February may be the shortest month of the year, but it’s also a special month to celebrate loved ones, dear friends, (and yourself, of course!).

Love is in the air, and our vision of Valentine’s Day conjures up flowers, chocolate and a delicious meal. 

That’s why we’ve chosen Fiori D’Inverno — winter flowers —  as this month’s theme for the Mediterranean Pantry Club.

The Mediterranean Pantry Club is a monthly subscription where we feature a new set of products to help build a completely delicious Mediterranean-style pantry.

For February,  we’re bringing you a selection of flavorful and versatile pantry staples, perfect for creating some incredible meals.  

This month’s selection includes:

• Trampetti Umbrian EVOO 500ml  
• Casina Rossa Porcini & Salt
• Polenta Vicentina del Palladio
• Casina Rossa Sugo Al Pomodoro Abruzzo Pasta Sauce  
• Italian Harvest Dried Borlotti Beans  
• Vera Lucano Cavatelli Pasta
• Dr. Pescia Sulla Honey    
• Le Dolcezzi di Nani Lemon Amaretti

See details below…

La Bella Angiolina D.O.P Riviera Extra Virgin Olive Oil Dolci Moliture

“Sweet press” EVOO produced from 100% Ligurian late-harvest Taggiasca olives. Velvety-smooth with an almond finish. Suggested for salads, baked goods, desserts, seafood, pestos, mushroom and meat sauces. 

REGION: Liguria.
VARIETALS: 100% Taggiasca
COLOR: Gold green
AROMA: Buttery, almond

Molino Organic Durum Wheat Flour (IGP) 

Ideal for bread and pasta, this coarse wheat flour is used to make the famous bread of Altamura, which is typically yellow and will last for over a week without becoming stale. Certified organic and guaranteed to be grown and milled in the Altamura area by IGP certification.

Molino Organic Soft Wheat “00” Flour

Ideal for bread and pasta, this “00” flour is finely milled and designed to be used for pizza dough, certain pastas, and pastries. Molino Camema guarantees that their milled wheat and grain is grown and milled in the Altamura area, Puglia. Certified organic.

Hellenic Farms Magnificent Five Greek Olives

A selection of 5 delicious Greek olive varieties packed in Greek extra virgin olive oil with basil and thyme. Features Kalamata, Chalkidiki, Nafpliou, Amfissa and Thassos olives which are all ancient Greek varietals.

Daphnis and Chloe Smoked Chili Flakes

Pleasantly smoky, sweet and mellow, with a lasting flavor, these pepper flakes form an ideal backbone for stews, soups, and sauces. They are classically paired with pastas and sprinkled over baked Feta cheese. An ideal companion for avocado, broccoli, cauliflower, and fresh coriander, but equally gratifying on a soft-boiled egg.

Daphnis and Chloe Greek Bay Leaves 

Daphnis and Chloe bay leaves are harvested in small batches and left to dry naturally. This way they maintain even the most subtle notes of cinnamon and nutmeg in their elegant aroma. Beautiful for soups, sauces, stews and slow cooking: whatever fits in a large warm pot! An essential seasoning for legumes.

Agrino Chickpeas

Produced in Greece, chickpeas, or garbanzo beans are among the best protein alternatives available. Flavorful, high in fiber and other nutrients. Use as a side dish, or in salads, soups & casseroles.

Radici of Tuscany Orange Mousse

Simply made with puréed Sicilian oranges and cane sugar. Freshness naturally preserved. Brightens cheese, meat glazes, and makes for exceptional desserts.

Soom Chocolate Sweet Tahini Halva Spread

A rich, semi-sweet and decadent chocolate spread made from three simple ingredients: Soom tahini, cocoa powder, and powdered pure cane sugar. Heaven!

Recipes

Fresh Pasta Dough

Makes about one pound fresh pasta

This fresh pasta dough is easy to make, texturally resilient, and versatile enough to form into any shape. And it cooks up beautifully in just a few minutes.

Ingredients

• 3 large eggs, beaten to blend
• 1 1/2 cups Durum wheat flour
• 1/2 cup OO soft wheat flour
• 1 teaspoon kosher salt

Method

Add eggs, flour, and salt into a large bowl. Mix with your hands until a shaggy dough forms. Knead until dough is smooth and elastic, adding a little OO flour as you go, if needed – about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.

Cut and roll as desired.

Dough can be made 1 day ahead; just tightly wrap and chill.

Fish with olives

Serves 6

Ingredients

• 2 whole fish – about 2 pounds/1 kilo each**
• 8 small tomatoes, quartered
• 1 cup briny green olives
• Extra virgin olive oil
• Salt, pepper
• Chopped Fresh Parsley

**Make sure the fish vendor cleans the fish for you, but taking out the guts and removing the scales. But leave the head on.

Method

• Preheat the oven to 350F/180C
• Place one fish on a sheet of parchment. Generously oil the fish, and season the cavity with salt and pepper. Stuff some parsley into the cavity, along with an olive or two. Scatter half the olives around the fish, along with four tomatoes, quartered.
• Wrap up the fish creating a seal so that when it cooks, the steam doesn’t escape
• Repeat for the other fish.
• Place in preheated oven and bake for about 35 minutes.
• Take out and let rest for 10 minutes.
• To serve, place on platter, and debone. Remove the bones and pour the juices from the parchment , along with the olives and tomatoes over the top.

SWISS CHARD And CHICKPEAS

Serves 4

Ingredients

• 1 1/2 cups dried chickpeas
• 2 bay leaves
• 1 medium yellow onion, peeled and cut in half
• 3 cloves garlic (you can leave the peel on)
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, chopped
• 1/2 teaspoon hot pepper flakes
• 1/2 pound cherry tomatoes, split in half
• 1/2 teaspoon salt
• 1 1/2 pounds Swiss chard, trimmed of tough stalks

Method

Place the dried chickpeas in a big bowl of water to soak for at least 6 hours, or overnight.

Drain the chickpeas, rinse them, and place them in a large heavy bottomed pot, and cover by 2 inches with water.

Bring to a simmer. The chickpeas will give off their starch in the form of foam. Using a spoon, scoop this up and discard. Once the foam stops forming, add the bay leaves, onion, garlic cloves and salt. Let simmer over very low heat until the chickpeas are very tender. This will usually take at least an hour.  When they are finished cooking, let them cool in their water.

In the meantime prepare the greens.

Pour the olive oil into a large, saute pan with high sides or pot and add the chopped garlic and red pepper flakes. Over medium heat cook until garlic begins to become fragrant (about 4 minutes). Add the tomatoes and salt, and continue cooking about 10 minutes, until the tomatoes have begun to break down. Add the greens. They will fill the pot, but just mash them down and cover. After a few minutes uncover and give them a good stir. They should have reduced quite a bit. Add 1/4 cup of water, cover and let stew for at least 30 minutes. You want the greens to be really good and cooked.

To serve: Place some of the greens and some of the chickpeas on each person’s dish (a pasta bowl works wonderfully). I use a slotted spoon to scoop up the chickpeas, and use tongs to get the greens. What you are aiming for is a dish that is half beans and half greens. Serve with olive oil on the table, which should be swirled abundantly on top.

ORANGE and CHOCOLATE CROSTATA

Serves 8

Ingredients

• 1 1/4 cup OO soft wheat flour
• 1/4 cup Durum wheat flour
• 7 tablespoons butter (125 grams) softened
• 2 egg yolks, room temp
• ½ cup sugar
• pinch salt
• 1 jar (about a cup) of orange mouse
• 1/2 to 1 jar (about a cup) of dark chocolate/tahini spread
• 1 10 inch diameter removable bottom tart pan.

Method

Line the tart pan with parchment paper.

Preheat oven to 180C/ 350F

Put flour in in big bowl, and make a well in center. Add butter, egg yolks, sugar, and salt into well. Mix the wet ingredients with your fingers, then slowly start mixing in the flour. Just use your hand, and eventually the heel of your hand to mush it all together until it forms a ball. This only takes a few minutes.

Let the dough rest for ten minutes, then roll out into a rough circle on a floured surface. Don’t worry too much about getting it perfect, or even the same size as the pan. Just roll it out as best you can, then transfer it to the parchment lined pan. Using your fingers and heel of your hand, push out the dough to cover the bottom and come up the sides, patching up any breaks.

Empty out the the jar of orange marmalade onto the crust, spreading it evenly with a spoon.

Place on middle rack of oven and bake for about 20 to 25 minutes.

Let cool completely.

Using a spoon or butter knife, gently spread the chocolate spread over the jam and serve!

Interested in joining our Mediterranean Pantry Club? Give us a call at the store: 206-322-1103.

GIRARD MADOUX VIN DE SAVOIE

100% Jacquere

Don’t be afraid of this golden color, and take a moment to admire the slight sediment at the bottom (swirl it around). Fruity notes of pineapple, peach and lemon show on the nose, backed by floral and toasty hints as well. This follows through on the palate and additional overripe fruits pop up. Decent acidity balances out the imprint of subtle sweetness.

A true passion story, Jean-Charles Girard-Madoux was meant to make wine in Savoie. His family owned a winery for many years in the commune in Chignin, but the estate was sold in 1976. He went off to study winemaking and came back in 2006 to repurchase the vineyards once owned by his grandfather, thus founding his domaine. He has since received prestige and is considered a reference point for native varietals such as Jacquere and Mondeuse.

Clay-limestone slopes face southwest and support a gorgeous environment for Jacquere to grow. All harvested by hand to avoid any damage to the grapes, this fruit is selectively sorted in the vineyard before heading back to the winery.

Great to pair with the famous cheeses from the region of Savoie.

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MIKRON MALBEC

100% Malbec

A fresh take on Malbec – don’t judge it before you crack it! Fresh and fruity, luscious dark fruit pans out to balanced and simple structure. 

From the producers themselves: Right in the middle of the hills of Luján de Cuyo, in the province of Mendoza, out of sight from the world, there is a winery where, Constantino and Silvina Krontiras, nested their love for wine. The sacred geometry of the location gently embraces the fruit of its biodynamic vineyards from which our wines are born, as a pure expression of terroir. “In our mystical environment, in the heart of Luján de Cuyo, nature and hand together, we make the most expressive wines of the terroir.”

Captivated by the great potential of Mendoza viticulture, Constantino Krontiras, of Greek origin, decided to carry out this endeavor, making his idea of ​​making the highest quality wines a tribute to his wife, Silvinia, of Argentina, come true. For the project, Constantino Krontiras brought together his friend and renowned Greek winemaker Panos Zouboulis, who has more than 25 years of experience in winemaking in the old world. “While in Greece we make wines with indigenous strains ideal for each terroir, in Mendoza we have the optimal altitude and climate that, combined with the age of the vineyards, allows us to achieve the best expression of the Malbec strain”, assures Panos Zouboulis.

Organic, Biodynamic And Vegan

Breaking all the rules, this young Malbec does not age in oak barrels. It’s leaning towards the modern style of wines that are intended to be consumed cold, close to a white wine temperature. Try it!

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CLOS DE LUZ MASSAL CARMENERE

Carmenere, with a touch of Malbec

Deep purple, inky color that you can’t wait to guzzle. Expressive nose, fresh red fruit aromas, spicy notes such as black pepper and bitter chocolate. Balanced and elegant palate that offers velvety texture. Medium tannins with a round mid palate and a long finish.

From the family themselves: Clos de Luz is a family winery located in Almahue Valley, known as the birthplace of Carménère in Chile – Carménère represents 75% of the plantings. Gabriel Edwards currently runs his family domaine, after obtaining a Master in Wine Business in Burgundy and working for Undurraga, a large wine group in Chile, and Moët & Chandon. His sister Nieves represents the winery abroad. The estate, bought by their great grandfather in 1892, now spreads over 33 hectares of vineyards, planted in 1945 by their grandmother Luz. They are some of the oldest Carménère vineyards in Chile, and probably in the world. The grapes were being sold for more than 20 years to Casa Lapostolle, until Gabriel decided to return to Chile and make his own wine.

The domaine’s vineyards are 100% ungrafted. Because Chile is isolated from the phylloxera, they are planted “franc de pied”, giving a unique character to the wines. The vineyards are also 100% Massal selection from old vineyards – this consists in selecting good and healthy vines, and then propagating them from cuttings. This method preserves the natural diversity of the plants. Different plants have different characteristics: some of them have softer tannins, some of them have higher acidity, some of them have an early ripening, etc. Each of them contributes a different characteristic to the final blend and the result is a more complex wine. The vineyards are plowed by horses, as the twisted trunks of the old vines make it impossible to use a tractor. The grass is removed with shovels. During the winter, a combination of grass is planted between the rows. Oat to decompact the soil, vetches to fix the nitrogen, mustard to decompact the soil and control soil pest. After the winter, this entire organic layer is integrated to the soil.

The Massal 1945 wines strive to express the terroir of the Almahue Valley – located 70 miles South East of Santiago, 40 miles from the Pacific Ocean and 28 miles from the Andes Mountains. The vineyards are certified sustainable (organic practices), fruit is hand harvested with strict fruit selection, gentle extraction methods, fermentation with indifenous yeasts, and a judicious use of oak combine to preserve the fruit and create a wine of elegance and balance, with complexity and aging potential. The wines are not fined and they are vegan.

Pair with a gorgeous steak or lamb, grilled veggies. Break out the grill! Perhaps the first BBQ of the season?
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GRIS DE TOUL ROSE

70% Gamay, 30% Pinot Noir

Peachy hues tantalize your palate as minerality dances through the finish to balance it all out and leave you wanting more!

In 1971,  Jean Lelièvre decided to change his family’s pattern of selling the estate’s grapes and to vinify himself. It was then that the domaine in Côtes de Toul was founded. Today, brothers Vincent and David Lelièvre operate the domaine, remaining passionately true to their family’s legacy (with the addition of organic practices). 

A little history (from the importer): While the appellation only recently received official AOC status in 1998, the history of the region as a wine producing area goes back centuries. Vines were originally planted in the Moselle region of Gaul by the Romans. The vines were planted on the hillsides of the Moselle in the region’s alluvial clay-limestone soils. The vines flourished to over 50,000 hectares in the region by 1860. Unfortunately the fate of the region became unclear starting in 1870 when phyloxera plagued the region. This devastation followed by the French-German wars of 1870, 1914 and 1939, proved to be hard on vignerons and by 1951, there were only 30 hectares of vineyards left. Today the Lelièvre domaine grows in three of the appellations communes of production, Lucey, Bruley, and Blénod-lès-Toul, producing vin blanc, vin de gris, and vin rouge.

Lucey, Bruley Blénod les Toul and Buligny are made of well-drained clay and limestone slopes from the Jurassic age, allowing protection from wet winds. Harvest begins in early October, grapes are pressed individually right after, and then fermented with native yeast separately in stainless steel before blending just prior to bottling. 

This bunny will go with any Easter or April brunch! Serve with a serious chill, bro.
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KURTATSCH SCHIAVA

100% Schiava

Complex aromas of raspberries, wild strawberries, cherries and redcurrants leads to an elegant, lean body that is gripping on the palate. Fine-grained tannins give the smooth fruitiness (typical for the variety) a long, hearty finish. SONNTALER: the classic one.

Cantina Kurtatsch is built on the slopes of Alto Adige where the low elevations see warmth ideal for important red wines and white varietals find their perfection on the high altitude sites. These grapes have a year round gorgeous view – so no wonder they’re delicious! Kurtatsch is run by a young team that prides themselves on producing wines that truly reflect the terroir they came from, in a sustainable manner, hence very distinct and precios wines of the region. Schiava SONNTALER is like the grandfather of them all, uniting their oldest vineyards between 60 and 90 years old…. AKA lower yields & higher quality. Not only is this a blend of the ages, there are multiple different types of Schiava in one bottle, including Schiava grigia.

Traditional aging in ageing in large Slavonian wooden barrels

Temperature controlled fermentation of the must in stainless steel tanks, malolactic fermentation and tradition ageing in large Slavonian oak barrels.

Schiava is one of the lightest varietals in the world, serve at a slight chill and enjoy with fish, chicken, or Southeast Asian cuisine.

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CHATEAU ADRIET BORDEAUX SUPERIEUR

85% Merlot, 15% Cabernet Sauvignon

Graphite minerality with notes of cherry, currants, and violets.  Very lush and elegant, robust tannins seep with earth tones and cedar.  A perfect wine to transition out of Winter!   

This wine dense area is bursting with oodles of vineyards. A dentist turned vintner on the weekends (down time, anyone?) makes this charming, everyday drinker off of 10 hectares near Fronsac, France. The property was founded in 1850 and used to be Fronsac AOC before the government changed and adjusted the designation to bordeaux superieur. A calm, cool, and collected bordeaux that won’t knock you over the head the next morning (a must if you have this vintner’s schedule!). 

Super food friendly, think long braised meats and vegetables.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.

LA MIRAJA GRIGNOLINO

100% Grignolino

Pale ruby red with pink & garnet hues reveals beautiful floral aromatic notes of rose hip, violet, and geranium. Delicate, bright red fruit dominated by bing cherry mingles with fresh mushroom.

On the palate, it is light with pleasantly balanced acidity, rhubarb, strawberry, and a hint of white pepper with a clean finish.An underlying vein of stony minerality lends both texture and levity to this delightful bottling.

Grignolino was the favored red wine of the Savoy aristocracy in the thirteenth century, prized for its light color and elegant mouthfeel. In the latter half of the 1800s, these wines often matched or exceeded the price of Barolo bottlings. The grape name likely derived from the word “grigné,” which is the local dialect for the pips, or grape seeds. Grignolino is rare among its fellow wine grape cultivars in that it has multiple pips per berry. In addition, the thin, delicate skins of the berry pose a challenge for winemakers aspiring to pull as much color from the skins as possible while avoiding the extraction of oftentimes harsh, green tannins from the pips. Accomplishing this oenological hat trick can result in brilliantly aromatic and brightly acidic expressions of Grignolino.

The estate of La Miraja is nestled within the original castle of Castagnole Monferrato, constructed in the 11th century and retrofitted to serve as a cellar in the 1400s. In this armory-turned-cellar, Eugenio Gatti turns out Barbera d’Asti, Grignolino, and his fabled Ruché. A seventh-generation viticulturist, Eugenio personally tends to the oldest vineyard of Ruché in Castagnole Monferrato, the original birthplace of Ruché. It is here that Eugenio Gatti devotes his life’s work to producing 840 transcendent cases of wine each year.

Estate fruit from vineyards situated around 280 meters above sea level with calcareous-red clay soils. Many vines were planted in 1960, others more recently. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 7 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in cement vessels for several months prior to release.

A great red for fried seafood appetizers, poached salmon, simple risotto with fresh herbs, and the classic Piedmontese dish called vitello tonnato. Typically chilled before serving, this red wine makes for a delicious “winter rosé.”

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RIVERA PRIMITIVO

100% Primitivo

Dense purple-red colour with a crisp edge showcases a rich fruit bouquet with impressions of jammy wild blackberry and raspberry. Drinks medium bodied but with a complex palate full of deep fruit. Intense, fruity, and smooth, this wine is remarkably supple.

The de Corato family roots go deep into the agriculture of Puglia. Here, in the countryside of Andria, Sebastiano de Corato founded the Azienda Vinicola Rivera in the late 1940s, inspired by a vision of realising, and bringing to the world’s attention, the enormous viticultural potential of the Castel del Monte area. Widespread recognition quickly followed and since then Rivera has become the benchmark of Puglia quality wine production and the force driving its rebirth, thanks also to innovations in both vineyards and winemaking introduced since the early 1980s by his son Carlo. Today, with the involvement of the third generation of the family represented by Carlo’s sons Sebastiano and Marco, Rivera continues with pride and renewed commitment the production of wines that eloquently express the intense yet elegant character of this land and its native grape varieties.

The winery’s winemaking philosophy is rigorously applied to every step of the process: vineyard management, grape harvest, winemaking, maturation and bottling; the most up-to-date viticultural and oenological practices are married to the deepest respect for natural processes, with all activities focused on achieving environmental and economic sustainability and on continuous improvement in quality. While Primitivo has quickly become the most appreciated Apulian grape variety in the world’s markets due to it’s rich and fruity character, Rivera’s modern winemaking results in a fresh and pleasant take on this varietal.

A very versatile wine that can be enjoyed by itself or matching pastas, autumn soups and meat dishes.

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SALCHETO CHIANTI

85% Sangiovese, 5% Canaiolo, 5% Mammolo, 5% Merlot

This easy drinking, everyday wine has a rich, deep red hue. A bright, fruit-filled style Chianti, boasting black cherry, plum and light earth notes. It’s medium-bodied with medium tannins and notes of cranberry, cherry, and cooked fruit.

Salcheto Toscana is named for a stream which runs from the town of Montepulciano through a valley full of willows (“salco” means “willow tree” in the ancient Tuscan language). This stream is the boundary of Salcheto Toscana’s organic and biodynamic estate, rooted in the historic district of Vino Nobile in the southeast of the Siena province of Tuscany.

Thirty years have passed since Salcheto was born as a viticultural reality, transforming itself from a multicultural farm to a high quality and innovative wine house. Since 1997 under the guidance of Michele Manelli, the company has dedicated a new image to this thirty-year anniversary that reflects its path and the companies it has achieved: local wines and Sangiovese increasingly based on drinkability and aromatic precision, with vinifications entirely without sulphites and indigenous yeasts, an “off-grid” cellar, a model of environmental efficiency and technological innovations; a reference company in integrated environmental management.

The 2020 vintage was simply as complicated as its time: late frosts, humid spring, summer with peaks of extreme heat and hail, with a rainy season finale. But stubbornness and experience have brought us wines that are nevertheless generous and balanced.

Salcheto Toscana is committed to environmental sustainability. They publish a yearly sustainability report within their company and use a third-party certification system to help them watch three indicators: carbon footprint, water footprint, and biodiversity index. They operate an energy-independent cellaring system, work according to European Organic protocols, self-produce fertilizers using compost, reclaim 100% of their wastewater, and divert over 98% of their waste from a traditional landfill system. They still use the “salco” willow tree in their logo as a symbol of their commitment to sustainability. The new graphic design is also a new bottle, the Bordolese Toscanella, whose elegant shapes recall the ancient history of Tuscan wine but which is also the lightest and most ecological bottle available on the market.

Try this food-friendly wine with tomato sauces or steak. I usually think of Chianti as a must have with food, but this baby can be your Tuesday night chill night wine also!

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L’ABRUNET DE FRISACH NEGRE

60% Garnacha Fina & 40% Cariñena

Cherry garnet color with violet edges showing its youth. The nose is initially spicy, floral, dairy and ripe, round fruit with mineral notes. On the palate it is fresh, balanced by a good acidity, sensations of fresh fruit, with a final where the mineral sensations return. A broad, fresh and one of those wines you don’t get tired of drinking.

Francesc Ferre’s family has been farming grapes organically in Corbera d’Ebre for over 200 years, but only just began making wine in 2009 with then 21 year-old Francesc at the helm, fresh out of school. It looks as if a giant pulled a ripcord from the earth to create the mountains on either side of their mediterranean valley, flanked by a forest to the east and a modern phalanx of windmills on its blustery western ridge. Corbera’s combination of hot, dry days in the Mediterranean sun, evening marinada onshore wind, and cool nights at Corbera’s high elevation allows grapes to maintain their acidity in otherwise arid conditions and makes it an ideal place to grow fresh, vivacious garnatxa.

“Our family farming dates back to over 200 years of heritage, working day by day in the vineyards that bear fruit to produce our wines. Our ancestors bequeathed this land laden future without being aware of it’s potential. The sweat of their work and their love for farming feeds the roots of our history. Celler Frisach Winery was born in the farming world, that makes us have our own different point of view. Our idea involves grapes experimenting, discovering new ways while respecting our roots always, respecting our origins. Freedom. We appreciate maintaining consistency with our values. Our task is simply valuing the land we work and this requires eco-friendly and organic farming. Always anchored in Terra Alta, as “vernatxa” is (Grenache). We are like a tree, the roots, and branches, one bound to clay and stones, another dreamer air like leaves and brocade.”

“The wines of Francesc Ferre are a lovesong to Terra Alta… dynamic, youthful, rural, naked, and happy.” -Joseph Roca, Somellier

Pair with autumn salads, grilled veggies, and stews.

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BRIAUDIERE MUSCADET

100% Melon de Bourgogne

Clear colour with yellow-green tints show white flowers on the nose of rose, acacia and honeysuckle. This taut, mineral-textured wine offers considerable acidity paralleled with ripe apple flavors. Its balance and freshness are impressive, giving the wine purity, intensity, and persistence. A very good example of a great Muscadet with a pleasant attack, length in mouth with a typical mineral finish.

Domaine de Briaudiere is an organic farm with old vine Melon de Bourgogne in the heart of Loire Valley, France. Just south of Nantes, this Muscadet is from Sevre et Maine, a vineyard named after two rivers flowing through the vineyards. Sur Lie means aged on the less, this wine is then aged in stainless steel.

As a member of Terra Vitis, which advocates sustainable viticulture in France, we maintain a limited production (short pruning, low yield) and we operate a rigorous selection to provide our clients with authentic wines that reflect and express our terroir. Since 2019 we have the choice of going organic with the AB certification.

Best served with fish in sauce, white meat, goat cheese, oysters. Try with a caesar salad sprinkled with Rosey Harissa.

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PIQUEMAL CÔTES DU ROUSILLON

Grenache – Syrah- Carignan

Crimson red in color with slight violet hues, the nose hits with fruity notes of brambly blackberries backed by aromas of spice and pepper. A hint of licorice comes through on the palate that offers a supple body with silky tannins.

Located in the heart of Roussillon, Domaine Piquemal covers 48 ha of hillsides in the Agly Valley, on the foothills of Corbières. Passionate about wine, like his two grandfathers, Pierre contributed to the establishment of the Domaine and actively began restructuring the vineyard in the 1970s: regrouping of plots and preservation of old qualitative vines.

Since the early 20th century, the Piquemal family has been farming grapes in the heart of southwestern France’s Roussillon—known best by locals as the “Canigou,”or Northern Catalonia. Nestled in the foothills of the Corbières Mountains, in the heart of wild Cathar country, their estate covers 46 hectares of vineyard land and two hectares of olive groves on the slopes of the Agly River Valley. The domaine has been run by the same family since its early beginnings, with each generation contributing its own improvements and innovations. The current head of the family, Pierre Piquemal, began to help his grandfather in the vines at the age of 15. Passionate about wine, like his two grandfathers, Pierre contributed to the establishment of the Domaine and actively began restructuring the vineyard in the 1970s: regrouping of plots and preservation of old qualitative vines. In 1983, he and his family launched the first bottling under their own label, and today, Domaine de Piquemal continues to be a family affair. Pierre’s daughter, Marie-Pierre, now runs the winery alongside her father.

In this part of Roussillon, a mosaic of terroirs contributes to the intensity of the wine: schist, marls, gneiss, granite, and limestone all lay the patchwork of the vineyards of Domaine Piquemal, changing the colors of the earth one vineyard to the next, from red to black to white. The Piquemal family restructured the vineyards in the 1970s to regroup plots and preserve the older vines, allowing them to experiment with different blends of noble grape varietals while still remaining within the confines of the Côtes du Roussillon AOC. Year-round sunshine and limited rainfall lend power to the reds, while also allowing for the exceptional ripeness needed for their cuvees of vin doux naturels, Muscat de Rivesaltes and Rivesaltes Ambré. They farm their land sustainably, plow the soils and perform a green harvest to keep yields low at an average of 30 hl/ha. The winery produces up to 15 different wines each year. This diversification has come about in large part because of the Piquemal family’s interest in showcasing the wide variety of terroirs found in Roussillon. Hand picked, native yeast.

Pair with stews, grilled red meat, chicken casseroles, lasagna, and fermented cheeses.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.

Les Terroirs de Marrakech Extra Virgin Olive Oil 500 ml

Le Terroir de Marrakech Ancienne Oliveraie is an ultra-premium extra virgin olive oil which comes from an old centenary orchard on an estate in Marrakech. In the beautiful flat land at the foot of the High Atlas, where even Baron Rothschild used to cultivate his grapes, you find the historic centenary olive grove belonging to Mr Breton. Their family carries on this century-old tradition producing what is likely to be the best pure Moroccan extra virgin olive oil produced. This invaluable oil, with a limited production of 25,000 liters and its 0.4° maximum acidity, is hand-selected from the best Picholine du Languedoc olives.

Flavor Profile: A well balanced, almost sweet, early harvest oil with a fresh herbal taste. It features mild fruit, green apple and artichoke notes, and a distinct peppery finish. Le Terroir de Marrakech Ancienne Oliveraie is an exclusive product with a genuine taste which retraces the story of its terroir to the nose and palate.

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Il Farneto Aze Agrodolce Balsamico

This Balsamico Agrodocle (sweet and sour) from Modena is aged for 6 years. The real stuff. Stunning on Reggiano, Pecorino cheeses, and Mortadella, or as a finishing vinegar on bitter greens. Lovely for dressings and glazing. Organic and biodynamic certified.

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New York Shuk Harissa with Preserved Lemon

Harissa is the secret ingredient to add richness, depth and subtle heat to your favorite family dishes. And this Harissa is like nothing you’ve ever tasted before. The addition of preserved lemons gives this sauce a distinctly bright & tangy twist. It’s destined to become the condiment your pantry can’t live without.
Endlessly versatile. Use Harissa with Preserved Lemon as a spread on burgers, sandwiches & dips, to season salads, eggs & vegetables, and to elevate soups, stews & sauces.

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Casina Rossa Fiori & Salt

An aesthetically appealing mix of sea salt, wild orange peel and ten types of edible flowers. Presents beautifully when sprinkled on fresh ricotta or burrata cheeses, green salads and puréed soups. A perfect compliment to fruit salads.

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Fabrique Délices Cornichons

Cornichon are French style gherkins pickled in vinegar and spiced in the Artisanal way. They are the perfect pairing for pâtés, ham, saucisson sec and other charcuterie.

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L’Ultimo Forno Mediterranean Taralli – Taralli Mari & Monti

These traditional ring -shaped crackers take their flavor inspiration from the landscape and food traditions of southern Italy. A perfect balance of savory capers, olives, and a touch of anchovy in contrast with sweet raisins and sun-dried tomato. Great on their own or served with a crisp white wine and fresh cheeses and salads.

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Primo Pan Gluten-Free Chocolate Hazelnut ‘Drolo’ Cookies

Made with 40% Piedmont hazelnuts, egg whites, sugar, cocoa and vanilla. A crunchy and light, flourless cookie that tastes like a chocolate brownie on a cloud. Perfect with a glass of cold milk, or with tea or a caffe latte.

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Recipes

Roasted Pepper & Harissa Salsa

Use this salsa for a spread on sandwiches, or as a side for chips and veggies

Ingredients
1 large tomato
4 roasted peppers
1/4 red onion
4 sun-dried tomatoes
4 – 5 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Harissa with Preserved Lemon
1/2 Teaspoon honey
Sea salt to taste

Method
Chop the tomatoes, peppers, onion and the sun-dried tomatoes into small cubes. Toss and mix well with the rest of ingredients. Add salt to taste and serve.

Moroccan Potato salad

Serves 4

Ingredients
4 medium size peeled potatoes, boiled, yet firm
(We prefer Yukon Gold or Red Bliss variety for this salad)
2 Tablespoons Harissa with Preserved Lemon
4 Tablespoons Extra Virgin Olive Oil
Garnish:
1/2 cup chopped pitted black olives
Handful chopped parsley or cilantro

Method
Start by cutting the potatoes into bite size pieces.
Mix the Harissa with Lemon paste and olive oil together until well blended. Toss mixture together with the potatoes. You want to take care to mix carefully so that the potatoes keep their shape intact. Taste to make sure all flavors are just right.
Sprinkle with the olives and herbs when serving.

Prosciutto & Melon Salad with Balsamic Vinaigrette

Serves 4

For The Vinaigrette
Ingredients:
1/4 cup balsamic vinegar
1/2 Teaspoon dijon mustard
1/2 Teaspoon finely chopped fresh oregano
1/2 cup Extra Virgin Olive Oil
Fiori & Salt, to taste
Freshly ground black pepper, to taste

Method
Whisk together vinegar, mustard, and oregano in a bowl. Slowly drizzle in the olive oil, a little bit at a time, whisking vigorously until dressing is emulsified. After about half of the oil has been incorporated you can drizzle it in faster, but start out very slow at the beginning to create a nice, stable emulsion.

To Prepare The Salad

Ingredients
8 ounces mixed tender greens
1 ripe cantaloupe, scooped into balls or sliced into bite-sized chunks
8 ounces small mozzarella balls (ciliegine or bocconcini), halved
8-10 slices prosciutto, cut or torn into bite-sized pieces

Method
Rinse and dry greens. Toss with a few tablespoons of dressing until evenly coated. Arrange in a serving bowl, then top with melon balls, mozzarella balls and prosciutto. Drizzle with more vinaigrette as desired, and sprinkle with Fiori & Salt and freshly ground pepper to taste. Serve immediately.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.

Colli Etruschi Tuscia DOP Extra Virgin Olive Oil

Awarded 97 points in the 2016 Flos Olei Guide to the world’s best olive oils, this superb oil is consistently featured in the Guide to Italy’s Top EVOOs, and winner of several regional, national and international awards.

Colli Etruschi is a farm cooperative located near the Etruscan town of Blera. Under the strict supervision of agronomist Nicola Fazzi, their facility uses state-of-the-equipment to produce the highest quality extra virgin olive oils.

Protected Designation of Origin Tuscan-like blend of Caninese, Leccino, and Frantoio olives from the province of Viterbo. Bold, fruity, elegant flavor.

Region: Viterbo, Lazio (Central Mediterranean). Farm cooperative.
Varietals: Caninese, Leccino, and Frantoio
Color: Vibrant green
Aroma: Artichoke, cut grass
A fruity and exceptionally vibrant EVOO with hints of lime and a full peppery finish. This is an excellent finishing oil that adds a rich elegance to soups and stews, or when simply drizzled over pasta or focaccia.

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Ritrovo Selections Trebbiano White Wine Vinegar 250 ml

A crisp and lively vinegar made from Trebbiano and Sauvignon Blanc grapes that is perfect for salads, marinades and ceviche.

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Piranske Soline DOP Slovenian Sea Salt

A coarse, dense, and flavorful sea salt. Excellent for brining, grinding and blending. Certified by the Veritas Bureau & Ministry of Agriculture as authentic Piran sea salt. Rich, but not aggressive or bitter. Coarse texture is perfect for seasoning meats, roasts, and grilled vegetables. Great on the grill, and for marinating and finishing dishes.

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Daphnis and Chloe Oregano from Taygetus

An organic oregano from the mountainous villages of the Peloponnese. It is grown on hillsides surrounded by groves of walnut and chestnut trees. Rich in essential oils, pungent and peppery, this is a wonderful all-purpose herb.

Oregano is a staple herb of Mediterranean cooking. From Greek salad to Italian pizza you’ll find innumerate recipes for its use. Greeks love using it along with a squeeze of lemon on grilled meats and roasted potatoes.

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Mama Lil’s Kick Butt Spicy Peppers

From a recipe that spans the Balkans, salutes Italy, and honors Jewish motherhood. Like fine wine, these marinated pickled Hungarian goathorn peppers in oil only get better with age (and once opened and refrigerated they seem to last forever.) Two delicious gourmet products in one jar! The silky peppers and the spicy extra-virgin olive oil blend! A savory hors d’oeurves to serve with cheese and bread. Garnish taters, turkey, lamb or lox. Spice up pizza, pasta, omelettes, salads, and sandwiches. Toss piquant oil on salads or greens. – Or use it to sauté chicken or marinate halibut, salmon, steak, or lamb.

Mama Lil’s uses only the best locally grown and freshest natural ingredients. All of their produce is selected to create some of the world’s tastiest gourmet food products.

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Casina Rossa Italian Pinoli—Pine Nuts

These real Italian pine nuts are a tasty and precious treat! Robust and full of flavor. A true find.

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Mediterranean Anchovies (whole) in Organic Extra Virgin Olive Oil

Packed with flavor, these whole anchovies are full of protein, omega-3 fatty acids, and an array of important minerals. Preferably eaten out of the jar, they can also be rinsed in water to eliminate some of the salt and small bones. Use in pasta sauce, Neapolitan style pizza, salads, or any seafood dish.ation.

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Primo Pan Corn ‘Foglie di Mais’ Cookies

Primopan’s Foglie di Mais (Corn Cookies) are a light and crunchy biscotti. Excellent for dipping in sweet wines such as fragrant Moscato d’Asti, or alongside tea or coffee. Outstanding when served with cheeses, or simply by themselves. For summer fun, try these flavorful cookies for making S’mores!

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GrigliaTA Pantry Collection Recipes

Summer grilling

Chimichurri

Ingredients
1 shallot, finely chopped
1/4 cup Mama Lil’s peppers, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
1/4 cup white wine vinegar
1-2 teaspoons sea salt (to taste)
1/4 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
1 Tablespoon dried oregano
3/4 cup extra-virgin olive oil

Method
Combine prepared shallot, peppers, garlic, vinegar, and 1 teaspoon salt in a medium bowl. Let sit10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Serve along your grilled steak or pork.

If you wish, transfer 1/2 cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight before grilling.

 

Pesto

Pesto is a simply-made, uncooked sauce of fresh basil leaves, garlic, pine nuts, and dry aged cheese. All held together by olive oil. From the Italian word for pounded, pesto was originally made with a mortar and pestle in its home city of Genova. These days, it’s frequently made in a blender or food processor and is a favorite for everything from pasta to chicken. Modern pestos are made from many different combinations of nuts, other herbs, and hearty greens, as well as with or without the cheese. Once you master the basic ratio of nuts to herbs to oil, you can easily swap out one or more of these for your own custom pesto.

Ingredients
5 to 6 ounces fresh basil leaves (2 big bunches or about 6 cups gently packed), or make a mixture with other fresh greens (we recommend arugula), divided
1/2 cup toasted pine nuts, or any other toasted nut
1/2 cup grated Parmesan cheese, or any other hard cheese
1 to 2 cloves garlic
1/2 teaspoon salt
1/4 to 1/2 cup extra-virgin olive oil

Method
Blend half the basil with the nuts, cheese, and garlic. Place 1/2 of the basil in a food processor fitted with the blade attachment or blender. Add the nuts, cheese, garlic, and salt and process or blend until the ingredients are finely chopped.
Blend in the rest of the basil. Scrape down the sides of the bowl or pitcher and add the remaining basil. Process or blend until a uniform paste has formed, stopping and scraping down the sides of the bowl or pitcher as needed.
Stream in the olive oil. With the motor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl or pitcher and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform. Taste the pesto and add more salt, garlic, nuts, or cheese as needed.

Using and storing pesto
Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away.
Store pesto in the smallest container possible with the smallest top surface area and thoroughly pack it in to eliminate air pockets. Pour a thin layer of olive oil over the surface or press a piece of wax or parchment paper directly onto the pesto, cover, and refrigerate for up to one week. Pesto can also be frozen for several months.

 

GRILLED ROMAINE CAESAR SALAD

A simple and delicious Grilled Romaine Caesar Salad is the perfect side dish for your grilled meats or backyard BBQ. It is quite simple to grill many fresh lettuces or endives, but it looks impressive and complicated and is definitely a dish that will wow your guests. Elevate with some smoky crispy pancetta (or bacon), grilled lemon, and grilled baguette slices to sub for croutons.

Ingredients
2 hearts of romaine, sliced in half lengthwise
2 lemons, cut in half
1/2 baguette, (we use gluten free) sliced on a bias in 1/4 inch slices
Extra virgin olive oil

Method
To start, you’ll want to grill your lemons. The grilled lemon juice is going into your Caesar dressing, so it’s best to do that first. I like to do the lemons and bread (for your “croutons”) together, since the bread won’t be served hot (though you can if you want to).
Cut the lemons in half and slice your baguette and coat the baguette lightly with olive oil.
Place those on the grill for a couple minutes per side. Stay close, these grill fast.
Preheat grill for indirect cooking. (As you cook, you want to have a cool side, in case you need to move the greens or bread over if they start cooking too quickly)
Start by rinsing and drying your romaine lettuce (if you didn’t buy them pre-rinsed). Trim the stems then slice down the middle, lengthwise. Place Grill on direct heat only a couple minutes directly on the hot grill. No need to add oil, otherwise this could cause flare ups in your grill. per side. That’s all there’s to it! Place the romaine hearts on direct heat and cook approximately 2 minutes per side, flipping often. Stay close, these will all cook quickly and at slightly different times. Remove when the bread has a nice toast, the lemons have darkened and have a nice char (see pictures), and the romaine has a nice char (but not burnt).
Remove from grill. Serve with the Grilled Lemon Caesar Dressing, parmesan cheese, and optional proteins (we vote for crispy bacon or grilled chicken).

TO MAKE THE DRESSING

Ingredients
2 anchovies
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
3 Tablespoons grated parmesan cheese
1/4 cup grilled lemon juice (approx 1 large lemon)
2 egg yolks
1/2 teaspoon Dijon mustard
1/2 cup extra virgin olive oil

Method
Place the anchovies, garlic, salt, pepper, and parmesan cheese in a food processor and grind until they turn into a paste. Then add the wet ingredients (the grilled lemon juice, egg yolks, Dijon mustard, and olive oil). Blend on low until it emulsifies. This will take at least a minute, on low.

OPTIONAL TOPPINGS
Shaved or grated Parmesan Cheese
Crispy pancetta or bacon
Grilled Chicken
Grilled Salmon
Grilled Steak

 

BRACIOLA ALLA GRIGLIA (GRILLED BEEF ROLL)

There’s no set recipe for a grilled beef roll. You can be inventive and create something new every time. You could include prosciutto, loose sausage, different herbs and different fruit.

This recipe is straight down the middle with a nod to Sicily because of the addition of golden raisins and pine nuts.You could make similar recipe using pork and orange. Prepare it several hours in advance and grill just before eating. Slice into nice portions and serve family style with some cold summer salads.

Ingredients
2 pieces of beef top sirloin, 1 pound each, butterflied and pounded flat.
1/2 cup breadcrumbs
1/2 cup Pecorino Romano or Parmigiano-Reggiano cheese or a combination of both
1/2 cup golden raisins
1/4 cup pine nuts
1/4 cup chopped parsley
1 Tablespoon dried oregano (optional)
2 Tablespoons chopped mint (optional)
3 or 4 garlic cloves – finely chopped
Olive oil
Salt and pepper

Method
To prepare the stuffing
Soak the golden raisins in hot water for about 15 minutes and then drain and squeeze the water out. Place in a large bowl.
Using a large stainless steel or cast iron skillet over medium-low heat, toast the breadcrumbs. Do not use any oil. Just swirl the breadcrumbs around and stir with a wooden spoon. Keep a careful eye because they can burn in seconds. When done, immediately remove to the same bowl as the raisins.
If the pine nuts are not yet toasted, toast using the same process as the breadcrumbs. The pine nuts contain oils so be even more diligent that they don’t burn. Remove immediately to the large bowl.
Let the items in the bowl cool and then add the cheeses, parsley, other herbs and chopped garlic. Using clean hands, incorporate 1 Tablespoon of olive oil into the mixture and mix with your hands. Add enough oil so the filling comes together but is not yet a paste.
Taste the filling and add salt and pepper to taste. You will also be salting the inside of the meat so don’t overdo it.

To prepare the roll
Lay out the prepared meat on a cutting board. Smooth out any thick spots with a meat mallet or rolling pin. Liberally season the meat’s surface with salt and pepper.
Spread out the prepared stuffing on the beef. Keep it about 1-inch back from the edges.
Now, using a friend to help, roll up the beef roll. Start by rolling it up length-wise. If that doesn’t work because of the dimensions, start again and roll the other way.
Tie the roll at regular intervals with butcher twine.

To grill:
Prepare a hot grill. The grilling surface should be very hot!
Liberally coat the roll with olive oil and salt and pepper.
Grill the roll, turning about every 10 minutes to get a nicely browned exterior. Cook until the center of the roll reads 125ºF when measured with the meat thermometer. As the meat rests, it will rise to about 135ºF.
Remove to a pan and cover for 10 mins.
Remove the butcher twine with scissors, thickly slice and serve.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.

DOMINI DEL LEONE BIANCO & ROSSO

BIANCO:

50% Glera, 45% Pinot Grigio, 5% Chardonnay

Fruity, with hints of white flowers and a surprisingly mineral sensation given by the Mediterrean breeze and the terroir close to the lagoon of Venice.

Enjoy with simple seafood pasta dishes.

ROSSO:

Merlot, Cabernet Sauvignon, Raboso, and Corvina

Medium-ruby color with garnet highlights and aromas of cherries, plums, gingerbread and pine. The palate is vibrant with fine-grained tannins and a persistent acidity that frame the juicy fruit flavors as they flow into a refreshing finish. Harmoniously balanced with floral nuances.

A perfect table red to enjoy with simple pastas and meat dishes.

In 1974 the family estate was converted to organic agriculture according to the will of Guido Fidora. At that time being organic was not a trend and the term “organic” itself was not even associated to agriculture as it is today. Chemicals had been promoted as the right innovative way to grow crops for about one century. Everybody just seemed to have forgotten its past, a thousand-years chemicals-free experience. There were no books, no researchers, no teachers to explain how to grow plants without using chemicals. We learned through experience. Today, Civranetta estate is one of the oldest examples of an organic-cultivated environment in Italy and the oldest one in the Veneto region.

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ALTARE DOGLIANI 

100% Dolcetto

A gluggable Dolcetto with the crunchiness of currants and wild berries on the back of rich, velvety tannins.  With a long finish from intense, dark fruit, this wine is juicy, fresh, and has a pronounced tart fruit acidity that makes it lively and joyous.

San Luigi is a village in Dogliani in the heart of the Dolcetto Dogliani production area, where the climate is cold and wet in the winter often with thick fog and warm and sultry in the summers with strong thunderstorms. Nicholas Altare is a 27 year old who loves the land, the countryside and his work. He has also had the good fortune to find himself with an estate handed down from generation to generation. “My product is an organic or natural product, call it what you will. I’m not certified because I have never been interested in a stamp on a paper, but I’ve always been interested in obtaining a natural product.”

In the vineyards the only treatments are copper and sulphur-based, with manure from the estate’s own cattle production. No pesticides or herbicides are used, and in the summer they use strimmers to keep the grass in check. Nicholas says the work in the cellar is the simplest and easiest. After harvesting, the grapes are taken to the cellar and pressed, after which he waits a few days for the alcoholic fermentation to get going and from there they are pumped over once a day for 10 minutes. The maceration in contact with the skins lasts about 20 days. The wine is aged in stainless steel tanks for 10 months, and then bottled.

“This is me and my story, my dream is to keep learning about the land, the vines and to keep growing.”

An all year round dolcetto that’s perfect for summer drinking! Amazing with pizza, or any hard cheese and rich meat.

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KOBAL BLAUFRANKISCH

100% Blaufränkisch

Blaufrankisch is a dark ruby-colored wine with an aroma which resembles overripened blackberries, chocolate, black mulberries and dried plums. The harmony of fruity aromas is nicely rounded up with wood characteristics both in scent and in flavor, with a moderately long velvet finish. This is a delightful, multi-layered and elegant expression of the Blaufränkisch grape, full of spicy dark fruit flavors, mouth-coating tannins and a refreshing acidity. 

Located in Posavje, Slovenia, the vineyards of Kobal are spread out over some of the finest wine-growing sites on the hills and slopes of the Bizeljsko-Sremic wine region. This area is a narrow strip along the northern bank of the Sava River, protected by the mountains from the harsh north winds and home to perhaps the best wine growing conditions in the region. Kobal wines are produced from local grape varietals which are farmed in an environmentally-friendly manner. 

Environmentally friendly cultivation, following the integrated farming guidelines of Slovenia and no irrigation. Hand-picked grapes, spontaneous fermentation with native yeasts, is unfiltered and given a low dose of sulfur right before bottling. The wine is aged in a combination of stainless steel tanks and used large oak barrels. It spends an additional 6-8 months in the bottle to stabilize. 

This is a wine that is definitely for drinking year-round. We suggest cured and smoked ham, grilled or roasted pork chops, brick-oven pizza, roasted chicken or turkey, grilled chicken salad, grilled burgers and French fries, braised beef, spiced pork dishes and hearty stews.

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KRONTIRAS NATURAL MALBEC

100% Malbec

It has an opaque, deep purple color and nose that captivates you from the very first moment with its dense black fruit. Sour cherry, blackberry, and blueberry are accompanied by notes of dried flowers, iodine, and anise. On the palate, it is elegant, medium-bodied, with refreshing acidity, emblematic balance, and velvety, ripe tannins. Dense cherry, sour cherry, framboise, and berry meet red roses, lavender, and green tea in a truly impressive set. Aftertaste that almost does not end.

Awed by the majestic landscape of Lujan de Cuyo, Mendoza and its resemblance to their homeland Greece, Constantinos and his wife Silvina Macipa-Krontiras followed their passion for Argentinean wine and decided to acquire this plot of 80-year-old vineyard, now known as Bodegas Krontiras. Their project had since begun in 2004, with the aim of offering a distinguished natural expression of the Mendoza terroir.

Located in Lujan de Cujo, the area where the world’s best Argentinian wines, especially Malbec, is made, the estate is ultra-modern, biodynamically certified, and is an ornament at the foot of the Andes. The well-known and experienced Panos Zoumboulis is totally responsible for the vines and the winemaking process. Restless mister Zoumboulis never stops experimenting and looking for new techniques. In the context of biodynamic philosophy and absolute respect for the wine and the environment, Panos Zoumboulis created Malbec Natural. As its name implies, it is a Malbec without additional sulfites, with minimal interventions and no trace of oak barrel. The quality of the grape and the terroir speak for themselves and have a lot to say … It may be from Argentina, but the French finesse of the variety is expressed in all its grandeur!

Don’t even dare to judge this Malbec before you try it – this is about as pure as you can get! Try with Rigatoni with tomato, pancetta and goat cheese.

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CAVALCHINA BARDOLINO CHIARETTO ROSE

55% Corvina 35% Rondinella 10% Molinara

This has some pithy aromas with citrus and sweet cherry hints. With fresh floral notes and hints of citrus, apple and peach on the palate, this is the perfect summer wine. In the mouth it’s relatively soft, the wave of fresh acidity slowly advancing on the mid-palate preventing the sweet cherry and strawberry fruits from tasting too cloying. It finishes quite dry and steely, although there’s perhaps a touch of residual sugar remaining.

Cavalchina has a long history. The estate was established at the beginning of the 1900s, when the first vineyards were purchased. The cellar was built later and part of it was used as a distillery of grape marc till 1967. In 1962 Cavalchina was the first winery to call the white wine of this area (a blend of  Fernanda, Trebbiano and Garganega grapes) “Custoza” and to sell it in Rome and in Milan, the most important markets of the time. Only the grape varietals that are most suited for the area are grown, yields are kept low and only the best clusters go into the wine that is bottled. Modern technology is used in the cellar, but tradition is also respected. 

Pair with any beach, park, or picnic!

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.

VR ACETI BALSAM ORGANIC TOMATO BALSAMIC VINEGAR

With its invigorating sweet and savory flavor, VR Aceti-Balsam’s Organic Tomato Balsamic Vinegar is ideal for turning up the taste in salads, sauces and tomato-based dishes.

Excellent for a tomato vinaigrette, or for a new take on Caprese, tomato or seafood salads.

Top freshly grilled tuna, halibut or oysters, or bring a light tomato flavor to chicken burgers, fish burgers, hamburgers or other dishes where ketchup is used. Adds a new twist to Bloody Marys and Gin & Tonics.

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CASINA ROSSA CAPERBERRIES IN WINE

Caperberries immersed in brightly-flavored wine. Garnish meats, poultry, cheese, crackers, and antipasti. A welcome companion for wine, beer, and Martinis and Bloody Marys..

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MAMA LIL’S PICKLED ASPARAGINI

Mama Lil’s Pickled Asparagini are a crisp spicy spear that’s that firm enough to serve on a veggie platter and hold its head up in a Bloody Mary! 

Mama Lil’s uses only the best locally grown and freshest natural ingredients. All of their produce is selected to create some of the world’s tastiest gourmet food products.

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I PECCATI DI CIACCO SPIRITOSI: AMARENA CHERRIES IN BAROLO CHINATO

Whole Amarena cherries preserved in one of Italy’s most evocative digestivi: Barolo Chinato. This elusive bitters-like wine is made from Barolo infused with herbs and bark, giving it a pleasing cherry and herbal taste. The whole cherries absorb the nuance of this wine, making for an elegant garnish for your favorite cocktails with a flavorful syrup for bitters, mixers and toppings. Adds a superb finish to roasted duck breast, venison, or pork. All natural with no preservatives.

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BRADLEY’S KINA TONIC

Bradley’s Kina Tonic is a non-alcoholic tonic concentrate made from real cinchona bark, warm spices, and real orange oil, and is some of the best damn tonic in the world. Brewed in small batches in Seattle, Washington and made completely by hand, you’ll never have anything quite like this. The flavors are bold and fresh when combined in a classic Gin & Tonic. One 8oz bottle of the Kina Tonic is enough for more than 10 Gin & Tonics according to the recipe on the side of the bottle. All you need is some great Gin and sparkling water to enjoy the most flavorful and classic Gin & Tonic of your life.

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THE BITTER HOUSEWIFE BARREL-AGED BITTERS

There’s something about barrel aging that brings out the best in liquids. Our Barrel Aged Bitters are no different. Made in a well-seasoned whiskey barrel, these bitters are rich and smooth – perfect for spirit-forward drinks like a Manhattan.

You’ll taste a lot of vanilla flavor from the oak, balanced nicely by a hint of smoke from the charred barrels. These bitters are sure to be a hit with bourbon and scotch lovers.

You can also use in any recipe that calls for aromatic bitters and would benefit from a rich, slightly smoky bitters.

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RISHI ORGANIC EARL GREY TEA

A special reserve for Earl Grey lovers! Rishi infuses their top grades of Yunnan Dianhong black tea with the essential oil pressed from real bergamot citrus fruits grown in Calabria, Italy to yield their Earl Grey Supreme blend. Only bergamot oil made during the first pressing of the year, around November-December, which has the most fragrant perfume and floral aromatic complexity is utilized in this exquisite tea’s preparation.

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CORTAS ORANGE BLOSSOM WATER

Orange blossom water has a long history in many Mediterranean countries. It is distilled from bitter orange blossoms and adds wonderful, aromatic citrus notes to drinks, salads and desserts.

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Convivium Pantry Collection Recipes

Shrubs

In the drink world, a shrub (or drinking vinegar) is a concentrated syrup that combines fruit, sugar, and vinegar. Apple cider vinegar is the most common base for shrubs, and herbs and spices are often added to create interesting flavor combinations. This sweet, acidic mixer can be enjoyed with still water or soda or used in various mixed drinks. Homemade shrubs are inexpensive and let you explore all of the flavor possibilities to create custom drinks.

Many people enjoy drinking shrubs as a way to enjoy the health benefits of vinegar in a tasty beverage. Shrubs can stand alone in drinks when topped with either cold still, or sparkling water, or clear sodas such as club soda or ginger ale, and can form a tasty base for cocktails and wine spritzers.

 

Basic Shrub Recipe

It’s typical for shrubs to use 1 cup of fruit with 1 cup each of vinegar and sugar (this ratio can be adjusted to taste). Add herbs, spices or bitters to taste; one tablespoon is a good place to start with most ingredients. This will yield a nice amount of shrub for experimentation and quite a few drinks. Once made, store shrubs in the refrigerator for up to six months.

When deciding which herbs and spices to pair with a particular fruit, think about natural flavor pairings. For instance, strawberry and basil work great together, and apple is very nice with either ginger or rosemary. Balsamic and fruit and wine vinegars also add interest and lively flavors to the basic mix.

 

Grappa Shrub Recipe

This grappa-based shrub should be prepared well ahead of time, and can be kept in a sealed container in the refrigerator for weeks.

Ingredients

2 Tablespoons Organic Tomato Balsamic Vinegar

2 Jiggers Spiritosi Syrup

1 Jigger Grappa

2 Jiggers Red Vermouth

1 Jigger Aperol Liquer

3 – 4 sprigs Rosemary

Add the first five ingredients to a mixing jar, combine well, and then add a sprig of rosemary. Cover and allow to stand at least all day, or overnight.

To prepare a Spritz:

Orange peel for garnish

Spiritosi Amarena cherries

Sparkling or tonic water

Ice

Put a handful of ice into a medium wine glass. Add in one jigger of the shrub. Top up with sparkling or tonic water and stir gently to mix.

Garnish with a skewer of orange peel and Amarena cherries, and a short sprig of rosemary.

 

Bitters

Bitters don’t need to be mixed in a complicated cocktail. Many people simply add aromatic bitters to soda water or wine to make a refreshing low ABV beverage. And, something as simple as a gin and tonic can benefit from a few dashes of bitters.

Cocktail bitters can be added to food recipes to add aromatics and delicious herbal overtones. Try a few dashes in squash soup, chocolate chip cookies, ham glaze, pesto, onion dip, or meatballs.

According to Smithsonian magazine, Farmer’s Cabinet, an agriculture periodical published in Philadelphia, made an early description of what we know to be a cocktail in 1806. It called for four ingredients: “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.”  If bitters were mainstream by 1806, when did they really come around? Most sources point to ancient Egyptian times where wine was infused with herbs. Fast forward to the middle ages where bitters, along with distilled alcohol became staples in pharmacology and medicine.

To make bitters, you have to start with a bittering agent: anything from edible flowers and leaves to roots and barks that provide a strong bitter base. The bitter base flavor is then layered with other botanicals such as dried fruits, toasted nuts, citrus peel, herbs like rosemary, sage, or mint, and spices like cardamom, cinnamon, and allspice. Bitters are made by infusing and blending all of the botanical ingredients in high proof alcohol. This extracts a deep concentrated flavor and acts as a preservative.

 

GIN & TONIC

One cocktail

Ingredients

1 Lemon

Pinch of sea salt

Dash of Bitters

2 oz Gin

5 oz Tonic Water

3-4 Caperberries in Wine

1 Sprig of Rosemary

Ice

Method

Use a vegetable peeler to take a big strip of zest off the lemon, trying to leave as much of the white pith behind as you can.  The pith has little flavor and is very bitter.

Get your glass, and rub the lemon peel inside the glass (cut side against the glass). This will coat the inside of the glass with lemon oil that will perfume your drink to the last drop.

Add in ice cubes and then the pinch of salt and dash of Bitters.  The salt helps bring out the herbal flavors of the drink. Then pour in the gin and tonic (to taste).

Thread the caperberries onto a toothpick (for easy removal later on) and drop them into the drink.  The caperberries in wine are critical here – regular caperberries are soaked in a vinegar brine and are quite acidic and would really clash with the drink. The caperberries soaked in wine have all the floral qualities of a caper, but a sweet finish that pairs perfectly with the tonic water. They’re great to nibble on as you sip your drink.

Release some of the oils from the rosemary by rubbing the sprig between your fingers and then drop the spring onto the top of the drink. Let the rosemary float on top of the drink so the aromas last until you’re done.

 

Watermelon and Orange Blossom water iced tea

Serves 6

Ingredients

3 cups boiling water

2 Earl Grey tea bags

Small watermelon, peeled, roughly chopped

2 teaspoons orange blossom water

2 cups chilled mineral water

Fresh mint sprigs, to serve

Ice-cubes, to serve

Method

Place boiling water and tea bags in a large heatproof jug. Set aside for 5 minutes to steep. Remove and discard tea bags. Cool tea for 20 minutes.

Place watermelon in a blender. Blend until smooth. Strain mixture into tea. Discard solids. Add orange blossom water. Stir to combine. Refrigerate for 2 hours or until cold.

Pour mixture into glasses with mint sprigs and ice-cubes, about 3/4 full. Top with mineral water and stir to blend.

Note: Depending on the sweetness of the watermelon, you may need to add a little sugar, to taste. If you wish, Vodka or Gin can be added (to taste) to the glass of this mixture to make a light, refreshing summer cocktail.

 

Orange Carpaccio with Orange-Flower Water and Pistachios

Serves 4

Ingredients

2 navel oranges, peeled, thinly sliced crosswise

2 small grapefruits or blood oranges, peeled, thinly sliced crosswise

1 1/2 teaspoons extra virgin olive oil

1/4 to 1/2 teaspoon orange-flower water

2 Tablespoons shelled pistachios, chopped

Pinch of flaky sea salt

Method

Arrange orange slices on a serving platter, overlapping slightly.

Whisk together olive oil and orange-flower water in a small bowl. Drizzle oil mixture evenly over the citrus; top with pistachios and a light sprinkling of sea salt.

 

Orange Blossom Cake

Ingredients

4 eggs, room temperature and separated (yolk from white)

1 1/2 cups sugar

1.5 teaspoons vanilla extract

1-2 teaspoons orange blossom water

Zest of 2 oranges

1/2 cup vegetable or canola oil

1/2 cup room temperature butter

2.5 cups all purpose flour

2 teaspoons baking powder

1 cup fresh orange juice

Method

Preheat oven to 350 F and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. We use a 9 inch springform pan, you can also use a bundt cake pan.

Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.

In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.

Add the oil and the butter and mix until well combined. Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape. Fold the egg whites into the cake batter with a rubber spatula; do this in three additions. Take care not to deflate the egg whites.

Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn’t fully cooked, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.

Cool before removing from the pan, and serve plain, dusted with powdered sugar or topped with whipped cream and berries.

Interested in joining our Wine Club? Give us a call at the store: 206-322-1103.