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