ZOE ROSE

70% Agiorgitiko , 30% Moscofilero 

The color is bright, light cerise with pink hues. Vibrant and clear on the nose, with aromas of ripe cherries, raspberries, hints of flowers, and rose petal notes. On the palate it has a medium body, moderately high acidity and the slightest suggestion of very ripe tannins. Flavors are consistent with the aromas, with a light sensation of sweet grass and bubble gum. The finish is moderately long, with developing flavors that lead to complexity.

George Skouras was born in Argos, in the Northern Peloponnese, which is one of the oldest towns of Europe, with a 3,000 years long tradition of wine and culture. In 1980, George went to study Agriculture at the University of Dijon, in Burgundy, France. On graduating from Dijon with a degree in oenology, George started gathering experience in many classic wine-producing regions of France, Italy and Greece. A long-held vision, the creation of Domaine Skouras materialized in 1986. Initially, the small wine-making facility was in Pyrgela, a small village on the outskirts of Argos. The next logical step was the creation of a boutique winery in the Nemea Appellation area, in the village of Gimno. The Nemea zone is the largest and possibly the most exciting Protected Designation of Origin (PDO) for red wines in Greece. There, the countless hours of manual work on an extremely small scale became an invaluable study on the Agiorgitiko variety and the Nemea denomination. The establishment of the final winery in Malandreni, also in the Nemea Appellation, took place in 2004. The new infrastructure increased capacity and technical capabilities, but not for creating more technical wines. For the Domaine Skouras team, technology is all about control and observation, allowing for minimal intervention on the wines, if and when it is needed – and only to the requisite extent.

Fermented in stainless steel vats. Short maceration, no malolactic fermentation and short aging over fine lees. 

Pair with a (hopefully!) sunny February afternoon, charcuterie board, or a gorgeously roast chicken.

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ATHLETES PINOT NOIR

100% Pinot Noir

This garnet-hued Pinot is loaded with fresh, silky flavors of sour cherries and red fruits. Lively and fresh, it is marked by notes of morello cherry, strawberry, raspberry, dried rose, cherry blossom and a subtle earthy funk. The palate has great texture with silky tannins and a soft, persistent finish. Serve slightly chilled.

Les Athlètes du Vin is a négociant project focused on typical, value-driven wines from the Loire Valley in France. Basically, a group of like-minded friends and winemakers who all have their own projects and wineries, but every year band together to create tasty, approachable cuvées made from shared fruit. They call themselves Vini Be Good. This Pineau d’Aunis is a perfect example of their handiwork. A rare grape that sometimes gets lost in blends, or made into cheap rosé, but one that becomes an absolutely delicious wine when treated with respect.

The labels for Les Athlètes du Vin are drawings by French artist, illustrator, and cartoonist Michel Tolmer, who has been the unofficial lead artist of the French natural wine movement since the 1990s. The sportif themed labels remind us that wine isn’t always reserved for the table, and as the world begins her reopening, it’s totally time to stretch the old muscles and get outside. “Drinking wine is also a sport, as you have to lift your elbow — a very high-level intensity of physical activity, you know,” says Founder Fabrice Gendrot.

Sustainable farming practices, hand-harvested, native yeast fermentation, minimal sulfur addition, & only 5,000 cases produced.

Pair with cheese & charcuterie, salmon, bean and lentil stews, pizza, pasta, tacos… the list goes on!

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MONTE SANTOCCIO VALPOLICELLA

40% Corvina, 30% Corvinone, 20% Rondinella, 10% Molinara

This elegant wine has a youthful mid ruby coloring offering clear translucence. It shows a savory, minerally nose filled with wild cherries, fresh herbs, and peppery hints. Dark berries and ripe maraschino cherry fill the palate with a brilliantly savory mouthfeel paralleled by fine and smooth tannins. The long finish and mouth-filling palate almost offer vibes as if it’s a more restrained and elegant Amarone.​​

Based in the Veneto village of Fumane, in the heart of the Valpolicella Classico appellation, Nicola Ferrari and his wife Laura live among the 3ha of vines - Corvina, Corvinone, Rondinella, Molinara - from which all of their brilliant hand-made wines are produced.  Nicola Ferrari, winemaker, was 26 years old when he started working for Giuseppe Quintarelli, one of the region’s most respected winemakers. Nicola's winery is carefully conceived and ideally located and he believes in exercising full viticultural control - from the farming through to the final wines in bottle (which are produced at the small winery in the middle of the vineyards, precisely the arrangement he insisted upon).  The style is elegant, balanced and restrained, yet expressive.

Non-Certified Organically Grown Grapes. Manually harvested grapes are fermented with indigenous yeasts only. 15 day maceration on the skins is followed by aging in concrete vats for 8-12 months, depending on the vintage.

Perfect with appetizers, pasta, salami and young cheeses. Excellent if served chilled as an aperitif.

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BOSCHIS FRANCESCO DOGLIANI DOLCETTO

100% Dolcetto

Dolcetto means "little sweet one" and this young, fresh and classic expression of Dogliani is just that. Deep blue-crimson in color, with a touch of rusticity. A rush of sweet red berry fruit, flowers and spices makes a strong opening statement. In the glass, heaps of ripe dark berry fruit surrounding a lush framework provides plenty of the richness that is such a signature of the Boschis wines, but there is also more than enough brightness to keep things nicely balanced. Finishes with a luscious vinous quality and velvety finish. Very easy to like!

A family farm in the truest sense, the Francesco Boschis estate is run by Mario Boschis with the collaboration of his wife Simona and their two adult sons Paolo and Marco. They not only have some of the best high-altitude, old vines plantings of Dolcetto in the Dogliani appellation but also grow hazelnuts, as well as keep bees and cattle on their farm. 

Dolcetto di Dogliani has always been acknowledged as the finest expression of the variety. Though the appellation shares a border with Monforte, vineyards are at an average of 550 meters above sea level, about 200-300 meters higher than those of Barolo and Barbaresco. This elevation, in combination with a slightly cooler climate, made Dolcetto the first choice for all of the best exposures, since it was too cool for Nebbiolo. Boschis soils are similar to those of Serralunga: calcareous clay, that, with these elevations, gives the wine a powerfully enhanced bouquet, as well as minerality and structure far beyond what you might expect from humble Dolcetto. Boschis’ old vines – some as old as 70 years—are all from a massal selection of Dolcetto from a prephylloxera vineyard of the late 1800s. Their biotype of Dolcetto is very peculiar compared to the more diffuse types being planted today:  it has a red stem, very low yields and small berries with a thick skin. The first vintage under the Boschis labels was 1968, so 2018 marked 50 years of estate bottling for the family, even though they have been growing grapes in Dogliani since 1919! They have a total of 22 hectares, but only 10.4 are planted to vines. Though the family works organically by definition, they are not certified. The EU labels their farming practices as sustainable.

The eye-catching labels of the wines are the work of Teresita Terreno, a local Langhe artist, and each gives hints about the wine’s nature: the strawberries on the spring-released Pianezzo refer to the wines early approachability. The San Martino has an autumnal scene, harmonious and languishing in the year’s remaining warmth—San Martino’s elegance and complexity are always on full display. Vigna Prey shows an austere hazy winter’s day frozen in snow—this is the most structured and powerful of the trio.

Fermented on the skins in stainless steel and aged in stainless steel for 8-10 months before bottling.

Pair this with Piemontese-inspired menus such as risotto with truffles, meat and sage stuffed ravioli, all kinds of salumi and cured meats, beef and veal dishes as well as fine Italian cheeses. Goes great with black-pepper seasoned dishes and tomato-based pasta dishes!

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CICADA ROUGE

80% Grenache and 20% Carignan 

Fresh raspberry fruits on the nose, full bodied on the palate with a ripe cherry and dark fruit, blackcurrant and a touch of spice. The Carignan adds a bit of soul to the vibrant Grenache, with nicely balanced acidity with supple tannins. 

The Cicada takes its name from the emblem of the Domaine – Chante Cigale – the famed 'singing cicadas' of Provence. The Cicada (Cigale in French) is a very popular symbol of Provence. It is found everywhere, in many different forms in souvenir stores, on provencal fabric, and the pottery versions that hang on the facades of houses to supposedly attract luck and happiness.

The history started in 1874 when Hyppolite Jourdan chose to name the 28 hectares family property Clos Chante Cigale. In 1936, Châteauneuf du Pape was declared the 1st AOC in France and producers in the area then started to structure themselves to meet the new standards. At that time, Paul Jourdan was at the head of the family estate and he decided to rename it Domaine Chante Cigale.

Domaine Chante Cigale, located within the village of Chateauneuf-du-Pape, has been owned and operated by the Sabon Favier for many generations. The Estate now stretch over more than 102 acres on the Chateauneuf du Pape appellation, divided into 45 parcels, scattered all over this exceptional terroir. The diversity of its soils and of the grape varieties allows the elaboration of unique and exceptional wines. Recently Christian Favier released the reins to his son, Alexandre, who is fast becoming the new rising star of Châteauneuf-du-Pape. Despite only being in his early 20's he has been lauded by notable journalists in the US and the UK. Alexandre Favier and his team are taking good care of every step of the wines production themselves, respecting this way the spirit of the Domaine.

Alex Favier sources the grapes for his IGPs from land the family owns in the Vaucluse, specifically in Gigondas – La Marteillère with clay soil for the Grenache & L’Hers on limestone for the Carignan, vines are 30 years old. Hand-harvested and de-stemmed, short maceration in concrete for the Grenache plus aging in 5 yr old Burgundy barrels for the Carignan to round out the tannins.

Great lightly chilled with pasta and risotto dishes, grilled fare, or for February movie nights. 

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AMONA TEMPRANILLO RIOJA

100% Tempranillo

With a clean and bright color with bluish reflections, this wine shows abundant aromas of red and wild fruits. On the palate, red fruits explode complemented by balanced acidity and soft tannins. Displaying a fresh fruit forward style with a medium body, this wine is beautifully structured.

From the heart of Rioja Alavesa comes the most endearing project of the Gil family. Rosario Vera is not just any winery, but the way to remember the mother and co-founder of the family label Founded in 2017, Rosario Vera is the newest winery from Gil Family Estates. It is located in the town of Laguardia in the D.O.Ca. of Rioja, Spain. The Rioja Alavesa area was chosen because of its proximity to the Sierra de Cantabria. The mountainous alignment isolates La Rioja from maritime influence. The precipitation that takes place is mainly in spring and autumn. Rosario Vera’s vineyards consist of small plots, planted 15 to 60 years ago. Calcareous clay soils, the climate, as well as high altitude, make a perfect place to grow vines and obtain high quality grapes. The label is sentimental to the family showing a protection amulet symbolizing their grandmother, nine branches representing her nine children, and leaves that represent each of the grandchildren.

Hand-picked Tempranillo grapes from small plots of vineyards planted on clay-calcareous soils were fermented separately in small stainless steel tanks. 15% of the grapes were fermented using the traditional carbonic maceration process, which is very common in Rioja Alavesa.

Pair with pizza, red meat, or a cozy fireside evening.

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

LE P’TIT LANDRA VENTOUX 

30% Cinsault, 70% Grenache

Notes of blueberry preserve and cassis liqueur perfume this intensely fruity blend. Bing cherries followed by black plums, wet stones and black currants. Some wild blackberries and black pepper, soft & juicy but with a minerally backbone that keeps it from getting too fruity. Super yummy and fresh with a great balance of tannin and acidity.

In 2007, Cecile & Frederic discovered Chateau Landra at the foot of Mount de Vaucluse in Ventoux, France. It was a magnificent domain even after a century of neglect. And for them, it was love at first sight. They decided to wake up this sleeping beauty and to give back its yesteryear renown. With much research and even more work, they have been faithful to the estate motto “Solis Solique Virtus Sola” (only the power of the sun). Restoring the land back to a natural state, the Renoux' cultivate the vineyards completely naturally. The vineyards location is exceptional and the vines benefit from long days of sun (about 2800 hours per year) and cool nights.  The grapes are able to achieve physiological balance and because each varietal in each plot is harvested and vinified separately, they can fully express the character of its variety, age and terroir.

With 9 hectares of older vines (50+ years), each varietal in each plot is hand harvested to ensure the quality of grapes, transported in small crates to protect the grapes, and vinified separately. 100% natural with no chemicals in the vineyard or the wine! (Native yeast only, no additives, no enzymes, no SO2 before or during fermentation, no fining, no filtration)

Pair with that hearty stew this January, a gorgeous meaty bolognese, or broccoli with KariKari on it!

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GUALDO DEL RE SANGIOVESE ROSSO 

100% Sangiovese

Intensely opaque color of ruby red, the nose is characterized by the combination of fruity and spicy notes that persist. Dense, unfiltered and concentrated, this is smoky, yet ripe, with blackberry, pipe tobacco, charcoal, moist earth and a chewy, almost sticky, feel in the mouth. The notes of violet and cherry merge together with the sensations of cocoa and tobacco to create a full bodied mouthfeel, all the while managing to maintain great structure with ripe and silky tannins. The age on this makes it great right out of the bottle, and even better on day 2 and 3!

Gualdo del Re is a 40 hectare, fifth–generation family-run winery overlooking the Mediterranean Sea in Suvereto on the Tuscan Coast. The organic vineyards were once the hunting grounds of the Holy Roman Emperors and are surrounded by a number of Tuscany’s most renowned wineries. The wines are made by noted enologist Barbara Tamburini.

Before it all began, Gualdo del Re was just a child's dream ... A house in the middle of the Maremma hills and clothes hanging out in the sun. Born here, to parents who are themselves children of farmers and shepherds dedicated to transhumance from Emilia Romagna. Once they established a permanent home here, Nico dreamed of making this land his reason for living. The animals, the countryside and above all the vines were already part of the great desire to build his future in this wonderful part of the Tuscan Maremma. At twenty, Nico followed the trend of the moment to see a brighter future in factory work. But every day, going to work in Piombino and helping his parents in their free time, he continued to wonder when he would be able to say "here, my wine comes from this land, the wine of Gualdo del Re". He left his job as an electrician and devoted himself body and soul to the countryside. The Rossi family has a deep passion for the land that has grown over time to become a reality called Gualdo del Re. Hard work, many sacrifices but a lot, a lot of passion.

The Gualdo del Re company is certified organic. At Gualdo del Re, chemical fertilizers and herbicides have no reason to exist, everything follows the rhythms of nature in total respect of its cycles. In our territories, crops of wheat, barley, sunflowers and field beans are alternated which is used for fertilizing the vineyards together with manure.

One of Italy’s driest regions, Suvereto’s microclimate is perfect for the production of high quality wines. The Sangiovese is the winery’s most popular bottling and is one of only a handful of wines permitted to use the DOCG Suvereto label. This Sangiovese clone is the same that produces classic Brunello. Hand harvested and fully destemmed. One week fermentation in stainless steel followed by 15 months in new and used French oak barriques.

Didn’t get enough of that Christmas lamb or steak? Round 2 deserves this bottle.

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ATHLETES PINEAU D’AUNIS 

100% Pineau d’Aunis

On the nose, it’s a basket of fresh fruit. Red apple skin, cherries, and tiny strawberries. Pink peppercorn, topsoil and fresh violets round it out. Crunchy red fruit, epitomized. On the palate, let this wine take over your senses. Fresh red fruit delivering waves of sage and black pepper notes with all the silky texture you could hope for. This is where that hour in the fridge really works wonders. It’s effortless to drink this.

Les Athlètes du Vin is a négociant project focused on typical, value-driven wines from the Loire Valley in France. Basically, a group of like-minded friends and winemakers who all have their own projects and wineries, but every year band together to create tasty, approachable cuvées made from shared fruit. They call themselves Vini Be Good. This Pineau d’Aunis is a perfect example of their handiwork. A rare grape that sometimes gets lost in blends, or made into cheap rosé, but one that becomes an absolutely delicious wine when treated with respect.

The labels for Les Athlètes du Vin are drawings by French artist, illustrator, and cartoonist Michel Tolmer, who has been the unofficial lead artist of the French natural wine movement since the 1990s. The sportif themed labels remind us that wine isn’t always reserved for the table, and as the world begins her reopening, it’s totally time to stretch the old muscles and get outside. “Drinking wine is also a sport, as you have to lift your elbow — a very high-level intensity of physical activity, you know,” says Founder Fabrice Gendrot.

Pair with a friend(ly) charcuterie, a solid charred hamburger, or mild Asian cuisine!

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VILLA WOLF PINOT NOIR 

100% Pinot Noir 

A deliciously affordable and approachable Pinot Noir that delivers true varietal character and pure Pinot pleasure. The Villa Wolf Pinot Noir is warm and medium-bodied, with a firm acid structure. Its bright black-cherry fruit is juicy, ripe, and forward, with a spicy midpalate and lingering finish. 

smoky depth and a nice touch of earthy tannins. It’s an excellent, approachable red wine for everyday dining.

Pinot Noir has a long tradition in the Pfalz region, where it is known as Spätburgunder. Founded in 1756, the Villa Wolf winery was a successful and highly regarded wine estate for more than two centuries. Ernst Loosen, owner of Dr. Loosen Wines, took over the winery in 1996, launching a dramatic revival of the estate’s quality and reputation. The Villa Wolf varietal line-up features exceptionally affordable, classic Pfalz wines made from traditional grape varieties. The Pfalz (aka ‘Palatinate’) region is in the Rhine river valley in southwest Germany. Because it is one of the warmer and drier areas of cool-climate Germany, wine grapes do quite well here, where it is possible to achieve full ripeness in every vintage. 

In the Pfalz, 2019 began warm and dry, turning hot and drier in summer. Ripening of the fruit proceeded rapidly, so harvest began a bit early, at the beginning of September. Due to the lack of water, the grapes were small, with hard, dense skins. This gave nice concentration and powerful aromatics to the fruit, but the yields were rather low. Excellent ripeness and high acidity gives the wines freshening depth with brilliant structure.

Villa Wolf wines are farmed sustainably, according to strict German environmental regulations. Half of the cuvée is matured for 15-18 months in barriques (30% new); half in stainless steel. Pesticide & Herbicide Free, GMO Free, Vegan.

CHEESE.

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LE CROIZILLON MALBEC 

100% Malbec

Lots of juicy fresh raspberry, pomegranate and juicy blackberry fruit AKA delightfully fruit-driven and drinkable. Aromas of black raspberry, violets, and dark cocoa lead to a smooth and supple mouthfeel that boasts an elegant silky texture and soft tannins. While this wine has dark, savory fruit flavors, it also brags in freshness from being unoaked. An easy drinking Malbec here to impress!

Cahors is, without a doubt, the most dynamic appellation in Southwest France. Recently, the area has gained momentum within the wine industry, due to the dedication and innovation of a group of winemakers in their thirties, re-energizing the Lot region’s most renowned varietal – Malbec. Château Les Croisille is one of the vineyards taking part in this revolution, by utilizing sustainable farming practices and modern winemaking techniques to create Cahors wines with finesse, freshness and balance. 

While Bernard and Cécile Croisille have been farming since the 70s, their sons and friends are now taking part in every aspect around the winery. As you explore our winemaking philosophy it becomes apparent that a strong sense of family reigns at Château Les Croisille. The family’s first generation created the vineyard through hard work and perseverance. The torch has been passed on to the second generation, which is enthusiastically building upon the experiences the family has gleaned over the years. The concept that “wine is made in the vineyard” is the cornerstone of our winemaking philosophy. We are particularly meticulous with our agricultural techniques. Year after year, we place our production methods under careful examination in order to evolve and to ensure ongoing positive developments. This philosophy is carried from the vineyards to the cellar. 

A mindful winemaker utilizes agricultural techniques that respect and care for the soil, plants and the environment in which he lives. The Croisilles found truth in these principles and thus the decision to convert to organic viticulture came naturally. The French term terroir is defined as a global consideration of the soil and environmental conditions affecting and contributing to the unique characteristics of a specific area and in turn to the crops grown there. Château Les Croisille’s ambition is to let this reanimated soil and the terroir express themselves in their wines. By converting to organic viticulture, the terroir is reflected in a natural, untainted manner.

This is a wine that’s as comfortable on the coffee table as the dinner table and you owe it to yourself to let the cahors way define malbec for you.

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TERRE DI MARCA PROSECCO

100% Glera

A pleasant yet exuberant organic Prosecco that tastes exactly like the grapes it was made from. The color is an elegantly pale lemon color with a nose of pear and green apple. Nuances of acacia flowers and honey balance an utterly soft and creamy sparkling wine, crisp with good acidity. A smooth texture, delicate fruity sweetness, and a great overall balance lend to a discrete and elegant sparkling wine.

The centuries-old passion for viticulture, and sincere love for the land, comes a product that identifies the present and the future of the Family Corvezzo. Extremely fine, and for this reason even more valuable, Terre di Marca Prosecco contains Bio the true taste of nature lovers with passion and guards its precious fruits. The family is well aware of the beauty and quality of their vineyards and knows it is a treasure that has to be protected and preserved as a gift for future generations. It is for that reason they decided to become 100% organic winery with an overall goal of complete sustainability. 

With over half a century of winemaking tradition, plus the knowledge they have gained experimenting with innovative agronomic techniques for more than 10 years now, has made them sector leaders in the production of organic Prosecco and Pinot Grigio. The family’s winery and vineyard (154ha) are located near Treviso in the Veneto region, between the Dolomites and the Adriatic Sea, a perfect area for the production of organic grapes.

Subtle enough to envision being paired successfully with many types of foods, but perfect with pizza and salty snacks.

http://www.theorganicprosecco.com/

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

DILA-O SAPERAVI

100% Saperavi

In the glass, Dila-O presents a lovely dark purple color with a translucent garnet rim. Soaring aromas of plums, blueberries, violets and dark brambly fruits intermingle with a subtle note of savory spice and touch of earth. The palate is crisp and full of energy, with soft, mouthcoating tannins and thirst-quenching acidity. Flavors of spiced blackberries, vanilla, rose and tobacco are complimented by an exciting, taught mineral core and glossy, persistent, pomegranate-splashed finish. 

Gogi Dakishvili — a pioneer in the revival of qvevri winemaking, as well as the founding winemaker of many of Georgia's most prestigious estates— is the current patriarch of one of the most respected traditional winemaking families in Georgia. Together with his son, Temur, they founded Teleda Orgo in 2012, combining the experience and knowledge of Gogi with the youthful energy of Temur. Teleda Orgo looks to honor the centuries of qvevri winemaking traditions, passed down from one generation of the Dakishvili family to the next, while incorporating modern practices in the vineyards and cellar.

Gogi and Temur grow and source grapes in several villages in Kakheti, the main wine-producing region located in the southeast of Georgia. Their Saperavi grapes come from the Kurdgelauri and Tsinandali villages in the Telavie district, on the right bank of the Alazani River. The combination of the dry climate — with hot days and cool nights — along with alluvial soils of clay, sand and limestone, produce the ideal conditions for Georgia's indigenous varietals. One of the unique treasures of Teleda Orgo is their abundance of old vines: all their vineyards are 50-80 years old, which is extremely rare in Georgia, since the Soviets ripped out and replanted most old vines to increase production. The low yield of these old vines produce concentrated grapes that come across in the richness and depth of the finished wines.  

Dila-o (dee-la-oh) is made from 100% Saperavi, Georgia's most well-known red varietal. Saperavi is a teinturier grape — it has both red skins and juice — and the name means "dye" or "place of color." The wine is fermented with native yeasts (wild/airborne) — and no temperature control — in underground qvevri, stabilized in stainless steel tanks, and bottled unfiltered with minimal sulfur at bottling. 

A refreshing gastronomic wine, though plenty engaging on its own, it would pair lovely with grilled kebabs of beef and pork, charcoal grilled vegetables or Khinkali (Georgian dumplings).

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REDENTORE REFOSCO ROSSO 

100% Refosco

Intense ruby colour, presents hints of blackberry, licorice, melted dark chocolate and sandalwood. It is a dry, warm and full-bodied wine, with violet and red cherry jam rounded out by soft tannins and a long-lasting aftertaste. On the palate there's spicy black cherries, plums plus pie crust flavors to finish. A soft, dry red wine that offers plenty of complexity and acidity to stand up to rustic Italian fare.

The De Stefani family has been producing wines in the Veneto region in Italy for five generations. The "Redentore" wines are obtained with the philosophy that characterizes the way they operate: organic and biodynamic principles in viticulture, energy produced with solar panels, vegan principles, vinification with indigenous yeasts and no sulphites added. Redentore means redeemer: freedom from the plague that struck Venice between 1575 and 1577. It evokes one of the most traditional festivals, the Redentore Festival. Every third weekend in July the Venetians celebrate deliverance from the plague with a spectacular fireworks display and sumptuous dinners as the San Marco harbour fills with boats.

This wine takes advantage of the incredible indigenous varietal of the area known as Refosco dal Pedunculo, which is predominant in Northeast Italy and derives its name from its red stems (it's the literal translation!). The grapes come from vineyards of the Piave valley and the Conegliano Valdobbiadene hills, a Unesco World Heritage site, north of Venice. The climate, warm during the day and cool at night, the soil rich in clay and minerality, the proximity to the Adriatic Sea and to the Dolomites mountains (Alps) are key factors to offer fruity and fresh wines, with great personality.

This wine is obtained following principles and methods that boost the vitality of the soil and that contribute to make more resistant and balanced vines. For the fermentation of this wine we do not use commercial selected yeasts, but indigenous ones coming exclusively from our vineyards. After a soft pressing, the wine is fermented and then aged in both new and used oak barrels for one year before being bottled. We use green energy that we self produce with solar panels on the roof of our cellar. Labels & cases are ecological, produced from natural and recycled materials. Organic, Biodymanic, Vegan, Natural, & no added sulfites.

Great for rustic fare or party-night guzzling. If going the rustic fare route, ideal with hearty meat dishes, poultry stews and grilled vegetables, especially wild mushrooms.

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CALIGIORE MALBEC

100% Malbec

A Malbec with a strong personality and a particular style. Deep purple in color with violet hues. On the nose, it presents a pleasant combination of black fruits, plums and violets with delicate balsamic and toasted notes, which provides great complexity, setting the typical character of the varietal. Sweet entry in the mouth with plum and black-fruit flavors that are spicy and herbal, and ripe tannins that give it texture and depth. Its firm acidity makes it appear as a fresh and lively wine with a long finish. 

In 1969 the Caligiore family bought Finca la Marolina vineyard located in the prestigious and traditional upper area of ​​the Mendoza River Valley, in Luján de Cuyo, at the foot of the majestic Andes mountain range in sight of its snowy peaks. Malbec had been planted there since 1930 and for some years the grapes were sold to local wineries until 3rd generation Gustavo took control in 2011, establishing his own winery 2 years later. That’s right, this wine is made from 85 year old vines!

For this small family winery, each wine is a creation that combines the work of man and the soul of the Earth. Their growing practices combine traditional local viticultural practices and the philosophy of organic production, with the aim of reflecting the excellence of our Terroir. The vines grow in balance with the spontaneous vegetation, preserving the soils and wildlife, giving rise to excellent quality grapes (delicate and expressive), which are handpicked very carefully and therefore give rise to delicious and unique wines.

The soils are of alluvial origin, poor in organic matter, with very different textures within the vineyard, allowing us to obtain complex wines, mixing plots with different expressions, all grown above 900 meters above sea level. Within this complexity, all of their wines have a common character, standing out for the explosiveness of their fruity aromas, great body and texture, and a juicy and fresh acidity.

Manual harvest, fermentation by indigenous yeasts. Total contact time with skin: 21 days. Unfiltered wine, naturally stabilized by winter cold prior to bottling without receiving any kind of refining. Ages 8 months in stainless steel tanks and 3 months in bottle, with 15% of the volume aged in French oak. Vegan, certified Organic.

Definitely willing to take center stage on the dinner table with the king of Argentine meat: beef. But also friendly with matured cheeses, mushrooms, root vegetables, and pasta dishes with spicy sauces.

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ROEHER-CALON ST EMILION BORDEAUX

95 % Merlot, 5% Cabernet Franc

Elegant and medium to full-bodied with robust red berry and cherry aromas follow through to blackberries and licorice on the palate. Classic flavors of currant, garrigue, plum and violet are all enveloped in soft, layered tannins that hint at savory, spice flavors.

Château Rocher Calon is located on some of the best soils of Montagne Saint Émilion, which directly borders renowned St Emilion, to the south. It all started with Pierre Lagardere, who returning home after WWI, bought a hectare of land in Pomerol thus beginning the family tradition of winemaking. Over the next four generations the family increased their acreage through the acquisition of new vineyards throughout the Libournais and recently invested in the cellar – boasting temperature-controlled ageing cellars, pneumatic wine press and micro-oxygenation equipment. 

A qualitative approach to viticulture is standard, with green harvesting, leaf-removals and hand picking over several passes the norm. The 22 hectares of vineyard are mainly planted with Merlot and some Cabernet Franc, with an average of 35 years old vine. Part of the wine spends a small amount of time in oak, in order to soften the texture. This wine is mostly Merlot from the right bank of the Dordogne appellation Montagne Saint Émilion. The vines average 35 years of age, and the plantations are on soils that include many ancient fossils, indicating that they were once under an ocean. The calcium content of this type of soil seems to be ideal for growing interesting-tasting wines. After harvest, the grapes are cold-macerated for 4 days prior to fermentation (this helps in extracting color and flavor from the skins); the fermented wine is then aged 18 months in stainless steel and cement tanks (no wood)

To drink over red meat, game and cheeses. Holiday fondue, anyone?!

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FABIEN COLLONGE CHIROUBLES 

100% Gamay

Mid crimson in color. Freshly crushed blueberries, violets, and the savory herbs of the region all come together nicely in the nose. This leads to the appealingly intense raspberry and cherry flavors that are all wrapped up in a velvety texture braced by a spine of juicy acidity. A substantial mouthful of crunchy fruit, lip-smacking juiciness with rich, silky tannins to close out the glass.

At dawn, Fabien COLLONGE likes to go in his vines perched above the village of Chiroubles, where the sun slowly illuminate the slopes by a magic morning. “I work with the light, it is the rhythm of my days and is what gives each vine the energy to drink up the best of its terroir! "

“I have a heart full of passion and drive with the idea of self-transcendence, which helps me in my day-to-day work. My job is both physically and mentally demanding and I am always questioning as I walk through the steep hills of my vineyard what I can do to adapt my manual work in the vines while also respecting the environment. In the cellar there is also a lot of thinking and a lot of adrenaline because to make great wines you have to keep tasting and perfecting, it is a crucial time, every time. I look too and depend on the expression of my terroir to create unique wines that are fun and enjoyable!”

Born in 1976, Fabien is one of the new generation in the Beaujolais: building on his parents efforts, but with a modern sensibility. His wines reflect his daily work in the steep vineyards, and carry the unique signature of Chiroubles’ high-altitude sandstone and pink granite terroir.

Crowd-pleasing, versatile, and eminently enjoyable with a chill or without, this is a must-have in every household this holiday season! Very good with poultry, grilled meat, ham and charcuterie/cheese.

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SENTIO PROSECCO

98% GLERA, 2% PERERA

A fine and persistent perlage. Pale straw yellow with green highlights. Fruity, rich scents of acacia flowers, pears, and apples. It has pronounced aroma of wisteria in bloom. A fresh flavor, and a pleasant acidity on the finish.

Sentīo is the "sensational" Prosecco, created to make you feel the excitement of delicious wine as you rediscover aromas, colors, flavors, emotions. The result of research on the native vine of the upper Marca Trevigiana, the new label is a refined interpretation of the sparkling Prosecco, modern, intriguing and exuberant like the spirit of its two creators, the young entrepreneurs Edoardo Borghi and Francesco Baccichetto. Both under 30, they chose to enhance the wine of their land by combining it with the quality of the product. Every sip of these wines, produced from the best Glera grapes from vineyards in the province of Treviso, is an invitation to perceive through our five senses and to be seduced by the Grapes Goddess represented on the label.

Morainic origins and clay in Treviso, Italy. Fermentation in stainless steel vats at controlled temperatures. Environmentally Friendly, Sustainable.

Excellent for apertif as well as commendable choice for any important occasion. 

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

NO ES PITUKO ROSE

100% Pais

The first 2021 rose!

This lovely, juicy rose is medium bodied, spicy and has fresh strawberry notes. It has more depth and fuller fruit than some of the drier styles -- a great food pairing option! “This wine is in its most natural state, so it is likely to be cloudy and/or have sediments. We recommend that you don't wait too long to drink it (like in the next 5 minutes). If you like, drink it chilled. You could even give the bottle a bit of a shake before you open it.”

The Echeverría family came to Chile in the 1750s, from a little town called Amezqueta in the Basque region of Spain. They established agricultural properties in the north of Santiago, where they planted vineyards, among other crops. Some 200 years later in 1930, Roger Piffre de Vauban, a French Engineer from Montpellier, and Roberto Echeverría´s maternal grandfather, travelled to Chile and hence to Chile’s Curicó Valley, some 200km south of the capital Santiago. Here he planted ungrafted vines from pre-phylloxera French origin on an expanse of land called La Estancia, in a little town called Molina. He established there what, at that time, was a frontier technology winery with French equipment and machinery brought directly from France. It’s aim was to supply high quality wines for the domestic market. Soon after, Adriana Piffre de Vauban, Roger´s daughter, married Roberto Echeverría Rubio, and they had one child, Roberto Echeverría. In the early 1950s, after developing diverse industries, Roberto Echeverría Rubio, established a vineyard and winery also in Molina, encouraged by the family relationship with the ongoing winery at the La Estancia estate.

He grew strongly influenced by these two family winemaking activities, and developed an intense love and passion for winemaking, that would lead him to pursue university studies. In 1979 Roberto decided to return to Chile to continue his family tradition in winemaking. He thought he was coming back to join an ongoing winery operation, but he arrived in a country in which the wine industry was in the midst of a great depression. Many wineries had gone bankrupt, and very little wine was being exported. The family business was in jeopardy and the old winery in which he spent his summers was on the brink of disappearing.

Passionate about wine, and determined to preserve his ancestors’ winemaking tradition, he embarked on the greatest challenge of his life: projecting his winery into the future, transforming it into a modern, export-oriented, and family-owned and managed operation. It would take Roberto nearly 15 years of intense conviction and sacrifice to develop these radical changes, which included replanting the entire estate and building a new winery from the ground up, and to finally bring his first wine to the international market in 1993. During the 20 years that followed he and Gloria travelled to every continent in the world, showing their wines and winning over many of the customers that are still working with them today. It was their extraordinary vision, determination and commitment to excellence, that was to make Viña Echeverría what it is today.

Today Viña Echeverría is still a family-owned and managed estate winery, and its vineyards and house occupy the same location as they did nearly 100 years ago. The 65 hectares of sustainably farmed vineyards in Chile’s Central Valley are planted, tended and harvested by the Echeverría family. Roberto Echeverria is still very active in the family business and continues to inspire the whole family to develop new projects and delight new customers. Together with his four children, Paulina, Viviana, Roberto and Diego they hand-sell their wines.

Pais, a varietal with great historical importance. It was the first Vitis vinifera grape variety to be exported from the Old World (Spain) to the New World (Mexico) in the 16th Century. Roberto is one of the vanguards of the "pipeño" movement in Chile aka making wine the way it was hundreds of years ago - more naturally (very little SO2 added, indigenous yeasts, unfiltered) and with the oldest vines planted by the Spanish, long before other Europeans came there escaping phylloxera. Each bottle of No Es Pituko Rose contains four and a half bunches of single vineyard grapes, a lot of love for the environment, and a lot of love for you. It showcases the terroir & is unfiltered so there is some cloudiness. Natural and Sustainable. 

Start your Thanksgiving Day with this wine, it has fall appetizers, potatoes, and turkey written all over it!

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CHATEAU de ROQUES BORDEAUX 

70% Merlot, 30% Cabernet Franc 

Brilliant red in color, with aromas and flavors of rosehips, orange peel, tobacco, mocha mousse, caramelized onion, and hints of apricot. This supple and elegant wine features fine integrated tannins, moderate acidity, a vibrantly dry medium-to-full body, and a nuanced, long finish with notes of spiced latte and plum. While youthful and already drinking beautifully, this Puisseguin-Saint-Emilion promises a rich, satisfying and layered experience after some cellar time; if drinking now, be sure to decant.

Undeniably one of Bordeaux’s unsung values, this family-run estate has history dating back to the 12th century. It has remained under ownership of the Sublett family for four generations (since 1948). The estate’s 23ha of clay and limestone vineyards are positioned on south and west facing gentle slopes along the western edge of Puisseguin-Saint-Emilion plateau (approximately 100 meters above sea level). A new gravity-fed cellar with new vats further completes the picture. 

Green harvest and leaf-thinning, manual (20%) and mechanized (80%) harvest, 100% destemmed. The wine was fermented for 3 weeks in temperature-controlled concrete tanks  using native yeast, followed by 12 months ageing in concrete vats, preserving freshness and purity of fruit. Lightly filtered, minimal addition of sulfites. While made for early consumption, it can also be kept for many years. 

Call in the dark meat turkey, green bean casserole, roast potatoes, and chestnuts!

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CHANTELEUSSERIE BOURGUEIL

100% Cabernet Franc

Wild berries jump out of the glass invitingly, while a peppery note adds an earthy twist. Expect a little extra brawn and woodsy fruits like cassis and plum. It’s pure, peppery, and perfect Cabernet Franc. The gentle finish makes it oh-so gulpable - be sure to put a slight chill on it!

Just outside of the village of Benais, in the heart of the Touraine, sits the lovely Domaine de la Chanteleuserie. This “place where the larks sing,” as the name means, is perched on a limestone plateau in an idyllic landscape. Moïse Boucard, a respected vigneron whom Kermit discovered in 1976, has not only given his good sense of humor and modesty to his son, Thierry, but his winemaking skills, too. The seventh generation of winegrowers at Chanteleuserie and the second generation to be working with KLWM, Thierry now shares the domaine with his wife, Christine.

This is the land of Cabernet Franc, better known locally as “Breton.” While some vignerons in the area add up to 10% Cabernet Sauvignon, the Boucards make pure varietal wines. Bourgueil is among the most age-worthy of the Loire Valley’s reds, and the wines from Domaine de la Chanteleuserie are no exception: their 1976 still drinks well today! Despite their structure, these wines have a suppleness and generosity of fruit that set them apart from most wines produced in the area today.

The Chanteleuserie vineyards enjoy full southern exposure on limestone and clay, with a subsoil of porous, chalky tuffeau that also provides cellars with naturally ideal aging conditions. Thierry keeps yields low and protects his harvest by bringing the grapes in quickly and keeping them cool during destemming. Temperature control continues during fermentation to preserve freshness and acidity, thereby avoiding the rude tannic bite found in some Bourgueils. The wines are later racked into foudres for additional roundness of texture and depth. All are delicious young and outstanding when aged.

Green harvest to decrease yield and insure perfect maturity. Grapes are both carefully sorted in the vineyard and in the cellar. Maceration lasts 2 weeks before fermented and aged in stainless steel tanks.

Think juicy bistro burger finished with a shmear of spicy moutarde. Or Thanksgiving dinner… again.

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LA BATTAGLIOLA LAMBRUSCO 30

Lambrusco Grasparossa and Ancellotta

The wine pours an intense violet red with fruity aromas of currant, blackberry and cherry; in the palate it presents a mellow structure, with an acid-crisp making it fresh and lively.

Even today Alberto Salvadori is still moved when telling the story of the beautiful country house in Piumazzo, La Battagliola, which he inherited from his mother Anna Maria. It was 1999 and the countryside of the Modenese plains was still being sowed, but this didn’t last long. A premonitory dream was enough to convince Alberto that the land had a more noble and ambitious fate, that of producing good wine. From that very moment he left the logistics business to become a farmer and transformed the harvesting land to an area of seventy thousand Lambrusco Grasparossa vine cuttings. The shipments of goods by air, rail and sea allowed him to travel around the world, however the thrill of seeing those vine cuttings grow, the rows of vines take shape and to see the deep red and almost blue bunches of grapes bloom, has transformed him over the years. He chose Grasparossa, the grape variety most suited for the land. It was an important challenge, that of proposing a Lambrusco of quality and character in a marketplace that has at least, in part, been dominated purely by commercial policies. Alberto Salvadori’ s passion is shared by his children, Beatrice and Tommaso. Beatrice, after having lived many years in Milan, has started to work side by side with him and to share his passion for the wine. In Bologna. Tommaso now leads Fratelli Salvadori, the family business that has been operating for three generations. The pace of life is constantly speeding up but everyone’s commitments vanish when they meet at La Battagliola for a wine harvest, a tasting, the first bottling or a simple gathering with friends. It’s the love for their land that bonds them and keeps them together, the sense of everlasting continuity that is found in the seasons and now in the wine harvest.

The soil at La Battagliola is gravelly, a feature distinctive of the growing area of Grasparossa. This unique aspect not only lowers the risk of pathogens, but it also guarantees the constancy of our wines in terms of aromas and flavour.

The production method fully respects natural processes, which means low levels of sulphur dioxide and spontaneous fermentation. And to produce this traditional wine, La Battagliola uses the latest technologies for pressing, storage, monitoring and care. This winemaking process focused on safeguarding rather than intervening yields a graceful and refined wine low in tannins, in which the note of elegance takes the place of Lambrusco’s typical opulence. The wine is refermented at fixed temperatures in stainless steel pressured tanks with indigenous yeasts. It is then left ageing on the fine lees for at least 4 months were it acquire its typical bouquet. Dosage is 30 g/L.

Interesting pairing with red meats, pasta, pizza, mildly matured cheeses, oysters, cod and other fat fish. 

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DOMAINE DE SEMINAIRE COTES DU RHONE 

80% Grenache, 10% Syrah, 10% carignan

Ruby color with purple reflections, the aromas of which are reminiscent of wild berries with hints of liquorice. Balanced wine on the palate showing roundness and fruit.

On 250 acres of land in the hills above the village of Valréas, a beautiful Provençal house, surrounded by olive and truffle oak trees, lavender fields and thick forest, is the center of the idyllic micro-estate of Domaine du Seminaire. The vineyards are near the northern limit of ripening Grenache, in the colder foothills of the Alps, where they are swept by the strong mistral winds. Hervé Pouizin is the fourth generation to farm this land; he and his wife, Mathilde have preserved the self-sufficient estate mostly as it was a century ago, with one key exception: they converted everything to organic farming. Fermenting their wines in the same huge concrete tanks since 1938, the couple takes an old-school approach to winemaking and uses no oak and biodynamic practices in the cellar where they use the lunar calendar. They produce high-toned, bright, floral wines, in keeping with their region and elevation, bottled early to preserve the fruit and with minimal sulfur. 

“Wine is a family affair for me, in the Pouizin family we are all organic winegrowers! My grandfather taught me a lot and especially taught me to observe and take care of the plant ... I am the 4th generation on the Estate. Today my wines are the expression of the magnificent terroir and domain left to me by my ancestors. Fresh, straightforward, frank, fruity with melted tannins ... it is also thanks to them that I am here thanks to what they taught me and the care they gave to their land …” - Hervé Pouizin, winemaker

`` It is a wine that will accompany you from aperitif to meal, including picnics and evening with friends. Fresh, fruity with supple tannins, it will be an excellent companion .... '' - Domaine de Seminaire

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GIACOMO VICO LANGHE NEBBIOLO

100% Nebbiolo

Bright ruby ​​red color, aromas of fresh red berried fruits with a prevalence of raspberry and wild strawberry; full, warm, harmonious flavor with beautifully balanced acidity and velvety tannins. Complex yet elegant.

Based in Canale in the heart of Piedmont, Giacomo Vico has been run by the same family since the late 19th century.  Since the start, the focus has been on quality versus quantity, and today the estate is renowned for the quality of its wines. With an extensive 1990s renovation, the winery’s quality-focus is matched by its facilities.  Alessandro, great grandson of the founder, currently leads the operation. 

The Langhe Nebbiolo comes from 40-year old vines grown in the steep, southern-facing mineral-rich marl and sandstone soils of the Valmaggiore vineyard in Roero. Hand-harvested, destemmed grapes are fermented for two weeks in stainless steel using the rack-and-return technique to promote gentle extraction and preservation of fruit flavor. This was followed by 6 months in large Italian oak barrels.

SOME of Nebbiolo’s best friends (it has many): burrata or manchego, roast turkey or braised duck, butternut squash and wild mushrooms.

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

Finally, it’s Spring! Celebrate the beginning of a new season with our March Wine Club!

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.