Wine @ PG
Selections from Maison Louis Latour.
Louis Latour Marsannay Rouge 2006 ($18.99)
“Lean and solidly built, despite its ripe cherry notes up front. Tannins and acidity dominate now, but this has a stony character and length, with loads of mineral on the aftertaste. Best from 2010 through 2020.” 90 points Wine Spectator. We loved this earthy and complex Marsannay; it really smoothes out on the finish.
Louis Latour Beaune “les Vignes Franches” 1er Cru 2009 ($40)
2009 was a magnificent year for Burgundy. The vines enjoyed ideal conditions during the entire cycle. They basked in the sunshine throughout the maturing phase, resulting in grapes of extraordinary quality. This Beaune Premier Cru is incredibly concentrated, with delicate white pepper notes.
Simonnet-Febvre Crémant de Bourgogne Brut Rosé ($18.99)
Simonnet-Febvre is the only producer who uses grapes from Chablis in their Crémant de Bourgogne. Chablis is the closest part of Burgundy to Champagne, so you get the same bright minerality that comes from the soils of Champagne without the high price tag. Aged for 3 years, this crémant offers powerful aromas of red currant and raspberry. Round and smooth in body, it’s elegant and toasty with fine bubbles and a huge finish.
Cheese @ PG
Revisiting the clean, grassy flavors of Basque cheeses.
Our new favorite cheese. This pasteurized sheep’s milk cheese from the Basque region is deliciously buttery, creamy, and mildly sweet; it pairs perfectly with summer fruits. One customer swore it tasted like movie popcorn, but most people just exclaim superlatives. Made by acclaimed cheese maker Gabriel Coulet, who also produces one of the best Roquefort cheeses on the planet. $27.99/lb
Vallée d’Aspe Chèvre
This aged goat cheese epitomizes an authentic chèvre from the French Pyrenees. Complex and delicate nuances: fruity, tangy, and a little salty. It finishes with an irresistible caramelized nuttiness. $30.99/lb
This award-winning Basque sheep’s milk cheese is renowned for striking an ideal balance between sweet and salty flavors. Slightly firm in texture, with a nutty, complex undertone and notes of parm. Try it with a black cherry spread and a medium-bodied red. $24.99/lb
Cooking @ PG
The Blue Ribbon Cooking School on Fairview along Lake Union holds popular cooking classes every Monday night. They’re fully interactive, and of course, you get to sit down and eat what you make. In the next month or two, Blue Ribbon will be hosting a few French-themed cooking classes that we thought you’d like to know about. Sign up on their website; space is limited!
March 7: Culinary Destinations: Classic French Bistro with French Wines.
March 28: Fabulous Food Fast and Easy: Jacque Pepin’s Way with French Wines
April 4: Essential Techniques: Julia Child’s Mastering the Art of French Cooking
Thanks for reading, see you soon!
Steve Winston and Sharon Baden
Owners, Paris Grocery