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Notably, Punxataney Phil said yesterday that we’ll have 6 more weeks of winter.  One way to fill the time until spring is to settle in and experiment with braising recipes and fill the house with enticing fragrances.   See the recipe below for braised pork tenderloin and sausage which was incredibly satisfying on a dark winter night.

WINE CORNER – Curl up with one of these great value wines on a chilly night.  Any of these reds would pair wonderfully with the pork tenderloin and sausage dish below.
la cana albarinoLa Caña Albariño 2019, Rias Baixas ($19.99) “Apple and green-melon aromas come with a hint of sea brine, making this Albariño appealing from the start. A rounded palate is braced by punchy acidity, while melon and apple flavors come with a welcome hint of wet stone and citrus. This is in prime condition, so drink now.”  90 points Wine Enthusiast     Wonderful with shellfish!

Chateau BizardChâteau Bizard rouge 2017,  Côtes du Rhône ($16.99)  50-50 Syrah & Grenache grown in a relatively higher altitude vineyard in Rhone valley. “Gorgeous violet and lavender perfumes mingle into blueberry and cassis in this lavishly textured 50–50 blend of Grenache and Syrah. It’s full-bodied and juicy but balanced too, etched by fresh red-currant acidity and fine, soft tannins. A whisper of licorice lingers on the finish. Lovely in its youth, this should drink well through 2028. (reviewed at $35)  92 points Wine Enthusiast

Catherine Le GoeuilCatherine Le Goeuil 2017, Côtes du Rhône ($18.99) 65% Grenache, 25% Syrah, 10% Carignan from 50 year-old certified organic vines.  Natural fermentation with native yeast. Aged in cement and stainless steel, bottled unfined and unfiltered.  Earthy aromas with juicy red fruit show bright acidity.  Notes of spice with silky tannins and balanced structure.  Very approachable and versatile, this wine shows elegance and finesse, and pairs well with pasta, mushroom dishes, or pizza.

ViaTerra GarnatxaVia Terra Garnacha Negre 2019, Terra Alta ($15.99) From two high-elevation vineyard plots which are picked at different times to achieve a fresh and balanced wine. 100% Garnacha, aged in oak for 6 months.  Bright and lifted with aromas of dark fruit.  Lively acidity on the palate gives this wine a refreshing quality with mineral notes adding complexity.  Very quaffable, it offers up red fruit, floral and savory notes. Round on the palate with white pepper hints, it is balanced and dry. Practicing organic, the winery is in the process of becoming certified.

Butifaara & porkPork Tenderloin and Butifarra Sausage Casserole (based on a recipe by Penelope Casas, The Foods And Wines of Spain)
I made this terrific dish for the first time the other night.  It was ready in 45 minutes and so delicious!

Serves 4
1 tablespoon Spanish EVOO*
1 lb pork tenderloin, or Iberico de Bellota Solomilo*
1/2 lb butifarra (Tails and Trotters or Doña Juana brand)*
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup dry white wine or Fino sherry*
1/4 cup Sofrito (Ferrer or Fredesvinto brand)*
1 bay leaf*
Freshly ground pepper
1 tablespoon chopped parsley
* Ingredients available at Paris-Madrid Grocery

Heat the oil in a shallow cazuela.  Brown the tenderloin and the sausage.  Add the onion and garlic and sauté until the onion is wilted/  Stir in the wine, sofrito, bay leaf, salt, pepper, and parsley.  Cover and bake at 350 degrees F for 30 minutes.  Slice the sausage and serve with the tenderloin and sauce.  A fresh green salad and red wine such as Cotes-du-Rhone (Guyon Rasteau) or Vizcarra Ribera del Duero will make a delicious meal.