Tonight from 5:30-7:30 pm at Provisions, sample beers from Troeg’s Brewing Company, a Pennsylvania craft brewer. Troeg’s began in 1997, the pet project of a pair of brothers with passion for beer. Using traditional english brewing techniques but drawing on the freedom and eclecticism of the American beer scene, they’ve established themselves as part of the quality craft brewing movement.
From 2-3pm Saturday we’ll sample Bubbie’s Mochi Ice Cream in their Sakura (Cherry Blossom) flavor. Mochi is a Japanese treat of rice paste wrapped around ice cream and we think the Sakura flavor is a great way to tide yourself over until the cherry blossoms come out in the Brooklyn Botanic Garden.
The beginning of cherry blossom season at the BBG is April 2 and their annual Cherry Blossom Festival is held the weekend of April 30. For more information click here.
At the wine store we’ll be sampling the ‘Best Value’ Priorat red from Wednesday’s New York Times from 6-8pm along with Laura the cheesemonger’s suggested pairings for the wine:
Salumeria Biellese chorizo made from dried Berkshire pork are slightly hot and porky and will complement this spicy, juicy wine. This Manhattan company got a nod from Slow Food USA for making their chorizo from heritage pork. Sold in whole or half sticks (each about .45 of a lb, $19.99/lb)
Eric Canut’s Garrotxa goat cheese is velvety, mouth melting, subtly tangy, herbal and sweet. He’s a tiny producer in Catalonia, the same region where Priorat wines come from. Eric has been instrumental in reviving and re-inventing traditional Spanish cheese. 29.99/lb.
Join us tonight from 5:30-7:30 to sample beers from Long Island’s own Blue Point Brewing Company. We’re thrilled to welcome Blue Point, one of the sponsors of last year’s Dance Craze Fundraiser to benefit the Fort Greene Park Conservancy.
Come meet Shane from Blue Point and sample brews such as RastafaRye, Pale Ale, Blueberry and Hoptical Illusion.
We’ve got one more of our March Beer Madness tastings next week, March 23 when we welcome Troeg’s Brewery from Pennsylvania.
We’re throwing a little Piedmont Party tonight at the wine store from 6-8pm. We’ll pour a red and a white from this prestigious Italian region: De Forville Langhe Nebbiolo 2009 ($19.75) and Franco M. Martinetti Gavi 2008 ($21.75). And we’ll sample a special raw cow’s milk cheese from Piedmont, Strachintunt, that Laura from the cheese counter describes as “blue, washed, bloomy, creamy, crumbly . . . it’s all at once yet none of these. Looking just like a cloud with a sweet, subtle portobello mushroom note, a few whisps of blue stripe the interior, as if gorgonzola cremificato and taleggio were united as one.”
Join us tonight, Friday March 4 from 6-8pm at the wine store as we waltz through a few bargain Austrian wines and sample some country pate from Brooklyn Cured. Scott Bridi, founder of Brooklyn Cured will also be sampling his charcuterie at Provisions from 6-8pm.
When renowned wine importers Paul Darcy & Carlo Huber (who were profiled in the NY Times a year ago for their “exquisite” Viennese wines) parted ways with their NY distributor, a lot of their wines went on sale. We were able to pick up a few of these wines and are happy to offer them at a third off their original prices. We have limited amounts of these wines so first come, first served.
Weingut Christ Weissburgunder der Vollmondwein 2007 ($19)
Available elsewhere for $28, this delicious white is pure and peachy with a stony finish. Weissburgunder, which is what Pinot Blanc is called in Austria and Germany, commands a premium price and develops ideally in the relatively cooler climes of northern Europe.
Zahel Komposition 2008 ($18)
Available elsewhere for $25, this delightful red blend of Blaufrankisch, Zweigelt and St. Laurent has a slightly violet tinge, intense cherry flavors and light tannins.
Join us at Provisions this Friday, March 4 from 5-7pm to sample charcuterie and sausage from Brooklyn Cured and meet its founder, Scott Bridi. Scott is making charcuterie like sausage, pate and rillettes locally using meat from animals raised sustainably on local farms. We’re big fans of his country pate which blends ground pork butt, pork liver, sourdough bread, orange zest, ruby port and fresh herbs to make a delicious rustic pate.
Saturday, February 26 from 5-7pm please join us at the wine store to taste Weingut Gumphof Sudtiroler Vernatsch Schiava 2009, a red from the Italian alps, along with Hoch Ybrig, a Swiss alpine cheese from master affineur Rolf Beeler.
Hoch Ybrig is bathed in white wine during maturation, adding a pungent fruity zest to this walnutty, Gruyere-style raw cow milk mountain cheese. It has notes of dried apricot, fir trees and Amontillado sherry and a big, complex flavor. Try with a drizzle of buckwheat honey!