Spanish holiday sweets have arrived! In stock now are E. Moreno Turron Blando (soft turron), Turron Duro (hard, brittle-style) and Torta Imperial (round shape turron). We have Yema Tostada (toasted egg-yolk turron), and Almendras Navidad (pastry stuffed with almond nougat). El Almendro brand turron is still on a ship… we will announce when it arrives.
And from France, individually cellophane-wrapped marzipan gingerbread figures.
WINE CORNER: We tasted and pre-ordered these spectacular wines back in October, and now they are on the shelf: Any of these wines would make the holiday even more memorable.
Domaine Jolly Chablis 2020 ($34.00) 100% Chardonnay, grown on Kimmeridgian soils containing deposits of minuscule oysters, typical of limestone soils in the area. Unoaked, aged in stainless steel on the lees for 7-8 months and it undergoes malolactic fermentation. This terrific Chablis offers up stony aromas with hints of citrus and white pear. With a fresh and vibrant style infused with minerals, it has a rounded mouthfeel and a lengthy finish. This would be phenomenal with fresh Dungeness Crab – crabbing season just opened!
Antonin Guyon Gevry Chambertin “La Justice” 2017 ($81.00) A lovely and elegant Burgundy from Guyon, the 2017 “La Justice” offers up notes of red berries. Round, structured, and well-balanced with a silky and textured mouthfeel, “Lush, with black cherry, blackberry, plum, vanilla and toast aromas and flavors. Open and accessible, this nonetheless exhibits dense, refined tannins. Offers terrific harmony and a lingering, fresh finish.” 93 points Wine Spectator
Champagne Andre Jacquart Rose de Saignee Experience NV 1er Cru Champagne ($88.00) 80% Pinot Noir, 20% Chardonnay with 20% of the blend Grand Cru fruit, fermented in Burgundy barrels. This creamy vinous champagne is cherry-colored, and a great culinary champagne. Chambolle-like flavors, with a bit of tannin, offer up intense red fruit aromas with toasted brioche and a rich mid-palate. Persistent fine bubbles, very long with a beautiful finish. Minimum three years on the lees before disgorgement. This would be amazing with seared foie gras.