Spanish Club - Sixth Allocation

Botani Moscatel Seco In February 2009, at a Spanish wine luncheon hosted by Sara Floyd, MS (National Sales Manager for Jorge Ordoñez), I was blown away by the first wine poured - a dry vinted Moscatel (Muscat d'Alexandria).

Wow! This is amazing stuff - floral and herbal but bone dry, with a surprisingly rich, smooth feel on the tongue.

Then I found out that Restaurant Michael Mina had purchased all of the 2007 vintage available in the Bay Area. Drat, I thought I had found the perfect club wine. "Don't fret Jeff, " Sara told me, "the '08 is on the water." Well, we featured the '08 in the June '09 Classic Club, much to the delight of many of our customers.

The 2009 Vintage arrived the other day and Whoa, I like the '09 vintage even better!

And so does Parker (91 points!): "The 2009 Botani was sourced from organically farmed 70-year-old Moscatel de Alejandria vines producing tiny yields. Thirty percent of the wine was barrel-fermented in neutral French oak, the rest in stainless steel. Medium straw-colored with a green tint, it displays a nose of mineral, spring flowers, acacia, and a hint of tropical aromas. The 2009 vintage has produced a wine with extra density and concentration. Although the aromatics suggest sweetness, the wine is dry but very fruity, refreshing, and exceptionally long. It is an outstanding value that over-delivers in a big way."

I tasted Cal Blanca Toro on a Spanish wine trip last April, and was very impressed by the wine's deep and rich flavors, sense of place, and its great price point.

This 100% Tinta de Toro (aka Tempranillo) comes from 80- to 100-year-old original rootstock vines that produces a gorgeous, rich and balanced wine.

Parker gave the wine 90 points: "The opaque purple-colored 2007 Cal Blanca is 100% Tempranillo sourced from 80- to 100-year-old vines. It was aged in seasoned French oak for six months followed by three months in 5000-liter concrete tanks to provide unoaked oxygenation. It delivers a nose of roasted mineral, black cherry, and blackberry. This leads to a structured wine with exceptional richness, outstanding concentration, and a lengthy finish. Drink this remarkable value over the next six years. "

recipes: Crab Rolls

These rolls make great passed hors d'oeurves. It is essential to get very fresh crabmeat and to handle it very gently to keep the pieces firm and large.

1/2 pound jumbo lump crabmeat, drained

4 limes zested, and juiced

6 tablespoons mayonnaise

4 tablespoons cilantro leaves, chopped

Sea salt and pepper

12 sheets of Asian rice paper, about 8 inches wide

48 large mint leaves

1 large seedless cucumber, cut into matchstick pieces

6 jalapeno peppers cut into matchstick pieces

3/4 teaspoon red curry paste

1/2 cup olive oil

2 tablespoons rice wine vinegar

Put the crabmeat into a bowl. Add the 6 tablespoons of the reserved lime juice, the mayonnaise and cilantro. Season with the salt and pepper and stir gently so as not to damage the crabmeat.

Fill a wide shallow bowl with cold water. Lower 1 rice paper sheet into the bowl and leave there for 2 minutes. Remove very carefully and lay on a clean dry towel to drain. Lay 4 mint leaves from one end of the paper to another. Top with about one-twelfth of the cucumber and then top with one-twelfth of the crab and top the crab with one-twelfth of the jalapeno. Season the contents of the roll. Roll the paper up as tightly as possible without tearing it. Roll in plastic wrap and twist the ends repeatedly tunil they begin to curl up and the roll is firmly sealed. Repeat with the remaining rice papers and filling. Chill the rolls for at least 4 hours but no longer than 8 hours.

In a bowl whisk together the curry paste, lime juice, olive oil and vinegar.

With the plastic wrap still in place, cut each roll into 6 pieces, then remove the plastic. Arrange the rolls on a platter serve with the sauce.

Cumin Scented Lamb Burgers Makes 4 small burgers

These ground lamb burgers have been on the menu at Bocadillo in SF since the first day the restaurant opened, and have become something of a signature dish. These meatball sized burgers, stuffed into rich buns are a perfect combination with the Toro.

1 tablespoon cumin seed

2 tablespoons mayonnaise

1/2 teaspoon coriander seed

1 pound ground lamb

4 small brioche or challah buns

2 tablespoons olive oil

1 shallot, thinly sliced

4 small, thin slices ripe tomato

4 small butter lettuce leaves, from the center of the head

In a spice grinder, grind the cumin seed to a fine powder. Transfer 1/2 teaspoon of eh ground cumin to a small bowl, ad the mayonnaise, mix well and set aside. Pour the remaining ground cumin into a second small bowl. Combine the coriander and fennel seeds in the spice grinder and grind to a fine powder. Add to the ground cumin and mix well.

In a bowl combine the lamb and mixed ground spices and knead lightly until well combined. Divide the lamb mixture into 4 equal portions. Form each into a small patty and set aside.

Heat a large skillet over medium high heat. Add the patties and cook on the first side for about 3 minutes, or until browned. Turn, and cook for a further 3 to 4 minutes, Remove from the hat and drain on paper towels.

Split the buns in half and lightly toast. Spread each side of the bun with the cumin mayonnaise. Divide the shallot slices evenly among the bun bottoms. Top with a burger, a tomato slice, a lettuce leaf and a bun.

Spanish Wine Club

Spanish Club - Sixth Allocation