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Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
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The Bisol “Jeio” Prosecco NV is a delicious sparkler that comes from the Veneto region of northeast Italy. A brilliant straw yellow color, the first sip is an intense and fresh nose of citrus fruits and saline sensations. If you love fruit forward sparklers… this one is for you.
Cristina and her family grow Sangiovese and Montepulciano in the Marches, a spectacularly beautiful spot in Italy right on the Adriatic coast. Brunori wines always represent great bang for the buck. Very rarely can find such pristine fruit and food friendliness in a $16 bottle of wine. This is a Tuesday night stunner!
On Lake Garda, in the Veneto region of Italy, Gianni Piccoli and his three sons make exceptional wine in the charming village of Bardolino. The Piccoli’s natural farming and low yields render highly aromatic and generously fruity wines. The local white wine, Bianco di Custoza, is a fruity, food-friendly wine. It is produced with the same blend of grapes Soave is made from, dominated by the local Garganega and with the addition of the rare Trebbianello.
The 2018 Il Corzanello Bianco is a super, absolutely perfect Tuesday night treat. It’s a unique blend of six varieties, with each variety adding it’s own special character to this aromatic, zippy Tuscan white. It’s intensely fruited yet very fresh and minerally with a beautiful, long finish. It’s the perfect wine to drink on your deck!
It’s been a staple on our list since the day we opened the door. It’s everything you want in Pinot Grigio. It’s floral with a pretty nose, a juicy middle and the zippy finish. It’s everything you want in Pinot Grigio….aromatic, crisp and clean.
96+ Points, Vinous
Antonio Galloni loved the 2016 Elio Grasso Barolo Gavarini Chiniera. He called the wine “a vibrant, massively tannic, austere wine, the likes of which I have never tasted here before. Vertical and explosive in the glass with tons of pure power, the 2016 Gavarini Chiniera is a gorgeous Barolo that is going to need a number of years to be at its best.”
The Trittico is a blend of young vine Sangiovese and Cabernet, vinified in stainless steel tanks. It displays a bright, ruby red color and aromas of black raspberry and cherry with a touch of earth. Great fruit and good acidity make it incredibly food friendly, absolutely perfect with pizza. Regularly: $25, just $17/bottle on cases!
Roberto Ferraris’ base Barbera is off the charts in 2018. Old vines always give just an incredible aromatic array of violets, eucalyptus and baking spices. Those old vines also pack a concentrated core of black fruit that goes forever in limestone-affected finish. It’s a home run of a pizza wine, anything braised or off the grill or just by itself!
The Tenuta Sette Cieli ‘Yantra’ 2018 is a wine you probably never heard of but need to try. Tenuta Sette Cieli or “The Estate of Seven Skies” named for the view atop the tiny estate, perched up on a hill overlooking Bolgheri from nearly 1300 ft. This is one of my favorite “Tuesday Nighters” in recent memory.
93-JS; 92-WS; 92-Vinous
The 2013 Val di Suga Brunello is particularly exceptional– a result of near perfect growing conditions that allowed for a beautiful garnet colored wine with richness and complexity. Bursts of flavor reveal dark cherry, orange and violet notes with a savory vanilla tobacco and cinnamon finish.
Last year’s Wine Spectator gave this wine the highest rating a Chianti Classico has ever received. The 2017 Castello di Volpaia’s Chianti Classico Riserva very much resembles the 2016. It’s big and juicy, with layers of dark fruit, bramble and an extremely long finish. What will it get this year? When we find out, it will be too late. We’re not taking the chance!
