Don Angie
Red-sauce nostalgia with a serious Italian cellar
West Village · New York · Italian-American · Visit Website ↗
Reviewed March 25, 2026
Wingman Metrics
First Impression
The wine list at Don Angie reads like it was built by someone who actually loves Italy — not just the hits. It's all-Italian, and that commitment feels intentional rather than gimmicky. You open it expecting Chianti and Pinot Grigio and instead find Lambrusco Bianco, Trentodoc, and a Barolo that has no business being on a red-sauce menu (in the best possible way).
Selection Deep Dive
The list runs 200-300 bottles deep and sticks to Italy with real conviction — Piedmont, Tuscany, Veneto, Emilia-Romagna, Sicily, and Marche are all well-represented. The California and Oregon presence feels like a quiet concession to the crowd, but even that doesn't dilute what is otherwise a smartly curated Italian program. Bovio's 'Gattera' Barolo and La Fornace Brunello are the anchor bottles on the high end, and they're here because they belong, not just because they look good on a menu. The Emilia-Romagna section — with its Lambruscos — is the kind of genuine regional love that most Italian restaurants in New York completely ignore.
By the Glass
Eighteen options by the glass is a generous pour program, ranging from $12 to $33, and the selection skews refreshingly off the beaten path. The Lini 910 Labrusca Lambrusco Bianco is the standout pour — effervescent, slightly funky, and completely unlike anything else on a by-the-glass list in this city. The Da Mar Prosecco holds down the approachable end without embarrassing itself.
Lini 910 Labrusca Lambrusco Bianco Emilia-Romagna NV — $16/glass (est.)
Lambrusco Bianco is criminally underrated, and Lini 910 is one of the best producers making it. Light, fizzy, slightly savory — it's the rare glass that makes the food taste better and still leaves you wanting another pour.
Cesarini Sforza Trentodoc Brut Trento NV
Most people walk right past Trentodoc and grab a Prosecco. Don't. This is méthode traditionnelle sparkling from the Dolomites — more texture, more complexity, and a fraction of the attention it deserves. It's the table-opener that actually starts a conversation.
Tolaini 'Valdisanti' Cabernet Blend Tuscany
A Tuscan Cab blend at a place this committed to regional Italian identity feels like a concession to guests who just can't let go of Napa. It's fine wine, but it's also the least interesting thing on the list and likely carries a markup that doesn't reward the adventure.
Ca' Montanari 'Opera' Lambrusco Emilia-Romagna NV + Pinwheel Lasagna
The gentle fizz and bright acidity in this Lambrusco cuts through the richness of the lasagna's béchamel and meat layers in a way that a big Tuscan red just can't. It's the classic Emilia-Romagna logic — the wine comes from the same place as the dish's DNA.
🎲 The Bottom Line
Don Angie is the rare restaurant where the wine list actually reinforces the kitchen's point of view. The markup stings a little, but the depth and sincerity of the Italian program makes it worth ordering something you've never heard of — which is exactly the right outcome.
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