October 10 2008

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In this issue:

  
STORE HOURS


Monday
to Saturday
9 am-6 pm

Sunday
10 am-5 pm

How do you choose a wine? You're desperate: out of town or need a last minute host gift. You're nowhere near the loving arms of DeLaurenti's. You rush into the store and how do you come to a decision on which wine to buy? You're an experienced drinker, so to speak. You know what you like. Or do you? You want a red (or maybe a white...). Depending on where you are, you have lots of help: shelf talkers, points, stacks. Do you take a risk - pick something you've never tried? Maybe just grab an old stand-by. That label looks cool. Maybe I'll try that? You try to remember what friends said they liked but you can never quite recall. Maybe I'll get a French wine - that'll say something about my wine acumen. No. I can't remember if "Villages" is better than "Cru" or which grape is in Chablis (and if I'm asked, I'll get busted). Which wine should I buy?!

So how do you choose a wine? I think the best way to choose a wine is to drink a lot of wine. Only if you have enjoyed (or hated) lots of wines can you make an educated decision. Forget how many points it got or what the wine guy says. Trust yourself. Only if we drink lots of different wines can we be equipped to ace that important question: which wine should I buy right now? Trust the producers you've enjoyed before. Trust the grape you know. Dance with the girl that brought you, in essence. Take chances, surely. But do that on your own time, in the privacy of your home. Wine's too important to answer the question wrong. (Oh, and get two bottles...you never know...)

See you at the store
Pat

  
 
 
What's New in Cheese


Everyone should know that eating seasonally is the best way to enjoy the best nature has to offer us.  We're big propagandists of this philosophy so it's with pride we can now offer Cowgirl Creamery's PIERCE PT.  PIERCE PT is made only in the fall and winter with organic milk from the Straus Family Dairy.  Washed with Moscato wine and dusted with local herbs, this semi-soft beauty has been worth the wait.

 

Tomini Sott'olio is completely new for us.  These little cow's milk discs are soaked in truffled sunflower oil and nearly defy description. You'll be tempted to drop these down like Cheetos but the patient among us are rewarded with joyful bites of rich, dense, earthy cow's milk goodness.  Did I mention there are truffles in these little Tomini?   Sole de Sardinia, a traditonal pecorino from Sardinia, is the perfect table cheese or makes your favorite pasta better.  

Finally, fall is washed-rind cheese season around here.  The weather is turning cool and we want to drink red wines and make a fire.  We have a few classics: Camembert washed in Calvados and the Petit Vigneron au Marc de Gewurztraminer from Fromi.  That's right; these guys are washed in Calvados (apple brandy) and Gewurztraminer, respectively.  Cabernet Franc goes great with these as does, you guessed it; Champagne!  Psst...Cougar Gold is in the house.

 

What's New on the Shelves

When Nate brings in a sample of a new product, we all get to taste it. Only the truly worthy quickly enter the DeLaurenti version of word-association. Here's how it works: we taste the item (in this case, the Villa Manodori Bark Cherry Balsamic Vinegar), then we immediately shout out foods the item would be great with. The best pairing is accepted as True with approving nods as we separate from our tasting huddle. Massimo Bottura of Osteria Francescana in Modena, Italy has taken the Villa Manodori Balsamic and aged it in Vignola Cherry Wood barrels. All agreed to the amazing depth and strength of the cherry in this unique condiment. Oh, the winning pairings: vanilla ice cream and fowl.

Giuseppe Giusti is the oldest balsamic vinegar producer currently still in production. Founded in 1598, they age their 4 year, six year, and 10 year vinegar in barrels that are over 200 years old. Tradition and lineage matter in balsamic vinegars and Giusti aces both criteria.

 

What's New in Wine


Stephen just last week returned from a junket to Walla Walla. Imagine: a bus filled with wine buyers from Seattle unleashed upon the hard-working farmers of Walla Walla - at harvest time, no less! Stephen reports of an air of uncertainty given the unstable weather over the course of the season; late spring, no summer and early fall. The big question: will the grapes ripen? For those patient growers, indeed, they are ripening nicely. Nice quantities of grapes are coming into the wineries very flavorful, according to Stephen. Stephen also notes that Walla Walla is slang for "growth". New wineries continue to crop up (irresistible, sorry). It will be interesting what comes of these newest ventures....

Upcoming Wine Tastings

We hold free wine tastings upstairs in our wine department every Saturday from 2-4pm. It's quiet in the Market these days so come on down - there's no football worth watching on Saturdays, right?

11 October - Evergreen Vineyards of Oregon
18 October - Italian Wines
25 October - Washington Wines
1 November - Watermill Winery of Oregon
8 November - It's back to Italy. Why not?

 

Recipe: Cannellini Bean Spread


Michele and I had this the other night at a restaurant out of town and thought it would be great as a spread on a sandwich (rosemary cotto, cannellini bean spread, arugula) or as just a nice addition to your antipasto plate atop toasted bread.

Toss all the ingredients into a food processor and blend to your desired consistency. As noted above, this spread with toasted bread should be enough to keep your guests at bay while you slave over their next meal. A nice Piemontese white sounds nice with this: Arneis or a Gavi.

Makes About 2 Cups

  • 1 (19-ounce) can cannellini beans, drained and rinsed
  • garlic clove, peeled and minced
  • 1/8 cup chopped chives
  • 1/8 cup minced carrot
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Extra Virgin Olive Oil (more or less depending on desired consistency)
  • 1/8 cup Aged Asiago (or Grana Padano)
  • 1 tsp fresh rosemary
  • Pinch Sea Salt
  • Pinch White pepper (adds some spice and doesn't discolor the spread)


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