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
$39.00
A few winters ago, back when people traveled from one country to another, I received an incredible one on one education on the differences of the terroirs of Sancerre from the master himself, Dominique Roger. (I also was lucky enough to have his wife cook us a traditional dinner with about 20 different vintages of Sancerre white and red but that’s a different story).
I’m not gonna lie, I generally thought of Sancerre as a pretty simple, crisp white that offers incredible value, food friendliness and consistency. But I have changed my tune after walking through the vineyards with Dominique, freezing my butt off for over 4 hours.
Each site offered incredibly different soil and exposure just like in Burgundy. We walked through one vineyard that was so filled with chalk rock that the ground looked like the desert floor. You want to know why your wine tastes like minerals? This couldn’t have been more clear here!
Dominique said that he bottled this vineyard separately and naturally calls it Les Deserts. When I asked him why I’ve never tasted it, his answer was simple. “We don’t send it to America”. Naturally.
Once we were back in the cellar, I asked him if I could taste Les Deserts from the tank. Wow! Dead ringer for Premier Cru Chablis. It was that complex. How could I confuse Sauvignon Blanc with Chardonnay?? Well, it makes sense as the vines of Les Deserts are rooted in Kimmeridgian rock, the same soil you find in the best vineyards of Chablis.
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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.
Today’s Sauvignon Blanc, the 2023 Estate bottling from Stolpman, is absolutely bristling with energy. It’s relentless as soon as you twist open the top. It’s as fresh as could be with inviting aromas of peach, green apple, and citrus. There’s beautiful acid present in the first sip but plenty of fruit to greet you as well. There’s a minerality from crisp lemon-lime notes with some citrus and salinity that infiltrates the palate. It’s a gorgeous, medium bodied wine that absolutely puts to shame most of the past year in domestic Sauvignon Blanc I’ve had in the past year. This is 100% Ballard Canyon Estate fruit, and the price is just silly.
From Soave Classico’s most privileged volcanic-limestone hillsides, comes a brand new release that is going to win a lot of people over. This is a high-tone northern Italian white bursting with white flowers, honeysuckle and stone fruits. Crisp and clean, finishing juicy and surprisingly long. A perfect complement to all kinds of seafood dishes, summer vegetables, poultry and light cheeses. There is no old-vine, small lot Pinot Grigio that exists for anywhere near the price of this one.
One of the best places to look for great Tuesday nighters are the sandy, limestone-laden hills of Asti. And within Asti, there is no white wine calling card that holds a candle to Moscato. Here it is king. Gianni Doglia naturally farms a tiny estate in the picturesque hamlet of Castagnole Lanze. His Moscato is the product of old vines, vinfied without oak to preserve its incredible fruit. This is serious, high-quality and hand-harvested Moscat, that oozes with sweet tropical fruits and a hint of minerality that stays on your tongue with each sip. This is also the perfect wine for anyone searching for a low alcohol option as well.
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