Tbs cider vinegar
1 large tomato, cored & chopped into 1/4-inch dice

The beans. In a large (10- to 12-inch heavy skillet, lay out the bacon & fry over medium heat, turning when browned underneath, until thoroughly crisp, about 10 minutes. Remove to a paper towel-lined plate. Pour off all but a thin coating of drippings.

Add the onion to the pan & cook, stirring regularly, until deep golden, about 10 minutes. Stir in the beans, then coarsely mash with a bean or potato masher or the back of a wooden spoon. Crumble the bacon & add half of it to the beans along with the chiles; stir over the heat until quite thick, about 5 minutes. Taste & season with salt. Cool.

The taquitos. Clean the skillet, pour in the oil & heat over medium-high. When hot, one by one, quick-fry the tortillas for several seconds to soften, then remove them with tongs & pat thoroughly dry on paper towels. Stack the blotted tortillas together, & remove the oil from the heat.

Spoon 2 Tbs of the black-bean mixture down the center of each tortilla, sprinkle each with about 1/2 Tbs of the cheese, & roll up. Cover with plastic wrap.

Finishing the dish. Return the oil to between medium & medium-high heat, you should have at least 1/4 inch of it in your skillet. Slice the romaine crosswise into 3/8-inch ribbons & toss with the vinegar & a little salt.

When the oil is very hot (it shouldn't be smoking; 375 degrees on a deep-fry thermometer is just right), fry the taquitos 4 at a time, being sure to lay them into the hot oil flap-side down. When crispy underneath, about 2 minutes, flip them over & fry on the other side, 1 to 2 minutes more. Remove from the oil with tongs or a slotted spatula, drain on paper towels & tip them to ensure no oil is inside. Keep warm in a low oven until all are fried.

Spread the lettuce on top a serving platter (or divide it between individual plates) & top with the taquitos. Spoon the chopped tomato down  he center of the tacos, sprinkle with the remaining cheese & bacon & carry the whole assembly to the table
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THIS WEEK'S QUESO Y VINO WINE PICKS :
Queso y Vino, your mobile wine shop complete with a traveling expert Iberian sommelier (that's me!) is at your service. Hope you jump on the board to sample these tasty cellar selections & affordable wines... Personally selected "Omakase" cases (thanks for coming up with that Eric!) built around your palate, desires, & budget are my specialty.

I offer a 10% discount on whole or mixed cases, free delivery for orders over $150, smaller orders will be conveniently & gladly delivered to you for the nominal fee of $10. Ask me if you'd like to arrange a free pick up at next Saturday's University Farmer's Market or the West Seattle Farmer's Market next Sunday!

Berco de Infante Reserva 2006, Estremadura $7.99 Back in stock!
Excuse me? A Reserva for eight bucks? If it was from South America, I might be prone to believe it, but I'm pinching myself that this is from Portugal! Turns out this was the #3 wine on Wine Enthusiast's Top Best Buys for 2007 & I can see why--it was one of my favorite discoveries after a long day of tasting close to 100 wines a few week ago. Ouch. By the time that I tried the Berco, my tasting notes were getting pretty slim so I think I'll let good ol' Gary from the Wine Library tell you more about it. I will do my part by giving it two thumbs up for a cheapie with class.
"COLOR-dark; NOSE-very attractive Raspberry jam; little Plum; mud bomb component; very explosive, but not fake; smells dark & rich; TASTE-shockingly good for $5 bones!!; extremely delightful; emphatic body, very rich & polished; nice silky long finish; little SweeTart action on the finish; STUNNING; one of the best buys ever on WLTV; competes w/ most $12-15 wines." -88points, Gary Vaynerchuk

Quinta da Espiga Tinto 2006, Estremadura $9.99

Wines from Estremadura may be some of the best values from all of Portugal, & Espiga fits that bill. This very old quinta was brought into the 21st century by Jose Luis Santos Lima & I am loving his passion for making modern wines with traditional grapes. Right off the bat there's lush creme de cassis/blackberry cream notions running through my head with a juiciness that makes this slightly sweet but peppered with mild spices. Low tannins & soft pillow-like fruit make this a real crowd-pleaser--a top choice for everyday drinking in the Portuguese category.

Legado Munoz Grenache 2006, Castilla $9.99
Oh Grenache, how I love thee... Another stellar Garnacha to stock up on, this one hails from just south of Madrid rather than from the usual suspects up north. This is that old-fashioned style of Spanish wine that speaks to the classics. The Munoz family purchased a 17th century subterranean cellar which they are restoring to age their wines, & yields are kept significantly lower than other producers in the region. The aromas run the gamut of baking spices, blueberries and figs, & the body cuts a svelte figure. Munoz delivers raisin & date dried fruit appeal with a spicy anise structure, along with smoky strawberries, tobacco & finely groomed tannins. It's easy to see why this has taken off so quickly!

Can Blau 2007, Montsant $15.99
Can Blau represents the modern side of Montsant & this is always a tremendously popular wine year in & year out. Por que? For $15, Can Blau dishes up a mouthful of liqueur-like berries that rivals the inkiest of expensive Priorats.
"(a blend of carinena, syrah and garnacha) Dark purple. Sexy aromas of blackberry, blueberry, Asian spices and smoked meat. Supple and open-knit, with sweet dark berry preserve flavors, velvety texture and good mineral bite. Manages to be both nervy and concentrated, with very good finishing clarity and cut. Leaves strong blue fruit notes behind and repeats the spicy quality." -91 points, Stephen Tanzer's International Wine Cellar

Bodegas Borsao Tres Picos Garnacha 2007, Campo de Borja $15.99 Limited!
Borsao consistently produces wines that are both highly rated & pocket friendly & Tres Picos is no exception. Unfortunately, word is out & this is now an allocated wine that cruises at rocket speed out of the distributor's warehouse. 100% mountain-grown old vine Grenache, this has a lavish framboise nose entwined with a smokey perfume in harmony with boysenberry spark & charred vanilla bean. An annual favorite!

"Inky ruby. Highly complex bouquet of cherry, dark berry liqueur, iron, tobacco and dried flowers; reminded me a wine from Graves. Tangy cherry and cassis flavors are on the primal side initially but soften and gain sweetness with air. Fine tannins add grip to the long, spicy finish, which repeats the iron note. This is very promising." -90+(?) points, Stephen Tanzer's International Wine Cellar

CATHERINE'S SUPERSTAR SELECTIONS!
A new Spanish container hit town this week & I was quick to jump on new vintages of spectacular wines that "wow" year after year. Many of these are highly allocated, so let me know if I can set some bottles aside for you before they disappear!

Naia Des 2006, Rueda $23.99 (reg. $26.99)
This is an exotic bird... Verdejo ensconced in sultry oak.  A fascinating Spanish white that can be consumed with abandon now, or put down to rest in your cellar for next Christmas (or the next!)
"100% barrel-fermented verdejo. Exotically perfumed, expressive bouquet of pear, white peach and melon, with toasted nuts and anise adding complexity. Dry and focused on the palate, displaying bitter fruit skin, lime and herb flavors. This was initially a bit clenched but fleshed out with air, finishing with excellent clarity and lingering citrus and pear flavors. These vines are reportedly between 80 and 100 years of age." -91 points Stephen Tanzer's International Wine Cellar

Casa Castillo Syrah Valtosca 2006, Jumilla $25.99
Syrah from the south of Spain is a growing phenomena, & who better to try it from than the picturesque estate of Casa Castillo. I've walked through Castillo's vineyards & can testify that these vines have been put through the wringer & all the stress and strain produces magnificent wines. If only I had been lucky enough to stay there overnight instead of a fleabag hotel in town...
"(96% syrah and 4% viognier) Glass-staining purple. Textbook syrah on the nose: blackberry, blueberry, dried violet, graphite and cracked pepper. Shows brighter black raspberry and cherry flavors on the palate, with fine-grained tannins lending firmness. A bitter chocolate note arrives on the finish to add depth to the sweet berry fruit. This is already complex." -91 points, Stephen Tanzer's International Wine Cellar

Bodegas Alto Moncayo Veraton 2006, Campo de Borja $23.99 12 bottles available!
The wines of Alto Moncayo need little introduction... Full-throttle grenache made by Aussie superstar Chris Ringland, these deliver the goods when you're ready to be seduced by a pleasure bomb of unstoppable fruit.
"(100% garnacha) Saturated ruby. Very spicy on the nose, which displays blackberry, blueberry, white pepper and cinnamon qualities. Sappy dark berry flavors combine intensity with depth, picking up candied licorice with air. Turns sweeter on the finish, which leaves an exotic floral note behind. This went through multiple changes in the glass and is utterly delicious now."
-91 points, Stephen Tanzer's International Wine Cellar

Bodegas Alto Moncayo Alto Moncayo 2006, Campo de Borja $42.00 12 bottles available!
Ditto!
"(100% garnacha) Deep ruby with a bright rim. Impressively complex, seductive bouquet of dark berry preserves, tobacco, graphite and smoky Indian spices. Pliant black raspberry and candied cherry flavors are enlivened by zesty minerals and firmed by fine-grained tannins. An exotic floral pastille quality emerges with air and carries into the finish, which is strikingly sweet, lively and persistent. I can't believe that this wine bears the touch of the same guy who is partially responsible for inflicting Australia's R wines on us." -93 points, Stephen Tanzer's International Wine Cellar

Vinedos Alonso del Yerro Maria 2006, Ribera del Duero $65.00 Very limited!
Newcomer Alonso del Yerro scores high in the power-packed Ribera category, in fact critics advised waiting a full 5-7 years before even popping the cork on the 2005 Maria. Reviewer Jay Miller, thinks otherwise...
"Glass-staining purple. Powerful boysenberry and mulberry aromas are complicated by smoked meat and minerals. A sexy vanilla note gains volume with air and carries onto the palate, joining sweet dark berry and candied cherry flavors. Becomes brighter on the finish, which leaves sweet black raspberry and candied floral qualities behind. This is delicious right now." -93 points, Stephen Tanzer's International Wine Cellar

Bodegas Alto Moncayo Aquilon 2006, Campo de Borja $140.00 Very limited!
The ultimate rack crusher! The usual drinking window for Acquilon spans a course of 20 years, if you can wait that long... This would make a whopper of a wine lover's Christmas gift.
"(100% garnacha) Glass-staining ruby. Finely etched raspberry, blackberry, floral and mineral aromas expand in the glass while retaining impressive clarity. Silky and sweet, with pinot-like red berry and cherry flavors, a seamless texture and a big jolt of smoky minerals on the back. Balances racy precision with great flavor impact, picking up Asian spices and candied rose with air. The very long finish repeats the red fruit and floral qualities with conviction. If only the current set of Australian wines from consulting winemaker Chris Ringland had even half the clarity and elegance of these." -94 points, Stephen Tanzer's International Wine Cellar

Copyright 2008, Queso y Vino

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