Eric Asimov’s report “Reviving Ancient Spanish Vineyards” (New York Times 5/30/18) spotlights one of Spain’s most intriguing wine regions. The stunning Sierra de Gredos mountain range near Madrid is a vast granite mass rising to 2592 meters (8500 feet) with rugged landscapes and is habitat to an impressive range of wildlife, including ibex and Imperial eagles. Old-vine Garnacha grows here, at lower elevations. The stony soils and extreme diurnal temperature range result in elegant, mineral-laden, nuanced red wines. Garnacha, (called Grenache in France and the U.S.) is indigenous to Spain, and has innumerable clonal variations. Wines made from the Garnacha grape run the gamut from jammy and spicy quaffers to legendary to wines of great finesse, such as Alvaro Palacio’s incredible Finca L’Ermita from Priorat. Stop in to pick up one of the Commando G wines mentioned in the article and find out how beautiful these wines can be. Asimov describes Commando G wines as among the most compelling in Spain. We have the following bottles in stock:
2015 Commando G La Bruja de Rozas ($22.99) is the entry-level red, “lovely and floral, with light, chalky mineral flavors.” This is an aromatic and elegant red, with fine-grained tannins and a touch of white pepper.
2010 Commando G Las Umbrias ($107.00) …”is one of a trio of wines made from old vine Garnacha grown in granite at high altitude. Las Umbrias, from a vineyard of sandy granite and clay, tastes like flowers, citrus and minerals.” A review by the Wine Advocate: “The 2010 Las Umbrias is a pure Garnacha that is aged for 14 months in foudres. It has a very Chateauneuf-like bouquet with animally scents infusing the dusky red fruits, perhaps bringing to mind an old Rayas. The palate is medium-bodied with a chewy entry. It boasts impressive weight and definition, exerts a firm grip in the mouth with red currant, allspice, clove and forest floor towards the finish. This has so much character – a fabulous wine. Drink now-2022.” 93 points
2015 Daniel Gomez Jiménez-Landi Las Uvas de la Ira, ($27.99) is from the D.O. Mentrida in the Sierra de Gredos. 100% Garnacha grown in granite soils, this red offers up heady aromas. Very focused with a lovely elegance, it has a hint of earth. Mineral-laden and delicious. “The 2015 Las Uvas de la Ira is pure Garnacha from the village of El Real de San Vicente. It comes from four different plots—three owned and one from purchased grapes—and each brings something, minerality, elegance, structure and fruit. It has an organic, earthy touch and a juicy palate with some chalky minerality; this is a polished 2015, with fine tannins, intense flavors and good freshness. Superb showing for the vintage, it really doesn’t show any heat.” 92 points Wine Advocate
New 2017 Rosados arrived this week:
Muga Rioja Rosado 2017 ($16.99) Our favorite rosé arrived yesterday! With a gorgeous pale salmon color, the 2017 is a blend of 60% Garnacha, 30% Viura and 10% Tempranillo. Fermented for 15-20 days in small wooden vats, it is aged on the lees for 3 months in order to enhance its sensory qualities. Elegant fruit aromas have light citrus notes with balanced acidity and mineral notes. Delicate and refreshing. Muga Rosado never disappoints, and it’s so popular that it’s usually allocated!
Txomin Etxaniz Getaria Txakoli Rosado 2017 ($22.99) LIMITED If you’re unfamiliar with Txakoli wines from the Basque country, don’t hesitate to try this one! Made from the Hondorribi Beltz grape, it offers up a slight spritz. Extremely dry, with notes of watermelon, rhubarb and citrus. Slightly tart and very fresh with low alcohol (11%) it dances lightly across the palate. This food-friendly wine pairs sensationally with shellfish or charcuterie.
Primitivo Quiles is back in stock!
Raspay Primitivo Quiles Reserva Especial 2010, Alicante ($21.99) This distinctive red defines traditional winemaking, as its vinification methods have not changed since 1780. 100% Monastrell from 80 year old vines. Notes of leather and dried fruit, with silky tannins and a hint of spice. Great for anyone who loves traditional Spanish reds.
Primitivo Quiles Vermouth Rojo, Alicante ($19.99 1 liter) The base wine is macerated with fennel, sage, clove, and others to which alcohol and caramel (for color) are added. Medium sweet, with flavors of quinine, baking spice, orange citrus and a hint of caramel. 1 liter bottle.
Book Sale Continues: Take 45% off all titles except “Paella” by Lorraine Turner and “La Paella” by Jeff Koehler. Looking through one of these sale cookbooks yesterday, Kelsey and Mercedes discovered “The African Kitchen” by Josie Stow and Jan Baldwin ($20.00 less 45%). We just have one copy left, and it’s full of recipes using spices such as Peri Peri spice blend and Ras al Hanout. See recipe below for Peri-Peri Shrimp Kebabs. We’ve got many great cookbooks, wine books, travel and light reading titles on sale. Up your recipe game with a new cookbook!
IN A HURRY? USE OUR ONLINE ORDERING TOOL. To help reduce shopping time for dinner and party ingredients, you can now order charcuterie and cheese sliced to order on our website! You specify a pickup time, we’ll confirm the order and call you for credit card information. (You may add other products at that time, such as paella ingredients, wine, olive oil….items we carry that aren’t on the menu yet). Then, simply use the load zone in front of the shop to run in and pick up your items, and you’re on your way.
To order online, visit parismadridgrocery.com and click on “Order & Pick Up” to view the current menu of products. (We’ll continue to add other popular items to the menu.) For sliced meats and cheeses, please select the quantity of each that you’d like. When finished, view the cart and check out. Please let us know if something goes wrong!
We appreciate your business, whether it’s an online or face-to-face experience.
24 raw shrimp
lemon or bay leaves (optional)
For the peri-peri butter:
1 stick French Payson Breton butter*
1/4 tsp. Peri-Peri spice blend*
4 cloves garlic, crushed
1/2 cup olive oil*
3 Chile Pequin pepper pods*
1/2 cup lemon juice, or to taste
8 wooden skewers*
*Available at Paris-Madrid Grocery
Melt the butter with garlic and set aside.
Heat olive oil and add one pepper. If it pops and bubbles, the temperature is correct.
Add all of the chilis to the pan and remove from the heat, leaving them to cool for 10 to 15 minutes.
Add the lemon juice, garlic butter and salt to the chilis.
Thread three shrimp onto each skewer, then brush with the peri-peri butter.
Grill shrimp on a barbeque, basting and turning until the shells have turned orange, about 4-5 minutes.
Wrap paper napkins around the base of each skewer and hand around.