Paris Grocery Newsletter 6/24 Sunday, Jun 27 2010 

Even if it keeps raining, just pretend like you're in a French movie.

Singing in the rain

I lack, desperately, any form of vocal talent. My dancing skills are questionable at best. So what’s a body to do in a gloomy June, when the first day of summer looks a lot like the longest winter day? If you can tap dance over couches like Donald O’Conner, you’re all set. But for those of us who might risk life and limb in attempting such feats, we suggest coming in for some French treats and inviting a few friends over for an indoors picnic. Grab some travel guides and start planning your next travel adventure, or pop in a movie like Les parapluies de Cherbourg, a film that is both frothy and wistful. All of these activities are made extra delectable with some good food and wine, so read on for our suggestions for the summer-but-not dilemma, neither too light nor overly rich.

Wine @ PG
Buy any six bottles of wine and get 10% off!

2009 Marc Plouzeau “Rive Gauche” Chinon
($15.99)
This young Cabernet France is tart, with juicy pomegranate and morello cherry notes. Spicy herbal notes lead to a taut, minerally end. From an organic estate in the Loire Valley. A delicious bistro-style wine that pairs nicely with a range of foods.

2005 Chateau Capion “2C” Coteaux du Languedoc ($12.99)
This is a clean, well balanced blend of Syrah (60%), Grenache (30%), and Mouvèdre (10%). A savory, ripe palate of cherry, black currant, and pepper lies beneath the smoke-tinged nose. Medium bodied with a lovely concentration, this wine was aged for 14 months in new and used barrels. It is always a hit, no matter the occasion!

2005 Domaine du Fontenay “L’Authentique Gamay” Côte Roannaise ($13.99)
Situated on a latitude south of Mâcon, Domaine du Fontenay has more in common with Beaujolais than with the more northerly Loire vignoble. The grapes for this wine are picked later than the rest of the domain’s crop, to optimize phenological maturity. The wine is built around a structure of ripe tannins, with particular attention paid to airing the wine at strategic moments to maximize fruit flavors. The result is a serious Gamay with balanced acidity and flavors of cherry and black licorice. Some earthy notes will emerge with bottle age. Pairs well with rich seafood dishes or charcuterie.

2007 Domaine Michel Juillot Mercurey ($23.99)
For four generations, the Michel Julliot Estate has been cultivating 30 hectares of vines in Mercurey, a village in Burgundy, and producing a large selection of the best “climats” the appellation has to offer. This superb chardonnay offers a savory and minerally nose with a round mouthfeel. Notes of lemon and well-integrated oak combine with a restrained hint of sweetness that is nevertheless refreshing. Serve with shellfish and grilled asparagus.

Cheese @ PG
Some real “cheese spouse” candidates

With all the exciting new cheeses there are to get to know and love, sometimes we can forget about the cheeses right under our noses. Here’s a cheese plate lineup of five of the hardest working cheeses in, well, cheese business: easy to like, always available, and constantly delicious. Let’s try not to take them for granted anymore.

St. Marcellin
A tender cow’s milk cheese from Dauphine in the Rhône-Alpes region. Savory, nutty, and slightly tangy, this cheese makes an excellent snack or starter for a cheese plate. Pairs well with Rhône reds. $8.99/wheel

Grès Champenois
Silky, oozy, nutty, rich, tart, and moist. We could go on and on! This deliciously creamy triple cream cow’s milk cheese comes from the Champagne region- meaning it’s fantastic when paired with fizzy. A treat for yourself, or for a gathering. $9.99/wheel

Fourme d’Ambert
A semi-soft cow’s milk cheese from Auvergne. Richly savory and nutty flavor, yet mild and creamy. A bit of pungent earthiness on the finish. Melts or crumbles well- an absolute classic! $3.99/quarter lb

Abbaye de Belloc

A semi-hard cheese from the Pyrenees made from raw Manech sheep’s milk and aged 4-10 months. Abbaye is mild and nutty with an unique “lanolin” and toasted brown sugar characteristic. Rich, smooth, and buttery! $7.49/quarter lb

Tomme de Savoie
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 liver-stoked pâtés and light red wines such as Beaujolais. $5.25/quarter lb

Craves @ PG

Provençal Candies

Feed your Mind @ PG

In the Merde for Love

You don’t need the beach to indulge in this light cultural satire! It’s the familiar but quite funny tale of the misadventures of a British expat who must win over the French woman he loves.

Thanks for reading, see you soon!
Abi & Rachel

and
Steve Winston and Sharon Baden
Owners, Paris Grocery

Paris Grocery News, 6/11 Saturday, Jun 12 2010 

They smile because they're thinking about all the delicious cheese at Paris Grocery!

Show your colors

Since Steve and Sharon are carousing around Spain and Portugal, some of us have (maybe) been using the computers to sneak in glances at the FIFA matches. We’re just trying to create an authentic atmosphere. Isaac even said he’d buy us a round if France beats Mexico next week. To lend some snazz to your festivities, we have stickers and French flags large and small. Don’t forget that le foot is always more fun with cheese, charcuterie, and a few glasses of wine! And yes, we have some recommendations for you.

Wine @ PG
Buy any six bottles and get 10% off!

2006 Mas de la Dame Les Baux de Provence “La Gourmande” ($15.99)
Mas de la Dame is a certified organic estate on the rocky slopes of the Alpilles mountains. The Faye family has been growing grapes and olives there for four generations, committed to preserving the natural beauty of the estate using techniques such as hand-harvesting. Equal parts Grenache and Syrah, “La Gourmande” is a full-bodied, rich, and layered wine. Smooth raspberry, blackberry, and vanilla flavors are anchored by tones of scorched earth and licorice. The finish displays delicious notes of cherry skin and spice. Mas de la Dame wines have become part of France’s cultural landscape, distinctive in their squat Calvados bottles, and mentioned by Simone de Beauvoir in her memoirs.

2009 Domaine Sorin “Terra Amata” Côtes-de-Provence Rosé ($10.99)
Robert Parker called winemaker Luc Sorin one of the most exciting in the South of France, and his wines are served at some of the finest restaurants in the Côte-d’Azur. They have gained a reputation for being smooth and appealing, excellent matches for many styles of cuisine. The Côtes-de-Provence rosé is their best-known wine, a lovely, dusky salmon colored wine. It is a blend of both red and white grapes, primarily Grenache (40%), with the five Southern Rhône reds and two local whites, Rolle (5%)and Orgi (5%). It is rich and fruit forward, full of strawberry and raspberry, with nice acidity and a hint of spice on the finish. Pour yourself a glass and you will feel like you’re on the Riviera!

2009 Domaine Sorin Bandol Rosé ($17.99)
Bandol, located right along the Mediterranean between Marseille and Toulon, is the spiritual home of Mourvèdre. The rosés from this tiny AOC have been lauded by the likes of Alice Waters and Kermit Lynch, and with Domaine Sorin’s blend of Mourvèdre (60%) and Grenache (40%), you’ll join in the chorus of praise. Produced in a much more limited quantity than the “Terra Amata”, this rosé is floral and peachy, with great verve and a seamless finish. It is perfect with summer fare such as seafood pastas, grilled fish with fennel seed and herbs, or vegetables with pistou.

2007 Domaine Sorin Bandol ($24.99)
A voluptuous red wine, the Bandol from Domaine Sorin is 85% Mourvedre, with Syrah (10%) and Carignan (5%). It is fermented in huge oak casks, and then transferred to barrels for a 16-month aging period. Blackberry, tobacco, and dark fruit are fused with earthy notes of leather, cedar, and a chewy finish. Spectacular with lamb and red meats, this wine is a favorite at Campagne Restaurant.

Cheese @ PG

Swiss, Swiss, French: three new cheeses we love.

Scharfe Maxx
A slightly smoky, deeply beefy, and immensely tangy cheese from Switzerland. Aged for 6 months, this thermalized cow’s milk cheese is washed with brine and herbs, giving it a powerful and sharp (scharfe) flavor and a dense, creamy texture. A fantastic melting cheese! $6.75/quarter lb

Moser Brie
From the Swiss cheesemaker Moser in Switzerland. This bloomy rind cow’s milk cheese is washed with riesling-sylvaner wine, imparting notes of flowers and apples. Creamy, sweet, and earthy: you’ll love this little brie! $11.99/each

Bucherondin
This tangy and slightly savory cheese from the Loire Valley is like two cheeses in one: next to the rind it’s buttery and smooth, while in the center it’s light and creamy. Amazing with Loire whites and delicious as is or melted. Try thin slices layered on top of a summer vegetable tart and bake to toasty perfection. Bonus: check out the price! $3.99/quarter lb

Food @ PG

Cheese’s favorite cracker.

Feeling the need for a cracker that would make for delicious pairings with our wide range of cheeses, we looked around and finally chose the 34 Degree Crispbreads from Colorado. They’re baked without oil, delivering a light and airy cracker with delicate flavor. We’ve got tons of ideas for each flavor:

Natural: This neutral cracker is a pure flavor vehicle. Try it with sharp or pungent cheeses, such as Munster, Scharfe Maxx, and earthy blues such as Fourme D’Ambert. Also great for pâtés.

Sesame
: Adds a touch of nuttiness to buttery bries and triple creams, such as Fromager d’Affinois. Also great with semi-soft cow’s milk cheeses like St. Nectaire or Le Somport.

Cracked Pepper: Delicious with young and aged goat cheeses such as Pave de Jadis and Bucherondin. Also fantastic with our salami from Zoe’s Meats.

Rosemary: Calls out for fresh chèvre, such as Le Picandou or the herb-coated Fleur Verte. Would also bring out the grassy notes in one of our Basque sheep’s milk cheeses, such as Abbaye de Belloc.

Lemon Zest: Try it with Saveur de Maquis, a Corsican sheep’s milk cheese with a ricotta-like texture, or Tome Jacquin, a fudgy goat cheese with great complexity. Great with fresh berries.

Feed your Mind @ PG

Merde: The real French you were never taught at school

You’ll be able to properly insult your rivals and brag about your team with this book and its sequel, “Merde Encore”. They are the ultimate guides to French slang in all its colloquial glory.

Craves @ PG

Fentiman's Curiosity Cola

A naturally fermented soda, with ginger and herbal extracts.

Thanks for reading, see you soon!
Abi & Rachel

and
Steve Winston and Sharon Baden
Owners, Paris Grocery