NEW HOURS! WE ARE NOW OPEN FROM 9:30 A.M. TO 5:30 P.M. 7 DAYS PER WEEK. Make a stop at Paris-Madrid Grocery on your next shopping trip to Pike Place Market for specialty French and Spanish products you won’t find anywhere else.
Sample wines tomorrow (Friday 9/29) from 2:00-5:00 p.m. – We’ve selected fall-weather French red wines for this week’s free tasting. We’ll pop the corks at 2:00 p.m. on these under $20.00 wines:
Bouree Clairet Bordeaux: A blend of red and white grapes, this wine offers up delicious freshness. Drink it chilled; it’s a fantastic weighty rosé-style wine, perfect with fall poultry and vegetarian dishes.
Glou Glou Gamay: A lively red with dark fruit flavors, great mouthfeel, and fresh acidity. Enjoy with mushroom dishes or stewed garbanzo and sausage dishes. This is a natural wine.
Domaine des Gardes Cave de Tain Syrah: This medium-weight 100% Syrah is a low 12.5% alcohol. With red cherry fruit, hints of mushroom, and black olive notes, a texture of silky tannins, it is excellent with lamb.
We received a pallet of Spanish meats, including Compango Fabada, cheeses, rice, and more this week. With the cool & rainy weather, doesn’t Fabada Asturianas (pictured) sound delicious? Compango Fabada meat kits are now in stock, along with dried beans, morcilla, chorizos, and broth at Paris-Madrid Grocery for a satisfying stew.
Fun with fish: Take this fantastic flavor combination to the next tail gate party. French tuna rillettes and Spanish mackerel with Basque Guindilla peppers have the perfect balance of fish flavor, lively vinegar, and slightly spicy green pepper crunch. Guindilla peppers are also excellent served with stews, soups and Patatas a la Riojana (see recipe below).
Mark Saturday, October 7 on your calendar for a free in-store tasting of El Coto Rioja wines. Between 1 to 3 p.m. on October 7 stop in to taste the fantastic new vintages of this Spanish producer’s wines. We’ll be pouring a semi-sweet white wine and their Rioja Crianza, Reserva, and Gran Reserva red wines. The reds pair wonderfully with fall’s seasonal foods, and the semi-sweet white is excellent with cheeses and fruit desserts. Marc Stotland, Regional Manager of El Coto’s importer will guide us through the tasting.
PATATAS A LA RIOJANA Serve with a Guindilla pepper on the side for a flavor kick! Recipe from The Spanish Table cookbook by Steve Winston.
This is a great dish to serve with a Rioja wine that has seen some oak such as a Crianza or a barrel-fermented white Rioja, such as Valencisco blanco. White wine from Rioja has come into its own over the past fifteen years and now surprises people with its freshness and high quality at value prices.
We were having dinner one night at Bodegas Campillo on the floor of the valley just below the Medieval walls of Laguardia in Rioja. The dining room is in a kind of cupola at the very summit of the winery, a windowed jewel box overlooking the vineyards below and the peaks of the Sierra Cantabria above. The dinner was a procession of dishes typical of the area. This very traditional, rustic dish was served as the soup course. The term a la riojana refers to the inclusion of dried peppers (in this case use pimentón unless you have access to whole dried choricero peppers) in the recipe. Serves 4
¼ cup Olive oil
1 Onion cut into eight wedges
4 ea Spanish Style cooking chorizo, cut into 3/8″ thick slices
1 tablespoon Bittersweet pimentón, a reconstituted dried choricero pepper, or 1 tablespoon choricero paste
1 Bay leaf
1 teaspoon Spanish sea salt
3 lbs Potatoes cut into chunks
Water to cover
Sauté the onion in olive oil until limp.
Add the chorizo and cook until fat is released.
Stir in pimentón, then add bay leaf, salt, and potatoes cover with water and bring to a boil. Simmer until potatoes are soft.
Serve in soup bowls with a bowl of Guindilla peppers on the side.