This Friday from 5-8pm try Provisions’ Garden Sausage, a blend of pork belly, roasted garlic, fresh basil, oregano & lemon zest paired with a Dolcetto D’Alba Lorenzino 2009 from Germano Ettore ($18.75), an italian red full of cherry fruit, and Foris Rogue Valley Pinot Gris 2008 ($16.50), an Oregon white that the NY Times called “elegant and juicy” and selected as a ‘Best Value’ wine.
Their sausages got Terry and his staff noticed in the NY Times as one of 3 Brooklyn butchers who “apply real creativity to their sausage craft.” Sourced directly from upstate NY farm Arcadian Pastures, the pork in our sausages comes from Gloucester Old Spot heritage pigs, a breed known for their high fat ratio and succulent flavor. Rotating sausage varieties (& Mike’s suggested wine pairs):
Merguez – grass-fed beef and lamb with harissa paste, fresh garlic, ground fennel seed and cayenne, try with Quinto do Feital Auratus Alvarinho-Tradajura 2009 ($17.50), a Portuguese white
Saigon – pork belly and laughing bird shrimp with quick pickled carrots, chopped peanuts, fresh cilantro and a touch of hot sesame oil, try with Weingut Keller Rheinhessen Riesling Trocken 2009 ($19.75), a German white
Maple Sausage – A weekend favorite, combines pork, homemade bacon bits, sauteed onions, fresh sage, jalapeno and, of course, vermont maple syrup, try with juice, an American orange