Paris Grocery seattle

June 26, 2014

Bonjour Les Amis!Attention all curd nerds & savvy wine buyers… Have I got news for you!

Just got in an FDA approved version of Mimolette & a 92 point red for a song. so get your derriere  in here on the double. Send me a note or give us a call if you’d like me to set some wine aside for you.

A Bientot,

Chateau Pesquie Les Terrasses Rouge 2012, Cote du Ventoux $14.99
I love this wine every year, but this vintage has the critics going crazy!!!
From grapes grown in Mormoiron, a tiny village in the shadow of Mont Ventoux’s countryside. 70% Grenache, 30% Syrah grown in clay & limestone. This is the joint effort of a couple who left their careers in voice and physical therapy, to study wine at Suze la Rousse. I think their jump was well made…  Let me know if I can get you a case. 
“Following on the heels of the outstanding 2010 and 2011, the 2012 Chateau Pesquie Cotes du Ventoux Terrasses is up there with the best vintage of the cuvee to date. Comprised of 70% Grenache (60-year-old vines) and 30% Syrah (30+ year-old vines), aged 6-8 months in 40% new oak barrels, it is essentially declassified Quintessence and comes from hillside vineyards lying between 840-930 feet in elevation. Bottled unfined and unfiltered and transparent ruby in color, it offers up a gorgeously pure, supple, and seamless profile with kirsch and berry styled fruit, licorice, and flower like qualities all emerging from the glass. Elegant, forward, delicious, it gains in stature in the glass, is ridiculously textured from such an inexpensive wine, and has sweet tannin emerging on the finish. Buy this thrill ride of a Cotes du Ventoux by the case and enjoy bottles over the coming 3-5 years.” (03/13) – 92 Pts Jeb Dunnuck – The Rhone Report
“Easily one of my favorite estates from the up-and-coming Ventoux region, Chateau Pesquie is run by the talented brothers, Alexandre & Frederic Chaudiere. The wines sell for a song, yet always deliver high-quality, loads of character and impeccably made profiles.” (12/13) – 92 Pts Jeb Dunnuck – Robert Parker’s Wine Advocate

Domaine de Thulon Rouge 2013, Beaujolais Villages $9.99
Domaine de Thulon Blanc 2013, Beaujolais Villages $14.99

Arriving tomorrow!!! Both of these wines had me scratching my head when I heard the prices… This independent vigneron makes a small amount of rare white Beaujolais that you’ve got to try. 100% Chardonnay aged partially in oak, this has peach on the nose, with baked apple fruit. Delicious! The red is silky, supple, and a flat-out bargain in Gamay. An exciting discovery to be sure.

Brique du Nord $28.99 lb
So as you probably know, Mimolette is banned from the US, and that is where Brique du Nord steps in… Same deep egg yolk orange color due to annatto, it has a brick shape similar to the stones paving the streets of Northern France. The taste is phenomenal–like salted butter caramels. Pair with a Bordeaux.

Warm Sausage & Puy Lentil Salad adapted from Pork & Sons by Stephane Reynaud $39.95
This padded pink cookbook is part of my personal collection. A fantastic weeknight dinner recipe that’s gluten free & packed with protein. 
A few alterations:
I prefer this without the extra marinade suggested in the book, as I thought it was over-dressed that way.  I cooked up the suggested 2 1/4 cup lentils & felt that was far too much for 2 links of sausage. I also debated about just buying French green lentils or Puy, and after researching I decided Puy were worth the extra cost, due to texture & flavor.

1 cup green lentils, preferably Puy
1 bouquet garni
2 links sausage, about 1/2 pound ( I recommend Toulouse)
1/3 cup chopped bacon
1 teaspoon Dijon mustard
Balsamic vinegar to taste
Tbs walnut oil
1 shallot, chopped
1 tablespoon chopped hazelnuts
3 fresh tarragon sprigs
5 chives, finely chopped

Simmer lentils with sausage in plenty of water and a bouquet garni for 30 to 40 minutes, until the lentils are cooked through. 

In the meantime, broil bacon, turning once, until golden..

Combine the Dijon, oil, shallots, chives, and bacon with its fat in a small jar or bowl. Shake well or whisk, then add the balsamic vinegar little by little to form a vinaigrette. Season with salt and pepper.

Once cooled, slice the sausage. Drain & rinse lentils. Toss the lentils with the vinaigrette. Mound sliced sausage around lentils. Finish with a little chopped shallot, chive, and the hazelnuts.