Tuck into our wine cases!

Barrel-aged, medium-bodied, spiced, yet still fruit-forward tempranillos from Spain, prosecco, spumantes  and the perfect mixed case… It is all about remembering so we have included some of our most popular wine collections.

The New Parker Red Selection. In this case you’ll receive three bottles of a juicy red 91-pt Parker Rioja from Lar de Paula, three bottles of the robust, forest fruit 90-pt Parker Montetoro from winemaker Ramon Ramos in Toro, three bottles of the deep purple, full-bodied 90-pt Parker Calderona Crianza from Cigales and three bottles of Muruve Roble ruby red 90-pt Parker also from Toro.


New Parker Red Selection


The Perfect Mixed Case. A little red, a little rosé and lot of white make this colored case and exciting mix of winemaking styles from Rioja, Penedés, Cigales, Ribera del Duero and Italy.

The Perfect Mixed Case

And last, but not least, Bestselling Prosecco and Spumantes. Toast to the end of the Summer in Style with four different styles of sparkling, prosecco, organic wine and spumante. Make it a perfect toast.

Bestselling Prosecco and Spumantes

Enjoy life!

Salty Hearts and Fine Wine

As the summer comes to an end, we are spending every waking minute drinking wine, feeling fine and remembering…

Once again we had a great time at the beach emerald waters and feeling the white sand between our toes, memorable sunsets in the evenings….

But now,  we down here at San Jamon are busy gearing up for the holiday season already. But before we get going, we’ve prepared some “remembering” cases special to our customers. Apart from our wine cases, this month we have a special hamper, Simancas, the perfect Charcuterie and Cheese board. The range introduces less well known, but equally fine example of regional specialty, our beloved Lomo.

Lomo loncheado sobre

Cured pork loin is lean, easy to slice and wastage-free.  Lomo is wonderfully tender and lean. It is one of the most valued and tastiest pieces, made from the tenderloin of Iberian pigs that had a free-range diet feeding themselves on roots, shoots and acorns (bellotas) that they find abundantly in autumn. It is seasoned with salt, authentic Spanish paprika and garlic before it is inserted into a natural casing, then cured in a controlled environment. The marbled effect that you will notice on every slice is what makes the lomo so distinctive giving it that delicate aroma and fantastic flavor.

Try it in sandwiches or in charcuterie platters.

The weather is still warm, but the leaves are turning. Our skin still has a wonderful golden brown color…. We still have salty hearts. Enjoy life!