Tastings & Cheer at The Greene Grape

Our shops will be bursting with tasting events all month long!

Thursday 12/08
Blueprint Spirits – 5pm-7pm
A tasting of Town Branch Bourbon from Kentucky and Barr Hill Gin from Vermont

Friday 12/09
New York Distilling – 6pm-8pm
Join representatives from NY Distilling Co. as we pour Ragtime Rye and Mister Katz’s Rockin’ Rye.

Saturday 12/10
Sound Tea – 4pm-6pm
These light and bubbly teas offer much needed refreshment during the holiday party season!

Skurnik Wines – 4pm-6pm
Spanish reds to pair with your holiday feasts.

Sunday 12/11
Hella Bitter Co. – 11am-2pm
Make sure your bar is stocked with the good stuff this winter!

Bija Bhar – 2pm-5pm
We can’t get enough of this healthy, crunchy, satisfying snack!

Monday 12/12
Aidil Wines – 5pm-7pm
Great value wines from Portugal, perfect for holiday get togethers.

Tuesday 12/13
Enotria Wines 5pm-7pm
Classic Italian wines to sip by the fire (or the fake fireplace app on your phone).

Wednesday 12/14
86 Company – 5pm – 7pm
We’ll be tasting the full line up as we prepare for Friday’s raffle drawing. Come in for one last chance to enter!

Thursday 12/15
Denizen Co. –  5pm-7pm
What better holiday spirit than rum? Join us as we pour this aged white rum at Wine & Spirits.

Friday 12/16
OMed Oils – 5pm-8pm

Weygandt Wines – 6pm-8pm
Premier wines from Austria and Germany.

Saturday 12/17
NY Shuk – 2pm-5pm

Couer Imports – 4pm-6pm
We’ll be tasting two culty Long Island wines from Southold cellars.

ISH Horseradish – 5pm-8pm

Sunday 12/18
Teapigs – 11am-2pm

Barrow’s Intense Ginger Liquor – 5pm-8pm
Great for mixing cocktails at your next holiday party, adds a spicy kick to any drink!

Monday 12/19
Noona’s Ice Cream – 5pm-8pm

Haus Alpenz – 5pm-8pm
A spirited spirits tasting from this importer of traditional alpine aperitivos.

Tuesday 12/20
Rosenthal Importers – 5pm-8pm
A taste of the finer things, top shelf French and Italian wines.

Wednesday 12/21
Savio Sores – 5pm-8pm
Light, bright and juicy wines to enjoy over a holiday weekend.

Thursday 12/22
Doc’s Absinthe – 5pm-7pm
Maybe Santa would like a shot of absinthe in lieu of milk with his cookies this year?

Friday 12/23
Polaner – 5pm-7pm
We’ll be popping open an all new rosé champagne!

Wednesday 12/28
Champagne Tasting – 5pm-7pm
A selection of champagnes tasted with our own Wine Buyer Mike Robertson!

Thursday 12/29
Copper & Kings Brandy – 5pm-7pm
Taste this bold, spicy brandy that has aromas of orchard fruit, vanilla, caramel & brown sugar.

Friday 12/30
David Bowler – 5pm-7pm

 

Meg ChristmanTastings & Cheer at The Greene Grape
read more

November Tastings at Greene Grape

Gear up for the holidays by tasting through our shelves. Find the perfect gift, or ingredient for your holiday feasts!

Friday 11/11
Thanksgiving Tasting at Wine & Spirits 6pm-8pm

Pondini Cheese – 4pm-7pm

Saturday 11/12
Pilot Kombucha – 12pm-2pm
Join us as we debut the newest flavor in the Pilot line- coffee kombucha!

NY Shuk – 2pm-5pm
From the exceptional harissas to the pre-mixed spice blends, you can find endless enjoyable ways to use NY Shuk in your kitchen!

Sunday 11/13
Eat Chic – 12pm-2pm
For a modern (and locally sourced) twist on a classic treat, stop in for a bite of these delicious morsels.

Morris Kitchen – 2pm-5pm
Craft cocktail mixers and syrups to help make hosting a breeze this holiday season.

Kimichi Kooks – 5pm-8pm
Experience the wonders of lacto-fermentation and divine flavor.

Monday 11/14
Goldthread Herbs – 5pm-8pm
Herbal elixirs that bring botanical wisdom into your every day life.

Tuesday 11/15
True Made Foods – 5pm-8pm
Classic sauces made with additional vegetables to replace unwanted sugars.

Friday 11/18
Thanksgiving Tasting at Wine & Spirits – 6pm-8pm

Pippin Gelato 5pm-8pm
The newest gelato to hit our shelves- creamy and rich with inventive flavors like toasted malt and key lime pie.

Saturday 11/19
Hella Bitters – 12pm-4pm
Hand crafted bitters that will heighten any cocktail experience.

Victory Garden – 4pm-6pm
Light, yet creamy goat gelato is a perfect lower fat way to top your Thanksgiving apple pie.

Sunday 11/20
Goody’s Granola 11am-2pm
Filing soft baked granola, made by a father son duo right here in Brooklyn.

Noona’s Ice Cream 2pm-5pm
Based out of Harlem’s Hot Bread Kitchen Incubator, Noona’s ice cream is made using culinary techniques to draw out a rich depth of flavor without artificial mix-ins.

Monday 11/21
Revive Kombucha 5pm-8pm
Light and bright kombucha’s to get you through the long weekend!

Meg ChristmanNovember Tastings at Greene Grape
read more

Let’s Talk Turkey

We’re here to answer all of your Thanksgiving questions, and then some! Let us know what else we can do to make your Thanksgiving great by calling us at the shop (718) 233-2700 or emailing our Thanksgiving Coordinators at [email protected]

I want to serve a turkey I can feel good about on my Thanksgiving table. Can you help?
Yes! All of our meat is sourced from farms we know and trust, where high standards of animal welfare are respected. For a deeply flavored, pasture raised bird from a small farming operation based out of New Jersey, go for our Goffle Farms turkey. For a certified organic option, go with D’Artagnan. And if you don’t have time to hunt, but would like something more wild on your plate, try a Heritage Bronze turkey from Tivoli Farms, an older heritage breed which has a gamier flavor and hearty texture.

What size turkey should I buy?
We recommend estimating 1.5lbs per person for your table. A little more and you’ll be sure to have leftovers, a little less and you won’t have to think of turkey again until next year!

My Thanksgiving party is small. What if we don’t want a whole turkey?
For parties of 5 or less, opting for a turkey breast, or alternative bird like a capon, duck or goose may be a better option. We are also house roasting turkey breasts and legs for any smaller party needs. You can order all of this directly from our online order form.

How do I cook my turkey/capon/holiday ham/duck?
We provide cooking instructions with your bird and reheat instructions for sides and pies.

When can I pick up my bird?
We offer FIVE pick up windows for to choose from starting Tuesday 11/22 through Thanksgiving Day (11/24).

  • Tuesday 11/22 – 10am-4pm
  • Tuesday 11/22 – 4pm-8pm
  • Wednesday 11/23 – 10am-4pm
  • Wednesday 11/23 –  4pm-8pm
  • Thursday 11/24 – 9am-1pm

Can I pick up turkey and sides on different days?
Absolutely! Please just place to separate orders with your desired pick up date in each one.

I’m in over my head and realize I need to pick up earlier than I thought. Can I change my pick up date?
Of course, simply email us at [email protected] and request your new pick up window!

Do you guys make pie? I hate pumpkin, but I know my guests need to have it!
The dessert mavens at Scoops & Sweets are baking up a storm with three kinds of pie – NY State Apple, Maple Pecan, and of course, Classic Pumpkin.

How should I select wines to impress my guests this Thanksgiving?
Lucky for you, we put together an Annual All-American 6-pack of wines which features wines perfectly suited for whatever may be on your table.

For more tips, check out this helpful video featuring our Wine Buyer Mike Robertson and Thanksgiving Coordinator Meg Christman.

Will you be open on Thanksgiving?
Yes! All four Greene Grape businesses will be open regular hours during the week leading up to Thanksgiving. Below are our hours for Thanksgiving day:

Annex: 8am-2pm
Provisions: 8am-2pm
Scoops & Sweets: 8am-2pm
Wine & Spirits: 11am-3pm

Meg ChristmanLet’s Talk Turkey
read more

October Tastings Schedule

Check in here for updated weekly tastings!
Friday 10/14
PM Spirits – Providers of geeky spirits perfect for a punch!

Saturday 10/15
Norwegian Baked Knekkebrod – 2pm-5pm
Baked with whole grains and seeds, come try this tasty and healthful alternative to processed crackers and bread.
Sunday 10/16
Bushwick Kitchen 2pm-5pm
Stop in for a taste of the insanely delicious Meyer lemon honey
Spread-mmms 5pm-8pm
Luscious, locally made cured black olive tapenade
Monday 10/17
Revive Kombucha – 5pm-8pm
Light and refreshing kombucha, our newest addition to the shop!
Tuesday 10/18
Crafty Primate – 5pm-8pm
Unlike any bread you’ve had before, try out these sourdough loaves made with wild wild yeast and in interesting flavors.
Friday 10/21

Copper & Kings Brandy, your cold weather friend

Saturday 10/22
Mr Maks Gin Bao – 2pm-5pm
Friday 10/28
Breuckelen Distilling – Whiskey tasting

Saturday 10/29
One Culture Foods – 2pm-5pm

Sunday 10/30

Meg ChristmanOctober Tastings Schedule
read more

September Tastings Schedule

Check in here for tastings at Provisions and Wine & Spirits!

Friday 9/23
-Fall Tasting Series
@ Wine and Spirits 6pm-8pm
Autumnal American Wines
Rogue Creamery, Creminelli Fine Meats and Castleton Crackers 5pm-8pm
Kick off your weekend with all of the best things.
Saturday 9/24
Goldthread Herbs – 3pm-6pm
Which is your favorite – El Sol, Forcefield, Green Qi or Gingerine? Can’t decide? Taste ’em all!
Sunday 9/25
Ra Bliss Balls 12pm-2pm
These brand new bites of bliss are filled with simple and energy providing goodness.
Masala Mama 2pm-5pm
Organic simmer sauces made with traditional recipes. Try the classic vindaloo or tikka masala!
Black and Bolyard 5pm-8pm
Brown butter in a variety of flavors for your taste buds to enjoy.
Monday 9/26
Auria’s Malaysian Kitchen 4:30-7:30pm
Sauce maven Auria Abraham is back with her line of spicy sambals and sweet kaya spreads.
Friday 9/30
-Fall Tasting Series @ Wine and Spirits 6pm-8pm
Central European Wines
Insigny St. Mère 4pm-6pm
Join us for a taste of the “little cannonball” France’s Mimolette cheese, supplied to us by former Provisions Cheesemonger, Cara Warren.

Meg ChristmanSeptember Tastings Schedule
read more

Summer Steak Out

The summer season is great for many things and the quality of grass fed beef is near the top of that list. It seems that almost every week when our steers arrive from Slope Farms (Meridale, NY), “ooo’s” and “ahh’s” are heard as we marvel at the beautiful marbling.

While much of the cattle grown in this country are raised in feedlots on a corn and grain diet, there are many cattle breeds which are still adapted to a grass diet and many farmers working tirelessly to raise these animals the old fashioned way. We spoke with Ken Jaffe of Slope Farms to learn a little more about what makes their beef so good right now.

In the summer, abundant sweet grasses mean that cattle are able to eat to their heart’s content, which results in fattier cuts of meat. As Jaffe noted, grazing itself is the work of timing to create proper mix of protein and energy for the animals. They are raised on a well managed pasture – with specific plant species for intensive rotational cattle grazing. The Angus breed of cattle at Slope Farms has shorter legs and broader chests which are indicative of their grass grazing ways.

Main Species for Grazing
Grasses: Orchard grass, timothy, ryegrass, brome grass
Legumes: red clover, white clover, crown vetch, alfalfa
Forbs: dandelion, plantain, bedstraw, milkweed, burdock, chickweed
They stay away from the thistle!

When snowfall begins, however, the steer are provided with silage, grasses that are baled and fermented in the summer months, preserved for the colder months. Silage, which has an increased bioavailability of vitamins and gut friendly bacteria, is lower in fat than fresh grasses, so their meat is a bit leaner. Lean or marbled… what’s your pleasure?

Meg ChristmanSummer Steak Out
read more

Summer Jams

Late Summer Jam
We all know that the best time to enjoy fresh berries and stone fruits is during the Summer months. But if you can spare enough of the season’s bounty to make this sweet and simple jam, you’ll be thanking yourself come Winter whilst enjoying a bite slathered on fresh toasted bread with butter.

Ingredients

  • 8 cups of blueberries, raspberries or blackberries
  • 4 teaspoons Pomona Universal Pectin + 4 teaspoons calcium water (follow box directions)

-or-

  • 8 cups well mashed stone fruit (peach, nectarine or plum)
  • 2 tablespoons Pomona Universal Pectin + 2 tablespoons calcium water (following box directions)

-and-

  • ½ cup lemon or lime juice
  • 2 cups granulated sugar
  • Optional: 1 cinnamon stick or 1 vanilla bean, using the scraped out seeds, and the pod for added flavor

Directions

  1. Wash and rinse jars according to pectin package directions
  2. In a bowl whisk together the sugar and pectin to combine evenly
  3. In a deep sauce pan, combine the fruit, lemon juice and calcium water, and if using, the cinnamon or vanilla bean, and bring to a boil
  4. Add sugar and pectin mixture, stirring vigorously to dissolve pectin and return to a boil
  5. If using, remove and discard the cinnamon stick or vanilla bean pod
  6. Fill jars to ¼” from top, close lids, and boil according to pectin package directions
  • Enjoy jam within 1 year
  • Jam will keep for 3 weeks in the fridge once opened
Meg ChristmanSummer Jams
read more

Preserve the Summer

Tips from our kitchen to yours!

Late Summer Pickles
In a pickle with too many summer veggies? Brine your own with this simple recipe.
Ingredients

  • 1 lb firm vegetables. We recommend cucumbers, string beans, carrots, corn cut from the cob, peppers, beets, turnips, trimmed of stems and roots
  • 1 cup distilled white vinegar (or rice wine or apple cider vinegar)
  • 2 tablespoons kosher salt
  • 2 teaspoons sugar
  • Optional: fresh aromatics such as cilantro, garlic, onions or chiles

Directions

  1. Clean your vegetables, and cut your vegetables into medium chunks. The firmer the vegetable (like carrots), slice thinner, or blanch briefly to soften.
  2. Loosely fill cleaned jars with vegetable pieces.
  3. In a small saucepan, bring vinegar, salt, sugar and spices, and 2 cups water to a boil.
  4. Pour pickling liquid over vegetables, and let cool. Close jars and chill in the fridge for at least 1 day for softer vegetables like cucumbers, and at least a week for root vegetables.

Homemade pickles should last about 2 months in the fridge. Fresh garlic can often turn blue when pickled. Don’t be surprised… this is perfectly okay!

Meg ChristmanPreserve the Summer
read more

Topo Chico in NYC

Ever since we first heard about the mineral water from Mexico whose miracle making legend proceeds it, we were curious. And once the New York Times put Texas on the map for its endless supply of this wonder drink, we realized that we needed to have it.

What makes it so special? For starters, unlike most mineral waters, this is one you’d actually want to mix into a cocktail. (While we’re not professional mixologists, we do know our way around a fancy cocktail or two!) What’s more, a sip of this water actually provides a healthy dose of magnesium, potassium, sodium and manganese to aid digestion. And its renowned fizziness makes for a fun and refreshing way to beat this week’s pervasive summer heat!

With only few places to find this fizzy lifting drink this side of the Mississippi, stop by Provisions, or order online with Instacart, to taste for yourself what all of the hype is about!

And if you’re looking for sparkling water that originated a little closer to home, head to Annex for a glass of seltzer from the Brooklyn Seltzer Boys – a family run seltzer company (the last of it’s kind in NYC) operating out of a bottling factory in Canarsie since the 1950’s.

Kate MalinTopo Chico in NYC
read more

The Olympics of Cheese

Every year the American Cheese Society receives thousands of cheeses from dairy farms across America. Perhaps more akin to the Grammy’s than the Olympics (but pardon us for the timely reference), the certified cheese tasters from ACS try curds and whey from all categories ranging from blue to alpine to fresh yogurt. This year we are proud to announce a number of award winning cheeses in our case.

Flory’s Truckle, Homestead Creamery, MO
Category: Cheddar, wrapped in cloth, aged up to 12 months

Red Hawk, Cowgirl Creamery, CA
Category: American Original Recipe, Cow’s Milk

Ledyard, Meadowood Farms, NY
Category: American Original Recipe, Sheep’s Milk

Winnimere, The Cellars at Jasper Hill, VT
Category: Farmstead Category, aged 60 days or more

Harbison and Moses Sleeper, The Cellars at Jasper Hill, VT
Category: Soft Ripened Cheese, made from Cow’s Milk

Maplebrook Burrata, Maplebrook Farm, VT
Category: Burrata 

Learn more about the American Cheese Society, and then stop by to ask for a taste of the crème de la crème!

Meg ChristmanThe Olympics of Cheese
read more