Mistral in Princeton, New Jersey, a wine program we are so proud to be part of!

Nothing makes us more happy than knowing that our wines are in good hands!

Mistral, write the owners on this Princeton, New Jersey restaurant’s website, “The name evokes a sure Mediterranean wind bringing clear water and 
fresh weather to those sailing upon the sea. Now, Mistral Restaurant offers 
chefs Scott Anderson and Ben Nerenhausen the chance to create ever-changing, seasonal offerings that
 can be adjusted to the prevailing winds of their unsurpassed creativity and taste.”

It comes from their “philosophy” page: You gotta love a restaurant that includes a philosophy tab on their website’s navigation!

It makes perfect sense. These are very thoughtful restaurateurs, who are working with some of America’s best chefs. In fact, they write, “both Scott and Ben were named as 2014 James Beard Foundation Award Semi-Finalists — Scott for Best Chef Mid-Atlantic, and Ben for Rising Star Chef of the Year.”

Like their superb menu, their wine list is equally thoughtful. It’s divided into “new world” and “old world” selections and it’s clear that the focus is on food-friendliness and acidity-driven wines with restrained alcohol.

It features some of our favorite wines from Italy and France, classics that most wine connoisseurs can all agree on. And we would love to try some of the “new world” wines that we don’t know. But we can imagine that they are equally balanced and great for pairing with the restaurant’s beautiful food.

Our wines, now served by the glass there, feel right at home!

Check out the Mistral wine list here. We are so proud to be part of this wonderful program! Thank you, Mistral!

Currently, the program includes our Bele Casel Prosecco (Glera) Extra Brut, one of our newest labels, released after the Asolo Prosecco DOCG introduced the “extra brut” category (Asolo is the only Prosecco DOCG that has an extra brut).

Mistral
66 Witherspoon St.
Princeton NJ 08542
(609) 688-8808
Google map

Image via the Mistral Faceobook page.

Author: Bele Casel

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