Beth's News, February 24, 2017

I am so very happy to have Christina back with her amazing and affordable Moldovan wine selections!

If you haven't already experienced the great wine from this ancient wine region then you are missing out.

I am so delighted to have them that I have a new Moldovan section in the store-right next to the Austrian wines.

Moldova is a landlocked country in Eastern Europe  that is separated from the western edges of the Black Sea by the Odessa  province of southern Ukraine. One of several former Soviet states in this region (it lies just north of Romania and Bulgaria), Moldova gained independence from Russia in 1991, and is now officially the Republic of Moldova.Viticulture and wine-making are imbued in Moldovan culture at various  levels: in its history, its language and its traditions. The country's  economy also benefits greatly fro         

m wine production, not only from direct  sales on both local and export markets, but also from wine tourism,  which is surprisingly well developed here.

Although relatively small, Moldova ranks among the most significant wine  regions of Eastern Europe. Its climate is well suited to viticulture,  and archaeological evidence suggests that this has been the case for a  millions of years. Bordeaux varieties Cabernet Sauvignon and Merlot have made their way into every Moldovan wine region, and have proved as  successful here as they have everywhere else in the world.

Moldovan winters are cool and the summers are warm, but neither reaches  the kind of extremes that damage vines or reduce fruit quality. Rainfall  is also moderate, completing a set of conditions almost perfectly  suited to viticulture. In light of this, it is hardly surprising that  Moldovan wine production has remained so successful.

Christine will open several reds and whites tomorrow,including-

Cricova Chardonnay and Cricova Rare Black

The Chardonnay is a golden yellow with a flowery aroma and light oak nuances. Fresh and exuberant with a long finish.

The Rare Black, an indigenous varietal, is very popular here already. it is rich and well-balanced with spice and dark fruit.

Both of these are great buys at only $8.99-they sell at the Gaylord for $35 a bottle!

She will open the Codru, a blend of Cabernet and Merlot that sells for $19.99 and tastes like a $30 French Bordeaux!

We will also open the Sparkling and a few others that we have come to love.

These wines will be open from 2-7 tomorrow, I sure hope you can stop by.


Salmon with Lemon Cream Sauce


  • 3 Tbsp lemon juice
  • 1/4 cup chicken broth, fish stock, clam juice, white wine, or water
  • 2/3 cup heavy cream
  • 1 Tbsp canola or rice bran oil
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds salmon fillets
  • Parsley for garnish

1. Cook the lemon cream sauce:  Pour the lemon juice, broth and cream into a small pot and bring to a  simmer. Immediately lower the heat to low, cover the pot and simmer  gently for 10 minutes. Add salt and pepper to taste. The last minute or  two, uncover the pot and increase the heat to high to reduce the sauce a  bit.2. Prep the salmon: While the sauce is cooking, rinse the  salmon in cold water and check for any stray scales (if skin-on). Use  needle nose pliers to remove any pin bones. Pat the fish dry with paper  towels.3. Cook the salmon fillets: Add the oil to a sauté  pan large enough to fit the fillets in one layer. Heat the pan on high  and let the pan heat up for 90 seconds.You can either lay the fillets in the pan skin-side down or skin-side  up. If you lay the fillets down skin-side down, this will help crisp up  the skin which is great to eat (try it, if you haven't, it tastes like  salmon bacon!).If you lay the fillets down skin-side up first, the fillets will be  easier to turn over without falling apart, because the raw skin helps  hold the fillet together. Your choice.Lay the fillets in the hot pan and lower the heat to medium.Let the fillets sizzle steadily for 3-5 minutes, depending on how  thick the fish is. A 1-inch-thick fillet will take about 5 minutes.With a metal spatula, gently turn the fillets over. Cook for another 1-5 minutes, depending on how well-done you like your fish.We like our salmon a little rare in the center, so we cook the second side of a 1-inch fillet about 3 minutes.4. Pour lemon cream sauce over the salmon: Place the salmon fillets on plates and pour lemon cream sauce over them and sprinkle with chopped parsley to serve.If you've crisped up the skin, serve the fillets skin-side up so they stay crispy. Otherwise serve the fillets skin-side down.


This week-


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