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Check out everything that has recently hit our shelves!
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Niepoort 'Dócil' Vinho Verde, Portugal 2023
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Domaine Laporte 'Le Rochoy', Sancerre, Loire Valley, France 2023
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Monte Bernardi 'Sangio' Chianti Classico, Tuscany, Italy 2021
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Remi Pouizin 'Vice Versa' Vin de France 2023
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Albet i Noya 'Petit Albet' Brut Reserva, Penedes, Spain 2022
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Rustic Bakery Meyer Lemon Shortbread, California
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Tendu Cortese, Clarksburg, California 2020
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Adroit 'Siletto Estate' Gamay, San Benito County, California 2020
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Costa Esmeraldas Ecuador 70% Dark Chocolate, Dandelion, San Francisco, CA
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Pipa de Calabaza (Pumpkin Seed) Cacao Sampaka, Barcelona, Spain (2.65oz)
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Le Piane Colline Novaresi Nebbiolo, Italy 2023
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Stuffed Squid in Ink, José Gourmet, Spain
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Cuttlefish in Ink, Artesanos Alalunga, Spain
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Trout Fillet in Caper Sauce, ABC+ by Jose Gourmet, Portugal
- $20.00
Innovative, experimental, and extremely small scale, ABC+ is breathing new life into the world of conservas. As tinned fish gain popularity, giant companies are eager to consolidate, push production, and limit creativity in the name of scalability. Adriano is doing the exact opposite. ABC+ builds on tradition by developing new and elevated recipes preserved in a distinctive round can and expressing worldly sauces spanning the entire globe - think Bravas from Spain, Moqueca from Brazil, Aglio e Olio from Italy, Curry from Southeast Asian cuisines, and the list goes on - paired only with the highest quality seafood coming from the Port of Matosinhos only a few blocks from the cannery.Rich and meaty trout is brought to new heights by a bright and briney sauce bursting with garlic, parsley, and capers. This symphony of flavors tames the hearty fish into a dish that calls for savoring.
Trout is a freshwater fish, well known on the Portuguese menu. ABC+ sources theirs from the Rio Coura, in the north of the country. Rich in minerals, protein, vitamins, and flavor, this heavy hitter is a favorite in any sauce it shares. The Capers sauce is packed first and foremost with fresh, briney capers joined with parsley, onion, garlic, and white pepper. This bright emulsion is sure to liven up any accompaniment it comes in contact with.
SERVING: Center stage on a hearty rice dish in need of some brightness, atop crusty bread with complex and deep cheese, shared among friends with smiles
MADE IN: Portugal
CAUGHT IN: Rio Coura, Portugal
State of California: Proposition 65 Mandate
WARNING: Consuming this product can expose you to chemicals including lead or cadmium known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to https://www.p65warnings.ca.gov/food -
Cockles in Brine, Espinaler, Spain
- $32.00
FOOD ITEMS are available for SF LOCAL DELIVERY or CURBSIDE PICKUP only.
Espinaler Cockles in Brine, Spain
The Espinaler family started their long line of businesses in the late 1880s, with a small bar in Barcelona, serving wine and snacks. Eventually the Civil War in Spain caught up to them, and after it had passed, they were forced to reinvent themselves. In the 1950s, they introduced Espinaler Sauce to the market, a special blend of top quality vinegar, red pepper, black pepper and carefully selected spices, which with the years has made Espinaler Sauce known everywhere. Their line of premium conservas come directly from the Galician Rias, the coast of Malaga and from the best places of the country, direct to your table.
Plump and luscious, cockles are a dependably delicious clam known for their barb-like foot, their rich, clammy taste, and their firm (but not chewy) texture. Harvested from the rías of Galicia, each clam is hand cleaned of silt and sand to ensure a grit-free, premium experience. In this slightly smaller size, we recommend folding them into angel hair with white wine and capers, or using the brine to make a cream sauce with garlic and shallot for a homemade white clam pizza.
TASTING: briny, meaty, sweet
PAIRING: vodka, chardonnay, dashi
INGREDIENTS: Cockles, Water, Salt
CAUGHT IN: Galicia -
Bodegas César Florido Cruz del Mar Oloroso Sherry, Jerez [375ML]
- $29.00
Founded in 1887, Bodegas César Florido is one of the oldest bodegars located in the town of Chiopiona, one of the western-most Sherry-producing towns in the Sherry triangle. César Florido’s name is synonymous with moscatel. His village of Chipiona, is well adapted to the grape variety and has the best moscatel vineyards in the region. These concentrated wines, made from shriveled grapes, can acquire enormous complexity with a long period of cask aging.
- Grapes: 100% Palomino
- Farming: Sustainable
- Terroir / Soil: Sandy-clay soils
- Vinfication: Cruz del Mar Oloroso is produced exclusively with palomino grapes grown by César’s family in the Balbaína and Miraflores pagos (vineyards). After harvesting, the grapes are crushed and undergo alcoholic fermentation in traditional cement vats, which naturally regulate the temperature. Fuller-bodied musts are chosen for Oloroso, and after being fortified to 18% ABV., the wine is aged oxidatively in old barrels in a bodega in the heart of Chipiona. Cruz del Mar Oloroso spends an average of 12 years in the solera process before being bottled en rama, without fining or filtration.
- Tasting Notes: This dry sherry shows complex notes of toasted macadamia, salted apples.
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Ladeiras do Xil 'Gaba do Xil' Mencia, Valdeorras, Galicia, Spain 2019
- $28.00
- Farming: Certified Organic
- Variety: 70% Mencía and 30% Merenzao
- Terroir: The primary vineyard lies inland at 400-500m in altitude, near the town of Larouco, which has an Atlantic influence due to the location in a valley that forms an outlet to the sea. The blend also contains grapes from estate vineyards in Santa Cruz and Las Ermitas. 20 to 80 year old vines grown in granite.
- Vinification: After a manual harvest and grape selection in the vineyard, the wine is fermented with native yeasts in stainless steel tanks.
- Aging: 12 months in stainless steel. Bottled with minimum sulphur.
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Tasting Note: Gaba do Xil is a wonderful expression of an Atlantic influenced red wine that is always fresh, expressive, and food-friendly. Aromas of smoked red cherry, fresh red plum, hints of black tea and an earthy backbone reminiscent of fresh pencil shavings.
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Caramelized Onion Jam, Divina, Peru (7.6oz)
- $9.00
Deeply savory, delightfully sweet and so delicious you'll enjoy it by the spoonful! We love our onion jam slathered on grilled cheese, burgers, roasted meats and grilled veggies. For a simple onion soup, mix the jam with beef broth and top with melted Gruyère
Ingredients: onion, cane sugar, distilled vinegar, sunflower oil, sea salt, spices, ascorbic acid (antioxidant).
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Albert Boxler 'Hommage a Jean-Marc' Gewürztraminer, Alsace, France 2022
- $42.00
Albert Boxler Gewürztraminer, Alsace, France 2022
- Winemaker: Jean Boxler
- Farming: Organic
- Varieties: A blend of 40-67-year-old Gewurztraminer
- Terroir: Granite, Limestone, Alluvial
- Vinification: All grapes are harvested by hand, No fining. After pressing, cold settling before fermentation begins, All fermentation is natural, vinified in stainless steel.
- Tasting Notes: Exceptionally classic, this golden colored wine is rich in flavor, with exotic floral notes and a plush, dry finish. Pairs wonderfully with spicy foods!
The small family Domaine in France that works traditionally using techniques and savoir-faire passed down across multiple generations is under serious threat today. Consolidation, technology, regulation, foreign investment, globalization, and many other factors (all in the name of progress), threaten the great agricultural tradition of winegrowing in France, arguably the world’s greatest winegrowing culture. Few domains in France embody this way of life more ably and proudly than Domaine Albert Boxler in Niedermorschwihr. Jean Boxler, many generations removed from his ancestor of the same name that moved here from Switzerland in 1673, currently rules the roost at this humble yet incredibly exciting Domaine. Intense and serious about his land, his craft, and his wine, Jean is the genius behind what are certainly some of the finest white wines in Alsace (and the world).
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Guy Breton 'Cuvée Léa' Chiroubles, Beaujolais, France 2022
- $48.00
Guy Breton 'Cuvée Léa' Chiroubles, Beaujolais, France 2022
- Winemaker: Guy Breton
- Farming: Organic practicing
- Variety: Gamay
- Terroir: 60 year old vines, it hails from a higher-altitude parcel with seventy-year-old vines that are naturally low-yielding. Named “Cuvée Léa” after his granddaughter.
- Vinification: Only indigenous yeasts are used. Grapes are cooled to 5-6° C after harvest to begin fermentation at low temperature. 100% whole-cluster fermentation for all wines. Short macerations in tank; length of maceration is determined by tasting and varies per wine and per vintage. Grapes are pressed and racked to aging vessels (tank or wood) before the end of fermentation. Tiny doses of sulfur added during élevage and at bottling
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J. Lassalle Rosé Brut 1er Cru, Montagne de Reims, Champagne, France NV
- $90.00
J. Lassalle Rosé Brut 1er Cru, Montagne de Reims, Champagne, France NV
- Winemaker: Angéline Templier
- Farming: Sustainable / Lutte Raisonée
- Varieties: 70% Pinot Noir, 15% Chardonnay, 15% Pinot Meunier
- Terroir: 50 years average vine age, on clay and Limestone
- Vinification: Chardonnay, Pinot Meunier, and all but 6% of Pinot Noir is direct press. Completes malolactic fermentation
- Dosage: 9g/L
- Aging: minimum 42 months on the lees before disgorgement
Jules Lassalle established this family-owned Champagne house in 1942 in the village of Chigny-Les-Roses on the Montagne de Reims. A master of his craft, he established a signature style of elegant, tightly knit wines with a certain ampleur. When he passed away in 1982 his wife, Olga, and their daughter, Chantal Decelle-Lassalle, stepped in and took over the estate, upholding Jules’ high standards and progressively pushing the domaine to the next level. In 2006 Chantal’s daughter, Angéline Templier, joined the estate as winemaker. Their twenty-eight-year tradition of “une femme, un esprit, un style” (one woman, one spirit, one style) holds true today more than ever.
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Veuve Fourny et Fils 'Rosé de Saignée' Extra Brut 1er Cru, Vertus, Champagne, France NV
- $110.00
Veuve Fourny et Fils 'Rosé de Saignée' Extra Brut 1er Cru, Vertus, Champagne, France NV
Winemaker: Charles and Emmanuel Fourny
Farming: Sustainable / Lutte Raisonnée
Varieties: 50% Chardonnay, 50% Pinot Noir
Terroir: Chardonnay, grown on chalky slopes, and Pinot Noir from steep, red clay parcels.
Vinification:
Aging: Ages in bottle for 2 years before release
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Champagne Geoffroy 'Rosé de Saignée' Brut 1er Cru, Champagne, France NV [375ml Half Bottle]
- $52.00
Champagne Geoffroy 'Rosé de Saignée' Brut 1er Cru, Champagne, France NV
- Winemakers: Pierre & Sophie Larmandier
- Farming: Sustainable, Practicing Organic
- Grapes: 100% Pinot Noir
- Terroir: From Cumières 1er Cru. Clay and sandstone, with deep chalk.
- Vinification: Macerated for 3-4 days in open oak tank. No malolactic fermentation. Fermented in enameled stainless steel
- Aging: Aged in enameled stainless steel, 42 months on the lees.
- Dosage: 4g/L
- Reviews: 93 Points (Decanter), 94 Points (Vinous), 92 Points (Wine Advocate)
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Gaston Chiquet Special Club Brut, Champagne, France 2015
- $108.00
Gaston Chiquet Special Club Brut, Champagne, France 2015
- WINEMAKER: Gaston Chiquet.
- FARMING: Sustainable, emphasizing low intervention in the vineyard.
- VARIETY: 68% Chardonnay, 32% Pinot Noir
- TERROIR: Chardonnay from: 53% Dizy 1er Cru (20% Haut de Souchienne, 20% Veilots,13% Crohaut Guillemoinel),15% Hautvillers 1er Cru (Lagrange, Croix Courcelles). Pinot Noir from: 32% Dizy 1er Cru (Griboury). Clay and limestone over chalk terroir
- VINIFICATION: Traditional method Champagne. Fermented and aged in stainless steel.
- AGING: Stainless steel. Aged 90+ months on the lees.
- DOSAGE: 6g/L
- TASTING NOTES: Aromas of brioche, hazelnut, and baked apple, with citrus and subtle vanilla. The palate offers a creamy texture, fine bubbles, and a fresh, long finish.
- REVIEWS: 92 Points (Vinous), 93 Points (Wine Spectator), 94 Points (Jeb Dunnuck)
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Pierre Gimonnet & Fils 'Oenophile Non Dosé' Blanc de Blancs, Champagne, France 2018
- $92.00
Pierre Gimonnet & Fils 'Oenophile' Blanc de Blancs Brut Nature, Champagne, France 2018
- Farming: Organic
- Winemaker: Didier Gimonnet
- Varieties: 100% Chardonnay
- Assemblage: Reserves from 2011-2018. 6g/L dosage.
- Terroir: From 45% Cramant Grand Cru (Buissons, Bateau, Gros Mont), 30% Chouilly Grand Cru (Mont Aigu, Ronds Buissons), 3% Oger Grand Cru (Terres de Noël, Champs Nérons), 22% Cuis 1er Cru (Croix-Blanche)
- Vinification: Undergoes Malolactic fermentation. Fermented and aged in stainless steel
- Elevage: Stainless steel. Aged 42+ months on the lees
- Dosage: 0g/L
Didier Gimonnet is the second generation of growers to direct this superb estate, with 28 hectares of holdings in grand and premier cru villages, predominantly in the Côte de Blancs. The winery is in the premier cru village of Cuis where Didier’s family has been growing grapes since 1750. Pierre Gimonnet, Dider’s Grandfather, started bottling estate champagnes in 1935. In addition to the 13.5 hectares in Cuis, Gimonnet owns 11 hectares of chardonnay vines in the grand cru villages of Cramant and Chouilly, plus another hectare in Oger and two in Vertus. Gimonnet also owns half a hectare of pinot noir, split between the grand cru of Aÿ and 1er cru of Mareuil-sur-Aÿ.
The high percentage of old vines at this estate sets it apart in a region suffering from a plethora of very young vineyards. Seventy percent of Gimonnet’s holdings are over 30 years old, of which some forty percent are over 40 years old, with 100+-year-old vines in the lieux-dits of Le Fond du Bateau, planted in 1911, and Buisson planted in 1913, both in the Grand Cru village of Cramant.
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Famille Moussé 'Eugene' Blanc de Noirs Extra Brut, Champagne, France NV
- $78.00
Famille Moussé 'Eugene' Blanc de Noirs Extra Brut, Champagne, France NV
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Winemaker: Cédric Moussé
- Farming: Organic
- Variety: 40+ year old vines. 80% Meunier, 20% Pinot Noir.
- Reserve Wine: 45% 2021, 55% perpetual blend 2003-2020
- Terroir: Cuisles, Jonquery, Châtillon-sur-Marne
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Vinification: Hand-harvested and gently pressed, fermentation in stainless steel with native yeast. Natural malolactic fermentation. A perpetual reserve is different than a solera. To make it simple, you can imagine 2 barrels. 1 full and 1 empty. You transfer half of the full one in the empty, so both are at 50%. Then, you add 50% of the new harvest in each one. You’ll bottle one of the tank, and you keep the other one to star again the next year! Cedric uses this method to strike a masterful balance between the freshness of the new vintage with the complexity and depth only “old wines” can bring.
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Aging: sur latte 18+ Months
- Scores: 92 Points, Decanter
A grower since 1750, Champagne Moussé sits in the village of Cuisles, in a valley perpendicular to the Vallée de la Marne. This side valley has a unique soil in Champagne: a schist subsoil under clay. While Pinot Meunier often struggles to be taken seriously in Champagne, at Moussé, Pinot Meunier is celebrated. 80% of the vines planted are Meunier, with the balance planted to Pinot Noir and Chardonnay.
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Marc Hebrart 'Clos Le Leon' Brut 1er Cru, Dizy, Champagne, France 2015
- $188.00
Marc Hebrart 'Clos Le Leon' Brut 1er Cru, Dizy, Champagne, France 2015
Winemaker / Chef du Cave: Jean-Paul Hébrart
Grape Varieties: 100% Chardonnay
Terroirs: From Dizy 1er Cru, Clos de Léon is a steep single site that many consider to be one of the finest crus in the Marne Valley, alongside Clos des Goisses. A very chalky terroir.
Vinification: Does not see malolactic fermentation. Fermented in older 300L barrels.
Aging: 72 Months on lees in older 300L barrels
Dosage: 3g/L
Reviews: 94 PTS, Wine Spectator, 93 PTS Vinous
Jean-Paul Hébrart took over the operations of Marc Hébrart Champagne in the Vallée de la Marne from his father Marc in 1997. This estate is not exactly new: Jean-Paul’s father has been producing champagne under the Marc Hébrart name since 1964 and has been a member of the Special Club since 1985. Hébrart farms 14 hectares of vines on 65 different sites in 6 villages: the 1er cru vineyards of Mareuil-sur-Aÿ, Avenay, Val d’Or and Bisseuil and the grand crus villages of Aÿ as well as Chouilly and Oiry in the Côte des Blancs. Each parcel is always vinified separately in glass lined stainless steel and ceramic tanks. He is slowly phasing out the ceramic as it is more difficult to control the temperature. Hébrart is also experimenting with barrel fermentation and indigenous yeast fermentation for some of his older vine parcels.
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Vilmart & Cie 'Grande Reserve' 1er Cru Brut, Champagne, France NV [375ml Half Bottle]
- $50.00
Vilmart & Cie 'Grande Reserve' 1er Cru Brut, Champagne, France NV [375ml Half Bottle]
- Chef du Cave: Laurent Champs
- Varieties: Relatively young vines of 70% Pinot Noir, 30% Chardonnay. 50% 2021, 50% 2020-2019
- Farming: Organic and Sustainable
- Terroir: From Rilly-la-Montagne 1er Cru, clay and limestone soils.
- Vinification: Aged in large foudre, blocked ML
- Aging: Sur latte 30 months minimum in the cellars on lees.
- Tasting Notes: Displays a surprising degree of lees autolysis in the nose, joined by smoky and chalky nuances that come out more emphatically on the silken, finely effervescent palate.
While Vilmart & Cie is frequently compared to Grandes Marques Champagne houses, in truth, there are few Champagnes quite like Vilmart. Laurent Champs has been at the helm of this remarkable estate since 1989. As the 5th generation winemaker, he maintains the tradition of crafting wines of power, elegance, and energy. That is part of the magic of Vilmart and their tiny corner of the northern Montagne de Reims.
"Vilmart & Cie. is not only one of the greatest grower-estates in Champagne but one of the finest champagne producers of any type in the region.” -Peter Liem
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Val de Caire Rosé, Coteaux Aix-en-Provence, France 2021
- $24.00
Farming: Organic
Variety: 90% Grenache - 10% Counoise
Winemaker: Guillaume Reynier
Terroir: Limestone from the lower Cretaceous period with large fossils is scattered throughout the vineyards—it’s easy to find fossils of scallops or mortared to larger limestone rocks. In certain sections, just meters apart, soils randomly undulate from dark red, iron-rich clays, hard limestones and pure white, soft chalk outcrops.
Vinification: Grapes destemmed and crushed. Pellicular maceration for 40%. Direct pressing for 60%. Fermentation at 17°. Blocked malolactic fermentation.
Tasting Notes: Fresh and dry, with notes of nectarine, thyme and limestone.