Paris Grocery Seattle Monday, May 30 2016 

April 15, 2016


Strictly speaking, an apéritif is a small alcoholic drink taken to stimulate the appetite before a meal. Most are so famous that a band name will do, Dubonnet or Lillet, and a fair amount of them are concocted from secret herbal recipes, guarded jealously and known only to a privileged few. However, the term is far more encompassing and may also refer to snacks that precede a meal, such as an amuse-bouche, which can include crackers, cheese, paté, and olives. Perhaps, more than others, the French have elevated the apéritif to a high art. Famous for long, casual meals filled with conversation, there’s no better way to begin than with a sip of an apéritif–it will be light, refreshing and probably, more distinctive than what you’re accustomed to. By the way, the French slang word for “apéritif” is “apéro,” although in France an “apéro” is also food eaten in the late afternoon or early evening. To help you navigate the world of apéritis and disgestifs, by extension, here are a few basics. The apéritif must be light, that is to say, relatively low in alcohol and be dry, as sugar suppresses the appetite, rather than stimulate it. Digestifs, on the other hand, are made to consume at the end of a meal and aid in digestion. These are usually made from a base of wine or liquor, with added herbal bitters and botanicals, such as cinchona, gentian, angelica, orange peel, and anise.

Champagne and Wine
Perhaps the ultimate apéritif; nothing speaks of elegance and sophistication more than fine Champagne, and will certainly set the tone for the rest of the evening or meal to follow. Also, nothing could be simpler than a glass of chilled white wine, such as a Muscadet to accompany a plate of oysters. However, a true apéritif drink normally comes with a bit more flair, flavor and certainly, color.

Lillet $24.99
Hailing from Bordeaux, Lillet, with its aromas of candied orange and mint is a classic. It comes in three colors: white (the best known), red and rosé. Can be used in a cocktail, but the most refreshing way is chilled, with a twist of orange.

Dolin Vermouth  $14.99 (750ml); $10.99 (375ml)
At the Paris Grocery, our best-selling Vermouths are the Dolin Vermouths from Chambéry in the Rhone-Alpes. Dolin Vermouths are France’s only protected designation of origin for Vermouth. The Dolin Vermouths are made from fine wines of the Savoy region and from botanicals found in the Alpine meadows above Chambéry. The Maison Dolin was founded in 1821. They come in three styles, Rouge (red or sweet), Dry and the Blanc (sweet and clear). Try the Rouge with olives and patés.

Bonal Gentiane-Quina Apéritif  $18.99
This apéritif was made by infusing quinine, gentian, and other herbs from the Grande Chartreuse Mountains into mistelle wine. Think of mild cola aromas with citrus notes. It’s slightly bitter and should be served either neat or with an orange twist on the rocks. It can also be used as a vermouth substitute in cocktails.

Violet Freres Byrrh Grand Quinquina $19.99
Byrrh (pronounced ‘beer’) is an original 19th century recipe that combines mistelle, wine, quinquina bark from South America, and other exotic spices and botanicals that are aged in oak barrels. Sassafras, and woodsy cherry scents prevail. The flavor is ripe fruit and strawberry jam, balanced by bitter quinine and exotic spices. Delicious alone or try it in a number of cocktails.

Amuse Your Taste Buds!

Cabrie de Chevre $33.99/lb
Ferme de la Tremblaye is a small energy self-sufficient farm located near Versailles in Ile-de-France. All animal feed is harvested on the farm, which is home to 150 cows and 580 goats. This small brie style cheese is made from pasteurized goat’s milk. The bloomy rind exterior is followed by a sweet and smooth interior with a goaty tang.

Abbaye de Belval $26.99/lb
Abbaye de Belval is a Trappist Monastery run by sisters in the northern region of France known as Pas-de-Calais. The nuns have been making this washed-rind cow’s milk cheese since 1893. The supple semi-soft cheese has a buttery and light fruity aroma with a golden, glossy rind.

Camembert au Calvados $15.49
A soft-ripened Camembert produced by Fromagerie de Livarot in Normandy. This cow’s milk cheese is bathed in apple brandy for 3 to 5 hours, giving it a stinky aroma, but silky, subtle taste.

It’s hard to resist fresh pate spread on a slice of baguette. We slice our pates to order, or you can buy your preferred spread in portable jars.
Pate Campagne $15.99/lb
Pork Confit with Black Pepper $5.99
Groix & Nature Mackerel Rillettes $8.99
Rougie Duck Rillettes $7.99
Rougie Duck Foie Gras $31.99
Rougie Duck Foie Gras with Truffles $37.99

A Bientot,
Kelsey & Manuel

Paris Grocery Seattle Monday, May 30 2016 

April 7, 2016

Bonjour Mes Amis,
We just received a shipment from France, and it is chock-full of French must-haves. Amora mustard, Foie Gras, Duck Leg Confit, and much much more. We are excited to share these new specialties with you, so drop in and take a peek at what we have to offer!

Barral Olives
Located in Nice, Barral has been specializing exclusively in olive oils and olive production since 1883. Barral is a company that is quite proud of their Provencal identity–as they should be! Barral offers a wide variety of the highly sought-after and exquisite olives of Provence. Each variety has a unique taste and appearance, though they are all a delicious ode to the Mediterranean. 

French Green Picholine $7.49
Perhaps the most famous of French olives, the Picholine is medium-green with a shiny skin and firm texture. Cultivated in Languedoc, these crispy green olives have a “green” taste with hints of pistachios.

Lucques Olives $9.49
Lucques Olives are hand-picked in the month of September in the Languedoc-Rousillon region. They are distinguished by their brilliant green color, crescent moon shape, and their thin, curved pit. Their soft exterior and flavors of fresh almonds and avocados have earned them the nick name ‘La Reine des Olives’ the Queen of Olives.

Oil Cured Black Olives with Herbes de Provence $5.49
These black olives are harvested when ripe and then cured. After the aging process removes their natural bitterness, they are mixed with olive oil and tossed with Provence herbs for the perfect aperitif olive: fruity, salty, and aromatic all at once. Reminds one of vacation in the South of France.

Nicoise Olives (Olives from Nice) $11.49
These small dark olives, produced in the Maritime Alps, grow on a specific olive tree known as “Le Cailletier”. They are cured in a simple brine of water and sea salt , and allowed to naturally debitter for 5-6 months. Smooth and nutty, these tiny olives excel in Mediterranean cuisine. Try them in Pissaladiere, baked fish or, bien sur, salade Nicoise.

The Wines of Chateau Deyrem Valentin.

We were only recently introduced to the chateau deyrem wines of this chateau. Situated in the Margaux appellation, Chateaun Deyrem Valentin has been in existence since 1730, but only acquired by the present owners, the Sorge Family, in 1928.  Today, it’s run by Jean Sorge and his daughters.

Chateau Deyrem Valentin owns  12.5 hectares in Margaux, and an additional 1.5 hectares of vines situated in the Haut-Médoc appellation.  The vineyards have roughly equal plantings of Merlot , and Cabernet Sauvignon, with smaller lots of  Petit Verdot and Carmenere. Their best parcel has vines that are close to 100 years of age, making that one of the oldest parcels of vines in the Médoc; the rest average roughly 30 years. The Sorges family managed to enlarge their estate in 1938, when they obtained a parcel of old vines from Chateau Palmer. The terroir features gravel, sand and clay soils, with great drainage, and ideal for making fine, structured wines.

The wines of Chateau Deyrem Valentin are vinified in traditional cement vats, and malolacticfermentation taking
place in tank. The first wine is then aged in about 30% new, French oak barrels for up to 15 months before bottling.

Chateau Deyrem Valentin  Margaux Cru Bourgeois 2010  $45.00
Comprising 50% Merlot, 40% Cabernet Sauvignon, and equal parts, Petit Verdot and Carmenere. Quite tasty with its soft, smooth textures, medium body and earthy, floral, black cherry and espresso tinged nose. For a Margaux of this quality, the wine sells for a very fair price.

Chateau Valentin Haut-Médoc 2010  $18.99
Made with about equal parts of Cabernet Sauvignon, Merlot and Petit Verdot. The Cabernet provides superb structure, natural acidity, and ample fruit, with aromas of black currant, plum, with a hint of bay leaf, and licorice to boot! The Petit Verdot adds a kiss of spiciness, while the Merlot lends a hint of soft, black cherry. The tannins are fine grained and soft. You can’t go wrong with this little gem! A staff favorite.

Green Olive, Basil, and Almond Tapenade
From My Paris Kitchen by David Lebovitz $35
Garlicky, salty, nutty–David Lebovitz’ mouth-watering tapenade pairs excellently with chilled Rosé.

Serves 6-8

2 cups green olives
1/3 cup whole untoasted almonds
1 small clove garlic, peeled and minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon capers, rinsed and squeezed dry
1/2 cup loosely packed fresh basil leaves
1/2 cup olive oil
Sea salt or Kosher salt

Put the pitted olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade.)
Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down.
Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds.
The tapenade will keep for up to 1 week in the refrigerator.

Bon Appetit!
Kelsey & Manuel

Paris Grocery Seattle Monday, May 30 2016 

March 31, 2016

Bonjour Mes Amis,
There are few things I enjoy more than spending my pastime flipping through a good cookbook. After perusing Dorie Greenspan’s Around My French Table last week, I had to make her tantalizing recipe for gougères, which managed to disappear before the second batch was out of the oven.. Lucky for me, Paris Grocery stocks a variety of French themed books and cookbooks. If you have yet to browse our selection, stop by and pick up a book or two! I highly recommend spending a sunny afternoon flipping through one with a glass of rose in hand.

I Know How To Cook by Ginette Mathiot $49.95
Known as the Bible of French home cooking. The 900+ page book contains recipes of everything from blood sausage and bouillabaisse to quiche Lorraine and quenelle.

Bocuse In Your Kitchen by Paul Bocuse $29.95 
Paul Bocuse has put together a lovely collection of french fare, and tested each recipe in his own kitchen. “I am convinced that this little bible of simple but wholesome dishes still holds true today–because good food does not have to be expensive and complicated. Leek and potato soup, roast chicken–perhaps the best cuisine is simple, everyday fare.” -Paul Bocuse.

The Complete Robuchon by Joel Robuchon $40
The Complete Robuchon by Michelin starred chef, Joel Rebuchon, gets countless rave reviews. Not only does he include classical French recipes, but also a variety of unique, lesser known French creations, all adapted for the home cook.

Rosé Wines: A Pleasant State Of Mind!
Now that spring is finally here, and our thoughts turn to sunnier things, it might be a perfect time to revisit rosé wines. They are slowly but surely starting to trickle into local area wine shops and supermarkets, and the Paris Grocery is no exception. Rosés are much more than a wine, they are, indeed, a state of mind!

Perhaps one of the main misconceptions about rosé wines is that they are made from a specific grape or set of grapes. In fact, rosé wines can be and are made from just about every grape varietal on the planet. Equally confusing is how rosé wines are made. There are three basic approaches: Maceration, Saignéeor bleeding, and blending.

Maceration is the most commonly used technique for making rose wines.  The grapes or, to be more precise, the skins are left in contact with the juice until the winemaker decides that he is happy with its color.  The “wine” (or the juice) minus the skins is then transferred to another tank to finish the fermentation process.

Saignée (the French term) or bleeding is used to make the best quality roses.  In this technique a portion of free run pink juice is run off or bled from just-crushed red grapes after a short partial or pre-fermentation maceration (usually 12 to 24 hours) to extract primary aromas and color. The juice is then separated from the skins, fermented in tank in cold temperature and bottled. This process is often a bi-product of winemaking that attempts to increase the concentration of phenolics and flavor compounds of red wine that results from the bleeding of juice from the tank. Rose wines made through bleeding are rich, fruity and have great freshness.; the downside is that only very small quantities of rosé wine is made. in this fashion.

Blending is not all that common these days in making rosé still wines, and is outlawed in France, the exception being for making some rosé sparkling wines–Crémants and Champagne. The blending method is used when a small quantity of red wine is added to a vat of white wine to make rosé wine. It doesn’t take much red wine to dye a white wine pink, so usually these wines will have a very small percentage of red wine added, maybe up to 5 per cent.

So, now that you have the rosé basics under your belt, we can introduce you to some of our favorite wines to accompany you on your Springtime fun!

2015 Lafage Miraflors, Cotes de Rousillon $14.99
The 2015 Côtes du Roussillon Miraflors Rosé from Jean Marc Lafage, is a direct press of 50% Mourvèdre, 30% Grenache and 20% Grenache Gris, all fermented in stainless steel tanks. Medium-bodied, fresh and racy, yet with solid depth of flavor, it gives up pretty strawberry, white peach and rose petal-like aromas and flavors. Delicious and just in time for picnicking!

2015 Domaines des Lauribert Cuvée de Lisa Rosé, Vaucluse $9.99
Has an electric pink color that.s rather vivid, but the wine offers subtle floral aromas blended with bright strawberry and lemon zest. It’s made entirely from Grenache grapes from the Vaucluse in the Southern Rhone. It’s rich and well-balanced, with ripe red currant, raspberry and blood orange, supported by crisp acidity. This rose is as refreshing as it is delicious. Get some!

2015 Domaine Santa Giulietta Rosé, Corse $10.99
Made from 85% Niellucciu (Sangiovese) and 15% Grenache. This spicy rosé come from the east coast of Corsica, The Santa Guilietta domain has belonged to the Stefani family for generations, and their expertise shows in this inexpensive and delicious rosé.

2015 Chateau Beaulieu Rosé, Coteaux d’Aix-en-Provence $14.99
An exemplary, Provencal rosé, the Chateau Beaulieu is bright and fruit-forward, with exotic fruit that makes one think of guava, papaya and honeysuckle aromas. It has body and structure, yet is fresh on the palate and possesses a vibrant minerality, that makes it wonderfully food friendly. Each varietal (Grenache, Cbaernet Sauvignon, Syrah, and Cinsault) is vinified separately in stainless steel tanks at low temperatures to preserve its natural characteristics. very tasty!

A Bientot!
Kelsey & Manuel

Paris Grocery Seattle Wednesday, May 25 2016 

March 25, 2016

New This Week At Paris Grocery!

We’re always excited to offer new products here at Paris Grocery! This week we have a number of new wines that are simply delicious and sure to please. Be sure to stop by and pick up a bottle or a case. Also, Spring is here and that means rosés are arriving. Paris Grocery has a few ready to accompany you on your next picnic outing, or with a Mediterranean seafood dinner.

M. Chapoutier Côtes du Roussillon-Villages
‘Les Vignes de Bila-Haut’ 2014  $14.99

From famed négociant, Michel Chapoutier, comes this powerhouse wine. Made up of Syrah, Grenache, and Carignan, it sports a deep garnet color, with aromas redolent of black cherries. It’s fleshy and well-structured, and over delivering quality at a great price.

“This red is supple and fresh, showing a mix of dark berry, plum, herbal tea and peppery flavors. Lightly grippy tannins frame the licorice- and mineral-accented finish. Drink now through 2018. 55,000 cases made.”
90 Points, Wine Spectator

Buy a case; get 10% off, and a great wooden wine case, in the bargain!

La Famille Ducourt Blanc Limé $14.99
Jean-Pierre Xiradakis, owner of the celebrated Bordeaux restaurant La Tupina, joined with the prestigious Bordeaux winemaking Ducourt family to revive the historic recipe of the Blanc Limé, an old-fashioned cocktail that blends crisp white wine, citrus aromatics, a touch of sweetness and a light spritz. The original French recipe featured Sauvignon Blanc, a dash of lime, soda water and a subtle touch of fragrant herbs.

In the 1950s this refreshing concoction was de rigueur in Parisian brasseries and the cafes of southwestern France. Pale green-gold in the glass, the Blanc Limé opens with aromas of sweet pink grapefruit, lime zest and fresh basil. Delicately sparkling, the Blanc Limé refreshes the palate with crisp citrus fruit accented by notes of cling peaches, mango, gooseberries and herbal impressions of tarragon and sweet basil.

Drink all by itself as a delightful aperitif, or pair with simple poached fish dishes, salads, and fresh lightly sauteed green vegetables.

The Wines of Turner Pageot: A Fresh Breeze from the Languedoc. 

Emmanuel Pageot, vigneron and winemaker, from Gabian, stopped by the Paris Grocery, last week. Clearly, a passionate man, who imbues his wines with his own personal philosophy, and lavishes the utmost care in the vineyards, adopting biodynamic principles, to produce wines of extraordinary freshness and purity. These are, perhaps, some of the finest wines to cross our path, here, at the Paris Grocery. We urge you to come by and try a few bottles.

2013 Turner Pageot ‘Le Blanc’  $21.99
Made from Roussane and Marsanne. Rich and full bodied; the discreet use of wood compliments aromas of ripe citrus and sweet spices. Notes of honey and white flowers follow on the palate.

2013 Turner Pageot ‘Le Rouge’  $21.99
Made from Grenache and Syrah. Schiste (Grenache) and clay and limestone (Syrah) guarantee a genuine wine typically from the Languedoc, with a beautiful freshness and a tannic structure. Present on the palate are a mix of spices, red berries and herbs.

2013 Turner Pageot ‘Carmina Major’ Rouge $24.99
A very fine wine with long ageing potential; blended from the best barrels of Syrah and Mouverdre. Perfect equilibrium between concentration and finesse. The combination of north facing vineyards and clay and limestone soils offer a high potential for crafting fine wines.


2014 Turner Pageot ‘La Rupture’ Blanc $27.99
Made from 100% Sauvignon Blanc, but a world apart from Sauvignon Blanc from the Loire, or New Zealand, for that matter–a totally atypical product of the Languedoc. A high quality, food wine that shows amazing freshness and minerality.

A Bientot!

Kelsey & Manuel

Paris Grocery Seattle Wednesday, May 25 2016 

March 24, 2016

       Joyeuses Pâques!

You can imagine that Easter is a very important holiday for the French, since the country is predominantly Roman Catholic. In fact, schools and universities in France often center their spring breaks around Easter, and working French people get a three-day weekend in honor of the holiday.

In France, it is told that flying bells, Cloches Volantes, deliver eggs the night before Easter, and children awake on Easter morning to find them hidden throughout the house or yard. Bells play a major role in the holiday, symbolizing the end of Lent and a time for celebration. You’ll often find edible chocolate versions of flying bells in candy shops, alongside Easter eggs and chocolate bunnies.

Easter day in France is usually celebrated en famille with big meals and daytime outings. A traditional meal on Easter day is quite common, and many families head to grandmere’s house to celebrate theholiday. There would of course be the traditional egg hunt, la chasse aux oeufs, followed by an Easter lunch or dinner, which usually consists of an omelette or asparagus salad to start, followed by roast lamb.
Celebrate your Sunday with Roast Leg of Lamb with garlic and lavender from French chef Daniel Galmiche, author of Revolutionary French Cooking(Duncan Baird Publishers ©2014).
Reg. $29.95 Sale Price $19.99

Paris Grocery will be closed Sunday March 27th; Open regular hours the rest of the week!

French inspired Easter Baskets? Pourquoi pas!
Paris Grocery is proud to carry a selection of Pre de Provence soaps. Made from all natural ingredients by French artisans in Provence. These soaps make fabulous gifts, and we love how gentle they are on skin! Treat yourself to a petit spring gift or toss in a loved ones Easter basket.

Reynaud Pecou (Colored Almond Dragees) $15.99
Reynaud Pecou (Almonds coated with dark, milk chocolate & nougat cream) $14.99
Pates de Fruits d’Auvergne $14.99
Callisons $ .99 each

Pre de Provence Water Lillies $10.99
Pre de Provence Guest Soap box set “Savons d’Invités” $11.99
Pre de Provence soap bars (150g) $4.99

Easter Wines for Roast Lamb

It’s true that lamb is one of the most wine-friendly of meats, just as great with red Bordeaux and Rioja, as it is with the more fruit-driven wines from the new world. But if you’re looking for a spot-on match it’s worth thinking just how, and for how long, you’re going to cook it. Since we’ve chosen a roast leg of lamb, served medium-rare, with garlic and lavender, the way many French households would prepare a leg of lamb for a multi-generational family get-together, such as Easter lunch, we feel this cooking treatment would work better with a red Bordeaux, Cabernet or Cabernet/Merlot blend, or a northern Rhône red. Herewith, are our choices, all available at the Paris Grocery:

2009 Esprit de Pavie Bordeaux  $27.99
It is a blend of 65% Merlot, 20% Cabernet Franc and the rest Cabernet Sauvignon. Supple-textured, with plenty of black cherry and blackcurrant fruit as well as a touch of earth and spice; this straightforward wine from Gerard Perse is medium-bodied, with loads of fruit. While it lacks some complexity, it is a very pleasant, juicy mouthful of wine to enjoy with roast lamb.

2011 Chateau Angludet Margaux  $42.00
“Another sleeper of the vintage from Angludet, the 2011 exhibits a dark ruby/purple color as well as a sweet bouquet of licorice, spring flowers, black currants and cherries. With medium body, silky tannins, surprising stuffing and succulence, this seductive, lush, well-endowed Angludet can be enjoyed over the next decade.”90 points, Wine Advocate

2012 Maison Nicolas Perrin Crozes-Hermitage  $24.99
A collaboration between the Perrin Family, of Beaucastel, and Nicolas Jaboulet, of the Jaboulet family in the northern Rhone, this wine is made mostly from purchased grapes (The Perrins own some of the vineyards in Crozes), with the wines made using Beaucastel barrels in the north, and blended at the Perrin Family winery in the south.
“Showing more smoke, menthol, tobacco and pepper, as well as a gamey core of dark fruit, the 2012 Crozes Hermitage is balanced, medium-bodied and elegant, with vibrant acidity and fine tannin all emerging on the finish. Possibly outstanding, it should drink nicely on release and evolve gracefully for 7-8 years.” 88-90 points, Wine Advocate

2010 Domaine des Miquettes Saint-Joseph $33.00
Domaine des Miquettes was created by Paul Estève and Chrystelle Vareille in 2003 in the village of Cheminas, a small village located on the high plateau above Tournon and Secheras, two towns located in the southern part of the Saint Joseph appellation.
“Textbook Syrah aromas of black and blue fruit preserves, olive, violet and cracked pepper, with a hint of smoked meat in the background. Juicy, focused and energetic on the palate, offering vibrant blackberry and bitter cherry flavors that gain sweetness and spiciness with air. The smoky note comes back on the finish, which is framed by chewy, gently gripping tannins. If you want to show somebody what textbook northern Rhone Syrah tastes like, in a nutshell, this would do the trick.” 90 points, Stephen Tanzer’s IWC

2011 André Perret Saint-Joseph  $41.00
André Perret, who’s estate is located just outside the town of Chavanay, fashions three Condrieu and two Saint Joseph reds. Perhaps more famous for his Condrieu, his Saint-Joseph wines offer tons of complexity and plenty of drinking pleasure, which would pair wonderfully with roast lamb.
“Perfumed, elegant and alluring, Perret’s 2012 Saint-Joseph smells of fresh cut roses, cherry pie, raspberries and hints of licorice. It builds on the palate and has good richness, but it shines for its elegance and subtlety. Drink it over the coming 4-6 years.”90 points, Wine Advocate

A Votre Santé!
Kelsey & Manuel

Paris Grocery Seattle Wednesday, May 25 2016 

March 17, 2016

Bonjour Mes Amis,
I must admit, I have gone a tad Tomme crazy recently. Tomme refers to a round wheel of cheese made from cow, ewe, or goat’s milk that is then cave-aged, giving it a rustic, crust-like rind. I can’t get enough of its earthy flavor and buttery, springy interior. Lately, I have been ordering one from every type of milk I can get my hands on. Stop in for a taste, create a Tomme cheese plate, and pick out a French wine to pair! Bon Appétit!

Tomme de Savoie $15.99/lb
A cow’s milk cheese from the mountainous Savoie with a distinctly raw milk flavor–beefy, hazelnutty, and pleasantly milky. With about 30 percent fat content, this is the most creamy “low fat” cheese out there. Enjoy with paté and a light red wine.

Tomme Corse Chèvre $31.99/lb
This is a traditional Corsican cheese often found at farmer’s markets on the island. Made from aged goat’s milk cheese, this tomme has sweet herbal notes and flowery aromas.

Tomme Haut Barry $29.99/lb
A sheep’s milk tomme that is aged in limestone caves in southwestern France. This cheese possesses flavors of wildflowers, hazelnuts, fresh grass and butter, and has a firm yet creamy texture.

Tomme and Pinot Noir: A Mariage Made In Heaven!
Paris Grocery customers frequently ask us for food and cheese pairing suggestions; the answer, while a highly subjective proposition, can be as simple as pairing wines from the same country or region as the food. Another strategy is to match the weight of the wine with the complexity of the dish, or with its primary ingredient. Some choices are simply more intuitive, such as a pairing Burgundies with a whole range oftommes.

I’m a fan of Pinot Noir, the main red varietal used in Burgundy, but I’m also keenly aware of the huge variations in price, especially for wines from the more prestigious appellations. Thus, I’m very thankful that Burgundy produces a wide range of wines that drink beautifully, but are priced at more moderate levels, and seem to have been made to be consumed with France’s glorious cheeses. Here are some of my favorite choices:

2011 Camille Giroud Bourgogne $29.99
Made by one of the stalwarts of  Burgundy, that can trace its roots to the 1880s, the 2011 Bourgogne Rouge, whose fruit comes mainly from Volnay, possesses a palate that is sweet and pleasantly chewy; offering raspberry, Morello cherry and cranberry fruit on the finish. The Giroud wines have been made since 2005, by David Croix, one of the new generation of exciting young  winemakers in Burgundy.

2013 Justin Girardin Santenay Vieilles Vignes $24.99
The ‘Vielles Vignes’ cuvée is a blend made from grapes selected from three distinct plots averaging more than 50 years of age: ‘Clos Genets,’ ‘Saint-Jean,’ and  ‘Les Saunières.’ As for the wine, there is a prettiness to the somewhat savage nose, marked with black pepper and earthy aromas. The palate is full of pungent, cranberry and blackcurrant, with hints of laurel and cinnamon. The wine is medium weight with markedly ripe tannins, on a moderately long and persistent finish. This would be a solid choice to pair with the Tomme Haut Barry!

2011 Domaine Bouchard Beaune du Chateau 1er Cru $41.00
This is a delicious new find for us. The 2011  Beaune du Chateau blends 12 different Beaune 1er crus to create a wine with a very ripe, yet high-toned red and blue pinot fruit nose. On the palate, it possesses equally ripe, supple, round and rather forward flavors, all with a silky mid-palate and fine length. While not overly complex, it is well-balanced and is drinking beautifully, right now–it makes you want multiple refills!

2013 Domaine Billard Auxey-Duresses $29.99
Domaine Billard has approximately 12.5 hectares of vineyards in different appellations throughout the Cotes de Beaune. Their largest holdings are in the Hautes Cotes de Beaune with other small plots located in Saint Romain, Saint Aubin 1er Cru, Auxey Duresses and Beaune. The 2013 Auxey-Duresses possesses beguiling aromatics, displaying plum and cassis notes, along with hints of black pepper . Surprisingly full bodied and fruit driven, with layers of fresh red berry fruit. This drinks unbelievably fresh and pure, with a long, clean finish.

New This Week! Cheese Acessories
Enamel Cheese Knives $19.99
Wood Handle Cheese Knives $21.99
Stainless Steel Knife Set $19.99
Marble & Wood Cheese Board $61.00
Wooden Cheese Paddle $36.99

Bon Appétit!
Kelsey & Manuel

Paris Grocery Seattle Monday, May 23 2016 

March 10, 2016

Dinner and a Movie: French Noir!

Tired of the same old thing? Why not spice up an evening at home with a French-themed movie night? French Noir, Pizza (French Style), and wine! The French have long been enamored with Hollywood and with crime sagas, in particular–movies based on the hard-boiled crime novels of Dashiell Hammett, starring Bogart, Cagney and Edward G. Robinson.
Like so many other countries, the French sought to create their own films and stars emulating the latest thrillers that came over the Atlantic. Soon, directors were creating their own films, albeit, with a definite Gallic sensibility.
Let Paris Grocery be your guide in introducing you to a thrilling cinematic ride, accompanied by savory bites and delicious wine!

French Noir aka Films Policiers
Films policiers is a term used to describe the crime thriller genre of French film, often in the context of trench coat-wearing gangsters, and tough, ageing police detectives. Films policiers came about as an attempt by French filmmakers to emulate American film noir in the 1940s. Although, the genre passed through many phases, it was always recognizable, sharing a number of narrative and stylistic elements that more or less codified the film policier. The film usually centers on an outsider, either a petty criminal, gambler, or a cop, who assumes the moral high ground and is engaged in a fight for survival against a formidable adversary. The hero or anti-hero, is always male, charismatic, seemingly indestructible and ruthless, yet with a soft, human side, and most certainly, doomed to failure—usually dying in the film’s last five minutes! His world is populated by other tough males, with women nearly always cast as prostitutes, mistresses, or object of male desire. It’s a rough, bleak and violent world.

The genre was pioneered and mastered by essentially unknown directors such as, Jean-Pierre Melville (born Jean-Pierre Grumbach, but adopting the pseudonym Melville in honor of the author of Moby Dick), Henri-Georges Clouzot, Jacques Becker, Henri Verneuil, Jacques Dernay, and Georges Lautner. In many ways, while owing allegiance and inspiration to American film noir, the French creations often surpassed the originals, insofar as they had little or no censorship to deal with, allowing for tougher language, realistic violence, and occasionally, nudity; all which made a more sophisticated portrayal of the dynamics of crime, marriage and adultery possible. Also, these films offer a glimpse into a time gone by, a simpler time, and of a Paris that no longer exists–the movies, while impeccably hard-boiled, are valentines to a romantic Paris, now two or three times removed from our own purview.

Happily, there’s a whole world of films policiers to explore, and we offer three classics of the genre, listed below.  You can also further your enjoyment of French films of the ‘50s and ‘60s by attending the film series, Cinema de Paris: Loving French Film, Mar 31 – May 26 2016, at the Seattle Art Museum (SAM) and co-sponsored by the Alliance Française. For more information, please click on the link:

Bob le flambeur  (Jean-Pierre movie posterMelville, 1956)
“Suffused with wry humor, Jean-Pierre Melville’s Bob le Flambeur melds the toughness of American gangster films with Gallic sophistication to lay the road map for the French New Wave. As the neon is extinguished for another dawn, an aging gambler navigates the treacherous world of pimps, moneymen, and naive associates while plotting one last score—the heist of the Deauville casino. This underworld comedy of manners possesses all the formal beauty, finesse, and treacherous allure of green baize.” – Criterion Collection

Rififi (Jules Dassin, 1955)
“After making such American noir classics as Brute Force and The Naked City, the blacklisted director Jules Dassin went to Paris and embarked on his masterpiece: a twisting, turning tale of four ex-cons who hatch one last glorious robbery in the City of Light. Rififi is the ultimate heist movie, a mélange of suspense, brutality, and dark humor that was an international hit, earned Dassin the best director prize at the Cannes Film Festival, and has proven wildly influential on the decades of heist thrillers that have come in its wake.” – Criterion Collection

Le Cercle rouge (Jean-Pierre Melville, 1970)
“Alain Delon plays a master thief, fresh out of prison, who crosses paths with a notorious escapee (Gian Maria Volonté) and an alcoholic ex-cop (Yves Montand). The unlikely trio plot a heist, against impossible odds, until a relentless inspector and their own pasts seal their fates. Jean-Pierre Melville’s Le Cercle Rouge combines honorable antiheroes, coolly atmospheric cinematography, and breathtaking set pieces to create a masterpiece of crime cinema.”
Criterion Collection

Pizza. French-Style.
Tarte Flambée – An Alsatian tart, also known as Flammekueche, made from a simple bread dough that is thinly rolled out and topped with creme fraiche, sliced onions, and thin slices of bacon, called lardons. (Try out the recipe here!)

Pissaladière – I like to think of this as a Provencal Pizza. A prevalent street food in Provence, this rectangular flat yeast bread is scattered with caramelized onions, anchovies, and Nicoise olives. 
(Pictured: David Lebovitz’s Pissaladière from My Paris Kitchen)

Reine Blanche – A typical pizza found in France and popular in Corsica, this translates as The White Queen. An olive oil and creme fraiche base is then topped with Gruyere, onions, mushrooms, black olives, and ham. You might even see it with an egg cracked in the middle.

Le Vin.
Absolutely! Pizza and wine, what could be finer? Herewith, are two wines that will add pizzaz to any pizza, Corsican, French, or otherwise. Santé!

Domaine Cabirau Cotes de Roussillon, 2013 $16.99
“A blend of 70% Grenache, 20% Syrah and 10% Carignan that was aged mostly in tank, it offers a voluptuous, sexy personality to go with lots of kirsch and black raspberry fruit, savory herbs, pepper and dried earth. This medium to full-bodied, complex, elegant red has a core of sweet fruit, fine tannin and a great texture, all of which come together nicely on the finish. It’s already hard to resist, and I see no reason to delay gratification. These blockbuster efforts are made by Dan Kravitz at the coop in Tautavel. They more than over-deliver and offer classic Roussillon flair and texture, yet back it up with solid mid-palate concentration and sound structure.” 91 Points, Wine Advocate.

Michel Gassier Nostre Pais wine labelCostieres de Nimes, 2013

“The 2013 Nostre Pais Costieres de Nimes is a Châteauneuf du Pape look-alike. Made from 45% Grenache, 25% Syrah, 15% Carignan, 10% Mourvèdre and the rest Cinsault, it saw a long maceration and slightly more oak than normal due to the higher acidity that was common in the vintage. Roasted herbs, licorice, black raspberries and toasted spices are some of nuance here, and it’s medium to full-bodied, mouth-filling and textured, with sweet tannin. It’s a sexy, gorgeous wine to drink over the coming 4-5 years.” Wine Advocate.

Bon Appétit et Bonne Soirée Cinéma!
Kelsey & Manuel

Paris Grocery Seattle Monday, May 23 2016 

March 3, 2016

Bonjour Mes Amis,
Normandy, a region in the northwest corner of France, is a destination known for its rich history and wealth of culinary offerings. With its abundance of farms and orchards and close proximity to the ocean, Normandy has become famous for its apple and dairy production, as well as its fresh seafood. The French are justifiably proud of their regional cuisines, and we are happy to present some of the best from Normandy at Paris Grocery.

Petit Livarot $15.99
This luscious washed rind cow’s milk cheese is only produced in the Pays d’Auge in Normandy, an area known for its cheese. It has a strong spicy flavor with hints of garlic, smoked nuts, and an earthy richness. Pair this delightful cheese with a French Cider.

Isigny Ste Mere Butter $11.99/lb
The area of Isigny in Normandy was formally the largest wetlands in Europe. Today, cows graze on grass that grows from the rich soil, producing a butter that is abundant in minerals. Unsalted and smooth, with notes of hazelnuts, this delicious butter is ideal for baking. Use it to make Tarte Tatin!

Caramels D’Isigny $17.99
These caramels are made with butter as well as cream from Isigny. Each box comes with an assortment of original and flavored caramels, including hazelnut, apple, chocolate, and calvados.

In Normandy, apples were used mostly for cooking or baking and not commonly considered suitable for eating. The abundance of cooking apples in the region gave Normandy a reputation for producing some of the most delicious apple desserts in all of France. I recommend baking the classic Apple Tart Normande

Le Cidre
The French have been making cider for hundreds of years, learning about apple cultivation from the Celtic Gauls, and later from the Romans. The first mention of cider was made by the Greek geographer, Strabo, who described a cider-like drink. In the 9th century, Charlemagne had brewers on his estates to produce a cider-like beverage, and he is responsible for the expansion of apple tree plantings into what is now Northern France. Today, French cider, cidre, is produced predominantly in Normandy and Brittany. It varies in strength, anywhere between 2-4% alcohol to considerably higher. French cider also comes in a variety of styles: Cidre Doux is, generally, a lower-alcohol, sweet cider; Demi-Sec and Cidre Brut are both strong, dry ciders, and are normally 4.5% alcohol in strength or higher. Most French ciders are sparkling, and higher quality ciders are sold  as ‘cidre bouché’ and come in champagne-style bottles, with cork closures. Making allowances for regional rivalries, one can say that the ciders of Normandy and Brittany are stylistically similar, both possessing a mildly fruity, refreshing quality, unlike their Basque counterparts from Southern France, which are dry, earthy and pungent. Southern Normandy also produces sparkling pear cider, poiré, which is equally refreshing and certainly worth seeking out. Here are some of our offerings at Paris Grocery.

Dupont Reserve Cidre Bouché $24.99
This natural cider from Domaine Dupont was matured in oak casks which previously contained Calvados; this aging imparts subtlety and excellent complexity to the cider. Possesses Aromas of pineapple and lemon with hints of calvados. The apples were harvested in 2013 and matured in 2014. 6.9% a.b.v.

Pacory Cidre Le Costaud $13.99
Made from apples grown in their orchards in Haut-Tige, in Southern Normandy. The cider is aged in old Calvados barrels. pairs excellently with Camembert. 7% a.b.v. We also sell their poiré; try some!

Duché de Longueville Non-alcoholic French Sparkling Cider $9.99
Pour les enfants–why should they miss out on the fun? Since 1950, Duché de Longueville has been making this cider from apples harvested in Normandy. A cider of unadulterated freshness and charm, that explodes with the scent of apples; it possesses a lively
effervescence that is both refined and delicate.

Manoir du Parc Cidre Brut $7.99
A slightly earthier style of Norman cider. 5% a.b.v.

A la Prochaine!
Kelsey & Manuel

Paris Grocery Seattle Monday, May 23 2016 

February 25, 2016

Bonjour Mes Amis,
On a recent trip to Paris, my sister and I spent a brisk afternoon wandering around the 16th arrondissement. As evening rolled around and the air grew more crisp, the growling of my stomach told me it was time to find dinner. We hurried into the first inviting bistro we could find. To my delight we found Magret de Canard on the menu. The rich, tender duck breast, paired with a glass of red wine, seemed the perfect meal to warm us up and end our evening. I plan on recreating this succulent dish very soon with magret from the Paris Grocery.

Moulard Duck Breast (Magret) $25.99/lb
Magret is duck breast that comes from the Moulard breed of duck. It is commonly used in France, and is what you might find on a French menu. It is thicker, beefier, and richer than other breeds, and can be prepared grilled, seared, or roasted.

Duck Breast with Cherries (Magret de Canard aux Cerises)
From The Country Cooking of France by Anne Willan $50
Serves 2 or 3Cookbook

8 ounces Cherries, pitted
1 cup Fruity Red Wine
2 Tablespoons Red Currant Jelly
1/3 cup Red Wine Vinegar
2 Garlic Cloves
2 Tablespoons Tomato Paste
3 Tablespoons Butter, cut into cubes
2 Duck Magrets (about 12 ounces total)
Salt and Pepper
Arugula Leaves, for serving

Put the cherries in a small saucepan with the wine and red currant jelly and simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Set the pan aside. Trim excess fat from the magrets, then crosshatch the skin, cutting down almost to the meat so fat can escape; sprinkle them with salt and pepper.
Heat a heavy-based, dry frying pan over medium heat, add the magrets skin side down, and fry until the skin is very brown and crisp, 5 to 7 minutes or longer if necessary, to extract as much fat as possible. Turn and brown the other side, 2 to 3 minutes. Test a magret by poking the center with the point of a knife to see the color of the meat; if it is too rare for your taste, continue cooking 1 to 2 minutes, but remember it will be very tough if overcooked. When done, set the magrets aside on a chopping board, skin side up. Cover them loosely with aluminum foil to keep warm.
Discard excess fat from the pan, add the vinegar, and boil until reduced to about a tablespoon, stirring to dissolve pan juices. Whisk in the garlic and tomato paste. Pour in the wine from the cherries, keeping back the cherries with a pan lid. Boil until the wine is slightly syrupy and reduced by more than half, 2 to 3 minutes. Stir in the cherries and heat them gently. Take the pan from the heat and stir in the cold butter, piece by piece. Taste, adjust seasoning of the sauce, and set it aside.
Carve the magrets on the diagonal in thin slices. (You can discard the crisp skin if you must, but what a pity!) Pile a mound of arugula leaves at the side of two serving plates. Arrange the duck slices overlapping on the plates, add the cherries, and spoon the sauce on top. Serve at once.

Chateauneuf-du-Pape, CdP bottle imageSouthern Rhone Superstar!
There are few more storied wine regions in the world than Chateauneuf-du-Pape, and one that we are more than pleased to highlight. This iconic appellation is situated in the Southern Rhone and has been officially designated as such, since 1936. The Chateauneuf-du-Pape appellation includes the adjacent villages or communes of Orange, Courthezon, Bedarrides, and Sourges, which simply means that wines from vineyards located in these communes can, legally, label their wines as Chateauneuf-du-Pape. While there are vineyards, lieu-dits, that are justifiably famous (e.g., La Crau), most lying within the borders of Chateauneuf-du-Pape, wines from these neighboring villages can frequently be the equal or even superior to wines from Chateauneuf-du-Pape, itself.

As in other wine regions, producers make wines in a broad range of styles, mostly made from Grenache and Syrah, with lesser amounts of Mourvedre, often also included. Those aiming to make wines that are accessible, designed for immediate drinking, possess easy to understand red/black fruit aromas that are appeallingly jammy, while producers aiming for fuller-bodied, classically made Châteauneuf du Pape produce wines with a vast array of aromatics, ranging from black cherries/currants and blueberries, to roasted herbs, the noted Provençal garrigue aroma (an earthy, herbes de Provencearomatic concoction), to overripe peaches and raspberry jam.  Additionally, there are acknowledged stylistic differences that fall within traditional/modern/progressive categories, with traditional producers creating wines that are markedly earthier than those at the modern/progressive end of the spectrum who favor a more concentrated, fruit-forward, international style of wine.

Chateauneuf-du-Pape has been blessed with a long run of outstanding vintages, most notably, 1998, 2000, 2001, 2005, 2007, 2010, and 2012, all rated in the mid-to-high 90s—outstanding to extraordinary—by The Wine Advocate. Happily, there is a broad price range from which to choose; don’t hesitate to try wines from this magisterial wine region. Here are some of our favorites:

Domaine de la Janasse Chateauneuf-du-Pape ‘Vieilles Vignes’ 2012 $120.00
Up in the top handful of wines in the vintage (which should come as no surprise to anyone who follows this estate), the 2012 Châteauneuf du Pape Vieilles Vignes is a full-bodied, beautifully concentrated, rich and layered Châteauneuf that doesn’t put a foot wrong. Made from 85% Grenache, 10% Mourvedre and the rest Syrah, it offers blockbuster notes of blackberry, liquid-violets, spice and serious minerality to go with awesome mid-palate depth and layers of sweet tannin. Like the Cuvee Chaupin, it will be better in another handful of years and thrill through 2027.
96 Points, The Wine Advocate

Domaine de la Mordorée Chateauneuf-du-Pape ‘La Reine du Bois’ 2011 $110.99
“The 2011 Chateauneuf du Pape Cuvee de La Reine des Bois is gorgeous in the vintage, with an up-front, perfume and sexy style. Violets, potpourri, spring flowers and sweet fruit give way to a full-bodied, pure, concentrated and balanced Chateauneuf that can be consumed anytime over the coming decade or more.”
93 points, The Wine Advocate.

Le Vieux Donjon Chateauneuf-du-Pape 2012 $70.00
“A classic wine from this estate, the 2012 Châteauneuf du Pape has beautiful kirsch, roasted meat, ground pepper and assorted wild herbs and lavender aromatics, medium to full-bodied richness, and a tight, structured and nicely concentrated palate. Give it 2-3 years and enjoy bottles through 2024.”
92 Points, The Wine Advocate

Saint Cosme Chateauneuf-du-Pape 2011 $50.00
“Loaded with Provencal character, it has tons of garrigue, licorice, ground pepper and sweet dark fruit, full-bodied richness and a sexy, seamless profile. I don’t think it will be the longest lived Chateauneuf du Pape out there, but it will dish out plenty of pleasure over the coming 7-8 years at least.”
92 Points, The Wine Advocate

Domaine Grand Veneur Chateauneuf-du-Pape 2012 $45.00
“The classic Châteauneuf du Pape has beautiful purity and elegance in its sweet black cherry, black raspberry, licorice and toasted-spice aromas and flavors. Medium to full-bodied, perfectly balanced and ripe, with good acidity and tannin, it can be consumed anytime over the coming decade.”
91 Points, The Wine Advocate

Domaine Porte Rouge Chateauneuf-du-Pape 2012 $38.00
“Charming and sweetly fruited, the pleasure-bent 2012 Chateauneuf du Pape delivers plenty of kirsch and berry fruit, spice and licorice notes as well as a medium-bodied, supple and pure feel on the palate. It will be a crowd-pleaser and dish out plenty of pleasure over the coming 4-6 years or so. Drink now-2020.”
89 PointsThe Wine Advocate

A Plus!
Kelsey & Manuel

Paris Grocery Seattle Wednesday, May 18 2016 

February 18, 2016

A Taste of Franche-Comté at Paris Grocery!

Bonjour Mes Amis,
Just east of Burgundy, in the region known as the Franche-Comté, lies the department of the Jura . The Jura boasts a beautifully diverse landscape of valleys, forests, countryside,  and mountainous terrain. This lends to its rich variety of French delicacies, unique wines, and a wide range of cheeses. At Paris Grocery, we have assembled our favorite products from the region so that you can taste the delicacies of the Franche-Comté!

Cheese of the Jura
Comte $25.99/lb
As a method for storing cheese during long winters in the Jura, farmers produced a hard cow’s milk cheese, which they compressed into impressive wheels ranging 65-120 pounds each. Our Comte is slightly sweet and fruity, with brown butter and hazelnut notes that melt in your mouth.

Morbier $22.99/lb
Named after the village in the Jura, Morbier was traditionally made with a layer of ash running horizontally through the middle to separate the morning milk and the evening milk. While today’s cheese is made from one milking, the characteristic ash remains. A supple, earthy cheese with grassy notes and a delightfully pungent aroma. 

Douceur du Jura $25.99/lb
Translated as Delicacy of the Jura, this washed-rind disc is a reblochon-style cheese made in the Jura mountains. Soft and buttery, with sweet onion and nut notes. A cheese that lives up to its name!

Wines of the Jura

While Franche-Comté is widely acclaimed for its cheeses, the region is far less known for its wines. Located on the eastern fringes of France, in the foothills of the Alps, the wine region of the Jura is somewhat out of the wine mainstream. Yet, its isolation is at least in part responsible for the distinctive and intriguing nature of its wines. The vineyards of Jura, produce one of France’s most curious, sought-after wines, the sherry-like vin jaune, or ‘yellow wine,’ as well as the luscious, sweet vin de paille, ‘straw-wine,’ and dry whites, reds, and sparkling wines from both Burgundian and rare, indigenous grape varieties: Chardonnay, Savagnin, Poulsard, Pinot Noir, and Trousseau. Newly fashionable, the wines of Jura are being rediscovered by a new generation of wine lovers, and are fast becoming more widely available—a perfect chance to discover them for yourself at the Paris Grocery!

The grape varieties:
Chardonnay, sometimes also known as Melon d’Arbois, this widely-distributed white Burgundy strain has been native to the Jura for some time and accounts for more than half the acreage under vines. Perhaps a touch fruitier than its Burgundian cousin, and is often blended with Savagnin to produce wines that are unique to the Jura region.

Savagnin, the king of the Jura varieties, and the basis for the famous, oxidized vin jaune and the sweetvin de paille. However, since the late 1990s, a new breed of fresh, unoxidized, Savagnin has emerged, and has caused a stir amongst traditionalists, not to mention, wine lovers.

Poulsard, native to the Jura and widely-planted in the northern part of the region. Poulsard makes a delicately-fruited and quaffable red wine, often mistaken for a rosé, due to its light color. The best Poulsard wines come from Pupillin, near Arbois.

Trousseau, another grape that is indigenous to the Jura, but one that has seen a serious decline as Pinot Noir and Chardonnay become ever more popular. It produces powerful, well-structured wines, with ageing potential, and is often blended with Poulsard.

A special mention must be made for Macvin de Jura, a powerful vin de liqueur that is produced by arresting the fermentation of the grape juice by adding local marc, or eau de vie. This sweet but curiosly earthy drink should be served cool as an aperitif or with sweet dishes. It has been made since the 14th century and has been awarded its own appellation, created in 1991.

A sample of Jura wines.

Domaine Labet Chardonnay ‘Fleurs’ 2012 $22.99
A great entry point into the wines of the Jura, this topped-up Chardonnay comes from 20-to-30-year-old vines. It is not oxidative, but it is distinctive. It has bright fruit (green apple, tinged with citrus notes), hints of rose petals, almond, and lovely minerality, all with a touch of honey that makes it a fabulous food wine.  Juicy, bright, with a subtly creamy palate.

Tissot Arbois Savagnin 2011 $42.00
“The 2011 Arbois Savagnin is produced with grapes grown on clay, Triassic soils, from young vines aged under a veil of yeasts for two and a half years. He wants to think about this wine as a Manzanilla Sherry — a wine you can put in the fridge and drink as an aperitif. I quite liked the idea…”
91 points, Wine Advocate

Chateau d’Arlay Cotes du Jura Blanc 2008 $38.00
The Cotes du Jura Blanc is a blend of two thirds Chardonnay and one third Savagnin that were fermented together and then aged for four years. This follows the tradition when the varieties were planted together in the vineyard. It has an aromatic nose with notes of quince, baked apples, some spices and no oak whatsoever. It’s dominated aromatically by the Savagnin, but the palate has more in keeping with the Chardonnay, with nutty flavors on the finish.

Chateau d’Arlay Vin Jaune 2005 $90.00
A dry, powerful wine, with a persistent nose of hazelnuts, walnuts, candied fruit ( figs, raisins ), mushrooms, truffle, and spice. Vin Jaune is made with Savagnin grapes, then matured nearly 7 years in the barrel, and subject to natural evaporation, without racking, topping or the addition of sulfites, under a carpet of yeast. With richness and complexity of flavors, this is not unlike a dry sherry in style and may be drunk as an aperitif.

Chateau d’Arlay Vin de Liqueur Macvin du Jura Rouge  $55.00
The NV Macvin du Jura Rouge is made exclusively with Pinot Noir must, which is then blended with marc and aged for four years (shorter than the white). It has aromas of cherries in liqueur and spices, with a powerful palate and very intense flavors lifted by the alcohol. We also stock the Macvin Blanc.

À plus!
Kelsey and Manuel

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