March 5, 2010
As in it’s a miracle this Super-Tuscan wine made it to the States at all. Rumor has it that two shipments mysteriously disappeared off the docks and never made it into the shipping container. But the wine is here now and drinking great. You may have heard of Super-Tuscans and this is your opportunity to try a great example at a reasonable price (in light of the fact that the most well-known of the Super Tuscans, Sassicaia, goes for upwards of $150 a bottle).
But what is a Super-Tuscan? In Italy, wine laws traditionally only allowed certain varieties of grapes, usually indigenous ones, for wines to be granted DOC status. International varieties like Cabernet Sauvignon, Merlot, Syrah and others were almost never allowed. Years ago in Tuscany, some winemakers rebelled against these restrictions and planted the grapes they felt would make great wine. The wines were made outside the DOC system, caused international sensation and became known as Super-Tuscans. Even the DOC system bent to the power of these fabulous wines – now there’s a DOC especially for these wines grown in the Bolgheri.
Our Borgeri 2007 from Giorgio Meletti Cavallari ($25) is Bolgheri DOC and contains 40% Cabernet Sauvignon, 40% Merlot and 20% Syrah. Loaded with luscious dark red fruits, well integrated sweet oak and firmed up by grippy tannins, the wine goes great with steak and most any type of roasted meat.
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Posted by greenegrape
March 4, 2010
In last week’s NY Times, Eric Asimov called the category of Belgian golden ales “truly glorious beer at the highest level.” He went on to praise our Leelanau Good Harbor Golden Ale as “tart, sour and beautifully funky with wild, vibrant citrus flavors and subtle sweetness.” Crafted in Dexter, Michigan, this delicious brew bested 9 out of 10 actual Belgian beers sampled by the tasting panel.
Good Harbor comes in a 750ml bottle – the same amount as a typical wine bottle and indeed this brew can have a place at the dinner table. The brewery recommends serving it with cassoulet, rack of lamb, roast poultry or even spicy curry dishes and spicy sausages. Steve the beer man recommends it with Tarentaise or a similar nutty cheese like Gruyere. Laura, one of our cheese whizzes, suggests an American washed-rind cheese like Oma, Grayson or Hooligan!
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Posted by greenegrape
March 3, 2010
We’re thrilled to offer you an opportunity to taste Spanish Mangalica ham this Thursday from 4-7pm at Provisions. A rich, fatty ham similar to Jamon Iberico, the story of Mangalica is the story of something being worth the wait.
The Mangalica (also Mangalitsa) pig was once plentiful grazing on the pastureland in Hungary. A wooly pig, it was ideally suited to cold Hungarian winters and given extra time to be raised to maturity, the Mangalica was notable for its ample fat and flavor. However, as farming pigs came to favor efficiency and leaner pork, there was lessened demand for the Mangalica breed. And so their numbers declined – down to just 198 hogs in 1993. Around that time a century-old jamoneria began searching for a new breed of pig fatty enough to cure for a long time and create ideal jamon. Their efforts combined with the willingness of hungarian farmers to rescue the breed resulted in a breeding program and the reestablishment of the Mangalica, both in pure- and cross-bred forms, though only breeds that are at least 50% Mangalica can produce meat able to be labeled Mangalica jamon.
The process of curing a ham from Mangalica pigs can take up to 3.5 years, and sometime even longer. The jamoneria tests each ham up to 7 times during the curing process which involves piercing the ham with a long thin needle-like bone that is then smelled by a master ham taster who, by the smell alone, can tell if it is ready.
Please join us on Thursday and learn more about this artisanal cured ham that’s worthy of being served on an Oscar night platter.
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Posted by greenegrape
February 25, 2010
Come try two Italian wines from the Malvira vineyards and meet the winemaker tonight from 6-8pm in the Brooklyn wine store.
The name Malvira translates roughly to ”facing the wrong way.” Rather than sloping to the south and therefore getting the most sun exposure throughout the day, the original vineyards of the winery sloped north. Today the winery, which was founded in the 1950’s by Guiseppe Damonte, has corrected the problem and has a number of vineyards facing the more desirable southerly direction. The winery is still in the Damonte family, with Guiseppe’s two sons involved in the day-to-day viticulture and vinification.
Malvira’s Langhe Nebbiolo plays the baby brother to the traditional Barolos and Barbarescos in the area. It is an austere, serious red wine with violets and tobacco on the nose. The palate is medium to full-bodied with gripping tannins and dark fruit and spice.
The white, an Arneis from Roero, is fermented and aged in stainless steel tanks to preserve the grapes’ fresh and fruity style. Citrus can be found on the nose and apples and fresh lemon is prevalent on the palate. Enjoy this with lighter dishes like chicken and seafood or younger cheeses.
Purchase Online:
Malvira Langhe Nebbiolo 2002 (Brooklyn)
Malvira Roero Arneis 2007 (Brooklyn)
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Posted by greenegrape
February 24, 2010
That’s Laura saying “cheese” behind the turophile*-errific turrets of Fort Cheese, our bountiful counter of dairy delights. We caught up with Laura recently to ask her how she found her calling as a curd curator and discovered she’s layered like Morbier and fresh like chevre.
Laura began as a chef at store much like The Greene Grape but found herself drawn to the cheese counter and the alchemy and magic of pairing beer with cheese. Her Insider’s tip? Jasper Hill Farms’s Bayley Hazen Blue with Brooklyn Brewery’s Black Chocolate Stout (“blows my mind time and time again”). She’s sold Hudson Valley farmstand cheeses at GreenMarket and launched the cheese caves at a mega natural foods market where she trained with world-class affineurs like Herve Mons and Neals Yard Dairy. Her favorite cheeses change with the season but are all artisanal and farmstead cheeses, made with love, by hand, with milk from animals that are pastured and treated like the farmer’s friends.
But she’s not all sweetness and light. In Laura’s past there lies a dark, haunting secret. For details, click here (if you dare) or stop by the counter and munch on delicious samples while trying to get her to divulge the dark reaches of her heart!**
You can keep up with the encyclopedic Laura and the cheese counter by following them on Twitter at @fortcheese. Or come in and ask all the questions that have been plaguing you (“Why is cheese not made from pig’s milk? What does it mean if a cheese is ‘vegetarian’? Aren’t raw cheeses illegal in the US?)
*What’s a turophile, you say? A cheese connoisseur or fancier. Not to be confused with turophobia, a fear of cheese. See? She can even teach you some new words.
**Okay, we’re no good at keeping secrets. She’s slaughtered a chicken! Rumor has it, it was not self-defense!
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Posted by greenegrape
February 19, 2010
Though they’re only sold in a handful of Brooklyn locations, the jams from Anarchy in a Jar are so precious and delicious, we know it is just a matter of time before they go worldwide. Who knows, someday maybe they’ll even sell Anarchy in the UK!?
Anarchy jellies, jams and preserves are produced by Laena, an upstate NYer who after vagabonding about the world returned to NY and a childhood love – making jam using local handpicked fruits. With flavors like “3’s Company triple berry jam” and “Easy Like Sunday Morning Blueberry Jam”, they provide a little levity and sweetness to otherwise dreary winter mornings. And they may be the only breakfast treats we’ve seen that come with a typed manifesto.
We’re thrilled to welcome Anarchy to Provisions on Sunday, February 21 from 3-5pm for a special tasting. Want to know the difference between jam, jelly, preserves, conserves and marmalade? Interested in making your own jam this summer? Come taste Anarchy in a Jar and ask away! The revolution will not be televised! Well, unless Laena lands herself a fat food network contract, anyway. . .
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Posted by greenegrape
February 18, 2010
First off, we have to say we were sold on the taste first. A mix of organic pecans, cashews and almonds toasted with savory spices and then drizzled with white, milk and dark chocolates, Bobby Sue’s Nuts are addictive. They’re drizzled, not dipped, in chocolate, which adds just enough sweetness to be pleasing but not so much to tire the palate. Join us on Saturday, February 20 from 1-3pm to taste for yourself!
In addition to being a perfect protein potion, Bobby Sue’s nuts are also produced locally – in Chappaqua, NY, to be precise, and a portion of the proceeds of sales of her specialty nuts are dedicated to building animal shelters and supporting animal welfare. Now we dare you to find a reason NOT to eat them.
In addition to Bobby Sue’s visit, we just heard from Michela and Carlo of Palazzetto Ardi that she’s baked a special bread to serve with their Cabernet Sauvignon at this weekend’s tastings. She’s tweaked the recipe of a bread traditionally dipped in red wine in their region in the Gambellara so that baked inside is a mix of their cabernet and chopped walnuts. If you make it to one tasting this year, make it to this one!
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Posted by greenegrape
February 17, 2010
Join us to welcome winemaker Carlo and his wife, Michela, to the wine stores this weekend from their home in the Veneto in Italy. Carlo will be pouring his Entusiasmo di Palazzetto Ardi 2007 in Manhattan on Friday, February 19 from 5-7pm and in Brooklyn on Saturday, February 20 from 5-7pm. Carlo farms organically and takes impeccable care of his vineyards, which are just adjacent to his house. If you were lucky enough to bask in his sunny, optimistic personality last year, you know why we look forward to his visit every year.
Carlo and Michela are loving their visit to Brooklyn and have already visited local shops like Greenlight Books (where they picked up a copy of Food Rules by Michael Pollan) and Provisions. On Thursday Carlo has been invited to present the 2006 and 2007 vintages of his wines at the Yale club. After that he was interested in indulging his passion for kites . . . the only kite store we know in Manhattan has closed, though. Anyone know anything about kites?
Entusiasmo di Palazzetto Ardi Cabernet Sauvignon 2007 (Manhattan)
Entusiasmo di Palazzetto Ardi Cabernet Sauvignon 2007 (Brooklyn)
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Posted by greenegrape
February 15, 2010
Parent of a public schooler on vacation and looking for a special treat to make for breakfast? Try this recipe for chocolate chip pancakes we found on Undomesticated Me, the blog of a Brooklyn mom documenting her attempts to cook, clean and entertain. And when it’s time to get back down to business at school next week, you can always substitute blueberries for the chocolate chips.
Chocolate Chip Pancakes
1 1/2 cups all purpose flour
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup milk
1/4 cup unsalted butter (melted)
2 large eggs – separate the whites from the yolks
1 cup chocolate chips
Combine the dry ingredients (flour, sugar, baking soda, baking powder, salt) in one bowl. Combine the wet ingredients (milk, butter and yolks) in another bowl. Combine dry and wet, stir until just mixed together.
Beat the egg whites with a mixer until they form stiff peaks.
Gently fold the whites into the rest of the batter keeping as much of the air you’ve whipped into the whites as possible. Add the chocolate chips
Heat a griddle or saute pan and butter it lightly then drop pancake batter using a large spoon (you’ll need it to evenly distribute the chocolate chips throughout the pancakes) onto the pan. They cook like any other pancakes – when bubbles form on top and burst and edges look dry, it’s time to flip. You needn’t butter the pan between pancakes. This made about 16 pancakes – the extras store well in a ziploc bag the fridge for a few days. No need for syrup on these pancakes . . .
Many thanks to Undomesticated Me for the original recipe post (plus a bonus Easy Brunch Baked Eggs recipe).
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Posted by greenegrape
As in it’s a miracle this Super-Tuscan wine made it to the States at all. Rumor has it that two shipments mysteriously disappeared off the docks and never made it into the shipping container. But the wine is here now and drinking great. You may have heard of Super-Tuscans and this is your opportunity to try a great example at a reasonable price (in light of the fact that the most well-known of the Super Tuscans, Sassicaia, goes for upwards of $150 a bottle).
