Author: Michael Nagy

What Drink Trends Are Surging as Summer Kicks Off?

June
2
2026
by Michael Nagy

The summer of 2026 is quickly approaching. Because summer is right around the corner, it’s almost time for beachside cocktails, bottomless brunches, rooftop happy hours, and wedding receptions. All these occasions call for something fresh, light, refreshing, and summery. Check out the seven fastest categories below.

Bars, restaurants, watering holes, and drinking establishments are stocking up. What are they ordering? What is trending? What are consumers asking for? Over the last few years, the drinking public has shifted toward more ‘healthy drinking’, especially among millennials, and yearn for something new, fresh, sustainable, and exciting. Yet, we still see the classics, or least different takes on the classics, of summers past.

1. Champagne and all types of sparkling wine are showing incredible growth heading into summer. The emergence and easy drinking sparkling rosé, which is Instagram-friendly and meets the seasonal aesthetic, value-driven Prosecco, and Cava (sparkling from Spain) as alternatives to expensive and complex Champagne is very apparent.

Prosecco, in particular, is approachable, affordable, and fits a wide range of menus without feeling formal. Bubbles are having a glaring moment on the worldwide stage. La Marca and Isotta Prosecco and Laurent Perrier Brut are sparklers of note this summer.

2. Rosé blends are up significantly, which shouldn’t surprise anyone. It’s literally summer in a glass! Rosé performs in summer the way pumpkin spice performs in fall. Customers expect it, ask for it, and order it without hesitation. Try Rosé from different parts of the world, like Spain, Italy, Uruguay, and the Finger Lakes/New York.

There are truly 50 shades of Rosé in style and appearance, which greatly depends on grape variety used, where the grapes are grown, and maceration time. A bottle with friends on a deck or outside patio can be a great value and a cool crowd pleaser. Rosé cocktails, like rosé spritzers (with soda/flavored soda) are increasing.

3. Fruit/Floral liqueurs are a great addition to a cocktail menu. It allows to mix and match flavors of cocktails based on your preferences without switching out the spirit. It makes sense when you consider the type of drinks on summer cocktail menus. Craft cocktail bars should have an array of these liqueurs available as should you if doing a summer cocktail party.

Think Elderflower, peach, berry, citrus, raspberry, banana, violet, and hibiscus as flavors, not just garnishes. Look for St. Germain, Patron Citronge, Creme de Violette, and Combier brands to add to your spirits with syrups or mixers.

4. Non-Alcoholic spirits are rising and the demand is high. Remember when I mentioned the trend toward healthy drinking. This is one of the alternatives for customers who also want to stay sober and have a thoughtful drink experience. A tasty and pretty non-alcoholic cocktail (mocktail) without the buzz. Seedlip and Giffard are great brands to stock up on at home and taste eerily similar to the actual spirits. Hopefully you can find some of these when you visit your next place.

More customers are actively choosing non-alcoholic options not as a fallback, but as a preference, especially in warm weather when people want to stay hydrated and enjoy the experience without the alcohol. If no alcoholic spirits are available at your favorite bar, you should be able to order a yummy mocktail.

5. Blanco tequila continues to soar with no signs of slowing down. Tequila seems to always be on trend in the summer. With the plethora of cocktails that uses incorporates this agave spirit, it is an easy go-to. Margaritas, palomas, ranch waters, tequila sunrises, and tequila sodas are staples on menus. Ranch Water is a low-calorie highball cocktail made with blanco tequila, fresh lime juice, and sparkling mineral water.

High-volume places will serve a lot of ranch waters and margaritas. Ask for a margarita without the syrupy and sugary sour mixes. Ask for fresh lemon/lime juice with simple syrup (can be easily made to order), flavored syrups (sometimes a quick infusion will wirk), or agave nectar. Coravon, Volcan, and Mi Campo are favorite tequilas right now among operators. I personally like Teremana.

6. Mexican-Style Lager is a great summer session beer, and more are available than ever before. It is refreshing in summer, pairs with almost everything, and appeals to a wide audience. They are no longer niche picks. Dos Equis, Pacifico, or Modelo are some of the favorites, Secondary to this lager, another option would be a nice, crisp summer shandy.

7. RTDs (Ready-to-Drink cocktails) and hard tea are seeing immense growth. Specifically, within RTDs, spirit-based canned cocktails are seeing the most growth leading into the season. As a classic bartender and mixologist, it pains me to admit this, but convenience, cost, and flavor variety are huge factors for its popularity.

Hard seltzers paved the way, but now consumers are reaching for canned margaritas, espresso martinis, and spiked teas with the same confidence. If this is your thing, look for citrus-forward, tea-based, coffee-based, or tropical varieties. Twisted Tea and Cutwater lead the way.

What else am I seeing out there? Most bartenders would agree. Have you tried any of these –

Classic beverages like palomas and spritzes are here to stay. Made with tequila, grapefruit soda, and lime juice, palomas are a great alternative for those who find margaritas too sweet.

Bartenders call spritzes the “supermodels” of the cocktail world because as soon as someone sees one, they want one. Aperol Spritz and Hugo Spritz are mainstays. The Hugo is light, refreshing, and effervescent and has a great profile to introduce new flavors, like elderflower, or local herbs to the mix and less bitter than Aperol.

Here is the recipe! For lovers of bubbly, cocktails, and freshness.

Prosecco: 3 to 4 oz, chilled
Elderflower Liqueur: 1/2 to 1 oz (like St-Germain)
Club Soda or Sparkling Water: 1 oz
Fresh Mint: 1 sprig (about 5-10 leaves)
Lime or Lemon: 1 slice/wedge

Gimlets, passion-fruit margaritas and lychee martinis surge in popularity. A gimlet is made with just a few simple ingredients like gin, lime juice, and simple syrup. A passion-fruit margarita is one of those drinks that people can enjoy year-round, but especially on a hot day. Fresh passion-fruit puree is a must! It is one of my favorites!

A lychee martini has a sweet, floral, and subtly tropical taste. It’s made by combining vodka or gin, lychee juice or liqueur, and fresh lemon or lime juice. Cucumber gimlets are coming on because cucumbers are in season during the summer months and produces a light, hydrated libation from cukes.

Vodka lemonades are refreshing bar staples, especially when your outside during peak summer months when it’s stoking. With strawberries in season as we head into the summer, there are many variations to try. Add some basil or peach or lavender to it as an infusion it puree.
With kitchens already utilizing strawberries, it’s easy to take those ingredients and put together a simple, cost-effective vodka strawberry lemonade for a light and refreshing option this summer.

Expect these cocktails to become bar favorites as more people look to recreate tropical, vacation-like vibes without hopping on a plane or going on a full-blown vacation.

Hope you enjoyed this post. Have a great summer imbibing on all of these different elixirs and tell me your favorite go-to summer drink.

Cheers,

Michael XOXO

Wine Spotlight: A Sparkling Taste of Veneto

May
28
2026
by Michael Nagy

This week’s wine spotlight highlights a great style of sparkling wine from Italy called Prosecco. Have you heard of it? For this discussion, I chose a fantastic Prosecco emanating from its home in the Veneto region.

I recently sampled it when I was tasting some bubbly for a wine list I was constructing for a new wine bar called The Lucky Dog Bistro. It sure was a palate pleaser and I thought it would be a perfect sparkling addition to the menu. Thank you to Sarah from Soilair Selection for the awesome recommendation.

Isotta Manzoni ‘Cuvée Giuliana’ Prosecco (NV) is a crisp, value-driven, small production, sparkling wine from Italy’s Veneto region. Made 100% from the Glera grape, it is light, slightly acidic, and on the ‘fizzier’ side of prosecco making it very refreshing and ideal for mimosas or casual sipping.

The production is the Charmat (tank) method, which preserves fresh, fruity characteristics with a second fermentation. Sourced from vineyards nestled in the hills between Conegliano and Valdobbiadene, and produced by fourth-generation winemakers. The fermentation is 25 days in stainless steel tanks and then aged for 1 month in stainless steel tanks. The result is larger bubbles.

Cuvée in the name is a French wine term derived from cuve (meaning “vat” or “tank”). Depending on the context, it typically indicates a specially selected blend of multiple grape varieties, a winery’s premium or reserve batch, especially in Champagne, or the purest “first-press” juice extracted from grapes.

The Cuvée Giuliana is the standard, widely available Brut-style Prosecco. The Prosecco Rosé version is a delicate, dry rosé expression that features light notes of red berries, strawberries, and cream. This was also added to the wine list.

It is a well-balanced Prosecco with delicate and expressive aromas showing a good blend of crisp green and baked apple, sour lemon and grapefruit with a light, soft, silky and creamy mousse texture on the palate.

As you go back into the glass, some notes of pear and white peach appear on the nose followed by hints of apple and citrus. The Isotta Prosecco has a fair amount of body and mouthfeel with a pleasant lemon and mineral finish.

It’s refreshing acidity and elegant bubbles make it an incredibly versatile pairing option. It goes wonderfully with everything, including fresh seafood, shellfish, prosciutto/cured meats, vegetarian dishes, brunch favorites like eggs benedict or light pastries. Bon appétit!

The Isotta Manzoni Prosecco and Rosé version is now available at The Lucky Dog Bistro in downtown Clinton, NY where you can enjoy it at the beautiful new wine bar with inside and outside seating or in the restaurant. Try it in the special mimosas on the weekend. Hopefully I will see you there! Find them on Instagram @luckydogbistro and here About | The Lucky Dog Bistro.

Ancient Romans drank Prosecco to preserve youth and lengthen life. And based on how long the empire lasted, it may just work. Prosecco is a great alternative to Champagne and generally contains less alcohol. Every year, one bottle of Prosecco is produced for every 2 people in the US. That’s a lot of bubbles! It is currently in the top 25 of Italian Prosecco wines in New York and one of the popular wines distributed with Soilair Selection out of NYC.

A lovely, somewhat less popular, and often less expensive comparison to Champagne, Prosecco is a deliciously dry sparkling wine with crisp acidity, low sugar, with plenty of fruit and character. Associated with high value at low cost, Prosecco is the perfect option in situations where you want or need a easy drinking, everyday sparkling wine.

Traditionally from the Veneto (northeastern Italy), Prosecco refers to the name for a small village and is fermented almost solely from a grape called Glera. Most Prosecco is non-vintage, which means it doesn’t come with a year of production on the label.

This wine is not made in the traditional method of champagne with riddling, disgorging, rebottling, etc…, which, combined with non-vintage production, makes the wine more affordable than champagne minus the labor intensity. Prosecco is often described as a fresher and fruitier option than the French sparkler.

A few fun facts –

Styles of Prosecco – ‘Spumante’ means fully sparkling while ‘frizzante’ means lightly sparkling. It is rare but some Prosecco is a still wine, not sparkling.

“Extra Dry” Prosecco is actually sweeter than “Brut”. “Dry” is the sweetest of the three. This sweetness scale from dry to sweet: Brut – Extra Dry – Dry.

Prosecco isn’t a grape. The grape used to be called Prosecco, but it isn’t anymore. In 2009, Italy officially renamed the grape ‘Glera’ so that Prosecco could be protected as a place name rather than a grape variety. By law, Prosecco must contain at least 85% of the Glera grape.

Cheers & Sante,

Michael, michael@michaelpour.com

Cantina di Rosina: A Majestic Slice of Abruzzo

Carunchio Abruzzo Cantina Rosina
May
20
2026
by Michael Nagy

For this week’s spotlight, The Michael Pour takes you on a journey to Southern Italy along the coast of the Adriatic Sea.

Here you will find one of Italy’s best kept secrets and underrated wine regions, Abruzzo “uh-brut-sow”. Recently, I’ve learned about a new winery emerging in the region. The winery is called “Cantina di Rosina” and their wonderful story, and family history is depicted below.

“Throughout the 18th and 19th centuries, our ancestors produced quality wine in the Southern Abruzzo region of Italy. After WWI, our grandparents emigrated from war-torn Italy to the US in search of a better life for their family. Now, 100 years later, they have returned to my beautiful ancestral village of Carunchio to carry on producing wines that are approachable, elegant, and capture the spirit of this stunning region. Carunchio is a commune and town in the province of Chieti in the Abruzzo region of Italy. 

They’ve assembled a world-class team of viticulturists, oenologists, and winemakers to pay tribute to this beautiful land and all it has to offer. Great wine begins with great respect for the land. Our ongoing mission to share the beauty of Abruzzo with the world…one glass at a time.” – John, my Friend & Proprietor

Cantina di Rosina’s first vintage was 2024. Their Montepulciano d’Abruzzo 2024 is described as being sturdy with solid structure, yet soft tannins with a long finish. It spends some time in concrete creating complexity and texture before going into stainless steel (no oak).

Flavors of dark cherry, leather, and hibiscus are exhibited. It will pair well with any type of game, grilled red meats, cured meats, and ripe cheeses. Serve it at cellar temp or slightly below room temp at 60°- 65°F. Don’t hold onto for very long.

The Cerasuolo d’Abruzzo is a bold rosé with a cherry red color from a gentle kiss of skin contact. With a maceration of only 4 hours on the skins before fermentation, the color is deep and vibrant. It is made 100% from the Montepulciano grape and is essentially a rosé that drinks like a red offering a full spectrum of food pairings.

Not your normal “pink” wine or rosé for that matter. It projects an intense aroma of rose petals and flavors of wild berries and a savory herbaceous quality that lingers. Try it as an aperitif! Drink young.

Enjoy it chilled (50°- 54°F) all summer long by itself or with an array of food options, like seafood dishes, roasted white meats, pizza, cured meats, and semi-matured cheeses. I experienced this awesome wine with homemade bucatini pasta, blush sauce, andouille sausage, shrimp, and fresh herbs over the weekend, and it was a lovely pairing.

The Trebbiano d’Abruzzo DOC 2024 will be released in the next few weeks so you can enjoy all summer-long.

All the wines are 100% certified organic with sustainable farming practices. I have tried the wines, and they are very clean, bright, and complex.

A little bit about the Abruzzo region to better understand the land, microclimate, vineyards, and what goes into the wine that is produced here.

Abruzzo is an Italian region located about a two-hour drive east of Rome. Abruzzo extends from the snow-capped Apennine Mountains to the balmy Adriatic Sea. This magical scenic region offers summits and seacoast, medieval castles and clifftop villages.

It is a major wine region famous for robust Montepulciano d’Abruzzo red wines and crisp Trebbiano d’Abruzzo whites. The region is characterized by mountainous terrain, with most production in the coastal Chieti province, offering high-value, quality wines often with soft tannins and red fruit flavors.

National parks and nature reserves cover much of its rugged interior. It also encompasses hilltop towns, dating to the medieval and Renaissance periods. The regional capital of L’Aquila is a walled city, which was damaged in a 2009 earthquake.

Abruzzo is also known as “the greenest region in Europe” as half of the region’s territory is protected through national parks and nature reserves, more than any other region in Italy. Culturally, Abruzzo is considered a region of Southern Italy; however, geographically it is often considered part of Central Italy.

The focus in Abruzzo is on the Montepulciano grape referred to as Montepulciano d’Abruzzo.  It’s a versatile grape, in the sense that it can satisfy many different palates. Montepulciano is a fruit-forward dry red with a medium to full body, medium to high smooth tannins, and medium to high acidity. Notes of red plum, blackberry, dried herbs and thyme, and baking spices.

It is not be confused with Vino Nobile di Montepulciano, which is a wine made from the Sangiovese grape in the town of Montepulciano from the Tuscany region. 

It can be vinified and aged in stainless steel to give a simple, approachable wine and food-friendly with freshness and expression of the fruit. For low crops, it can be aged in casks or barriques, sometimes new barriques, to create wines that have greater depth, concentration and complexity.

The oaked Montepulcianos coming out of the region are not wines for everyday drinking because they can be very dense, inky, and powerful. These bottlings can be a great option for the winter months. Some can develop gamey aromas with age while others continue to display primary fruit flavors for years.

Montepulciano does typically age well, but it’s not a wine that requires you to age in order to enjoy now and show complexity.

Montepulciano is the most planted grape in the Abruzzo region. It represents 80% of the total DOC wine produced in Abruzzo. The Montepulciano grape has been in Abruzzo since the mid 17th Century. According to DOC rules, Montepulciano d’Abruzzo wines must contain at least 85% Montepulciano, with Sangiovese often used for the rest. Bottles labeled “Riserva” must be aged at least two years.  

Another reiteration of Montepulciano is Cerasuolo “chair-ah-swolo” which translates to “cherry red” and refers to an Italian wine style. It is Abruzzo’s best kept secret! Cerasuolo d’Abruzzo is a Rosé made from the Montepulciano grape. It is made from the free run juice and/or juice with very little skin contact and the color can vary from light pink to dark red. A rosé wine that is usually made by giving the juice a maceration of eight to 18 hours on the skins before fermentation. 

The result is almost like a light red rather than a rosé. A wine with body and succulence not typically rosés. It’s very popular in the region, but you will not see many exported. However, that is starting to change though in recent years.

Even in a good pizzeria in the regional capital of Pescara, you don’t necessarily want to drink a rich red all the time. Cerasuolo, with its vinosity and weight, is actually best drunk lightly chilled. Most producers agree that you shouldn’t consider Cerasuolo a way to use up your least interesting grapes or put in a blend. It should be made from grapes of high quality and treated seriously even its rosé.

The signature white from Abruzzo is Trebbiano d’Abruzzo is a light white Italian wine known for its dark gold or amber-colored berries, high acidity and neutral flavor profile that produces stone fruit and apple aromas with hits of lemon. Though production remains small when compared to Montepulciano, it is starting to make an appearance on the world stage.

Being a very large and dispersed region of vineyards, Abruzzo is divided into many sub-regions, and there are also DOCs that are permitted to use non-Italian varieties such as Chardonnay or Merlot. Only someone who is an expert of Abruzzo terroir would be able to identify the many sub-zones for Montepulciano in the glass. Look for different styes of Sangiovese coming out of the region. 

In many older regional vineyards, the vines are trained on tendone (pergolas) designed to shade the grape clusters and make harvest easier. Newer plantings are arranged in rows. 

Tons of sunshine and generous rainfall provide happy growing conditions for wine grapes in Abruzzo. The higher elevations and combination of mountain and maritime breezes bring down summer temperatures, setting up conditions for warm days and chillier nights. This is ideal for maintaining acid balance in the ripeness. Most vineyards flow along the warm and dry coast in the nearby hills. 

I am excited to be representing Cantina di Rosina winery as an ambassador in the Upstate and Central New York region so let me know if you want to schedule a tasting or place an order. Orders can be placed directly from their website or from my link in bio.

You can contact me, Michael Nagy, at 717.877.2729 or michael@cantinarosina.it The wines are truly remarkable by themselves but will also elevate your food experience and company.

If you have an Italian restaurant, steakhouse, pizzeria, or wine shop, these wines will be a perfect complement to your food menu and Italian wine section.

Allow me to share the beauty and story of Abruzzo and Cantina di Rosina (CdR) with you. Find the website at www.cantinarosina.it and on Instagram @cantinarosina. Follow them and me @themichaelpour 🙂

Cheers & Saluti,

Michael

First Edition of The Weekly Swirl at The Pour

May
14
2026
by Michael Nagy

May 14, 2026

It’s been a busy week here at The Michael Pour. On Tuesday, in collaboration with the Women for Wine Sense, Syracuse Chapter, we held a “Sip & Savor” event with Weis Vineyards from Keuka Lake in the Finger Lakes region. The event paired six incredible curated wines from Weis with delicious light bites, including artisanal local chocolate and cheeses. Images from the event are attached.

Thank you to Weis Vineyards, Sweet on Chocolate, and The Curd Nerd for making it a special evening of food, wine, and great company.

On Wednesday, The Michael Pour traveled to Clinton, New York to meet up with the owner of The Lucky Dog Bistro and Mary Beth from Damiani Wine Cellars in the Finger Lakes. The bistro is opening an elevated wine bar adjacent to the restaurant, and we were there to discuss Damiani wine and its inclusion on the wine menu.

We also discussed the overall wine selection and the upcoming wine list, which will represent great and under-the-radar wines and producers from around the world.

It is a beautiful, small, and quaint space for restaurant patrons and consumers who desire an elevated wine experience and exceptional wine service. I am excited about being a part of the launch as the wine consultant, educator, trainer, guest bartender, and steward. This was my first time to Clinton, and I truly loved the small-town feel with shops, eateries, park benches, and dog walkers lining Main St. Everyone I encountered was super nice. Can’t wait to go back! I will update all of you as it gets closer.

After the consult, my colleague and I really enjoyed our lunch at the Bistro. Stephanie was amazing! Keep an eye out on Instagram @luckydogbistro and their website at http;//www.luckdogclinton.com for the latest developments and the story behind this undiscovered gem in Central NY. Clinton is not too far from Utica and Turning Stone Resort & Casino.

I

I will be doing some ambassador and sales work with a new winery, “Cantina di Rosina”, from the Abruzzo Region of Italy. Abruzzo is located in Central Italy along the coast of the Adriatic Sea. They are looking to expand and get exposure for their wines in Upstate & Central NY. They are growing and are represented at shops and restaurants in Philadelphia, South Jersey, New York City, and the boroughs of NYC.

Their first vintage was 2024 and they currently have two wines – Montepulciano d’Abruzzo (signature red wine of the region) and Cerasuolo d’Abruzzo (signature rose). They will release their Trebbiano d’Abruzzo (signature white wine) sometime this month. I will be sharing more info about them and this great Italian wine region in a separate blog post.

You can find them on Instagram @cantinarosina and website at http://www.cantinarosina.it to read about their story and history.

I should have the wines within the next week if you want to get a taste. I will hopefully be meeting with the proprietor this weekend in Binghamton.

Cheers & Sante,

Michael

michael@michaelpour.com

Your Favorite Summer White Wine? The Winner Is…

May
7
2026
by Michael Nagy

A poll was conducted on Instagram and the results are based on 25 responses.

The four choices given in the poll were – Sauvignon Blanc 40%, Riesling 36%, Chenin Blanc 20%, Pinot Gris/Grigio 4%. An additional 10 different white wines were submitted in comments.

The winner is “Sauvignon Blanc”. Because Sauv Blanc was the winner, I will feature it later in this story. Sauvignon Blanc is produced all over the world so I will explain the differences from region to region and fun facts about this noble grape.

There were several people who wrote in their choice of these four, as well as other white wines, that they like to drink in the summer from the additional list provided or others that they like.

These write-in responses are not included in the above percentages but listed below with country/region. Every wine mentioned on the post were included. Pinot Grigio and Sauvignon Blanc, which were choices on the poll, were written in and not reflected in percentages.

Submitted whites – Verdejo (Spain), Gruner Veltliner (Austria & US), Chablis (France), Riesling (FLX), Alsace Riesling (France), Albarino (Spain & Portugal), Txakoli (Spain), Vinho Verde (Portugal), Chardonnay (all over), Sancerre (Sauvignon Blanc from Loire Valley France).

I included other great summer white wines not voted for or listed as people’s favorite below. They can be super refreshing, crisp, and brilliant this warm, summer season regardless of your plans.

If you would like to try something different for your summer wine drinking and expand your summer palate, seek them out and give them a whirl.

A few quotes. Thank you to all those who participated. It really made this a fun story! –

“Albarino and Txakoli are two other summer favorites” ~ thesipseries

“I like a crisp Chablis. Cold sauvy b (from any region) is also a plus. But please do not put jalapenos in it” ~ mollyb

“I also love Vihno Verde in the summer”~ sonyab

“I also love a good Chardonnay! Don’t really care where its from”~ rebekkah

“I like a crisp Sancerre in the summer. Also, Albarino is another favorite”~ shannonp

Most of these varietals are specific to their native land and difficult to find here in the states. They range from aromatic, light, medium, and full-bodied and from dry to off-dry to medium-dry. Listed by country of origin and region, if significant, body, and sweetness level.

Italy –

Trebbiano Toscano – light to full bodied and dry to off dry

Vermentino – light bodied and dry

Greci di Tufo – medium to full bodied and dry

Verdicchio – light bodied and dry

Fiano – light bodied and dry

Garganega/Soave – light bodied and dry

Greece –

Assyrtiko – light bodied and dry

Argentina –

Torrontes – aromatic and dry to off dry

France –

Semillon (White Bordeaux, Australia, US) – light to full bodied and dry

Viognier (Rhone, US, Australia, similar to Chardonnay) – aromatic and dry

Marsanne (Rhone) – light to full bodied and off-dry

Roussanne (Rhone) – light to full bodied and dry

Aligoté (White Bordeaux) – light bodied and dry

Picpoul (mostly Loire Valley) – light bodied and dry

France & Spain –

Grenache Blanc/Garnacha Blanc – dry and light to full bodied.

France, Italy, Greece & others –

Muscat Blanc – aromatic and dry to medium dry in France

All over Europe and some pockets in US –

Pinot Blanc – dry and light bodied

US, France & all over the world –

Gewurztraminer – aromatic and dry to off dry

If you would like to learn more about any of these delicious white wines, please reach out. Have you experienced a glass or bottle of Sauvignon Blanc from different parts of the world?

Sauvignon Blanc

Here is a take on your favorite Sauvy Blanc grape. If you’ve been sipping from the same bottle of SB over the years, you know, that one called “Kim Crawford” from New Zealand, then you may not realize that it is produced all over the world, not just in NZ.

During my recent time in Columbia Valley, Washington, I had the pleasure of experiencing some really good ones. It is the same grape no matter where it is planted, but because it is grown in a different place, it becomes a completely different wine.

Here are four expressions of Sauv Blanc from four elite wine regions. Some may know of them, while others may be surprised. SB used to be the ‘it” girl, but is gradually being replaced by the trendy Chenin Blanc for that title. My wine colleague, Molly B, loves it very cold!

Sancerre

Sauvignon Blanc is called Sancerre in the classic Loire Valley of France. The most popular regional wine of the Loire is Sancerre. It is largely produced in the Touraine region. Sancerre is lean and mineral driven with notes of citrus, in particular lime and grapefruit, gooseberry, possibly some green apple, herbal flavors (same compounds found in green peppers), and slate/flint. My friend, Shannon P. is a big fan!

There can be some smokiness, which is unusual for whites, considering the lack of oak influence. Stylistically, the Sauvignon Blanc from Damiani Wine Cellars called “Little Lotus Flower” in the Finger Lakes Region of NY is similar to a Sancerre.

Marlborough, South Island, New Zealand

Sauvignon Blanc is New Zealand’s most important grape and Marlborough is the top producing region. The wines here offer more green tropical fruit notes, like kiwi, passion fruit, and pear, that contain a touch of residual sugar to help balance out the high acidity in the grapes.

The wines can be explosively aromatic with the aroma source of freshly cut grass. It can be zesty. That’s a signature aroma that can help you determine that you’re drinking a SB from NZ.

White Bordeaux, France

Here Sauvignon Blanc is more structured and textured. Notes of citrus, in this case, more lemon and grapefruit, and honey and light wax/lanolin texture. It is often blended with Semillon from Bordeaux, a fuller bodied wine with a rounder and creamier texture and notes of apple. Semillon can age better than Sauvy B so this blend can give you more years to drink. Some of the best sweet, dessert wine called Sauternes is made from Semillon.

Napa Valley, California, USA

Sauvignon Blanc in the warm Napa and Sonoma Valleys can offer a riper, richer, and more generous version of the grape. Notes of tropical fruit, like melon, and stone fruit, like white peach dominate while still displaying a little citrus and herbaceous notes. Some Sauvignon Blancs in Napa are aged in oak creating more texture, complexity, and vanilla notes. Even in this warmer climate, the wines have ample acid backbone, and the good winemakers make it shine with the fruit.

What does all Sauvignon Blanc have in common?

All Sauvignon Blanc wines share a foundational profile characterized by high acidity, a dry, light-to-medium body, and vibrant, herbaceous, and fruit-forward aromas, typically spanning citrus (grapefruit, lime, lemon) to tropical notes (kiwi, melon, passion fruit).

It is consistently a cool-climate or high-acidity grape used to produce crisp, refreshing, and usually unoaked white wines. Most are produced to be drunk young, crisp, and fresh. Alcohol content generally ranges from 11.5% to 14% ABV.

While climate affects whether the wine tastes greener/herb-forward (cooler, e.g., Loire Valley) or tropical fruits (warmer, e.g., California), its fundamental “green,” high-acid structure remains consistent.

Sauvy Blanc is very food-friendly wine because of the high acidity and lighter body. Pair it with herb or citrus-driven sauces, green veggies and summer salads, salty cheeses, herb-crusted chicken (Napa especially), white fish, oysters and mussels (Sancerre especially), scallops, and all kinds of Asian cuisine (New Zealand, especially).

What other white wines are similar to Sauvignon Blanc in terms of its style and profile?

Fume Blanc (Loire), Gruner Veltliner, Vermentino, Chenin Blanc (Loire), and Verdejo.

Here are my recommendations for each regional Sauvignon Blanc. The exception is that I chose a Semillon was Wash State, US instead of one from Bordeaux.

Domaine Henri Bourgeois ES-56 Sancerre 2022

Chateau Brondelle 2021 Graves Sauvignon Blanc Semillon

St. Supery 2020 Napa Valley Sauvignon Blanc

Dog Point Vineyard 2025 Marlborough Sauvignon Blanc

Cheers & Sante,

Michael XOXO

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