This Saturday from 1:00-5:00 we will be sampling some delicious Tuscan wines! We will include bites of Macrina Apricot Nut Crackers with Manouri cheese in addition to our Gluten Free Chocolate Hazelnut Cookies that were featured in Food & Wine Magazine! This is the first time we will be sampling these cookies as they never stay on the shelf very long. It will be a great spread for what is sure to be a wonderful weekend. We hope to see you then!
Archive for March, 2010
il Macchiaiolo Corn Pasta with Sangiovese Sauce
Tuesday, March 16th, 2010Try this simply delicious recipe for a quick and satisfying meal!
Ingredients:
½ bag il Macchiaiolo Corn Pasta Fusilli
1 Jar Radici of Tuscany Pasta Sauce with Sangiovese
1 Tbsp. Trampetti or Mannucci-Droandi Organic Extra Virgin Olive Oil
½ cup grated parmigiano reggiano cheese
Directions:
Cook pasta until al dente, about 7 minutes. Drain well. Toss with olive oil and pasta sauce. Toss gently with cheese.
Place in a 13-in rectangular pan and bake in a 350° F oven until cheese is melted.
Recipe provided by Ritrovo Selections
Amazing Chilean Wine Tasting Saturday 1:00-5:00!
Thursday, March 11th, 2010This Saturday from 1:00-5:00 pm we will be sampling 7 phenomenal Chilean Wines! A new line for Washington is Xplorador from Chile. Each wine will be $9 and 15% case discounts for Xplorador will be offered for Saturday only.
Come sample the following:
Xplorador Cabernet Sauvignon
Xplorador Merlot
Xplorador Malbec
Xplorador Carmenere
Xplorador Sauvignon Blanc
Xplorador Chardonnay
…..and what you’ve all been waiting for- the exceptionally rated 94 Point Wine Spectator Don Melchor Cabernet Sauvignon 2006! We have it back in, only 1 case will be available for purchase.
Don Melchor sells for $78 per bottle, for Saturday only we will have it for $67. Don’t miss your opportunity to try this wine, it is never sampled!
We look forward to seeing you Saturday,
The Shop Agora
Campanian ‘Denocciolato’ Michele Ferrante Extra Virgin Olive Oil
Tuesday, March 9th, 2010Olives from Michele Ferrante’s hillside groves are precociously hand-harvested and locally pressed – after having their pits removed – to maximize depth of flavor and minimize bitterness. Campanian ‘Denocciolato’ Michele Ferrante Extra Virgin Olive Oil is a must. Chefs and home cooks love it! 17 oz. bottle. 6/cs.
Price: $29.00
Acetorium Fig Vinegar
Friday, March 5th, 2010Luscious flavor from pure fig wine, with no infusions or additives, embodies Acetorium’s Fig Vinegar. Try it for marinating seafood or as a salad seasoning.
Acetorium vinegars are hand-crafted by esteemed winemaker Joseph Reiterer of Alto Adige and German master vinegar maker Robert Bauer. Instead of using flavor infusions they judiciously select the basic ingredients for each vinegar and then vinify them before beginning the vinegarization process. In other words, all Acetorium vinegars are made from fine wines. The vinegars are precision-aged in stainless steel tanks or wooden barrels. Imported from Italy. 250 ml. bottle.
Argentinean Food & Wine Tasting Saturday 1:00-3:00
Wednesday, March 3rd, 2010Join us for a wonderful tasting this Saturday! Ann Coppel from Magic Road Imports will be presenting her beautiful Argentinean olive oil, olives and chimichurri sauce from 1:00-3:00. Magic Road will be a new line to The Shop Agora, we know you will enjoy it!
Great tasting and great value red and white wines from Argentina will be provided to match. Hope to see you then!
Tenuta Cocevola Olive Oil Sale!
Monday, March 1st, 2010We are excited to present a 30% off special for the much praised Tenuta Cocevola Olive Oil. You will be able to purchase this on our website for the outstanding price of $21.30 for the next week!
From Southern Puglia comes this small production DOP product. Their winery is set overlooking the Adriatic sea close to the enchanted and historical Castel del Monte.
This olive oil is incredibly fruity and bursting with flavor with a spicy kick to it’s finish. Lovely when mixed into pasta or for straight dipping with bread. The more the flavor of the olive oil can come through the dish, the better!
