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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
$16.00
Pizza demands juicy, fresh wine and time and time again, I find myself reaching for anything Cristina Brunori makes. A world-class producer of Tuesday nighters, her old vines, mineral soil, and the temperate winds of the Adriatic all help produce vibrantly flavored grapes. She says her job is to not mess up what Mother Nature is so good at making.
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.
Cristina and her family grow Sangiovese and Montepulciano in the Marches, a spectacularly beautiful spot in Italy right on the Adriatic coast. It’s an area often missed by American tourists, too far from Tuscany, Venice or Rome to ever make it there in the same trip. But, the landscape is beautiful, the fish and produce out of this world. The pizza is not too bad either.
When the Brunori make pizza in their 150 year old wood fired oven, they drink their Rosso Piceno, a bowl of berries with just the right touch of Italian rusticity. You should too. The 2018 just hit my cellar, it’s a terrific Tuesday nighter, get it into your pizza rotation ASAP!
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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.
| Weight | 2 lbs |
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Your go to pizza wine– also great with fresh fish or a meat and cheese board.
Fresh off its feature as one of Wine Spectator’s ‘Exciting California Values Under $25’, winemaker Matt Cline looks to stay hot with his release of the 2019 Contra Costa Zinfandel. This one is a beauty crafted off old-vines that are now between 110-140 years in age. There’s a ton of darker fruits that drive this one with a dusting of baking spice. The fruit is pure, fresh and long making it both delicious on its own or terrific with a burger, BBQ ribs, or grilled leg of lamb. Crazy cheap for what is in the bottle, load up!
94 Points, Decanter – 93 Points, Parker’s Wine Advocate – 93 Points, James Suckling
Massolino’s inaugural effort is superb. Typical of the very finest Nebbiolo, floral elements dominate the nose, here violets & rose with a touch of dark candy sweetness. The tannins are obvious but supple and refined, making this wine a much more approachable in its youth than you might expect. The 94 point Decanter review is worth reading below. Like most other Barbarescos from top vineyard sites, I expect these wines to reach firmly into the three figures in no time.
100 Pts, Lisa Perotti-Brown (Wine Independent) – 98 Pts, James Suckling – 98 Pts, Parker’s Wine Advocate
“Deep garnet-purple colored, the nose slowly unfurls to unveil beguiling floral notes of candied violets and rose oil over a core of creme de cassis, blackberry pie, and plum preserves, giving way to notions of licorice, Indian spices, iron ore, and crushed rocks. Full-bodied, the palate is jam-packed with taut, muscular black fruit layers, intertwined with gorgeous floral and exotic spice accents, and framed by firm, finely grained tannins with seamless freshness, finishing long and mineral-laced. Tightly coiled with so much latent energy waiting to explode, this is a spectacular expression of the vintage and Napanook vineyard. Still tightly coiled, give it a good 6-7 years in the cellar before broaching, and allow it a few hours in a decanter if consumed before 2032.”
This is Joe Wagner and Quilt’s inaugural Red blend called Threadcount. It is a total knockout at the price point for this style of wine. It’s a big voluptuous wine and very fruit forward. The nose is straight up dark chocolate dipped raspberries and it tastes of fresh-baked blueberry pie, spice, and a touch of toffee. It’s the kind of quality blend that you’ve come to expect from the family behind Caymus.
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