Now Stocking Maille Mustard!
Old Style Whole Grain Mustard $5.99
Made with crisp whole mustard seeds this mustard is characterized by it’s grainy texture and powerful punch. We love this mustard in sauces, marinades, and on sandwiches.
Traditional Dijon Mustard $5.99
Named for the town where French mustard made its start, this classic blend dates back to 1747 when Maille was founded. Made with finely crushed Brassica juncea seeds, it is an ideal accompaniment to red meat, chicken, potato salad, and in salad dresings!
Mahon Raw Milk $15.99/lb
We couldn’t wait to get our hands on this raw milk mahon, produced on the island of Menorca in Spain. Made from raw cow’s milk, this distinctive square shaped wheel is aged just 2 to 3 months making it a semicurado cheese. This mahon is fresh and tender, with grass and hay notes and a slight tang. A recommended raw milk cheese!
We Make Cheese Plates!
We have been putting together quite a few cheese platters lately. They are an easy and fabulous addition to coporate parties or hors d’oeuvres for special get togethers! Let us know what you would like to spend and we will put together the rest!
Some Old Favorites; New Vintages
2016 Bodegas Izadi Rosé Rioja $12.99
The Larrosa rosé is sourced from head-pruned Garnacha planted in the early 1960s in the foothills of the Sierra Cantabria, at an elevation of close to 2,600 feet above sea level. The combination of elevation and chalky soils ensures these vines produce a vibrant and fresh wine, and one ideally suited for vinification into an elegant, salmon-pink rosé. White fruit, peach and apple aromas present on the nose. On the palate, the wine is fresh and vibrant, with cherry and other red fruit flavors, good acidity and a surprisingly long finish.
2015 Bodegas Borsao Monte Oton Garnacha $7.99
The vineyards for Monte Oton are situated high on the windswept slopes of the extinct volcano, Moncayo. The sun-drenched, arid location is ideal for harvesting perfectly matured, fully-ripened Garnacha grapes.
The 2015 Monte Oton is made from 100% Garnacha (Grenache), which is fermented and aged in stainless-steel tanks and bottled early. This is made primarily from 15-year-old dry-farmed, head-pruned vines. It shows a dense ruby color, notes of kirsch, lavender and licorice – serious stuffing for a wine at this price level. It has a medium-bodied, soft and silky finish.
2014 Gassier ‘Nostre Pais’ Costières de Nìmes $19.99
“One of the bigger, richer versions of this cuvee, the 2014 Nostre Païs Costières de Nîmes (35% Grenache, 25% Carignan, 20% Syrah and the rest Mourvèdre and Cinsault) was fermented with one-third whole clusters and aged in equal parts 500-liter barrels and concrete tanks. Its deep ruby/purple color is followed by terrific notes of blackberries, blackcurrants, roasted herbs and licorice. It has serious mid-palate depth, integrated acidity and present, yet ripe tannin, all suggesting it will evolve gracefully for at least 4-6 years.” 91 points, Wine Advocate.
2014 Bréchet ‘Plateau des Chênes’ Lirac $23.99
“A beautiful Lirac, the 2014 Lirac Plateau des Chenes is made from equal parts Grenache and Syrah, completely destemmed, with the Grenache aged in stainless steel and the Syrah aged in one-year-old barrels. Made at Chateau Vaudieu in Châteauneuf du Pape, it offers lots of dusty pepper and sandy loam nuances as well as pretty raspberry, licorice, dried flowers and spice. Medium-bodied, moderately concentrated and more elegant than powerful or rich, it has silky tannin and an already hard to resist style. Drink it anytime over the coming 5-7 years.” (89-90) points, Wine Advocate.
Cooking with Sherry!
Lemon Scallops with Amontillado Sherry
The Spanish Table Cookbook by Steve Winston
Lush lemon trees grow in Spain, their branches decorated with the tell-tale oblongs of fruit, deep green when immature, then lightening to lemon yellow. The Amontillado and the lemon balance each other out. Amontillado has a range from very dry to slightly sweet. If you cannot get a Meyer lemon and use the tarter variety, be sure to use a medium, rather than dry, Amontillado or, in a pinch, add a pinch of brown sugar.
2 cloves of garlic, minced
2 tablespoons olive oil
½ cup flour
1 pound sea scallops
1 Meyer Lemon, zest and juice
¼ cup Amontillado Sherry
Using a 10-inch cazuela, sauté the garlic in oil until soft.
Mix together the flour, salt, and pepper, and then lightly dust the scallops. Add to the garlic and sauté another 2 minutes without stirring. Sprinkle the lemon zest on top, turn the scallops over, and cook an additional 2 minutes, then add the sherry. Remove the scallops with a slotted spoon to a heated serving plate. Deglaze the cazuela with lemon juice, reducing liquid by half, and drizzle over scallops.