Paris Grocery seattle

August 5, 2015
Bonjour Mes Amis,

Attention French wine lovers! We are about to receive A VERY EXCITING SHIPMENT of bottles that you seriously do not want to miss out on. We are taking pre-order’s since we have a limited quantity allotted to us.

First come, first serve.
In order to reserve your bottles, we need your payment information, but you will not be charged until the bottles arrive.
Anticipated arrival is late August.
Call us at Paris at 206-682-0679 or email Sharon at seattlewine@spanishtable.comwith your wish list.

In the meantime, we will have wine flowing tomorrow, Thursday August 5th 4:30-6 pm, for your tasting pleasure. And frommage, bien sur. Read on to see what we’ll be popping open & be sure to stop by!

À bientôtj’espère,


Tessellae Old Vines Carignan 2012, Cotes du Roussillon $13.99  2 cases available
“The 2012 VDP Cotes Catalanes Tessellae is 100% old vine Carignan, aged ten months in concrete tank, that comes from vineyards in Maury and Les Aspres (both of which have schist soils). An old-world styled fruit-bomb, with its massive and decadently-styled blackberry fruit, spice, licorice and plum, this full-bodied effort has no hard edges, beautiful purity of fruit and a seamless texture that stays nicely focused and clean. Enjoy this sexy, voluptuous beauty over the coming 4-5 years (although I suspect it will last longer as well).
Located outside the town of Perpignan, Domaine Lafage is run by the talented Jean-Marc Lafage and covers a number of diverse vineyards spread through the Roussillon. These three cuvees are a joint venture between Jean-Marc and importer Eric Solomon. The all represent fabulous values that warrant attention.” (02/14) –92 Points, Wine Advocate

Chateau Saint Roch Chimeres 2013, Cotes du Roussillon $16.99 2 cases available
“A joint venture between Jean-Marc Lafage and Eric Solomon, the 2013 Cotes du Roussillon Chimeres is just another example of the brilliance of the 2013 vintage in the Roussillon. Coming all from the schist soils of Maury and a blend of 60% Grenache, 30% Syrah and 10% Carignan that spent 8-12 months in 500-liter barrels and concrete, it possesses a deep purple color to go with savory notes of kirsch and assorted darker berry fruits, pepper, truffle and damp earth. Full-bodied, thrillingly textured and with incredible purity of fruit, this knockout effort stays lively and elegant, with fine tannin, terrific length and no hard edges. It will knock your socks off over the coming 4-6 years.” -93 points., Wine Advocate

Chateau Saint-Roch Kerbuccio 2013, Roussillon $19.99 2 cases available
Jean-Marc Lafage, who I adore, created something very special when he purchased this estate. Lafage grew up near Maury which is where he tended his first vineyard & first made wine. This rugged section of the Roussillon is best known for its aged fortified wines, but that’s all about to change…
“One of the most incredible values I’ve tasted in a long, long time, the jaw-dropping good 2013 Kerbuccio Maury Sec (this is a new appellation dedicated to dry wines from Maury) is 40% Syrah, 30% Mourvedre and 30% Grenache, all from the black schist soils of Maury, that spent eight months in concrete tank prior to being bottled unfiltered. Its inky purple color is followed by fabulous aromas and flavors of creme de cassis, violets, crushed rocks and licorice. Full-bodied, seamless and incredibly textured, all while staying fresh and pure, it’s an off-the-charts Roussillon that will drink well for 5–8 years, possibly longer.”-95 points, Wine Advocate

Chateau Ducasse Bordeaux Blanc 2014, Bordeaux $16.99
Fall in love with this white Bordeaux. From a perfectionist winemaker who owns an estate from 1890. This delicious bottling from Kermit Lynch has a juicy roundness (but no oak), a minerals streak & a kiss of lime:60% Sémillon, 5% Muscadelle, 35% Sauvignon Blanc.  Lovely & affordable any night of the week.

Cercius ‘Vielles Vignes’ 2012, Cotes du Rhone $14.99
The strength of the dollar brought the price on this amazing wine down to $15! You can see from the label what makes this unique. From the northern Vaucluse (the right bank of the Rhone), the village of Visan hosts the legendary mistral vines of Provence. What does that do? Well, the winds strain & strengthen the surviving vines, concentrating the luscious fruit. The vineyards are owned by top Grenache producers, Michael Gassier & Philippe Cambie, as well as importer Eric Solomon. Together they have created something quite luscious. No oak, just gorgeous fruit. Boysenberry & spiced blueberry perfume fills the glass, plus a mineral and iron streak. Supple and plush with an earthy licorice finish.
  A joint venture between Gassier, Philippe Cambie, and importer Eric Solomon, the 2012Cercius Vieilles Vignes is a year in, year out ridiculous value that also drinks well past its humble price point. Comprised of 85% Grenache and 15% Syrah that was aged for 6 months in concrete, it has loads of raspberry, licorice, mineral and Provencal herbs as well as a soft, supple and silky textured feel on the palate. Coming from old Grenache vines (70-90 years in age) located on the Plateau de Domazan – which lies on the right bank of the Rhone river, just west of Avignon and bottled unfined and unfiltered, it is a quintessential Cotes du Rhone that will deliver the goods for 4-5 years, possibly longer. The leading estate in the potential rich Costieres de Nimes region, these knockout wines are made by the talented Michel Gassier, who is leading the way in this appellation and showing what’s possible when you focus on quality. Both the 2011s (which are as good, if not better than his 2010s) and 2012s are incredibly strong here. (JD)  -91 points Robert Parker’s Wine Advocate



It’s weird how some ingredients get ‘hot’ all of a sudden. But as soon as we ran out of Bresaola, the requests came pouring in. Yesterday, a customer who had just returned from an amazing vacation on Lake Como came in craving Bresaola & ordered half a pound for upcoming dinners with friends & family–tasting it brought him right back. His plan was to serve it traditionally, laid out on a plate with a layer of olive oil & lemon-dressed arugula. I love a few recipes in the Zuni Cafe cookbook for Bresaola salads: with butter lettuce & coriander vinaigrette, with fuyu persimmon, EVOO & balsamic, and my favorite rolled up with fromage blanc on a bed of arugula.

Delice de Luberon Delice de Poivrons Rouge $6.99
From the famed shop in Aix. Provencal red peppers, black olives & capers, garlic & lemon juice. Spread on crostini, toss with pasta, amazing on crab cakes.

Padron Pepper & Goat Cheese Tacos adapted from The Bojon Gourmet
In case you’re not growing your own padron peppers, hop next door to Spanish Table where we get a weekly delivery of fresh padrons grown in West Seattle. Paris Grocery will hook you up with creme fraiche, goat cheese & smoked salt.

Makes four 6″ tacos, 2 servings

2 small tomatoes
salt, as needed
1/3 cup creme fraiche
2-3 tablespoons finely chopped cilantro, plus a few leaves for garnish
juice of half a lime
1 tablespoon olive oil
1 pint basket padron peppers (available at Spanish Table)
a few pinches of smoked sea salt 
4 (6-inch) corn tortillas (or a corn/wheat blend)
2 ounces fresh goat cheese, crumbled (about 1/2 cup)
1 medium-sized ripe avocado, halved, pitted, and sliced
several paper-thin slivers from a red onion
lime wedges
Dice the tomatoes, sprinkle with a pinch of salt, and let drain in a sieve while you get on with the recipe.
In a small bowl, stir together the sour cream, cilantro, lime juice, and a big pinch of salt. Taste, adding more lime or salt if you like. Set aside, or cover and chill for up to a day or two.
Use a pair of scissors to cut the stems off the peppers (their crowns are edible). Rinse the peppers and drain them well. Heat 1 tablespoon olive oil in a 10″ cast iron skillet set over a medium flame until it shimmers. Add the peppers and cook, tossing occasionally, until blistered all over and blackened in places, about 5 minutes. They will pop and spit; lower the temperature if things are getting too crazy. Sprinkle with a few pinches of the smoked salt.
In another skillet, warm the tortillas on both sides until soft and pliable. Place the tortillas on a couple of plates, and build the tacos. I like the following order:
goat cheese
avocado slices
diced tomato
sliced onion
cilantro lime crema
padron peppers

Top with a sprinkle of smoked salt and a few cilantro leaves. Serve immediately, with lime wedges for squeezing over the tops.