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
$34.00
In the late Fall of 1984, as the dollar hit all-time highs against the French Franc, a young American importer booked two R/T tickets to Paris Orly. Believing it was now or never, he then did one better, and reserved a table for two at Taillevent, Jean-Claude Vrinat’s 3-star restaurant at ADDRESS.
As the maitre d’hotel led the importer to his table, the 29 year-old importer felt like an imposter on a Hollywood set. The Taillevent clientele was dressed in Armani and Zegna, while he and his friend were clad in faded sports coats with frayed lapels and slacks that still bore the creases from the 7-hour flight the night before.
The Taillevent Carte des Vins was world renown, a thick tome, replete with an exhaustive selection of classified growth Bordeaux, including pages and pages of back vintages of First Growth Chateaux Lafite, Mouton, Haut Brion and Latour. But as had always been the case since since the importer first visited Burgundy in the summer of 1979, he passed over the Bordeaux and went to white Burgundy section of the wine list — dozens of pages filled with carefully cellared bottles from the greatest estates in the Cote de Beaune.
His eyes were like saucers as he scoured back vintages from Leflaive, Lafon, Roulot, Ampeau, Niellon, Sauzet and Ramonet. But it wouldn’t be long before he realized that even with the dollar at 9.64 to the French Franc, his palate was far more adventurous than his bank account.
The sommelier approached our table, clad in classic black on white, his silver tastevin tasting cup draped around his neck. He smiled politely, eyed our frayed lapels and intuited our predicament.
“You appear to be a white Burgundy connoisseur. May I suggest something unusual for you to try?”
“Please.”
“Consider the 1978 Macon-Vire from Andre Bonhomme. It’s the only Chardonnay from the Maconais at Taiillevent, and we held the wine in our cellar for five years before putting it on the list. It’s magnificent.” Then he stopped, smiled. And winked! “Honestly, it’s like village Meursault at one-third the price… only BETTER!”
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Stephan Steinmetz is a star in the Mosel wine region. His old vines are rooted in Kimmeridgian limestone, the exact same vein of rock that winds its way from Sancerre through Chablis and Champagne to its final out-cropping here in the Obermosel. His Elbling is glorious — both completely unlike anything I’ve ever had and also eerily familiar. The color is almost clear, some might call it silver. A stunning nose of green apples and lemon peel gives way to fresh pear and bright citrus fruits on the palate. It’s a stunningly focused wine with a healthy dose of minerality and acid zip, not unlike great Sancerre/Chablis and bone dry.
It’s an electric white Burgundy, with a limestone-laced aromatic profile of green apple, pear and hazelnut. Refined and high-toned, the pure, delicious fruit that is a hallmark of this terrific vintage, finishes long and fresh, with a mile-long mineral streak.
94 Points, James Suckling – 93 Points, Decanter
“Soaring lemon cream aromatics accented by notes of sea spray, lemongrass and beeswax mark this coastal Chardonnay from Flowers on the Sonoma Coast. The palate is fresh and linear. Oyster shell salinity, bee pollen and grilled lemon make for a savoury balance with delicate crushed chalk minerality.”
The 2016 vintage in Napa was nearly perfect for winemaker Kian Tavakoli (Opus One, Clos du Val). With ideal weather all throughout harvest, he crafted the Faustini Money Road Chardonnay off the famous vineyard located in the coveted Oakville AVA. The picturesque vineyard off Oakville Crossroad is platinum rated, known for its ideal combination of soil & climate and the big A list names that routinely source fruit. Kian’s Money Road Chard is still youthful despite having a few years of age, probably as a result of its 18 months of slumber in 1/4 new Oak.
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