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Bonjour Mes Amis,
With the long weekend approaching, Paris Grocery has been stocking up on French saucisse, cheeses and wines for the occasion. I am planning on celebrating with some French-style grilling, charcuterie plates, and French wines. Stop by Paris Grocery and pick up your weekend supplies. We are open Monday, July 4th 10 am-4 pm!
French-Style Grilling
Hosting a BBQ this weekend? Add some french flare to your meal!
Start by choosing a French-style sausage to grill. Slice open a baguette lengthwise, brush with olive oil and toast on your grill. Create a sandwich with your baguette and add the toppings of your choice; grilled veggies, tomatoes, aioli, goat cheese, comme vous voulez!
Basque Sausage with Piment d’Espelette $10.99
Duck Sausage with Figs $17.99
Boudin Noir $12.99
Toulouse Sausage $12.99
Bistro Sausage with Herbes de Provence $11.99
Wines With French Charcuterie
 Wine and charcuterie go together like hand and glove. A glass of wine, some bread and a few slices of Saucisson Sec or Rosette de Lyon, and cheese can, indeed, make a mal! Some wines lend themselves to pairing with charcuterie better than others, such as a Spanish Tempranillo, or a Syrah, or Grenache-based blend from the Rhone Valley or the Languedoc-Roussillon. Rosés also pair well with a broad range of dry-cured meats. Here are some of our favorites.
2013 Chateau La Mijane ‘Arpège’ Cabardès $13.99
Chateau La Mijane was purchased by cousins, Christian Gaffinel and Philippe Boisse in 2011. The field of Mijane extends over a hundred hectares, including 30 hectares of vineyards along the Canal du Midi and at the foot of the medieval city of Carcassonne. This location confers the winery the unique ability to use two different appellations for its wine: Cabardés and City of Carcassonne. The wine possesses a deep puple color, with aromas of ripe, black fruits and toast. It’s both concentrated and voluptuous. This can be summed up in five words: warm, powerful, round, fruity and fun!
2014 Domaine Lafage ‘Nicolas’ Vieilles Vignes, Côtes Catalanes $14.99
“Aged in 25% demi-muids, the 2014 Cotes Catalanes Nicolas comes all from the rolling hills and gravel soils in the Aspres region and is made from 100% Grenache. What should represent an incredible value, it boasts fabulous notes of black raspberry, licorice and crushed violets to go with medium+-bodied richness, fine tannin and a supple, pretty profile on the palate. This is far from an over-the-top fruit bomb and it has real class and elegance. Buy it by the case and drink it over the coming 2-3 years.”
(90-92) points, Wine Advocate
2014 Chateau saint-Roche ‘Kerbuccio’ Maury Sec $19.99
Jean-Marc Lafage’s Maury-based estate, Saint Roch pulls from vines planted on the black schist soils around Maury, but also from the more cooler, more granite-dominated terroirs around the villages of Lesquerde and Saint Paul de Fenouillet. His wines represent incredible values! “A blend of 50% Syrah, 30% Mourvedre and 20% Carignan that was aged in 50% new demi-muids, the 2014 Kerbuccio Maury Sec has an inky color to go with lots of upfront black raspberry, cassis, licorice, wilder herbs and violet-like aromas and flavors. Coming all from the black schist soils of the newly created Maury Sec AOC, this full-bodied, sexy, supple and yet still fresh and lively 2014 will drink nicely on release and have 4-5 years or evolution.” (90-93) points, Wine Advocate
 Char-Grilled Romaine, Bacon, Tomato, and Roquefort
Recipe from BBQ Bistro by Karen Adler & Judith Fertig $20
Serves 6
Classic Vinaigrette
3/4 cup vegetable oil
1/4 cup white wine vinegar
1 tablespoon granulated sugar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
3 hearts of romaine, halved lengthwise, washed, and dried
Olive Oil for brushing
Kosher or sea salt and freshly ground black pepper
12 strips bacon, cooked crisp and crumbled
3 cups halved cherry tomatoes
6 ounces Roquefort cheese
For the Classic Vinaigrette, combine the oil, vinegar, sugar, mustard, and salt in a glass jar with a tight-fitted lid; cover and shake to blend.
Prepare a hot fire in your grill. Lightly brush the cut side of the romaine with olive oil and season with salt and pepper. Place the cut-side down on the grill. Grill for 3 to 4 minutes, or until outer lettuce leaves are charred and there are good grill marks on the cut side. (Do not close the grill lid or the lettuce will wilt).
Portion the romaine among six plates and top with bacon, tomatoes, and Roquefort. Drizzle with the Classic Vinaigrette.
Join us for a wine tasting and Bastille Day celebration on July 14th at Paris Grocery. Look for more information in next week’s newsletter!
Bon week-end!
Kelsey and Manuel |
