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Please only mention wines that can be found at restaurants and wine bars around the city
Sommelier @ Italienne
Gramercy Tavern has a beautifully curated list that offers everything from the classics to the esoteric. If you are looking for adventure, Rkatsiteli, (pronounced R-kat-see-tell-ee), is a good way to go. Native of the Republic of Georgia, this ancient, aromatic, white grape is much easier to drink than pronounce. It is widely planted in Eastern Europe with only a handful of producers in America growing this grape. Dr. Konstantin Frank, also from Eastern Europe, is by far the most prominent. With its' floral, spicy, and mineral notes, there is versatility in pairing with food. At $10 a glass or $5.25 for a 3 oz pour, it doesn't hurt to take a chance. It is also nice to consume something that is locally produced. If you are still not sure how to pronounce it, you can always look it up on youtube.
Private chef, specialize in latin american cuisine
So cool! I love the finger lakes rieslings I would love to try this.
over 1 year ago
Avid traveler and lover of all things with cheese
What an excellent recommendation. Is there something about upstate NY that is well suited for this grape?
Great question. Yes, Rkatsiteli does well in cold weather. It is a high acid grape that winemakers tend to harvest late so that the sugar counterbalances the acidity.
Life is too short to skip dessert
Most certainly a varietal I have not come across! Awesome!
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New York City
Wine Director at La Sirena
Anyone who hasn't been to Buvette should go tonight after their shift is done. The place is open until 2 am and offers a cozy, rustic feeling French "gastrothèque" environment where the food is not fussy and the portions are generous. French classics dominate the menu here and nothing does a better job of versatility here than Aubert de Villaine's Aligoté. The wine is fresh with a gently fruity richness that just keeps begging for another glass with cheese, brandade, mussels, their amazing vegetable selections and even heartier fare like cassoulet. Last time I was here, the wine was only $40 a bottle, a price point that mean's with a group of friends I'll probably be drinking at least three. Aligoté certainly is a grape that gets shadowed by the powerhouse Chardonnay, but when in the hands of a master winemaker, it offers a precision and honesty that just works.
Wine lover, world traveler
A perfect bottle to complement a wide variety of cuisine at Buvette. What a steal at $40! I'll be stopping by soon to give it a go.
Coffee addict and proud
I've been meaning to try Buvette what an excellent reason to stop by!
Jose J Valverde
New York City
Sommelier at Toro NYC
Hailing from Sanlúcar de Barrameda in Jerez - the land of Sherry - we have the nearly-extinct grape varietal called TINTILLA. Alberto Orte from Compañía de Vinos del Atlántico produces this single-vineyard wine with a Vino de la Tierra de Cadiz designation.
Tintilla seems to be the ideal varietal to express the mineral and salty characteristics of the coastal albariza soils of this region. Atlantida is dark and juicy, with dark berries, floral notes, spices and tons of minerality; it finishes long with supple tannins. This is a limited-production red wine that everyone should try. Come to Toro in the Meat Packing District and try this exciting Spanish wine. It is $78/bottle.
Asian food master
This looks incredible! Like the dark berries, spices and minerality I'd love to try this wine
I haven't had Tintilla in years, I can't recall the last time seeing it on a wine list. Wonderful that you guys are offering it.
Jose J Valverde
It is a wonderful wine and it is only $78/bottle
beverage director at Nix
Romorantin! It's an old school grape only found in Cour-Cheverny, a tiny appellation located in the part Loire Valley where Chenin Blanc gives way to Sauvignon Blanc. Like so many Loire white wines, this one is all about texture, acid and the balance of savory notes with fruity ones. It's richer than most Sancerres and sometimes has a touch of rs which makes it incredibly food friendly and fun to drink.
The Pines in Brooklyn has Phillipe Tessier's Cour-Cheverny on their small but always creative and shockingly affordable list. Tessier actually ages his version in old Burgundy barrels, giving the wine power without overwhelming the citrus and apple-y flavors. A bottle of that, a bowl of their cabbage with maitake mushrooms and boar belly plus some bread and butter is exactly what I want for dinner this fall.
So fun to read about, thanks for sharing!
Studying in Paris ignited my love of French cuisine
Well, I love the pines, so this is perfect for me. Sounds like a wonderful wine I'm going to check it out next time!
Coffee addict and world traveler
Your description makes this sound very inviting :)
Blue Hill at Stone Barns has a wonderful assortment of classic wines, available at a wide range of price points fit for any budget. But its the collection that's slowly growing of lesser known wines that gives me reason to recommend the drive up and out of the city.
To pick just one selection is quiet difficult, and to be honest, its not that Assyrtiko is a lesser known grape. But the Domaine Hatzidakis Assyrtiko Nikteri (2012, Santorini, Greece) is certainly a lesser known style of the wine. These are grapes harvested only at night, when the acidity is at its peak. They are then macerated with their skins for 12 hours. The wine is matured in oak for about twelve months. Its certainly a viable replacement for a white Burgundy. Its a wine well worth trying. (Added bonus- Charles and Charlie have secured volcanic ash from Santorini and it is likely to sit on your table while you enjoy the bottle)
But if you aren't up for a full bottle of wine (perhaps you have to make the drive home), Charles Puglia has offered up some lesser known grapes by the glass as well that are worth a taste. One of the more recent additions being Adegas Triay's Godello coming out of Monterrei, Spain (2014), with others including a Grenache Gris from Bedrock Winery in McDowell Valley, CA and another Greek wine- Domaine Zafeirakis' Limniona IGT.
I'm certain even a quick look through their wine list will show you a few wines and grapes you've never heard of, or styles you are unfamiliar with (a white Pinot Noir out of Oregon). I'd recommend taking the train as opposed to driving up and sampling a few of their selections. Just look for Charles, he will likely be walking around the dining room with a rock in his hand.
Incredible post Daniella! Did you work at Stone Barns? Seems like you have the insider scoop there.
I did.. I recently left to move to Australia. The boys there are doing incredible things and deserved a shout out for all of their hard work on the wine team.
Big Apple food blogger
I've only been to the Blue Hill in the city but you've convinced me that I need to make the trip out there!
Entering the spacious, contemporary rustic venue, we were greeted with a warm welcome, and an easy check-in. The legendary Gregg Allman Band is about to take the stage for the last night of their 5 night stint at City Winery. This 2009 Croatian Zweigelt was a leap of faith the first time around when Leon Russell performed last winter, and a no-brainer when Joseph Arthur performed this summer.
My guests and i surmised a Medium++ body with a flavor bouquet of dark stewed plums, blackberries, and chalky tannins that provided a memorably long finish. Priced at $55.00 for a 750ml bottle; Enjingi and City Winery are giving competitors a run for their money.
Here are the specs on this amazing deal:
Varietal: Zweigelt, Other Red
Appellation: Kutjevo, Croatia
Production: 1,000 cases
Media/PR, wine lover, cheese addict
I feel like City Winery is underrated as a concert venue, but I consistently love the shows they put on. So jealous you saw Greg Allman there! $55 dollars is a spectacular deal I might go back just to try this.
I have never really heard much about Croatian wines, I find this fascinating! Thank you for sharing!
Really enjoyed this thank you Ian!
Sommelier at Aureole Restaurant
Pelaverga is undoubtedly one of the great unsung Italian varieties. Grown in a very small pocket of Piedmont concentrated around the town of Verduno, it is by nature a labor of love. Much of the commune is permitted to produce the "more noble" Nebbiolo in the form of Barolo, which would fetch a much heftier price, but humble Pelaverga is still produced simply because producers love it.
Light in body, acid-driven and mostly red fruited (think pommegranite, mulberrry, or morello cherry), Pelaverga is shares a spiritual harmony with Beaujolais or fresher styles of Northern Rhone syrah, i.e. St. Joseph. Great Peleverga often has a low-level meaty quality, in addition to rose-and-violet florals, and spiced cinnamon stick, cardamom, or mace aroma that's varietally-driven, instead of from new oak.
G.B. Burlotto makes my favorite Pelaverga, but there are a number of other wonderful producers. Be on the lookout for for Castello di Verduno's "S-ciopet", a classical method sparkling Peleverga rose; it's not cheap, but it'll blow your face off with how goddamn delicious it is.
All'onda and most of the more adventurous Italian lists in town will feature at least one. Also, pretty much every Spanish-speaking FOH employee gets a chuckle when someone orders a bottle, because it nearly sounds like the dirty Spanish idiom, "De la verga."
Wish I could work as an ice cream tester for Ben & Jerry's
Great choice! It's one of my favorite wines.
I enjoyed the backstory here, it makes it a lot more meaningful to taste something developed as a labor of love, as you put it. Thank you!
Sommelier at Maialino
"Imagine yourself walking the Monferrato Hills of northern Piemonte in the Autumn and coming upon a small hamlet or village in the fog. Upon entering, as a sign of welcome and respect, a villager hands you a glass of red wine to quench you're thirst. It is juicy, refreshing, peppery with blueberry, and blackberrry notes along with violets. This is Ruché."
Ruché is a red Italian wine grape variety from the Piedmont region. It is largely used in making Ruché di Castagnole Monferrato, a small production red varietal wine which was granted Denominazione di Origine Controllata (DOC) status by presidential decree on October 22, 1987. The current DOC recognized area of production for the wine, covers only about 100 acres of vines around the villages of Castagnole Monferrato, Refrancore, Grana, Montemagno, Viarigi, Scurzolengo, and Portacamaro. Ruché di Castagnole Monferrato is, therefore, one of the lowest production varietal wines in Italy. Ruché di Castagnole Monferrato tends to be medium bodied with notes of pepper and wild berries and floral aromas on the nose. The wine is often characterized by moderate acidity and soft tannins. In the Piedmont region it is often paired with slow-cooked beef, northern Italian cheeses and mushrooms. I like to reccommend this to new world pinot noir drinkers, but this wine is unique in and of itself. At Maialino I like to pair this wine with Salumi, or our Malfatti pasta with braised suckling pig meat.
I feel like every day I discover a new Italian varietal. This sounds excellent, thanks for sharing!
I cook with wine. Sometimes I even add it to the food.
Love the sound of this with the Malfatti pasta + suckling pig :)
Born in brooklyn, sampled cuisine from all over the world
I've only had this varietal once but I'm glad you reminded me of it. I am a pinot noir lover and I did recall enjoying this quite a bit!
Wine Director at Juni
The restaurant? Marea
The grape? Sciaccarellu: perfumed with roses, light red, very mineral, tart red cherries, almost no tannin which makes it the perfect option to accompany fish if you don't like white wine, and a crispiness that would allow this wine to go with many dishes very easily. but, if you do like white wine only, my recommendation is Vitovska as a heavier option that has gone thru some skin contact to give it extra body and complexity.
Producer: Domaine Comte Abbatucci
Bottling: "Rouge Frais Imperial" 2013
The domaine was named after the General Jean-Charles Abbatucci from Ajaccio. He was a hero of the French Revolution and comrade in arms of another local hero, Napoléon Bonaparte. The domaine is run by Jean-Charles Abbatucci, a direct descendant of the General, who has now become a local hero of another kind
This looks fantastic, thanks for the recommendation Juan!
Took photos of food before it was cool
Superb! Some of my favorite seafood in the city at Marea great to have a bottle to accompany it next time there!
Sommelier, Restaurant Marc Forgione
I'm loving red wines from the Jura lately, that are generally light, rustic, and funky. Try poulsard or trousseau (the French version of bastardo) from a range of producers at the Ten Bells, where Severine has put together an incredible selection of diverse and unique wines with an emphasis on natural wine making (which means less of a headache in the AM!).
I've been meaning to go to Ten Bells but I loved this bit of insight into the wine list there. Thank you!
about 1 year ago
Food Enthusiast, Lawyer, Mother
I've been looking for more options for places that serve natural wines this sounds like a nice spot
Beverage Director, Strip House 12th Street
You would never guess that there would be a subtle, fresh and lively red wine on a list at a steak house. That wine is this one. One word Frappato.
Rather unknown variety from the southeast of Sicily in the foothills of Mount Etna. Most often found balancing the bulk of the Nero d'Avola grape in the Cerasuolo di Vittoria. But by itself, it is a delicious, fruit foreward red without the cloying stickiness you would expect for a rather hot weather growing grape. Enough body to be drunk year round, it is a great aperitif in the winter. But, as summer approaches give it a bit of a chill and quaff it back on those days when nothing can cool you off.
Event Coordinator, I research great places to eat for a living
Impressive! It's nice to venture outside of the standard California Cab at a steakhouse :)
SoCal native, freelance writer
I immediately hopped onto wine-searcher to see if I could find this in any stores, it sounds fantastic!
Sommelier, Senior Wine Consultant at Morell and Co.
Not sure where else has this but I know does The Mark because I added to the list!
Domaine U Stiliccionu "Kalliste" 80% Sciaccarellu and 20% of the Niellucciu from Corsica. This cuvee is Stiliccionu's attempt at making a lighter bodied, elegant style of wine meant to be an ode to Pinot Noir. Kalliste means "most beautiful one" . Garnet color, and aromas of baked fruits, tobacco, and some smokiness. I think Corsica is still offering great values, and is fun to introduce someone to a region that most know do not make wine. The level of acidity in this wine also makes it easy to pair with a wide variety of foods however the Simple Grilled Pork Chop or Lamb Chops on The Marks menu is absolutely perfect with this.
Food photographer and writer
With your description I can see the comparison to Pinot Noir. Sounds enticing!
I live right by The Mark I'll have to go see if I can find a bottle of this :)
Ho Ho Kus
Corporate Beverage Director
Sant Ambroeus, Felice Wine Bars, Regency Grill, Casa Lever
Nero Di Troia Parco Marano, Giancarlo Ceci 2011
Nero di Troia comes from Puglia in the south of Italy, it is planted usually in the northern part of the region and has always been regarded as a difficult grape to be made on it's own due to the fact that it is a late ripening grape (mid October) and has extremely aggressive tannins. in the last 15 years the amount of single varietal bottling's have gone from 2 to an estimated 80, the reason for this is the understanding on what is needed in order to produce a more balanced wine. This is achieved by not picking all the grapes at once during harvest, by controlling the maceration and reducing the time on the skins, softening the tannins by aging the wine in oak barrels and by letting the wine age longer in order to allow it to integrate those tannins. Producers have been able to present wine that are big bodied but well balanced with a long finish.
the Parco Marano has an intense and complex nose with notes of dry flowers and spicy dark sensations. Gentle on the palate with well integrated tannins and a long smooth finish. goes ideally with roasted meats and aged cheeses
I would LOVE to try this! Really enjoyed your description!
Part-time private chef, full-time foodie
This is definitely the first I've heard of Nero Di Troia but it sounds like something I'd love to drink. Fascinating that it's only recently been figured out how to be tamed.
Bravo! This sounds time a true gem, I always appreciate something that's taken a bit more care and ingenuity to produce
Wine Director / Dir. of Operations at The Lotos Club
Malagousia is definitely what came up to mind when I was asked to write about this question. I have been so impressed by the 100% Malagousia from Domaine Gerovassiliou , it has so much personality and elegance, it has a good weight to it with nice roundness. It's very aromatic (in a viognier sense), gentle touch of white peach. On the palate, it is more citrus and light mint/citronelle, white flowers and you can appreciate the length of this wine with a good potential for aging. The grape originated in the region of Nafpaktos in western Greece. Evangelos Gerovassiliou saved the Malagousia grape from extinction and I thank him for it. His vision is remarkable with all of his wines . Mylos on 55th street has their blend of Assyrtico/Malagousia, and their Sauvignon Blanc BTG and the 100% Malagousia on the list. This is a fantastic value and so appropriate for the fall!
Pulled-pork and BBQ expert
Nice recommendation sounds like a very intriguing wine!
A balanced diet is a cookie in both hands.
Wow! I loved the history behind this thank you! I'd love to try
I've only had this varietal once but it left a distinct impression. Really nice to know where I can try it again!
I'm glad you find it interesting!
Current wine rep for Savio Soares Selections and bartender at Sweet Chick Ludlow. Past lives include The Modern, Craft and Raines Law Room.
I've recently made it my mission to get the wines from Bodega Barranco Oscuro out into the public. Manuel Valenzuela is a true pioneer in the wine making world. Since 1979, he's been making wine in Alpujarra, high in the Sierra de la Contaviesa mountains. His goal was to make wine that was a pure expression of the land it came from. He was an early champion of the organic and biodynamic movement, although he has decided that their current guidelines are not strict enough. He marches to the beat of his own drum, and as a result his wines are truly unique. The care and patience he shows his land is remarkable. He recovered a nearly extinct varietal (Vigiriega) and has recently released a still and sparkling offering. Both are exceptional. If you happen to be on the Upper West Side, swing by 67 Wines and visit Oscar Garcia! He's in charge of their Spanish wines (and champagnes!!) He has a wealth of knowledge and is delightful in general. Currently they have the Bodega Barranco Oscuro Brut Nature, the La Traviesa Blanco (both of which are made from 100% Vigiriega) as well as a Garnata (Which is also pretty, pretty good!)
Cool! What are the characteristics of Vigiriega? Is it similar to any other varietals?
Born in Hong Kong, Instagramaholic
This is super helpful! I haven't learned much about Spanish wines but I'd love to try more!
Sous Chef at Inatteso Pizzabar Casano
Our restaurant just spent the past two months constructing a brand new wine list for our customers. We did a lot of research and a lot of tasting, and while there was fun to be had, it proved to be very arduous, time consuming and exhausting work. One new wine we are happy to share with our cherished customers is the NANNI COPE 2013. It is a blend of pallagrello nero, aglianico and casavecchia grapes. All three grapes are very ancient varieties and indigenous to Campania. They are late ripening grapes, highly tannic and are also low yielding. This accounts for the less than 600 cases of wine produced under this vintage. The vintner is one of the smallest in the region but is rapidly becoming one of the most relevant. It is also quickly becoming a favorite here at Inatteso.
Congrats on rolling out the new wine list! I love inatteso!
When life gives you limes, just add tequila
Lovely! Do you guys have any dishes the Nanni Cope goes well with on the menu?
Good question Kerry. We chose this wine specifically because it paired well with so many of our menu items. On our regular menu we offer a Certified Angus Beef strip steak with bitter greens and potatoes; a roasted half chicken with broccoli rabe, taggiasca olives, potatoes and jus; braised beef shank stew with creamy herbed polenta; fresh tagliatelle bolognese; and a classic lasagna bolognese. We also run a specials menu featuring between six and eight items that changes every three or four days. Our specialty at the restaurant is fresh pasta with braised meat ragus. Currently we have a braised Guinea Hen ragu with shiitake mushrooms, black olives and thyme; and a red wine braised lamb shank ragu with kale and crushed tomato. It is a bold wine that requires bold accompaniments. I hope this helps. I am always willing to talk food and wine, or just stop in our restaurant for a solid dining experience.
The Mark Restaurant
67 Wine & Spirits
Blue Hill at Stone Barns
The Ten Bells
INATTESO PIZZA BAR CASANO
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