Glass Porrons $23.99Porron Wine Pitcher
This traditional Spanish wine pitcher is a fun, festive way to serve wine or sangria. Just pick up the porron and tilt it so that a thin stream of wine pours directly into your mouth. However, that’s probably easier said than done, so don’t wear any clothes that you don’t want to ruin! It just takes a little bit of practice, and then, you’ll be a pro! Just the thing to impress your wine drinking friends at a party!

Basque Cider Glasses $5.99
Classic Basque cider and txakoli glasses. A typical tradition in the Basque country is for cider to be poured from a high distance so that it aerates before splashing into thin glasses. After being poured it is meant be consumed straight away in order to savor the effects of the aeration. These glasses are interchangeable and can be used to enjoy cider, wine, or beer. A great way Basque Ciderto bring a little piece of Basque gastronomy and culture home. See the recipe below for a great tapas to enjoy with Basque cider!

Wine Tasting this Saturday February 25th!
The Stroum Jewish Community Center will be hosting a wine talk and tasting featuring Spanish and Portuguese wines this Saturday. World class Israeli Sommelier, Orr Reches, will be leading a seminar on the wines of Portugal and lesser known regions of Spain. For more information and ticket pricing check out their website here!


Three New Wines That Aim To Please

2014 Fitapreta Tinto Vinho Alentejano $23.99Fita Preta and QS2
Fitapreta wines are a joint project created by Portuguese wine maker António Maçanita and English viticultural consultant, David Brooks. The pair achieved success early on, with their first vintage being awarded the Trophy Alentejo Award by IWC. They are committed to crafting wines that reflect a sense of place, and also practicing sustainable agriculture. The Fitapreta is a wine that expresses the singular character of the Alentejo region through a blend of three traditional varieties (40 % Aragonês, 30% Trincadeira, and 30% Alicante Bouschet) from top vineyard sites, and hand-made with minimal intervention in the winery.
Deep ruby-violet, with a generous aroma of warm red fruits, discreet notes of toast and spice and a refreshing touch of eucalyptus. Mouth-filling, ripe and refreshing. Wines from a region filled with exciting and innovative winemaking, and offering terrific price-to-quality ratios.

2015 Ferraton Père & Fils Côtes-du-Rhône ‘Samorëns’ $13.99
“Ferraton’s 2015 Côtes du Rhône Samorens Blanc is a smoking deal that readers should snatch up. Made from Grenache Blanc, Clairette and Viognier that was brought up all in stainless steel, it gives up lots of tropical fruits, pear and tangerine in a rich, medium-bodied, classy style that just begs to be drunk. At 15 bucks, it’s underpriced. While Ferraton is more widely known for their terrific northern Rhônes, they make a bevy of smoking values from the Southern Rhône.”
90 points, Wine Advocate.

2013 Quinta Sardonia QS2 Sardón del Duero $29.99
A few kilometers downriver from the western border of Ribera del Duero, on gentle south-facing slopes carved over centuries by the Duero, is Quinta Sardonia. The potential of this site was recognized by Peter Sisseck and Jerome Bougnaud, who were involved in the development of Quinta Sardonia shortly before its founding in 1998. Fully biodynamic from inception and covering 17 hectares on eleven different calcareous terroirs, this ambitious project permitted Peter Sisseck to employ his years of experience in neighboring Ribera del Duero, to implement his viticultural ideals unencumbered by tradition or previous generations. The result is a youthful vineyard that produces wines of remarkable complexity and vibrancy relying mainly on Tinto Fino (the local name for Tempranillo) and Cabernet Sauvignon, but also incorporating other Frenach varietals such as, Merlot, Syrah, Petit Verdot, Cabernet Franc and Malbec.
“Mostly Tempranillo complemented by some 20% Bordeaux grapes with a higher proportion of full-clusters than in previous years, and the élevage was in a mixture of 1,200-, 600- and 225-liter oak barrels. Time in oak has been shortened since 2011, and in 2013 it lasted for some 14 months. It’s very floral, something winemaker Jérôme Bougnaud thinks comes from the Petit Verdot, with bright cherries, some notes of peach, with very little or no influence from the oak, becoming a little spicy with time in the glass. The palate is medium-bodied and soft, with very fine tannins and good freshness, acidity and overall balance; it is approachable and easy to drink. Super!”
91 points, Wine Advocate.


The New Essentials of French Cooking.
The New York Times featured a wonderful special supplement in its Cooking Section by Melissa Clark, The New Essentials of French Cooking. She presents ten, iconic dishes for the modern cook to master. Included are such classics as an Omelet, Coq Au Vin, Tagine, Pommes Anna, Cassoulet, Ratatouille, Sole Meunière and more. Click the link to read the full article and visit the NYT Cooking special section.


Salt Cod in a Potato JacketSalt Cod in Potato Jacket
Recipe from The New Portuguese Table by David Leite $32.50


Parking Validation
Paris-Madrid Grocery will validate parking for an hour at the Market Garage. A minimum purchase of $10 is required for validation.