Frank said he’d love to have dinner in New York, but asked that we not try to produce a Sicilian meal in his honor, but to instead try something different, which would be much more entertaining for him (and possibly for us too since we have yet to eat Sicilian food here that comes anywhere near the real thing). So we invite you to a splendid banquet dinner of excellent Chinese food, which will be both delicious and a very interesting match to taste with the entire new line-up of Frank’s wines (detailed below). So please join us on Thursday November 15th, at 7pm at Mandarin Court Restaurant, 61 Mott St. - $80 per person all inclusive (dinner with wines, tip, and tax). To reserve a seat, please call or email the store.
Last year Frank Cornelissen moved into a new cellar, and he’s making the best wines of his career. The cellar is hyper-clean – I thought we might be asked to remove our shoes. Cleanliness is critical in most cellars but even more so at Cornelissen, because no chemicals are used in the winery –no additives, enzymes, added yeasts, and most importantly no sulfur. Fermentations and maceration are made in high-grade, impermeable large plastic barrels, since without any sulfur on the premises it would be very hard to ensure that wood was truly clean; aging is in anfora – very large terracotta vessels. Frank finally has sufficient space to operate to his exacting standards, and it’s showing in the wines, which have a focus, energy, and expression of terroir that’s remarkable.
In the cellar, the anfora are buried in the ground, so just the tops are visible.
Did we mention that we have all of Cornelissen's new wines in stock?Tweet