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
$26.00 $20.50
I first came across the inimitable wines of Giovanni Almondo following up on a tip from 100-point Barolo producer, Elio Grasso. I had just had some of the best red wines in all of Italy, and did I want a chance to taste the whites? Dumb question.
Since then, the wines have been a mainstay at Nicholas Wines, the restaurant and many of the top restaurants in the city. One taste and it’s pretty easy to see why it was the go to by-the-glass at Danny Meyer’s restaurants for so many years. Del Posto and Maera as well.
This is perhaps Giovanni Almondo’s purest expression of Arneis – as this sees zero oak. It’s nearly impossible to find a better mineral white wine with high toned aromatics, juicy stone fruits and an acidic backbone that can so perfectly hold its own with darn near anything on a plate. This is my swiss army knife of pairings.
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Trust me, this is a fantastic Menetou-Salon. It’s one of those quintessential bottlings from the tiny region that perfectly exemplifies the early sweet and stone fruit flavors that you get backed by some racy acidty and an absolutely to die for mineral streak. This one comes from the coveted Kimmeridgian limestone terroir and vines that are all at least 40 years in age. That gives this so much energy, concentration and lift – it’s a treat!
This is a super elegant Meursault from the family-run estate located in the village of Monthelie, between Volnay and Meursault in the heart of Burgundy’s Côte de Beaune. It leads with nutty aromas of brioche, fresh butter and delicate citrus and is extremely well structured, long and stylish with great purity of fruit.
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.
From just west of Sancerre, Vincent’s vines are tended organically in flint-laden, calcareous soil which lends a great brightness to the wine. The wine is crisp and aromatic Sauvignon, and is a superb choice for a “cocktail” wine, as an aperitif or to accompany just about anything from sea.
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