Alejandro FernandezWe sadly mourn the passing of Alejandro Fernando, groundbreaking winemaker and founder of Pesquera, on May 22, 2021.  His distinctive wines discovered and first imported to the U.S. by Seattle’s Classical Wines. remain highly sought-after by wine aficionados the world over.  Pesquera’s extraordinary wines brought immediate renown upon release in 1975 and demonstrated the untapped potential of Ribera del Duero.  The Spanish Table Seattle was honored to have Alejandro visit our shop with Classical Wines and pour his wines for customer tastings on some memorable occasions.   His impact will live on.

Memorial Day weekend is coming up and warm weather is in the forecast! Whether you’re planning a hike, cycling excursion or other outdoor activity, you always need to eat.  Provision up at Paris-Madrid Grocery with portable deliciousness such as tapenades and spreads, wines, tinned fish and charcuterie.   We’ve also got recipes below for two scrumptious make-ahead spreads. If your plans call for making paella, we’ll help you choose the right size paella pan and outdoor gas burner.   We’ve got all of the basic paella ingredients in stock including Spanish paella rice, Bomba rice, chorizo, roasted piquillo peppers, sofrito, saffron, broth, and jarred artichoke hearts.

Grab & go spreads available now:
Espinaler sauce and Jose Gourmet Mackerel PateJose Gourmet fish pâtés from Portugal: These crazy-good spreads are made with olive oil, tomatoes, and spices.  Choose between mackerel, tuna pate or spicy sardine pate made with piri-piri peppers.
Olasagasti Crema del Cantabrico
– Made from an original recipe from the Hotel Olasagasti in San Sebastian, Spain. A sublime flavor combination of salty anchovies and Spanish tuna in a creamy spread.  Not too salty, not too fishy, just right.  Delightful spread on crackers, or toss it with pasta, breadcrumbs and parsley.
Mouettes d’Arvor Fish Rillettes made in Brittany France- This top-quality producer is famous for its mackerel, and their mackerel rillettes contain 58% mackerel, along with vinegar, oil, mustard, and spices.  Their creamy sardine rillettes contains over 60% sardines with tomatoes, onion, and spices.
Delices du Luberon spreads – These products were born deep in Provence in the kitchen of a brave, busy mother who was also an amazing cook.  Using fresh produce with no additives, coloring, or artificial preservatives. Artisanally made from start to finish in Provence with AOC selected products.   We’ve got green olive, red pepper, artichoke, or eggplant spreads.  Excellent straight out of the jar, or mix your favorite flavors together to make an original spread!

Padron plantsA few Padrón Pepper Plants are still available:   We’re down to 24 plants remaining, so don’t wait to get yours!  It’s time to plant them outdoors.  4″ pots, $5.99 each, or 3 plants for $15.00.  Gallon pots are $9.99. 

orangina & schweppes 89 cases of French products arrived this week, including new sodas and many favorites now back in-stock: 
NEW!   Orangina soda in 8.4 oz bottles & Schweppes citrus drink in cans
Amora Mustard
Oui Love It Gluten-free Madeleines & Palmiers
Griottines (cherries in Kirsch)
Cassis (blackcurrants) in crème de cassis
Nougat bars from Provence

Pet MoutMoutard NV Pétillant Natural Pét-Mout, Burgundy ($15.99) This joyous bubbly is a great picnic choice on a sunny day.  The only Pét-Nat in the market that is produced by a Champagne house, this style of bubbly has been produced for centuries in France.  The wine is bottled before fermentation is complete, which creates a bubbly effervescence.  100% Chardonnay from the Moutard family’s holdings in Burgundy, this bone-dry example shows notes of green apple with notes of brioche and yeast.  There is a layer of sediment (part of the natural winemaking) in the bottle.  Standing the bottle upright keeps the sediment in the bottom.  Or shake up the bottle if you prefer a cloudy look. 

dehesa la granjaDehesa La Granja Tempranillo 2009, Zamora, Castilla y Leon ($18.99)  Alejandro Fernandez, founder of Pesquera wines in Ribera del Duero, purchased this property in the late 1990’s.  Located near the Portuguese border in Zamora,  La Granja’s impressive cellar features extensive underground caves dug out of rock in the late 1700’s. With constant temperature and humidity, they are perfect conditions for aging wine. 2009 Dehesa La Granja is 100% Tempranillo from 25-year-old vines, aged 24 months in American oak.  Powerful and balanced, it contains lush notes of ripe blackberries, vanilla, cigar box, and licorice on the nose and palate.  Uniquely silky and elegant, it is a full-bodied expression of Tempranillo.  Excellent with lamb, and a superb value for one of Alejandro Fernandez’ wines.

Muga prado eneaMuga Prado Enea Gran Reserva Rioja 2014 ($85.00)  Just arrived!  I have a bottle of this in my cellar, anxiously waiting for the proper occasion to pop the cork.  Muga wines do not disappoint, and their Prado Enea Gran Reservas walk the line between perfectly ripened fruit, spicy complexity, finesse, and exquisite balance.  The 2014 Prado Enea is a blend of Tempranillo, Grenache, Mazuelo (Carignan), and Graciano grapes, always the last to be brought into the winery.  Fermented in oak vats without temperature control or addition of yeasts, aged for at least 36 months in mainly French oak barrels. Fined with fresh egg whites before being bottled and aged another 36 months to complete the aging process.   Winemaker notes:  The nose is immediately expressive and reveals seductive, complex aromas that are at the same time delicate and elegant. Subtle notes of creamy oak mingle with a wide range of red berry and black forest fruits together with notes of licorice and toast. The entry on the palate is gentle, followed by a medium body with a silky, fleshy, round texture balanced by a lovely freshness. With its ripe, polished tannins and good acidity, this Gran Reserva can be enjoyed today but should age beautifully over several years

SIMPLE & DELICIOUS ANYTIME SPREADS:  From The Spanish Table cookbook by Steve Winston


¼ cup Spanish Extra Virgin Olive Oil
1 teaspoon chopped garlic
1 jar Cucina & Amore Artichoke hearts
2 tablespoons Lemon juice
½ cup Grated Manchego cheese
¼ cup Minced parsley

Sauté garlic in olive oil until soft then put all ingredients in food processor and process until blended.

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This spread marries essential Spanish flavors, sun-drenched peppers, and almonds.

1 Tablespoon Spanish Extra Virgin Olive Oil
¼ cup Roasted Spanish Marcona Almonds
1 teaspoon minced garlic
½ teaspoon Smoked Pimentón, (Paprika) sweet or hot, to taste
1 can  (16 oz.) Piquillo peppers

Blend ingredients with a mortar and pestle or in a food processor until a slightly lumpy paste forms.
Adjust thickness by adding a splash of Extra Virgin Olive Oil.  Taste and add salt if needed.