Spanish Wines at the Buzz


12April2016_1e_The-Buzz-Spain_Faustino-2008Some really good Spanish wines last night at the Buzz. One of the better ones is pictured here. The food paring with the wines was also spectacular. I think I should tell you right up front that I am not an avocado fan. But Cristi made a wonderful Avocado Soup that was served cold. “Mikey liked it!” The only criticism that I have is, it was a little salty. I asked Cristi about that and she told me that she used chicken stock in the soup. That is probably where the salt came from because she did not add any.
The 2008 Faustino Rioja pictured here was one of the better wines of the night receiving from me a score of [18] out of [20]. The onluy better one was a NV Destello Cava that was served with the Brazo Gitanoin Spain, the dessert is called brazo de gitano (literally translated as gypsy’s arm) and is commonly filled with cream or chocolate truffle – and Quesada Pasiegais a dessert typical of the region of Cantabria, Spain. It is one of Cantabria’s most recognizable dishes. It has the consistency of a dense pudding and is made from milk, sugar, butter, wheat flour, and egg, and flavored with lemon zest and cinnamon. It can be served hot or cold. A photo of this dessert is posted below. Here is the rest of the story. Enjoy!

Mushroom Croquettes and Tortillo Espanola 2010 Vivanco Crianza 13.5% alc. not bad but a little light on the bouquet. but then so were most of the other wines [18] $20.00

Mushroom Croquettes
and
Tortillo Espanola
2010 Vivanco
Crianza
13.5% alc. not bad but a little light on the bouquet. but then so were most of the other wines [18] $20.00

Valencia Salad 2014 Piquitos Moscato 11.0% alc Good fruity nose and flavor profile./ I am not a big fan of Moscato [17] $12.00

Valencia Salad
2014 Piquitos
Moscato
11.0% alc Good fruity nose and flavor profile. I am not a big fan of Moscato [17] $12.00

Avocado Soup (This was a very good cold soup) 2013 Picos Garnacha 14.0% alc. a good paring with the soup [18] $14.00

Avocado Soup
(This was a very good cold soup)
2013 Picos Garnacha
14.0% alc. a good paring with the soup [18] $14.00

Fabada and Pisto 2008 Faustino Rioja 13.5% alc. this wine was explained above [18] $24.00

Fabada and Pisto
2008 Faustino Rioja
13.5% alc. this wine was explained above. some labels numbered – the lower the number the higher the quality of the wine [18] $24.00

Fabada – Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. ..Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with crusty bread, and with Asturian cider or a red wine.

Pisto – is the name of a Spanish dish typical from the Region of Murcia and La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadas and empanadillas…The dish is sometimes formally named Pisto manchego, from its origin in La Mancha. Pisto a la Bilbaína, from Bilbao in the Basque Country, usually has just courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs.

Brazo Gitano Quesada NV Destello Cava 11.4% alc. strangely, I rated it the highest of the night. Superb paring [19] $15.00

Brazo Gitano
Quesada Pasiega
NV Destello
Cava
11.4% alc. strangely, I rated it the highest of the night. Superb paring. It is discussed above. [19] $15.00

Capitol Cellars Releases 2C Label


02Dec2015_2_Capitol-Cellars-Release_Veltex-Sign_DetailIt was a grand release party! And now the 2C label is official. The wines are good, I liked the blend the best, but they had to use Yakima Valley grapes. Hope they start using Idaho grapes in the next release. It was fun seeing all the folks last night – it was really full! Lots of people. Here are some photos from the evening. Enjoy and visit them at Capitol Cellars web page. Left-Click any of these photos to see them enlarged.
As a note, the photo to the above is across Main Street from Capitol Cellars at 5th and Main Streets. The Veltex sign has a long history in Boise, and I always wanted a photo of it.

Logan Smyser, General Manager,  passes some appetizers.
Logan Smyser, General Manager, passes some appetizers.
White wine released.
White 2C wine released.
Red Blend released. I liked this best.
Red 2C Blend released. I liked this best.
Cabernet Sauvignon released.
2C Cabernet Sauvignon released.
Just some of the available appetizers. The kitchen staff did a wonderful job. Thank-You!
Just some of the available appetizers. The kitchen staff did a wonderful job. Thank-You!
Some of the crowd.
Some of the crowd.

TVWS Holds Board Meeting. Paella Dinner is the Headliner!


28July2015_1e_Board-Paella_Reel-Foods-Lunch_Judus-Art-Ming-GalleryThe Board had their summer meeting at the home of Heather Mercy, Gail Parker’s Daughter-In-Law. Thank-You so very much Heather, for opening your beautiful home and kitchen to us. We were also honored to have Artist and Chef Judas Arrieta and his wife Vivian prepare the wonderful Tapas and Paella dinner for us. It was awesome! From Wikipedia, paella is,

Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English approximation /pɑːˈeɪlə/,/ˈpaɪjeɪə/ or /ˈpaɪjɛlə/) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain’s national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.

Types of paella include Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.

Here is a recipe for Paella that Robin and I have used with some success. But be aware that paella varies from household to household and from region to region. The one that we have the recipe for is basically, but not totally, from the Basque Market in Boise. Enjoy these photos and Thank-You Chef Judas and Vivian! The photo above is some of Judas’ artwork and on display at Ming Galleries in Boise.

Robin and I drove to the Farmland Restaurant in Wendell, a Basque restaurant, and picked up this loaf of Basque Bread.
Robin and I drove to the Farmhouse Restaurant in Wendell, a Basque restaurant, and picked up this loaf of Basque Bread.
Chicken and Dumpling Soup with Basque Bread Toasts When in Wendell, one must eat! The Farmhouse Restaurant is an awesome place to stop. Delicious meals! And all made from scratch.

Chicken and Dumpling Soup with Basque Bread Toasts

When in Wendell, one must eat! The Farmhouse Restaurant is an awesome place to stop. Delicious meals! And all made from scratch.

Back in Boise, our main seafood resource is Reel Foods. Chef Judas and Gail are waiting for lunch. Purchases have already been made.
Back in Boise, our main seafood resource is Reel Foods Fish. Chef Judas and Gail are waiting for lunch. Purchases have already been made.
Fried Oysters and Slaw

Fried Oysters and Slaw

Fried Halibut and Fresh Made French Fries

Fried Halibut and Fresh Made French Fries

Time waits for no one! Must start the prep work for the paella dinner. Only 5 hours! Feel like we’re on Chopped!

Vivian, Chef Judas Arrieta are discussing the menu and where to purchase the items.
Chef Judas Arrieta and his wife Vivian and Gail McClellan Parker are discussing the menu and where to purchase the items.
An old, old Basque Red Wine. It was super good. I think this is the last bottle in existence! It is now history.
An old, old Basque Red Wine. It was super good. I think this is the last bottle in existence! It is now history. We also had a 2009 Cold Springs Riesling that went extremely well with this dinner.
Vivian and Chef Judas are starting to cook.
Vivian and Chef Judas are starting to cook.
Gail and Vivian work on the peppers.
Gail and Vivian work on the peppers.
Stuffed peppers are cooking.
Stuffed peppers are cooking.

Finally it’s 6:00pm and time to eat! Here are some Tapas items …….. We made all of them!!!

Stuffed Peppers
Stuffed Peppers
Potato Frittata with Poblano Peppers
Potato Frittata with Poblano Peppers
Squid
Squid
Deviled Eggs with Red Pepper
Deviled Eggs with Red Pepper
Basque Olives with Anchovy and Peppers
Basque Olives with Anchovy and Peppers
Tuna Bruschetta
Tuna Bruschetta
Plated tapas. Yum!
Plated tapas. Yum!

And now ………….. Paella!

Chicken and Chorizo Paella
Chicken and Chorizo Paella
Seafood Paella
Seafood Paella

A great time shopping, eating, prepping, eating and wine. Oh yes. A short business meeting. And yes, the Board Meetings are all open to any member of TVWS. You are welcome to join us … encouraged to join us. If you missed this meeting, see what you missed? (Not all meetings are served dinner like this, though.) Cheers!

Basque Wines at TVWS


10Sept2014_1_TVWS-Basque-Wines_2012-Serres TempranilloSuch a great evening – one of the best this year. Chef Jake out did himself tonight with the menu. He and his Staff are to be commended. Everything went so very well with the wines that were presented by Tara and Tony Eiguren, Owners of the The Basque Market in downtown Boise. All around super job by everyone and good work by Craig Luttig who organized this tasting. The wine pictured here was one of the best for the evening, a 2012 Serres Tempranillo. “… Aromas of fresh, red and black fruit, liquorice and floral notes with a taste that is fresh, fruity with a bit of intensity.” [The Basque Market] This was a good party and I think all 28 people who were there enjoyed themselves and learned something new. Enjoy these photos and Left-Click any of them to see the photo enlarged. Cheers!

The Basque Market in Boise. Go in and visit the market. Have some tapas and some wine. Take a cooking class. Did you know that Boise has one of the highest concentrations of Basque outside of Spain?
The Basque Market in Boise. Go in and visit the market. Have some tapas and some wine. Take a cooking class. Did you know that Boise has one of the highest concentrations of Basque outside of Spain?
Tony and Tara Eiguren, Owners of The Basque Market and our presenters tonight.
Tony and Tara McElhose-Eiguren, Owners of The Basque Market and our presenters tonight.
The list of wines that were presented.
The list of wines that were presented.
Map of the Basque country and more wine that was presented.
Map of the Basque country and more wine that was presented.
Some of the people who were there.
Some of the people who were there.
More of the crowd.
More of the crowd.
Bridgette Gibson, our VP, tries some appetizers.
Bridgette Gibson, our VP, tries some appetizers.
Chef Jake and Gail McClellan Parker, our President.
Chef Jake and Gail McClellan Parker, our President.
Some of the wine we had.
Some of the wine we had.
More wine to go with some great food.
More wine to go with some great food. Notice the white Rioja, the 2012 Serres Viura.
Cucumber and Onion Salad with Red and Green Peppers

Cucumber and Onion Salad with Red and Green Peppers

Meatballs with Rice in Tomato Sauce

Meatballs with Rice in Tomato Sauce

Chirizo

Chorizo

Potato Casserole

Potato Casserole

Sauteed Red and Green Pepper, Onion and Mushrooms

Sautéed Red and Green Pepper, Onion and Mushrooms

Tira Misu

Tiramisu