By Nicholas Harary
I’ve heard some funny things from customers in my short two years of writing stories for my Internet wine company, Nicholas Wines.
The first – and by far the one I hear most often – is “Nicholas, do you really write these stories?” Although it’s true I had a hate-hate relationship with my high school English Lit teacher, somewhere along the way, I figured out how to put my ideas down on paper. Do you really think I could hire a writer that would be interested in going roller skating with the kids, waiting on line for cheesesteaks, or going to Raceway Park on a smoking hot August afternoon? I mean, c’mon. And trust me, if my wife Melissa was writing these, a) there would be far fewer references to Giants football, and b) there’s no way she’d let me take credit for it.
Another comment cracks me up every time I hear it, but actually makes a lot of sense. Instead of coming up with 100 different classifications for the wines he likes to drink, this customer uses a Tuesday Night/Saturday Night system. Forget Aromatic and Crisp or full-bodied Red, for him, it’s Tuesday night or Saturday night wine. Under $20 for the weekdays and over $40 for the weekends; he’s completely cut and dry. He loved the Chateau Brehat Bordeaux we offered a few weeks ago – he called it the perfect Tuesday-nighter. Well, my friend, here comes a killer Saturday-nighter.
The Monteil family makes two wines in Bordeaux. Using our new classification system, one for Tuesdays and one for Saturdays, Chateau Brehat is for the Tuesday nights. It’s from the Cotes de Castillon, delicious but simple and straightforward. Their Saturday-nighter comes from a tiny estate called Chateau Haut Rocher in Saint Emilion. Located smack dab between three Grand-Cru estates, Haut Rocher cruises just under the radar, making tiny bits of world-class Bordeaux. The vines are old here, rooted in limestone-clay soils, providing for wine that is aromatically complex and deeply concentrated. The fruit is just incredible and layered; it’s outrageous Bordeaux, perfect for any Saturday night, from this week and over the next 10-15 years.
Nicholas Wines price: $38 or, on six bottle purchases, $210 or $35 per bottle.
To order: www.restaurantnicholas.com.
Nicholas Harary is the owner and executive chef at restaurant Nicholas in Middletown.
In 2011, Restaurant Nicholas launched its Nicholas Wines program. Each month, Nicholas Harary selects one to two wines to sell in the online store (www.restaurantnicholas.com). Chef Harary’s long- lasting, personal relationships with winemakers and his commitment to storing wine at 56 degrees from Day One equates to unique access, value and quality for Nicholas Wines customers. Wines can be ordered by the bottle and/or case and shipped or picked up at the restaurant.
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