We are thrilled to announce that both the Brooklyn wine store and the Brooklyn Provisions stores received ratings of “excellent” in the 2009 Zagat Brooklyn Guide. Text of reviews below!

Greene Grape

This Fort Greene wine shop is run by “committed” staffers who impart advice on the “outstanding” examples of low-production labels; local oenophiles appreciate being able to pick up “incredible” boutique bottles right in the neighborhood.

Greene Grape Provisions

New but already hailed as a “great addition” to Fort Greene, this cute-as-a-button gourmet market from the owners of the Greene Grape wine store “up the block” has an eco-friendly, locavore bent, stocking a variety of “fresh”, mostly organic and local produce, farmstead cheeses, fish, meat and craft beers; plus the staffers “know their stuff.”

Thanks to all of you who participated in reviewing us!

Join us tonight from 5 to 7pm at the Brooklyn wine store when will be tasting sparkling wines under $30. We will be opening 5 wines from 4 different countries. While not made in the magical kingdom that is Champagne, these sparklers are tasty treats in their own right and they don’t carry the hefty price that usually comes along with the Champagne pedigree.

Yering Station Yarrabank Cuvee 2003 Traditional Method
Since 1996 Yarrabank cuvees have been produced by an ongoing joint venture between Champagne Veuve A. Devaux and Yering Station, an amazing Australian wine producer. Made in the Traditional Method, Yarrabank uses only Chardonnay and Pinot Noir in its sparkling wines. This is a dry sparkler with thirst quenching minerality.

Gruet Brut Rose NV
In 1984, Gilbert Gruet, whose Champagne house, Gruet et Fils had produced fine Champagne in Bethon, France, since 1952, made the decision to plant an experimental vineyard, exclusively planted with Pinot Noir and Chardonnay grapes, in New Mexico of all places. Sandy and loamy soil, and a lack of humidity that might contribute to rot, give a consistency of fruit year in and year out, and allow Gruet to produce wines without the use of pesticides.

Alain Renardat-Fache Methode Ancestrale Demi-Sec
This sparkling pink wine from the little known region of Bugey, France is made with Gamay and Poulsard grapes using what is called the ”methode ancestrale.” The finished wine is low in alcohol (about 8%) and still contains a bit of sugar, making it slightly sweet. This wine is great as an aperitif or with fruit or chocolate based desserts.

Reymos Espumoso de Moscatel
This sparkling Muscat is thought to be one of the best made in this region of Valencia, Spain. The seductive bouquet is enough to get anyone hooked, but once you taste this semi-sweet bubbly with its ripe peach and honeysuckle flavors you’re sure to become a convert. This one is great for brunch and parties alike.

Vega Barcelona Cava Brut Reserva
High elevation vineyards in Penedes, Spain and higher than typical percentage (30%) of Macabeo, give the wine a distinctive flavor and aromatic profile. It spends nine months on its lees which provide a champagne-like baked bread/creme brulee quality, offset by sharp, tangy citrus flavors. Also great for a little hair-of-the-dog mimosa on New Year’s Day!

Happy New Year!!!

Be certain you’ll love the bubbly you uncork at midnight on New Year’s - attend our annual tasting of all of our champagnes - Monday, December 29 5-7 pm in the Brooklyn wine store and Tuesday, December 30 5-7pm in the Manhattan wine store.

This year we’ve added an additional event where we’ll uncork five sparklers under $30. On Monday, December 29 from 5-7pm in the Manhattan wine store and Tuesday, December 30 from 5-7pm in the Brooklyn wine store, we’ll uncork five off-the-beaten-path value alternatives to Champagne.

Free Gift Box Snowflakes

Remember all stores are closed tomorrow, Christmas Day, and Provisions closes early tonight at 5 pm and the wine stores close at 7pm.

Lobster, luxury on sale!

NY Times article here

A great project for kids out of school or the kid out of school in all of us. This recipe allows the cookies to keep their shape - perfect for cookie cutters.

We like the simplicity of royal icing - it is a simple layer of icing that allows sprinkles to adhere to the cookies!

Ingredients needed for Sugar Cookies:

1 3/4 cups (245 grams) all purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract

Ingredients Needed for Royal Icing:

1 large egg white
1 teaspoons fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted

Directions for Sugar Cookies:

In a separate bowl whisk together the flour, salt, and baking powder. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out cookies using a lightly floured tree cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 10 minutes (depending on size) or until they begin to brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes approximately 20 4-inch cookies.

Directions for Royal Icing

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Cookie assembly:

With a knife, spread a thin layer of royal icing on cooled cookies. Then sprinkle generously with colored sugar or sprinkles. If you place a few on a plate, they are easy for kids to decorate because the sprinkles will adhere to the royal icing. Enjoy!

In yesterday’s Wall Street Journal, Dottie and John featured ten wines they had rated “delicious” throughout the year. The least expensive delicious wine was Vinum Africa’s Chenin Blanc 2006, which they described as “bright and confident.” The vintage has moved on to the 2007 which still has layers of fresh lime and gentle spices with a long mineral finish. Still an excellent wine at a good price. We love this producer and also carry the Vinum Africa Cabernet Sauvignon which has a rich spicy nose with a layered structure and generous fruit. Take 5% off this wine at the wine store with your Provisions receipt!

Vinum Africa Chenin Blanc 2007 $14
Vinum Africa Cabernet Sauvignon 2006 $17.50

Both these wines are “case-worthy” - we offer 15% off wines bought by the case.

Glenn here. Be sure to visit the wine store this Friday for our biweekly cheese and wine tasting. I’ll be tasting 3 Vermont farmstead cheeses that are also on our Away in a Manger cheese plate. These are the cheeses:

Dorset- We’ve been selling this cheese at our counter since spring. It’s especially soft right now. The paste is running a bit around the rind and its the stinkiest it’s been in a while. Consider Bardwell Farm, West Pawlet VT.

Menuet-just arrived yesterday. It’s a bit firmer than Dorset, so it sits above the counter during the day. The flavors are subtle and reminiscent of smoked meats. Dancing Cow Farmstead Cheese, Bridport, VT.

Bayley Hazen Blue- I covet these wheels when we can actually get them. They’re as good as ever, soft and crumbly. Jasper Hill Farm, Greensboro, VT.

Mike from the wine store will have wines to match. Hope to see you there!

The Greene Grape (wine store) Friday, December 19. 5pm-7pm.

Christmas Cheese Menu
Away in a Manger Menu

Please join us in the Brooklyn wine store tonight, December 13 from 5-7pm as we offer Free tastes of NuNu Chocolates and Ruby, Tawny and Late Bottled Vintage Ports from Infantado, the first estate-bottled port producer in the Douro.

Port and chocolate make great gifts - combine that with the fact that we’re offering a FREE Gift Box (value $6) for every purchase over $15 at the wine store and every purchase over $25 at the food store and you’ve got an easy peasy way to make someone happy this holiday.