NEW DATE FOR BODEGAS RIOJANAS TASTING IS MARCH 23, FROM 2-4 P.M. Due to a scheduling conflict we’ve had to change our tasting to Saturday, March 23 (it was originally set for March 16). Bodegas Riojanas was founded in 1890 and while adopting modern technology, continues to produce a traditional style of Rioja wines. Their best-known wines include Monte Real and Canchales Riojas. Come in on March 23 to learn more and taste a selection of these wines!
Dried pulses make satisfying and healthy soups, salads and side dishes. Paris-Madrid Grocery has a tremendous assortment of lentils and beans from Spain, France and heirloom pulses from Idaho. See the Salmon and Lentil recipe below. Like most dishes using dried pulses, once the beans are pre-soaked, the recipes are quick to prepare, or if time is short purchase our ready-to-eat beans in a jar. Our Salmon and Lentil recipe offers up richly satisfying flavors for chilly March evenings.
Tarbais beans are back in stock. We carry the authentic bean for cassoulet from the cooperative in Tarbes, France. Tender-skinned and prized for holding their shape during long simmering, they absorb the flavors of the meats and vegetables while cooking.
Our cured meat case was replenished last week with items that had been out of stock. Chorizo Pamplona, Dona Juana Chistorra and Cantimpalitos are back in stock. Hida gazpacho is here, along with Mojama (salted and cured tuna), picos and regaña crackers. Paella ingredients are replenished as well as ham hocks for stews and soups.
French red wines:
Marrenon Grande Toque Luberon 2015 ($9.99) 80% Syrah, 20% Grenache. “Bright blueberries and cherry fruits. The fleshy palate delivers a sweeping array of fine-grained tannins that hold impressive length. Very fruit-focused with some dark stony minerals, too. Drink now.” – James Suckling 91 points
Notre Dame des Pallieres Rasteau “Les Ribes” 2016 ($14.99) “A terrific value, the 2016 Rasteau les Ribes is a blend of 75% Grenache, 20% Mourvèdre and 5% Cinsault, most of which matured in tank, but 40% of the blend went into used barriques. The result is a wine with fascinating spice aromas of cinnamon, pepper and anise, fruity notes of cherries and stone fruit and plenty of velvety richness and depth on the palate. It should drink well for 5-6 years.” – Wine Advocate 92 points
Jean-Michel Dupré Régnié Vielles Vignes 2017 ($16.99) 100% Gamay from two selections of old vines, one 30 years old and one 60 years of age, planted on granitic soils. Offers up delicate dark fruit notes with notes of mineral. Fresh and silky with moderate tannins, the fruit notes are well balanced with acidity. Clean and bright, I’ve become a real fan of Cru Beaujolais for its food-friendliness and relatively low alcohol. This wine is excellent with cheese and charcuterie.
Yohan Lardy Cru Chénas Les Deschamps 2016 ($19.99) The fruit for this wine comes from a half-acre plot planted in 1940. Yohan Lardy works as naturally as possible both in the vineyard and in the cellar, fermenting with native yeast. The 2016 Cru Chénas is aged 8 months in neutral oak, resulting in a wine that is layered and elegant. With soft red fruit and a mineral underlay, it reveals a touch of oak. Nuanced, lifted and showing savory hints and dusty notes, this intriguing wine kept me coming back for more.
SALMON WITH AMONTILLADO SHERRY AND LENTILS
The touch of salinity and rich dried fruit in this sherry marinade compliment the natural oils of the salmon.
Serves 2
1 pound Salmon fillets
½ tablespoon Minced garlic
4 tablespoons Olive Oil
¼ cup Medium Amontillado Sherry, such as Valdespino Contrabandista
1 small onion, chopped
pinch Sweet (dulce) Pimentón
1 tablespoon Parsley, minced
1 cup Cooked Pardina lentils
In a medium clay cazuela, slowly sauté minced garlic in 1 tablespoon olive oil over low heat until soft.
Increase heat, add sherry and reduce by half.
Remove from heat and use a brush to coat salmon fillets with the reduced sauce.
Wipe out the cazuela and heat remaining olive oil in it. Add chopped onion, cook until soft.
Set aside half the cooked onion and add the lentils to the remainging half and stir.
Put salmon portions on top of lentils, cover with reserved onion and dust with pimentón.
Bake in 350º oven until fish is cooked (15 minutes, depending on thickness).
Sprinkle with parsley and serve.