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Check out everything that has recently hit our shelves!
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Patrick Sullivan Chardonnay, South East Australia, Australia 2023
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Kabayan Wines Cabernet Sauvignon, Moon Mountain District, Sonoma, California 2022
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Elk Cove Vineyards 'Estate' Pinot Noir, Willamette Valley, Oregon 2022 [375ml]
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Elk Cove Vineyards 'Goodrich' Chardonnay, Yamhill-Carlton, Willamette Valley, Oregon 2019
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Clusel-Roch 'Sur le Mont' White Blend, Vin de France, Rhône Valley, France 2022
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Sandlands 'Red Table Wine', Contra Costa Co., California 2022
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Tuna in Organic Extra Virgin Olive Oil, Minerva, Portugal
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Pormenor 'Canuco' Tinto, Douro, Portugal 2019
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BOLLE, a Non-Alcoholic Sparkling Wine (Assorted Styles)
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Key Lime Pie Oat Mylk White Chocolate 42%, Crow & Moss, USA (2.4oz)
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Gingersnap Cookie and Oat Mylk Bar 40%, Crow & Moss, USA
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Pascal Mazet 'Unique' Brut 1er Cru, Montagne de Reims, Champagne, France NV
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Woodlands 'Wilyabrup Valley' Chardonnay, Margaret River, Western Australia, Australia 2023
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Malat 'Reserve' Brut Nature, Kremstal, Austria 2016
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Original Pattern Brewing Co. 'Bean Me Up!' Smoked Coffee Porter, Oakland, CA [16oz Can]
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Rillettes of Salmon with Lemon and Dill, Les Mouettes d'Arvor, France
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Sardines in Hot Olive Oil, Ramon Pena, Spain
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Spiced Mussels in Pickled Sauce, Ati Manel, Spain
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Patrimony, Adelaida District, Paso Robles, California 2020
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Rustic Bakery Meyer Lemon Shortbread, California
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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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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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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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Guy Breton 'Cuvée Léa' Chiroubles, Beaujolais, France 2022
- $48.00
- WINEMAKER: Guy Breton
- FARMING: Organic practicing
- VARIETY: 100% 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/AGING: 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.
- TASTING NOTES: Floral and delicate, while also juicy and tart, with a hint of earth and spice.
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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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Gaston Chiquet 'Special Club' Brut, Champagne, France 2015
- $108.00
- 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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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