Come in on Saturday February 29 between 2-4 p.m. for a free in-store tasting of Spanish Tempranillos!  Our charming amiga Loretto Herrero of Frontaura Wines will be pouring samples and introducing customers to her wines. Bodegas Frontaura has wineries in both Ribera del Duero and Toro, regions in Northern Spain with very different terrunyos  and different clones of Tempranillo.   Come in and try these great wines!

French American Chamber of Commerce’s celebration of French food:  On Wednesday February 26 from 6-8 p.m, this networking event will feature inspiring stories of 3 businesswomen who are shaping Seattle’s fine food scene.   PANEL GUESTS: Owners of La Parisienne Bakery, Wild Peaks Chocolates and Paris Madrid Grocery.     Enjoy bites, drinks and a fine chocolate tasting while making new business connections and friends!   For more information and to RSVP, click FACC.

New Arrivals:
Miot French JamsFrancis Miot Jams:  I was over the moon when I tasted Francis Miot’s jams.   Each selection bursts with fresh fruit flavors that are masterfully blended, sometimes accented with savory notes.  Established in 1985 in the southwest of France, Miot has been awarded Best Jam Maker, Jam World Champion and is a member of the French culinary Academy.  Trained in the purest French tradition at Lenôtre School, he constantly innovates new jam recipes.  Francis maintains close relationships with his farmer-partners and carefully selects raw material from their orchards.   We now carry three selections in the shop:
Three Red Fruits:  60% fruit, this is a mix of strawberries, raspberries and sour cherries. Whole cooked, these fruits create a perfect mix to offer you the flavor of our beautiful gardens and forests!  Awarded Medal d’Or 2015.
Kiss Fruit Preserve is a favorite of children.  Made with peach and clementine juice, it is 60% fruit and so delicious on toast.
La Parisienne is an elegant and fragrant blend of strawberry, Morello cherry and poppy.  Excellent with a triple cream cow’s milk cheese.

serra da estrela cheeseSerra da Estrela cheese:   One of Portugal’s culinary treasures, this cheese is made from raw sheep’s milk in the Serra da Estrela mountain range.  The hand-cut curds and careful ageing process give the cheese a creamy, luscious, buttery bite and the use of thistle flower rennet lends a slight tang.  Bring it to room temperature, thinly cut the top rind off and eat the center with a spoon.  It’s an incredible queijo that must be tasted to be believed.   We receive many requests for this raw sheep’s milk cheese and it isn’t easy to come by, so come get it while it’s available!

Torres Foie Gras flavored potato chips:   New flavor!  Torres premium potato chips are made with potatoes, sunflower oil, salt and flavoring.   As someone who grew up eating Lay’s potato chips, I can attest that there really is a big taste difference in these chips!

Nora pepper pasteRajope Ñora Pepper Paste:  What a great product!   Dried ñora peppers are rehydrated and the pulp removed from the skins, saving time and a mess.   Add a tablespoon to soups or paella and take the flavors up a notch.  A critical ingredient in Romesco sauce, use the paste to quickly make fresh Romesco sauce at home (along with Marcona Almonds, Olive Oil, Garlic, and Tomatoes).

Estepa Extra VirgenEstepa Virgen Award Winning Extra Virgin Olive Oil 2019 New Harvest , A blend of Hojiblanca, Lechin, Manzanillo, and Picual olives grown in Andalusia, Spain, harvested in November at the earliest possible date.  The early harvest results in an incredibly fragrant oil with intense green color. On the nose, there is a smell of freshly cut grass and green fruits. The palate is dominated by green nuances and provides a slight pleasant heat and bitterness that are very balanced.  Use this for drizzling over grilled vegetables, in salads, or for bread dipping.

MojamaFavorites back in stock:
Mojama:   Salted and dried tuna that is traditionally sliced and drizzled with olive oil.   Or shave it over pasta and French butter for a salty, fishy, creamy dish.

Cured & Dried Duck Breast:   Made from Muscovy duck and produced with the same traditional technique as cured ham.  It makes an excellent pork alternative on a charcuterie board.

Cola Cao:   The favorite breakfast drink is back in a small container.

vizcarra ribera del dueroVizcarra Senda del Oro 2017, Ribera del Duero ($21.99)  Juan Carlos Vizcarra is one of the pioneers of “garage winemaking” in Ribera and personally crafts every bottle of his wine.  Senda del Oro is 100% Tempranillo (Tinto Fino) grown in limestone and sandy soil at 2,785 ft elevation and it has the complexity of a serious wine for a very reasonable price.   An elegant and balanced wine, it exhibits purity and mineral notes.   “A juicy and concentrated red that is full of licorice and blackberries and has a round, lush palate. Very pleasant, among the best in its class.”  90 points Wine Advocate

Chateau L'ErmitageChâteau L’Ermitage 2015, Listrac-Medoc ($24.99) This everyday red offers up enticing aromatics of red fruit.  Well balanced with a classic interplay between earth, cassis fruit, and some toasty oak. Mineral notes are bright with some grip; the finish is long and persistent.  Merlot did very well on the Left Bank in 2015, hence favoring estates with a larger proportion of it in the final blend. This Cru Bourgeois is an excellent value!

Chateau La RoseChateau La Rose Perruchon 2015  Lussac Saint-Emilion ($19.99)  85% Merlot, 10% Cabernet Sauvignon, 5% Cabernet Franc.   With rich wood and spice flavors, this wine is generous, full-bodied and dense with black fruit. A touch of underbrush adds to the complexity, along with silky tannins and a velvety texture.   Approachable now, with a persistent mineral finish, this is excellent with charcuterie boards.

Chateau Saint AngeChateau Saint-Ange 2014 Saint Emilion Grand Cru ($34.00)  The edgy bouquet of red and black crystallized fruits, toast, vanilla and sweet spices hint at the complexity to come.  84% Merlot, 16% Cabernet Franc from a 50-year-old vineyard with fine gravel soil.  Structured with dense kirsch and cassis notes, it is fleshy and round with velvety tannins.  Very expressive, it shows some grip on the finish. This modern-style red wine is superb with hearty meat dishes.