THE SEASON OF STEWS
*The cold, gray days of January are perfect for having reviving stews. Made with seafood, grains, chicken, or meats, the rich spoonfuls of spiced ingredients soaking in aromatic sauces is a perfect way to warm the soul in winter. Zarzuela de Mariscos, a shellfish stew from the Catalan coastal region of Spain is at the top of the list. May we suggest Godello as a pairing.
2015 Avancia Godello ‘Cuveé de O’ Valdeorras 15.00 12.45VS
*Bouillabaisse is the fish stew of Provence and it works sublimely well with Bandol Blanc and the whites of Cassis.
2015 Le Galantin Blanc Bandol 23.00 19.09VS
2014 Clos Ste. Magdeleine Blanc Cassis 35.00 29.05VS
*Cioppino with gremolata toasts is the San Francisco version of a Genovese seafood stew, where tomato sauce changes the wine to red. Try a Valpolicella.
2014 Fumanelli Valpolicella Classico Superiore Veneto 20.00 16.60VS
*Cassoulet combines beans, pork, duck, sausage, and goose— named for the cooking dish in which it is prepared.
2013 Georges Vigouroux Vassal de Mercues Cahors 15.00 12.45VS
2014 Clos la Coutale Cahors 15.00 12.45VS
2014 JESSIAUME BOURGOGNE BLANC
A new find is the 2014 Maison Jessiaume Bourgogne Chardonnay from a tiny producer in Santenay. The wine comes from a single site— .23 hectare in size with a southern exposure, and marl and limestone soils. The wine has complexity way beyond its appellation and a great price. A racy minerality from the limestone soil, and a toasty style from 10 months aging in oak, make it a great wine for rich fare. This is a direct import by a local supplier and thus the price is right!
2014 Maison Jessiaume Bourgogne Chardonnay 22.00 18.26VS