frontaura winesWINE TASTING SATURDAY, 9/22/18 FROM 1:00-3:30 P.M.  Join us Saturday, September 22 from 1:00 p.m.-3:30 p.m. to sample Tempranillo wines from Spain’s Toro and Ribera del Duero regions. The tasting will be hosted by the ever gracious, fun and edifying Loreto Herrero from Bodegas Frontaura.  She will be back in our store to explain everything about the winery’s production and pour samples of four different Tempranillo wines, ranging from a young, value-driven Tempranillo to a 2006 Reserva. Loreto is the Export Manager at the winery and was a big hit with customers when she came last time, so don’t miss this tasting!

bag o'wineSix bottle Bag O’Wine is back for fall!   The selection will change as new wines come into the market.   We’ll start out with 4 red wines, 1 white and one rosé, just because summer hasn’t ended yet.   The price is $49.99 including wine discount, 6-bottle cloth carry bag and sales tax.

Fall honeys and condiments:
L'Epicurien pear preserve with dried apricots and honeyL’Epicurien Pear jam with Apricots and Honey is made by Master Jam Maker Bernard Le Gulvout, in the Languedoc’s fruit growing region. Bernard prides himself on being an “Artisan du gout” (Artisan of taste) for his customers.  For over 30 years, he has sourced the best fruit for his jams and experimented with sweet and savory flavor combinations.   His Pear Jam with Apricots and Honey is excellent on top of yogurt, or brushed on duck breast before roasting.   L’Epicurien White Fig and Black Olive Confit is a complex sweet and savory experience.  Enjoy this with a double cream cow’s milk cheese, or make a sandwich as described below.

jamon con panJamon Serrano Montadito with White Fig and Olive Confit
4 tapas-size servings

2  Spanish Torpedo mini loaves (available frozen at Paris-Madrid Grocery), or a medium-size baguette
8  thin slices of Jamon Serrano
12 tablespoons of L’Epicurien White Fig and Black Olive Confit

If using the Spanish loaf, brown both sides in a toaster or under a broiler until golden brown.  If using a baguette, cut it into two equal size halves, then slice it open lengthwise.  Brown it in a toaster or crisp under broiler until golden brown.
Spread 3 tablespoons of Fig and Olive Confit on each piece of toasted bread.
Place 2 slices of Jamon Serrano on top of each toast, and serve.

Happy Fall Equinox!  Sharon