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DISCLAIMER:
Wine and Liquor - Provided by Parcelle Wine.
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Our selection of wines are curated by Parcelle Wines in New York City. We are certain that you’ll find this collection to fit any occasion you may have.
Purchases from Parcelle Wine are subject to the following terms and conditions:
● You must be 21 years of age to order wine or liquor. The person receiving the delivery must present proper age verification and will be required to sign. ● If proper identification is not available at the time of delivery, your delivery will be refused and you will be charged a delivery attempt fee of $5.95. Restocking charges of 15% of your order may also apply. ● Parcelle Wines LLC, and Baldor Transportation LLC are separate companies. ● Your credit card will be charged separately for wine and liquor under "Parecell Wines LLC". ● Wines and spirits are sold by KSSWINE LLC, d/b/a Parcelle Wines, License #1302013, 509-511 W38TH ST, NY, NY 10018. Tel: (212) 258-0722. Mon-Sat 11am-7pm ● We reserve the right to refuse delivery of wine or liquor for any reason.
GOVERNMENT WARNING:
ACCORDING TO THE SURGEON GENERAL, WOMEN SHOULD NOT DRINK ALCOHOLIC BEVERAGES DURING PREGNANCY BECAUSE OF THE RISK OF BIRTH DEFECTS.
WARNING
No person shall sell or give away any alcoholic beverages to:
● Any person under the age of twenty-one years; or ● Any visibly intoxicated person.
IT IS A VIOLATION PUNISHABLE UNDER LAW FOR ANY PERSON UNDER THE AGE OF TWENTY-ONE TO PRESENT ANY WRITTEN EVIDENCE OF AGE WHICH IS FALSE, FRAUDULENT OR NOT ACTUALLY HIS/HER OWN FOR THE PURPOSE OF ATTEMPTING TO PURCHASE ANY ALCOHOLIC BEVERAGE. |
When green asparagus becomes available domestically, it is a real American treat. They first start out in California, then show up in New Jersey and finally in Washington State where the stalks get thicker and more purple at the tips. Long Island and upstate NY asparagus shows up here and there throughout summer. All of it is scrumptious and not to be missed. Look for stalks that are firm, not floppy, with moist white bottoms and tightly clenched heads. You don't really have to trim up the sides of the stalks as purists do, but snap off the woody bottom wherever it naturally breaks. Glossing with e.v. oil, seasoning and simply roasting - just until your kitchen acquires that rich asparagus smell (about 10 min )- is our favorite way of cooking them. Asparagus can also be steamed or boiled and drizzled with lemon butter.
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