Nix Wine List Review- 1 Michelin Star

Champagne

 

 

Brut Nature Rosé, Val de Mer “French Sparkling” Burgundy, France NV 58 - This not “true” Rose champagne, but it is delicious. A “crisp” [high acid] and light strawberry flavors, make this a perfect sparkling wine as an aperitif or with your whole dinner.

 

 

 

Brut, Marie Weiss NV 78-This NV[non vintage] Champagne has citrus , apple, and pear fruit flavors. A very good value Champagne.

 

 

Champagne Extra Brut, Pierre Gimonnet & Fils “Oenophile” Blanc de Blancs 1er Cru 2008 150- The 2008 vintage was amazing, so this 10 year old Blanc de Blanc [all Chardonnay grapes]  will have “lush” and “bright” citrus fruit flavors.

 

 

White

 

Chenin Blanc, Saumur, Château de Brézé “Clos du Midi” Loire, France 2016 48- Chenin Blanc wines are almost clear in color but have “intense” yellow apple and mineral flavors. A fantastic food wine.

 

Aligoté, Paul Pillot, Burgundy, France 2015 55- Aligote is the “sister” grape to Chardonnay in Burgundy France. A “crisp” [high acid] very “dry” white wine with floral notes. A very “pretty” wine and pairs well with food.

 

Assyrtiko, Hatzidakis, Santorini, Greece 2016 60- Volcanic soil on the island of Santorini, imparts a “unique” flavor in the grapes grown there. As an island, the ocean breeze blankets the vineyards. You taste a bit of “saltiness”.

 

Riesling Trocken, Keller, Rheinhessen, Germany 2016 60- Ask the Sommelier to describe [bone dry-dry-semisweet-sweet] all the Rieslings [German-Austrian-Alsatian] on the list. See which matches with your preferred style of wine.

 

Vermentinu/Muscat/Bianco Gentile, A-M Arena “Bianchi” Corsica, France 2015 70- A lot of young winemakers are producing Vermentino wines on the rocky island of Corsica. This is a great white wine with a lot of herbal flavors. Rocky soil imparts “unique” flavors in the grapes grown there.

 

Marsanne, Côtes du Rhône-St. Julien en St. Alban, Éric Texier, Rhône, France 2015 80-Pick this Cotes du Rhone Blanc. It is a great white wine with stone fruit [peach] and interesting herbal flavors. Cotes du Rhone are usually “simple” wines, this is anything but “simple”. Texier is a fantastic artisanal winemaker.

 

Chardonnay, Chablis, Billaud-Simon “Vaillons 1er Cru” Burgundy, France 2014 95- Chablis is my favorite white Burgundy, because of the complex fruit and mineral flavors. This Premier Crus [grapes grown in the special Vaillons vineyard] Chablis and will have even more “intense” flavors. The 2014 vintage was excellent.

 

 

 

 

 

ROSE

 

 

Nerello Mascalese, Etna Rosato, Graci, Sicily, Italy 2016 56- Grapes grown on the volcanic island of Sicily have “unique” flavors. This “pretty” “pale” rose has citrus and mineral flavors.

 

 

Red

 

Syrah/Grenache, Côtes du Rhône, Franck Balthazar, Rhône, France 2015 60- Balthazar is a master winemaker in Rhone France. This deep colored red wine has dark fruit [black cherry-blackberry-dried plum/prune] fruit flavors. A “hand crafted” Cotes du Rhone.

 

Syrah, La Clarine Farm “Sumu Kaw” Sierra Foothills, California 2015 68- This California Syrah has dark fruit [black berry-black cherry-plums] and spice flavors.

 

Nerello Mascalese, Etna Rosso, Tenuta delle Terre Nere “Feudo di Mezzo” Sicily, Italy 2015 84- Red wines from Sicily have very “special” red fruit [strawberry-cherry] flavors. This is due to the volcanic soil and the hot Sicilian sun.

 

Pinot Noir, Auxey-Duresses, Domaine du Comte Armand, Burgundy, France 2012 96- This is an excellent Pinot Noir from Beaune Burgundy. Domaine du Comte Armand usually produces very expensive red Burgundies. Here is your chance to taste his talents at a good price.

 

 

Cabernet Sauvignon/Merlot, Graves, Château Olivier, Bordeaux, France 2008 100- The 2008 vintage was very good and the red wines are drinking beautifully now. This one has black currant, cassis, and some classic tobacco and anise scents. 

 

Sagrantino, Paolo Bea “Rosso de Véo” Umbria, Italy 2008 155- Paolo Bea is a master winemaker in Umbria Italy. His “fast ball” is the Sangratino grape, which needs bottle age to soften the tannins and allow the amazing fruit flavors to emerge. Here you have the necessary 10 years.

 

 

 

 

 

 

david kleinN