Whatever your pleasure, something bold or something mellow, any of our blues would make a fine addition to your cheese plate. Or crumble up some Point Reyes Original into a dip for wings or veggies, add a slice of Valdeon to your burgers, pizazz a pizza with Gorgonzola… the ideas are endless.

Supporting New England? Vermont’s Bayley Hazen and Mossend Blues are winners, too!

3 Days is medium brown in color with a grassy aroma.  The best description we could come up with would be somewhere between a witbier and a saison, though with  a subtle hop bite and hint of earthy yeasts.  Despite the brown hue the mouthfeel is light to medium with a nice clean finish.  Only 8,000 bottles were produced and only 5,000 were allotted to the United States.  We are hoping to get in another case before it is, currently there is about half a case left.  Come and grab some before it is gone forever!

Our Fondue for Two (to four) is a full pound of grated cheese, a blend of Gruyere, Emmenthal, Appenzeller and Vacherin Fribourgouis, already tossed with cornstarch (helps to thicken up the mix and keep it smooth). All you have to do is choose the wine, and melt it… slowly, please.

Still unsure if Fondue is for you? We’d love to share a batch with you, and answer any questions! Join us this Saturday, from 2 to 4, and taste some gooey goodness on us!

Made from raw Autumn milk, Rush Creek Reserve is near-liquid, unctuous and rich, barely contained by a thick band of spruce bark. The bark imparts its own smoky and woodsy flavors, to a cheese that’s bursting with notes of beef broth and finely cured meat. If pungent is your thing, you need to gather a few friends, grab a loaf of crusty bread, and your favorite beverage.

Please taste Rush Creek with us on Saturday afternoon, from 2-4, and scoop up your own wheel. Saturday only, whole, 14oz wheels are just $32.99 each (normally @ $37).

Every morning, we’ll whisper the variety to your twitter receiving device, so you don’t have to guess. We also love to share news about exciting new products and upcoming free tastings, but we promise not to bombard you with too many tweet bombs.

We’re on Facebook, too, and would love it if you became our friend.

Twitter: GGProvisions
Facebook: Greene Grape Provisions

In 2009, one of our favorite importers convinced his friend and current winemaker at Domaine de Barroubio to bottle a cuvee sourced solely from a plot of 125 year old Carignan vines. The winemaker subsequently named the unique wine in celebration of the importer’s first child, born that same year. ‘Cuvee Henry’ is an unabashed celebration of Carignan, a geeky, idiosyncratic grape that is usually used to fortify the structure of southern French blends. When sourced from young vines, it results in somewhat challenging reds that are not altogether enjoyable. But as the vines age and if the yields are kept low, Carignan produces intriguing wines that display pleasing rusticity, nice structure, abundant spice and dark, perfumed fruits.

With only 300 regular bottles and 150 magnums of Domaine de Barroubio Cuvee Henry 2009 produced, it wasn’t submitted to any publications for review. However, a reviewer for a major publication happened upon a bottle and to the importer’s surprise gave it 90 points for “exceptional complexity and character” and noting that this wine is built to last.

Out of our initial allotment we only have 58 regular bottles ($26) and 11 magnums ($48) left because 2 members of our staff treated themselves to a bottle before it hit the shelves and we put aside a magnum for our staff party next week. To order, call us at (718) 797-9463.

Sister and brother team, Nathalie and Jake, founded The Stand Brooklyn in 2010. Since then, they’ve brought us many lovely flavors of jams and fruit syrups, and now they’ve developed a lovely line of holiday inspired fruit garnishes. Best enjoyed with cheeses, French toast, over ice cream, or even stirred into a cocktail, these flavors are jam packed with fruit and spice.

Come in and let The Stand tickle your tastebuds, with their Spiced Cranberries, Apple Calvados Preserves, and Quince in Cardamom Syrup.

The cheese mongers will be pairing up some of our American made favorites. Expect fresh chevre, aged cheddar and maybe even a blue, each chosen to stand up to The Stand Brooklyn’s seasonal delights.

We’re not sure which tart and tangy treats they’ll be bringing, but some of our favorites have been their pickled Ramps, Peppered Okra, Ginger Carrots, and two relishes, Corn, and Green Tomato. Sour Puss always cures the freshest, most seasonal harvests, from local farms so we can expect some great, late summer varieties.

We can’t wait to taste their briny delights!