Category: Seasonal

Drink Spotlight: What are the Drink Trends for 2025?

Espresso Martini
January
3
2025
by Michael Nagy

Welcome 2025! The month of January not only marks the beginning of a new year, but also an opportunity for beverage consultants and wine and cocktail businesses like mine to look at what’s trending in the drinking world and pass it onto consumers. Whether it be the ever-growing world of mocktails/low ABV/non-alcoholic cocktails, spirit-less spirits, experimental and up and coming wines, specifically from lesser-known regions, new spirits, or bar trends, look for these drink trends to pop up in 2025.

The year of 2024 saw the continued uptick of spritzers comprised of bitter and herbal elixirs and specialty Martinis, like the Espresso Martini (not really a martini in the classic sense), Dirty Martini, and whatever you can find to throw into a martini glass. This trend doesn’t appear to be slowing down any time soon. There was also a substantial increase in mocktails, creative no-and low-ABV requests and on drink menus, carbonated, bubbly, coffee cocktails, and high-priced cocktails, wines by the glass and by the bottle, especially in high end restaurants.

And it’s possible that prices might further spike with the new administration’s pending tariffs. Going out to drink is already pretty expensive. We suspect that this new reality and economic factors will determine how and when we go out, and whether or not we choose to drink at a restaurant at all. Why not stay at home with friends and co-workers for a cocktail hour, wine tasting, party, or dinner and choose “The Michael Pour”, a less expensive, much safer, more convenient option with exceptional customer service. No sticker shock, avoid traffic, exorbitant parking fees, and unpredictable bad weather in CNY.

The Michael Pour and I sincerely hope for a successful campaign in 2025 by providing you with excellent, useful, and informative content on the blog and top-shelf, comprehensive, and dynamic wine and cocktail services for your parties, events, dinner parties, company events, and special get-togethers. Please reach out to learn more at michael@michaelpour.com. 717.877.2729, or contact form on the site. Even though we are based in Syracuse and Central NY, we provide virtual and in-person services near and far.

Okay, back to The Martini. People in the industry as well as new drinkers have joined in the martini craze. Gin or vodka, an olive or lemon twist, shaken or stirred, wet or dry, or ‘on the rocks’ have been ordered. Bars have been getting creative and coming up with their own concoctions. Many of these martinis are incorporating gastronomy (science of food) with infusions and the use of herbs, spices, and food products from the kitchen. Will we see new takes on other classic martinis, like the Gimlet, Gibson, and Vesper?

Mindful drinking has been on the rise over the last several years. Hence, the addition of mocktails to cocktail menus. Although many drinkers have good intentions of drinking in moderation, there’s a new trend circulating that may be more effective in promoting moderation in 2025. The term “zebra striping,” as people are now calling it, is a strategy that involves subbing a non-alcoholic beverage between each alcoholic drink. Sipping an entire glass of water or a club soda with lime between cocktails is a great way to stay hydrated and avoid the dreaded hangover. Don’t be surprised when you hear bar guests or people announcing they are zebra striping at your next party.

While small-production artisanal spirits spiked during the pandemic, but the category niche has seen a significant slowdown, as sales declined in 2024 for the first time in many years. The outlook for these brands in 2025 is unclear with continued issues in the supply chain and high interest rates. Plus, as consumers start to feel the effects of rising prices, they might opt for bigger, well-known brands on the shelf.

Tourism in Japan reached record highs in 2024. With many U.S. travelers returning from recent trips to the country, we expect more drinkers will be eager to imbibe on sake more often than just at the sushi counter. Wine experts have been advocating to have sake placed alongside wine on restaurant menus. Some big city raw bars and bistros are featuring it now, even by the glass, and most likely will stick.

Red wine’s long reign over white wine may come to an end. While Cab, Merlot, and other reds got a boost in popularity from its health benefits and high antioxidant content, red wine’s health impact has subsided and drinkers are now looking to its lighter, lower-ABV counterparts like white wine. Big production and commercial wine companies are acquiring more traditional white wine producers to meet this trend.

Shots and shooters are starting to appear in more high-end and fine dining restaurants as a more casual, more playful way for guests to start a meal or to end a meal with dessert. Sweet shots to pair with desserts are becoming an alternative to hot spiked coffees, ports, sherries, and spirits on the rocks. As more diners look for restaurants to provide a full night-out experience for them, expect more “fancy” restaurants to have a little fun with shots.

Other notable trends – Guinness draft is on the rise in the beer world becoming more accessible in different types of watering holes and restaurants. Coffee as a main ingredient in everything from beer, cocktails, Martinis, Manhattans, and Old-Fashioneds.

Cheers,

Michael Nagy

michael@michaelpour.com

Seasonal Spotlight: Cozy Up with these December Cocktails & Mocktails

Holiday punch
December
3
2024
by Michael Nagy

December brings a whole new element to the cocktail and mocktail world. As the weather gets colder, the wind is blistering, and the snow begins to fall, the choice of what to drink at home, serve at holiday parties, and sip Christmas Eve and Christmas Day with family and friends becomes paramount. The season is brimming with holiday cheer with decorations, Christmas cookies, and a renewed gathering with family. To add to the celebration, why not enjoy a spirited winter cocktail or mocktail or a hot beverage that will warm you up?

You can mix up batched drinks, hot drinks, after-dinner drinks, brunch drinks, punches, or sangrias featuring classic holiday flavors like gingerbread, peppermint, cranberry, citrus, pear, cinnamon, apple, pomegranate, and sugar cookie or make a cozy drink that warms your soul. If you’re a fan of hot drinks, try spiked hot chocolates, hot toddies, or hot buttered rums. Think of a Bloody Mary made with tequila instead of vodka or a martini with pomegranate, blood orange, or cranberry flavors. Pull out a nice brandy, cognac, or whiskey to add to your hot drink or warm it up over a snifter glass filled with hot steaming water.

No matter what type of drink you choose, now is the time to make use of seasonal winter fruits, juices, and syrups listed above to concoct a non-alcoholic winter drink, Christmas drink, or punch the whole family and guests can enjoy.

Below you will find some cocktail options for the month of December, Christmas, and the holiday season. If you don’t drink or prefer a non-alcoholic option, there are variations listed in the drink recipes to make mocktails. If you would like help creating your own holiday drink menu or want to plan an event this winter, please feel free to reach out by email, DM on IG, or contact form on website. Cheers!!!

Hot Toddy

Toasty Toddy: A Classic Reinvented 

Let’s kick things off with a twist on a timeless favorite. The Hot Toddy is the epitome of cold weather cocktails, but here is joyful spin to it, making it bolder and brighter. It is simple yet sophisticated, capturing the essence of celebration. Just combine the whiskey, honey, and lemon juice into your favorite glass and top it with hot water and stir until the honey is dissolved. Add the cinnamon stick, lemon slice, and cloves for garnish, and enjoy the warm embrace of this elevated classic.

Use Scotch, Irish whiskey, Rye, Bourbon, or Blended Whiskey. The brown spirit is often what leaps to mind when people think of a Hot Toddy’s boozy base because the spirit’s roundness complements the cocktail’s other ingredients well. But any spirit is a good Toddy base. Truly. Rum, being a kindred brown-spirit cousin of whiskey, works well. Try agave-based spirits like tequila and mezcal, or even gin, if you prefer. The endgame is different with each spirit, but the warming results are not.

  • Boiling water to fill an Irish coffee mug or thick mug
  • 4 cloves
  • 1 lemon peel or wheel
  • 2 teaspoons demerara sugar or brown sugar
  • 1/4 oz lemon juice, freshly squeezed
  • 2 ounces whiskey (bourbon, rye, Irish or scotch) or go for a dark or spiced rum

Prep –

Fill a mug with boiling water and let stand for a minute or two to warm. Meanwhile, stick the cloves into the lemon peel or wheel and set aside. Empty the mug and fill about halfway with fresh boiling water. Add the sugar and stir to dissolve. Add the prepared lemon peel or wheel and stir. Add the lemon juice and whiskey, and stir again.

Sparkling Winter Cosmo

Sparkling Winter Cosmo

This boozy, vivid, orange spritzer with the addition of Champagne, particularly rosé Champagne, takes on the personality of everyone’s favorite Cosmo and Margarita.

This vivid orange spritzer gets its striking color from blood orange and rosé Champagne. The tart juice blends lovingly with tequila and further enhanced by the brandy-based orange liqueur, Cointreau and two dashes of orange bitters. St.-Germain, an elderflower liqueur, adds sweetness and floral notes, amplifying the drink’s complexity and depth and a little lime juice helps balance the acidity and sweetness.

Rosé Champagne is generally on the dry side and with lots of berry notes and an aroma of baked brioche, it’s the best sparkling option. Plus, it is a great celebratory sparkler for the holidays. Cremant sparkling rosé wines from across France can be a replacement at a lower price tag.

Another great option is Spanish cava, which offers a number of fantastic rosé options.

The United States is producing some quality sparkling rosé, with states like Washington, Oregon, California, New Mexico, New York, and even Texas getting in on the action. Just be sure to avoid any bottles that are too sweet, or it will throw off the balance of the drink. To make mocktail, replace alcohol with spirit-less spirits, sparkling grape juice or sparkling mixed berry soda water for Champagne, and sparkling elderflower beverage.

  • 1.5 oz reposado tequila
  • 1/2 oz Cointreau
  • 1/2 oz St-Germain Elderflower Liqueur
  • 1/2 oz blood orange juice
  • 1/2 oz lime juice, freshly squeezed
  • 2 dashes orange bitters
  • Rosé Champagne, chilled, to top (approximately 3 oz)
  • Garnish: blood orange wheel

Prep –

Add the tequila, Cointreau, St-Germain, blood orange juice, lime juice and bitters into a shaker with ice and shake until well-chilled. Strain into a wine glass filled with fresh ice. Top with the rosé Champagne. Garnish with a blood orange wheel.

Michael’s Holiday Punch

This warming punch is perfect for winter entertaining with cold weather flavors of pear, cinnamon and citrus. While apples are typically the star of fall cocktails, pear liqueur adds fruity depth and flavor without being overly sweet or sour. This punch serves 12, but if you have more or less guests, adjust accordingly. It does require a significant amount of prep and time in the kitchen, but it is so worth it for your holiday parties or get togethers. To make mocktail, remove Cognac, replace pear liqueur with pear puree, and replace Champagne with sparkling white grape juice or soda water.

  • Three 3-inch cinnamon sticks, broken into pieces, plus whole cinnamon sticks for garnish
  • 1/2 cup sugar
  • 12 oz Cognac
  • 12 oz pear liqueur
  • 9 oz fresh lemon juice
  • 6 oz triple sec
  • 12 oz chilled Champagne
  • Orange wheels for garnish
  • Lemon wheels for garnish

Prep –

  • Add broken cinnamon sticks to a medium sauce pan and cover with 1 cup of water. Bring to a boil and simmer over moderately low heat until reduced by half.
  • Stir in the sugar until dissolved. Let cool, then strain through a fine sieve into a bowl; refrigerate until chilled.
  • Add crushed ice to large punch bowl. Using a long stirrer or spoon, slide orange and lemon wheels against the inside of the punch bowl.
  • Combine one-fourth each of the cinnamon syrup, Cognac, pear liqueur/pear puree, lemon juice and triple sec or not in a cocktail shaker. Shake well.
  • Add one-fourth of the Champagne/sparkling grape juice and shake once, then add to the punch bowl. Repeat the shaking 3 more times with the remaining ingredients. Serve the punch in glasses, garnished with cinnamon sticks and orange and lemon wheels.

Michael’s Winter Party Sangria

Cover photo. Most people think of red sangria (made with red wine) during the cold months, but this white sangria will satisfy all your guests who prefer white wine or like sangrias. It does require a significant amount of prep and time in the kitchen, but it is so worth it for your holiday parties or get togethers. To make mocktail, replace Pinot Grigio with white grape juice.

  • 3 large oranges
  • 1 small lemon, plus lemon wedges for rims of glasses
  • 1 (2-inch) piece fresh ginger, peeled, halved lengthwise, and smashed (optional). For ease, you can leave out or sub crystallized 1/2 oz ginger liqueur, ground ginger (very potent so use very little)
  • 1 cup granulated sugar, divided
  • 2 (750-ml) bottles dry Pinot Grigio
  • 5 whole star anise
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Prep –

  • Using a vegetable peeler, remove peel in wide strips from 2 oranges and from half of the lemon. Juice lemon to equal 2 tablespoons juice; set juice aside.
  • Heat orange peels, lemon peels, ginger (opt), and 1/2 cup sugar in a large saucepan over medium-high. Cook, stirring and scraping bottom and sides of pan constantly with a wooden spoon, until sugar crystallizes and turns golden brown, 7 to 9 minutes. (The sugar will melt and then crystallize, forming small pebbles.) Slowly stir in 1 bottle of wine/grape juice Slowly stir in second bottle of wine/grape juice; add star anise, cinnamon sticks, vanilla, and reserved 2 tablespoons lemon juice. Reduce heat to medium-low, partially cover, and bring mixture to a vigorous simmer. Reduce heat to low, and simmer 10 minutes. Remove pan from heat and let mixture steep 20 minutes.
  • Meanwhile, grate remaining orange to equal 1 packed tablespoon grated zest. Combine orange zest, salt, and remaining 1/2 cup sugar in a small bowl. Using the back of a spoon, stir and crush mixture until mixture is fragrant and has an orange tint; set aside.
  • Return pan to heat over medium, and cook, stirring occasionally, until warmed through, about 4 minutes. Pour wine mixture through a fine wire-mesh strainer into a large heatproof bowl; discard solids.
  • Rub rims of heatproof glasses or mugs with a lemon wedge; dip rims of glasses into orange zest–sugar mixture. Carefully ladle mulled wine into glasses, and serve warm.

If You Love Pinot Noir, Try These & Other Seasonal Wines

Thanksgiving Pinot Noir
November
26
2024
by Michael Nagy

If you haven’t picked up your Thanksgiving wine yet, then use this guide for your shopping. There are many options, whether it be white, red, rose, or sparkling, for all your guests’ diverse palates. Because of the season, I tend to focus on reds for the holiday season now through Christmas. Of course, the holidays are a celebratory time for many so a sparkling or that special bottle in the cellar would suffice.

If you prefer whites or roses that would pair well with turkey dinner or is your go-to, then you are set. I have the snob-less philosophy of drinking what you and your guests like regardless of the food, season, or what the wine snobs say. After the holiday is over and your guests depart, you are left with wine you can enjoy yourself.

I may be a little biased (I write about it a lot), but I feel that Pinot Noir is a happy medium no matter what you like. Not only is it a lighter and medium style of red with low to medium tannins and good acidity, but is food-friendly and pairs incredibly well with all the Thanksgiving fixings and turkey. It is also approachable for non-red wine drinkers and those who prefer not to sip a heavy, tannic red with or without food.

In the realm of Pinot Noir, there are many different styles produced around the world (some of which are new and upcoming regions rarely explored) with varying flavor profiles that won’t require you to spend upwards of $30. The price point on good quality Pinot from Burgundy, California from Russian River Valley, and some Oregon from Willamette Valley will cost you. See my previous Pinot posts on the blog. If price isn’t an issue and you prefer those styles of Pinot Noir, then go for it. 

Below you will find my value PN recommendations for the holiday season along with other reds and whites that will match your menu and satisfy your guests regardless of their wine preferences for under 30 bucks. Most Pinot Noir enthusiasts know about and have tried Pinot from California, Oregon, and Burgundy, but who else in the world produces fine Pinot that actually fits the season better and won’t cost you an arm and leg? 

I have recently discovered some excellent PN from Germany and the Alsace region of France, both of which are well known for Riesling and the latter for sparkling wine as well, which often contains a percentage of Pinot Noir in its blend or 100% Pinot Noir. Some other countries and regions produce excellent Pinot Noir which can be drunk all year long, but ones from these places are ideal right now and throughout winter.  

Bright, juicy, and easy to drink Pinot Noir from Alsace in the northeast corner of France is definitely under the radar. If you’re not a wine scholar, you may not be familiar with PN from France not named “Burgundy” or “Bourgogne”. It has grown in Alsace since the Middle Ages. Pinot Noir was considered a table wine at the time so it was overlooked in the original 1975 decree of the Alsace grand cru designation as well as in later revisions, until the designation changed in 2022. Wow! that’s recent!

Created as a pure expression of the fruit, Alsatian Pinot Noir is generally made in an unoaked style and is the only red variety allowed to be grown in the regional cru, or vineyard classification system, in Alsace. 

The wines from here are medium-bodied and offer fresh red berry notes of strawberry, raspberry, and cherry. When some oak is used, the wines are well-balanced and add warm baking spices to the red berry flavors. 

Many Alsatian Pinot Noir wines reflect a Burgundian style of winemaking showing elegance and the ability to age for a decade or two. These Pinots offer awesome value when compared to average price points of wines from Burgundy. Alsatian wines are also leaner than wines from warmer regions, like California and Australia. They also offer more red berry fruit than the dark, cherry flavors found in Oregon Pinot Noir.

Cremant d’Alsace rosé, or pink sparkling wine from the region made in the traditional style using 100% Pinot Noir grapes, is a light and lively sparkler with soft aromas of strawberry and cherry blossoms with some round peach, floral, and raspberry notes on the palate.  

What about German Pinot Noir? Did you know that Germany produces Pinot Noir? Well, it makes sense considering the climate and overall geographic location and proximity to Alsace. Alsace and Germany are close neighbors. German PN is not well known and goes unappreciated due to the lack of exposure worldwide, lack of exports, and what it is sometimes called. It is a very splendid style of Pinot right now.

The German word for Pinot Noir is Spätburgunder, translating to “late” (spät), referring to the grape’s later ripening when compared to other Pinot clones, and Burgundy (Burgunder), the antiquated term for Pinot Noir. 

German Pinot Noir is typically light in color, body, and tannins, with flavors of cranberry, cherry, baking spice, and a stony minerality. Some can be earthy and savory, but the general consensus is that it contains a bigger fruit and more acidity than most Pinots. Traditional German Pinot Noir is lighter than Pinot Noir from warmer climates and Alsace, but some contemporary winemakers are producing fuller-bodied wines similar to Alsace.

Other great styles of wine for the season include:

Reds – Beaujolais/Gamay/Gamay Noir (France), Cabernet Franc (France, NY, Virginia, Chile), Zinfandel/Primitivo (California, Italy), Blaufrankisch/Lemberger (NY, Germany, Austria)

Whites – Riesling/Semi-Dry Riesling (NY, Mosel, Germany, Austria, Alsace, France, Washington State), Gewurztraminer (Alsace, France, NY, Italy), Gruner Veltliner (Austria, NY)

Any Sparkling/Champagne – Blanc de Noirs (Pinot Noir) from NY, France, and California and Rose Champagnes are excellent choices.

Shopping List 

Check your wine rack or cellar for the wines above, but if you are looking to stock up for the holidays and season, then look for these wines by grape varietal, country, and region. The list below includes Pinot Noir, Beaujolais, Cabernet Franc, and Riesling.

Pinot Noir

Jürgen Leiner ‘Handwerk’ Pinot Noir 2022 (Germany), $24

Borell-Diehl ‘BD’ Pinot Noir 2021 (Germany), $14

August Kesseler ‘The Daily August’ Pinot Noir 2022 (Germany), $27

Terres d’étoiles Pinot Noir 2023 (Alsace, France), $22

Allimant-Laugner Pinot Noir 2022 (Alsace, France), $20

Domaine Bechtold Obere Hund Pinot Noir 2021 (Alsace, France), $29

Other red wines (under $30)

Maison L’Envoye Fleurie Château Vivier 2022 (Beaujolais, France), $21

Domaine Dupeuble Pere et Fils Beaujolais 2022, $20

Lamoreaux Landing T23 Unoaked Cabernet Franc 2022 (Finger Lakes, NY)

Macari Lifeforce Cabernet Franc 2022 (North Folk Long Island, NY)

Heron Hill Winery Classic Cabernet Franc 2020 (Finger Lakes, NY)

Whites (Under $30)

Anthony Road Finger Lakes Dry Riesling 2020

Thirsty Owl Wine Company, Dry Riesling 2019

Weis Vineyards Reserve or Dry Riesling 2019

Seasonal Spotlight: 5 Cocktails to Sip this Winter

Spiced Poached Pear Cocktail
November
11
2024
by Michael Nagy

Thank you to all those who responded to the poll question on my Instagram story last week. The majority of you are interested in reading more posts about cocktails with recipes so here you go. In this post, I offer you a selection of handcrafted winter cocktails that I absolutely love. Some of them require some time and work but are so worth it. They are perfect to concoct for your holiday parties and get-togethers this fall and winter. I identified each cocktail for its base spirit and winter ingredients so if you like tequila, dark rum, whiskey, vodka, or gin and specialty syrups, there is definitely something for you!

I highly recommend batching them ahead of time, so you don’t have to worry about slaving in the kitchen while entertaining and compromising time with your guests. Each recipe is for one cocktail so simply multiply the ingredients by number of people you are serving. For homemade syrup recipes, you should have enough for more than one cocktail. I always recommend using fresh ingredients rather than store-bought unless you don’t have the time or don’t any other choice.

This spiced Winter Margarita will warm you up from the inside out, offering a touch of sweet, tart, spicy, and oaky flavor. Reposado tequila offers you a deeper, rich flavor profile for this winter cocktail due to its aging in oak and hints of vanilla and toast.

Winter Margarita

Winter Margarita (tequila)

  • 2 oz Reposado tequila, such as Patron, Milagro, or Teremana
  • 1 tsp fresh honey syrup
  • ½ oz fresh lime juice
  • 1 oz blood orange juice
  • ½ tsp vanilla extract
  • pinch cinnamon
  • optional – rim with sugar, salt, cinnamon, or cayenne pepper or combo of several of these

Prep:

Rub a lime wedge along the rim of chilled coupe glass or large rocks glass, coat the edges, and set aside. Fill a cocktail shaker or mixing glass with ice and add tequila, honey, lime juice, blood orange juice, vanilla, and a pinch of cinnamon. Shake and strain into coupe glass filled with ice. Be careful not to disturb rim. Garnish with a blood orange slice and cinnamon stick, if desired.

Apple Fizz

Apple Fizz (Irish whiskey)

  • 1 ½ oz Double Barrel Irish Whiskey, such as Glendalough (if you can’t find double whiskey, just use another aged Irish whiskey)
  • ½ oz pear liqueur, such as Mathilde, 99 Pears, or St. George
  • ½ oz fresh lemon juice
  • ½ oz fresh honey syrup (preferable) or store bought
  • hard apple cider to top
  • garnish apple slices & grated cinnamon

Prep:

Add all ingredients to a cocktail shaker, except cider. Shake well and strain into a highball glass with ice. Add the hard apple cider and garnish with apple and cinnamon.

Spiced Poached Pear (vodka)

A garnish of fresh rosemary adds an herbal note to this yummy pear cocktail, which balances the warm, spicy sweetness flavor profile. Cover photo.

  • 1 ½ oz vodka, such as Ketel One, McKenzie NY vodka, or Absolut
  • 1 oz Lillet Blanc (hard to find, if not available, use a light Sauvignon Blanc wine)
  • 2-3 oz Asian pear syrup* depending on sweetness level
  • 1 oz lemon juice
  • 2 sprigs fresh rosemary

Prep:

In cocktail shaker filled with ice, combine vodka, Lillet or Sauv Blanc, lemon juice and pear syrup. Shake vigorously and strain into up glass. Twist the rosemary sprigs a few times to release the oils and garnish.

*For the Spiced Pear Syrup:

  • 2 Asian pears chopped into 1-inch pieces (no need to peel)
  • 1 cup water
  • ½ cup Sauvignon Blanc
  • 1 cup sugar
  • 1 cinnamon stick
  • 1 pod star anise
  • 1 strip lemon zest (3-inch), peeled with a vegetable peeler

Prep:

In a small saucepan combine water, wine, sugar, cinnamon, star anise and lemon zest. Bring to a boil over medium-high heat then reduce to a simmer. Add the chopped pears and cook until pears are soft, and the liquid becomes syrupy, about 30 minutes. Remove from heat and strain through a fine mesh sieve into a clean glass jar. Don’t press the pears or the syrup will become cloudy. Discard the solids and chill syrup until ready to use.

Snowbird (dark rum)

If you’re a snowbird and head down south for the winter and like your tiki drinks, this tropical flavored cocktail should satisfy your palate.

  • 1 ½ oz dark rum, such as Plantation Original Dark Rum or Myers
  • ½ oz Fernet-Branca liqueur
  • ½ oz apricot liqueur
  • ¾ oz fresh lime juice
  • ½ oz orange juice
  • ½ oz pineapple juice
  • ¾ oz simple syrup
  • 4 dashes Angostura bitters
  • garnish quarter of orange wheel and brandied cherry (optional)

Prep:

Add all ingredients into a shaker with ice and shake until well-chilled. Strain into a collins glass, tiki or copper mule mug over ice. Garnish with a quarter orange wheel and a brandied cherry.

Winter Gin & Tonic

Winter Gin & Tonic

The air is cold and crisp, but why not go with a classic, elegant, and always relevant G & T. This cocktail has a little winter spice with a balance of citrus, acidity, and warmth to round it out on your palate.

  • 1 ½ oz gin, like Bluecoat or 1911 Established New York gin
  • ¾ oz winter spice simple syrup*
  • ½ oz freshly squeezed orange juice
  • ½ oz pomegranate juice (optional)
  • fill with high quality tonic water, like Fever Tree
  • garnish orange slices, allspices, whole cloves, and sage leaves (optional)

Prep:

Add all ingredients into a mixing glass with half ice and stir well with barspoon until well-chilled and combined. Strain into a red wine glass using a julep strainer over ice. Garnish with oranges, allspices, whole cloves, and sage leaves (optional)

*For the Winter Spiced Simple Syrup:

  • 1 cup of water
  • 1 cup of sugar
  • 1 tsp of whole allspice
  • 1 tsp of whole cloves
  • 2 cinnamon sticks

Add all ingredients to a medium saucepan and simmer mixture until sugar is dissolved. Cool mixture then strain into a clean, clear bottle until use. Keep in fridge for a couple of months.

I would love your feedback on this post as well as all other posts, so feel free to comment here or social media. Enjoy!

Cheers,

Michael XOXO

Seasonal Spotlight: 5 Must-Try Wines for the Fall

Chenin Blanc wines
November
4
2024
by Michael Nagy

November and autumn season brings a different vibe to the world of wine, and certain wines belong on the table. The weather gets colder, the day gets shorter, and that chill in the air shouts comfort. Certainly, comfort can be felt through sweaters, pumpkin spice lattes, and comfort food, but what about wine. With campfires, apple picking, and the looming Thanksgiving holiday, there is a call for more complex, savory, and fuller bodied wines. It’s the season of homemade soups, stews, butternut squash, sweet potatoes, poached pears, and apple pies.

While we’re not quite ready for the heavy and tannic Cabernet Sauvignon or Barolo to carry us through winter, we need something more ‘chill’ and transitional to get us through shorter days and set the stage for winter. Some traditional fall favorites that are fantastic include Pinot Noir, Merlot, and Gamay Noir/Beaujolais. Try the Gamay Noir from Sheldrake Point Winery in the Finger Lakes. It is beautifully done!

Beaujolais Nouveau is a wonderful, light, and approachable red wine that is perfect as an introductory wine for non-red wine drinkers. It is made from the Gamay grape and originates from the Beaujolais region of France. It is celebrated worldwide and released every year at the end of November. Beaujolais is one of my favorite wines to sip all year long, especially on Thanksgiving, because it is very food-friendly with turkey dinner. I will discuss it further later this month.

Here are five under the radar lovely fall wines (two whites and three reds) that don’t get enough love in my opinion. They are not as obscure as you might think. If you would like to receive my recommendations, just give me a holler.

1. Chenin Blanc

Famous for its apple aromas and flavors, Chenin Blanc is a perfect match for autumn lovers. Just like apples can be used in a variety of sweet and savory dishes, this medium-bodied white wine is extremely versatile, and can be paired with a wide range of main courses. Try a glass of Chenin Blanc with a root vegetable salad, roasted chicken, or rich seafood. Look for it in the Loire Valley of France, South Africa (leading producer of Chenin Blanc worldwide), United States, California and some in Washington State.

2. Sémillon

A medium-bodied white wine from Bordeaux, France, which is often blended with Sauvignon Blanc, giving it a lush, mouth-filling, and zippiness for green and fall veggies. Some are produced in oak and aged in the barrel, which will give it notes of honey, almond, and a smooth texture. The grape has few tannins, medium acidity, medium body and some oily consistency. Depending on its origin, you will discover flavors of lemon, pear, or papaya. Look for it in the regions of Pessac-Léognan, Bordeaux, Napa and Sonoma Valley, California, South Africa, and Columbia Valley, Washington State.

Barbera wine

3. Barbera

Although it doesn’t quite have the revered status of the Nebbiolo grape, Barbera is Northern Italy’s wine of the people and is never too far from the dinner table in the Piedmont region. In Piedmont, where Barbera is most expressed, Barolo and Barbaresco are the most recognizable names, but they are places as opposed to grape varieties. Both are produced from the Nebbiolo variety. Barbera, on the other hand, is the name of the grape variety itself.

Due to its pigmentation, Barbera can taste both rich and light-bodied, offering the berry and cherry notes in bigger wines, but goes down easily thanks to lively acidity. Oak-heavy styles have an extra touch of chocolate, vanilla and spice. Generally, it is going to be a lighter style of red (more approached) in context of other Italian reds. Look for it in California, US, and Argentina as well.

4. Primitivo/Zinfandel

This wine is jamming. Primitivo and Zinfandel are essentially the same grape. Primitivo in Italy and Zinfandel in the US and the rest of the world. The lighter, low-ABV styles of Primitivo have rose petal, sage, and black pepper flavors, The richer styles add a bit of smoke and jammy. Notes of cinnamon, raisin, chocolate, and tobacco make for an exquisite fall wine. Generally, Primitivo is medium to full-bodied, with medium to high tannins and low to medium acidity. It can carry a high-ABV in Italy compared to Zinfandel due to the warmer climate.

Zinfandel is a bold and fruit-forward wine that’s loved for its jammy fruit, smokiness, and exotic spice notes. It’s also made into a sweet rosé called White Zinfandel. Look for Zinfandel in regions of Lodi, Napa and Sonoma Valley, and Sierra Foothills, California, US, and Primitivo in Puglia, Italy.

Nathan K Cabernet Franc

5. Cabernet Franc

Cab Franc is the parent grape of Merlot, Cabernet Sauvignon, and Carménère. It can be lighter or bolder depending on where it’s grown. If you prefer non-fruit-forward red wine offerings, then Cabernet Franc is your wine. There are more pronounced notes of red and black fruits, like strawberries, raspberries, and plums, in warmer climate versions, but in cooler climates, you will encounter herbaceous, mint, green bell pepper notes, chili pepper, peppercorns, crushed gravel, and earthiness. It is an awesome Thanksgiving wine that pairs with everything on the table because of its savory notes.

It is the signature red grape of the Finger Lakes region of New York, where I call home, and one of my favorite wines to drink no matter the occasion. Look for it in the Loire Valley of France, Colchagua Valley of Chile, Tuscany region of Italy (fruitier style), Sierra Foothills of California, US, and throughout New York State. Try all vintages of Cabernet Franc from Nathan K Wine Cellars, Lamoreaux Landing Wine Cellars, who does an oaked and unoaked version) and Damiani Wine Cellars in the heart of the Finger Lakes.

As mentioned earlier, please reach out if you want my recommendations for the wines listed above. It’s never too early to stock up on wine for the holidays or to enjoy now. Look for Thanksgiving wine pairings and Beaujolais Day post later this month.

Cheers,

Michael

michael@michaelpour.com

(717) 877-2729

What wines are we drinking right now?

Fall wine
October
29
2024
by Michael Nagy

Does the season of the year guide our wine preferences? 

Short answer, yes, absolutely! Is it socially acceptable to drink your favorite or go-to wine even if it is technically a seasonal sip? Yes! My recommendation is always – drink what you like, first and foremost, then consider expanding your palate to accommodate what you are feeling at the moment or what foods will best accompany the wine.

In the spring and summer months, many wine drinkers tend to drink rosé and whites for their lightness, aromatics, crispness, floral components, and refreshing traits. In the northern hemisphere, the release and anticipation of the new vintage of rosé wine coinciding with the beginning of spring. In the fall/winter months, wine drinkers will transition to drinking more red wine, heavier whites, like oaked Chardonnay, and fuller bodied wines.

The seasonal nature and availability of produce and food also dictates our pallet and wine pairing choices. For this fall, try different oaked chardonnays from around the globe, orange wines (more on these later), and red wines, like Pinot Noir, Merlot, Sangiovese, Valpolicella, Cabernet Franc, and Malbec. If you’re a fan of bubbly, you can drink it anytime.

Fall wine glass

What wine would you recommend for Fall? 

Being a wine lover, I certainly have my preferences as I’m sure you do as well, but I like to explore new wines, styles, and regions. I will reach for that bottle of red most of the time, but if I’m having wine with food, I will definitely try to enhance the experience by choosing a wine that pairs well.

For fall, I like to drink Rhone varietals such as Grenache (red), Syrah (red), and Viognier (white, similar in style to Chardonnay), and most reds, although I prefer lighter to medium styles most of the time. You can find really good Rhone blends (called GSM blends with the ‘M” referring to Mourvèdre) or single varietals from the US, France, Barossa Valley in Australia and South America.  More widely available than ever. Stylistically, all these Rhone varietals have vibrant fruit balanced with savory, spice, earthiness, herbal and vegetal flavors that pair very well with the flavors of fall, like cool climate vegetables that can be roasted, braised, or sauteed. Don’t be afraid to venture out and try different red wines, especially for your holiday events and gatherings. I think Cabernet Franc is a lovely turkey day wine with all the accompaniments and a very underrated wine overall. I like CF all year long.

Classic Reds

Classic reds are always in style and continue to be the season’s most popular wine choices. Not just because they are ‘red’ and are bolder and fuller than whites, but because the rich flavor profiles that can range from dark fruits to earthy undertones, robust reds provide the perfect accompaniment to the season’s hearty dishes like roasts, stews, and casseroles and holiday celebrations. These classics include Cabernet Sauvignon, Merlot, Pinot Noir, or a red blend, like Bordeaux blend. If you opt for one of these, then try to find high quality ones (not necessarily the most expensive ones) in their category. Low quality vs. high quality fuller, red wines offer a very different experience.

Don’t forget about winter whites! 

Just because the sun and warm temperatures have hibernated for the season doesn’t mean you have to ditch white wine altogether. There are plenty of full-bodied, cozy whites that will work just as well as heavier reds with your fall cuisine and to drink by themselves. As mentioned earlier, an oaky Chardonnay always has a place at any holiday table. I look to Burgundy, France, Washington State, US, or South Africa for my Chard and Chablis for lighter/hybrid styles. Some trendy whites, like Viognier and Chenin Blanc are on the rise. When choosing your white wine in cooler weather, look for flavor profiles and textures that are rich, chewy, nutty, or creamy. These types of wines are usually fermented and/or aged in oak barrels and undergo malolactic fermentation, which gives them those traits.

Orange Wine

What other wines are trending right now? 

Orange wines have been growing trend the past few years. Orange wines have been around for a long time, dating back over 8000 years when, without modern wine making technology, all wines were fermented on the skins of the grapes, which is what gives wine its color. They were left in a pot to stew and ferment and the skins turned them a dark amber shade. Wine making was modernized in the 60s and 70s and the skins were removed to produce the lighter, fresher, cleaner style of common crisp whites like Sauvignon Blanc and Pinot Grigio we know today.

They are considered a ‘white wine’ that has been fermented with the skins on. Orange wines undergo a similar wine making process as reds where they are in contact with the skins during fermentation, so they take on the intensity of the colors and tannins, giving them a richer, heavier body. Today, there is a demand for orange wines to be less macerated, lighter, and fruitier, but still have some color and tannin structure. You will have to search hard to find orange wines in the marketplace, but if you like fuller bodied white wine, give them a try.

What else is trending in the wine world?

There is definitely a conscious shift toward natural, organic, vegan, and biodynamic wine and what that means. People are conscious about sulfite content, agricultural practices, and the environment. The grape skins used for orange wines are usually thicker and more resistant to pests and disease, so they are not treated as much and the tannins help protect them from oxidation, so they don’t need as much manipulation, sulfur or other preservatives. If this info is important to you, look for it on the back or front label or do a search online for bottles that are environmentally conscious.

Rosé wine is becoming more popular year-round evidenced by the hashtags #roseallday #roseeveryday all over social media and the internet. Many wineries are now producing different Rosés every year and experimenting with different grape combinations for them.

The public is more open to canned wine options these days, which started out of convenience, but has since lead to wineries putting higher quality products into this accessible format because of its popularity.

Pét-Nat (short for Petillant Natural) is a sparkling wine that has really taken off in colder climates. Unlike traditional champagne, it finishes its fermentation in the bottle and is not disgorged. Many different white grape varieties are used for this style of wine and can be a white blend.

Stocking your cellar/wine rack for Fall

The first thing you should do, as with other seasons, is to stock wines that you love to drink. From there, add wines that your family and close friends like just in case they visit unexpectedly or you have a last minute dinner party. Don’t be afraid to stock obscure wines or wines that seem interesting to you. Have fun with it! Take a chance – you might find something you never heard of and like it. I’m often asked what my favorite wine is. To me, it’s a loaded question because I like a lot of different wines (even though I will pull a red most of the time) and really depends on the occasion, what you’re feeling, and season (which is what this post is all about). Since most of my audience and guests are probably not wine experts, I try to introduce the world of wine to them one glass at a time. It’s amazing the excitement derived from people when they discover a new wine or style.

Try to curate your fall cellar with as many different wines as you can. Start with the most well-known grapes and wines and go from there. Here is an example – Pinot Noir, Cabernet Franc, Merlot, Cabernet Sauvignon, Champagne/Sparkling Wine, Rosé, Sauvignon Blanc/Sancerre, Pinot Gris/Grigio, Chardonnay (oaked), and Riesling (dry and semi-dry). If you would like to know what specific region or country of origin is best, just reach out. For the holiday season, chilling a nice dessert wine, like a Sauternes, ice wine, late harvest Riesling, or fortified wine, like Port, for dessert, is a nice touch and would impress your guests.

Some additional wines to stock up on for the season (reds) – Malbec, Syrah/Shiraz, Carmenere, Zinfandel, Grenache, Gamay/Beaujolais, Nebbiolo, Chianti, Lambrusco, Primitivo, Tempranillo/Rioja

We all look forward to holiday feasts and celebrations that come with the fall and winter months. Because no true celebration is complete without the perfect bottle or bottles of wine for you and your guests, I wanted to share these trends and options.

Follow me @themichaelpour on Instagram and The Michael Pour on Facebook to see more wine recommendations, advice, and inspiration. Sign up on the homepage with your email to receive notifications when articles are poured. Share with others who may enjoy this content.

Cheers,

Michael

The Era of the Mocktail: Creating Delicious NA Beverages

mocktails cover
September
24
2024
by Michael Nagy

In recent years, there has been a growing trend of mindful drinking and the reduction of alcohol consumption. People are choosing to take a break from drinking or reducing their consumption. Customers expect to have non-alcoholic or mocktail options on the menu. Mocktails can provide an alternative to traditional cocktails that offer all the flavor without the buzz. Any cocktail can be transformed into a mocktail by knowing the cocktail ingredients and the flavor profile of the cocktail. To find the right balance, pair ingredients that go well together. 

Mocktails do not have to be cloyingly sweet or boring. On the contrary, they can be fun, fruity, creative, and refreshing. The use of homemade syrups, mixers, modifiers, shrubs, infusions, and craft, spirit-free spirits gives you a lot of options. Give your customers a vibrant and tempting no-alcohol option.

Mocktails can also offer a wide range of benefits to your customers and business. They are more inclusive, allowing those who don’t drink alcohol, or who have a limited capacity to drink, to feel included in the social scene. For those who do consume alcohol, mocktails can be a great way to pace their intake while they can still enjoy the flavors they love. It also gives you the opportunity to show your business creativity that helps you stand out from the crowd. Having a diversified menu is a great way to appeal to your current and future customer base and is a responsible and profitable endeavor.

batched mocktails

Decide on the type of mocktails you want to serve. Whether it’s for an intimate gathering of friends, a family get-together or a corporate event, mocktails can provide the perfect range of flavors and appeal. Consider a selection that will appeal to everyone. Have fun experimenting with different flavor combinations like watermelon and mint. Creating alcohol free beverages allows you to show your creativity with flavor while also providing a low-alcohol beverage option that everyone can enjoy. Incorporate non-alcoholic spirits that you can substitute for tequila, gin, whisky, rum and more, such as brands: Lyre’s, SeedLip, and Spiritless. 

Choose a wide selection of garnishes for your mocktail bar. Go with organic fruits and vegetables to create healthier drinks for your guests. Some of the most popular garnishes used in cocktails are citrus fruits such as lemon, lime, grapefruit, and orange. The acidic juices from these fruits help to balance out the flavors of a cocktail, adding brightness and acidity to the drink. Fresh herbs like mint or basil can add an aroma to a cocktail. Try dehydrated garnishes as an alternative to fresh fruit for your next event. They are cost effective with a high shelf life and add a different twist to the beverages.

private party

Prepare the ingredients before guests arrive. It is one of the most important aspects of hosting an event or running an efficient bar. Make sure to have all the necessary ingredients ready, including non-alcoholic spirits, juices, mixers, syrups, garnishes, ice, bar tools, and glassware. Having too much of something is better than too little, especially in the case of ice. Stock a variety of glassware to use for the different types of mocktails on your menu. 

From shakers and strainers to jiggers, zesters, peelers, muddlers, and bar spoons, having all the necessary bar tools on-hand helps make sure that any mocktail you concoct is made accurately and properly. Bar tools can save you time and can add a presentation factor to the finished beverages.

“Mocktails by Michael”, a division of The Michael Pour, is creating mocktails for you. We will prepare and bring a batched mocktail with garnishes, glassware/cupware, napkins, straws, etc… to your next party or event. We can also provide bartending service and setup onsite. Inquire within! Booking available under the contact form tab. Would you like some ghoulish mocktails or mocktails at your Halloween party or festive Christmas party?

Array of Mocktails

Cheers,

Michael 😉

Grape Spotlight: Celebrating Pinot Noir Day

Oregon Pinot Noir
August
15
2024
by Michael Nagy

International Pinot Noir Day is celebrated worldwide on August 18, 2024. If you’ve spent time with me, you know that it is my favorite wine. It all started back in my early days when I had the opportunity to try many different styles of Pinot from a nice, curated wine list at Marriott International. My love for Pinot took off when I was able to experience the magic of this grape when paired with food and dessert.

From there, I often advised companies and individuals with Pinot Noir recommendations for their events and weddings. Years later, I decided to pursue my advanced wine certifications and specialty certification in French wine, including Burgundy, where Pinot Noir hails supreme.

Working in the cool-climate Finger Lakes wine region has allowed me to appreciate it even more. If you haven’t tried some of the excellent Finger Lakes and New York State Pinot Noir out there, you would be pleasantly surprised. Stylistically, they compare well to classic Burgundy, France Pinots and their application in food pairings. Unfortunately, they haven’t received the national recognition they deserve. Sure, there are some wonderful Pinot Noirs coming out of California that are readily available in all markets, but I appreciate those coming from smaller, lesser-known places.

Enjoy this guide to the classic and noble grape! At the end of the discussion, look for my PN recommendations that hold great value, i.e. won’t break the bank, and from small, local producers and cooler regions.

Pinot Noir is one of the world’s most revered and popular red grapes. While the variety originated hundreds of years ago in France’s Burgundy region, it has spread across the globe, much like its White Burgundy counterpart Chardonnay. Wine enthusiasts can enjoy Pinot Noirs from California, particularly Sonoma Coast and Russian River Valley, Oregon’s Willamette Valley, New Zealand’s Marlborough and Central Otago, New York, and many other regions.

While versions from different countries and appellations can vary in style, a few things are the same for most Pinot Noirs. Generally, these red wines are beloved for their easy-drinking qualities, lower levels of tannins (that bitter stuff at the end), abundant red fruit flavors, floral accents, generous acidity, and earthiness.

The name “Pinot” derives from the French word pineau (“pine”), meaning that Pinot Noir’s name translates literally to “black pine”. According to French linguistics, this name refers to the vine’s dark grape bunches, which are shaped like pinecones.

Pinot Noir is related to Pinot Gris/Grigio and Pinot Blanc grapes, which are a gray and white colored mutation of the variety, as well as the red Pinot Meunier grape. (Pinot Noir is also the ancestor of several other well-known varieties, such as Syrah.) A number of these Pinot Noir clones are grown throughout the world.

While Pinot Noir is best known for making red wines, its grapes can also be used to produce incredible rosé wines (for instance, Sancerre and Cabernet Franc rosé in France’s Loire Valley), white wines and sparkling wine. Pinot Noir and Pinot Meunier are two of the three approved grapes used to make Champagne, as well as sparkling Franciacorta wines in Italy.

Pinot Noir’s grape skins are thin, and the vines prefer cooler climates with long growing seasons. Pinot Noir is considered a delicate, unpredictable, and temperamental grape requiring much attention in the vineyard and TLC. With its thin skins, it doesn’t stand up well to extreme heat, too much sun exposure, too much rain, hail, or frost as thicker-skinned grapes, like Cabernet Sauvignon.

In addition, because the grapes clusters are close together, they are more prone to mildew and rot in very damp conditions. However, it thrives in sandy loam, clay, and limestone soils and often benefits from sites that have morning fog. Limestone and clay help retain water and drains well, which leads to brighter acidity and wines that age well, while sandy loams help keep out pests. When successful in growing Pinot Noir, the vines produce grapes with great potential and complexity, concentrated and layered flavors.

One of the most celebrated aspects of Pinot Noir is its ability to express its “terroir” (sense of place, literally), through the flavors and traits of its resulting wines. For instance, if Pinot Noir in Burgundy is grown in two different sites with distinct soil types, elevations, sun and wind exposures, the grapes from those vineyards can produce noticeably different styles of wine, even when the vineyard practices and winemaking techniques are the same. One Pinot Noir might be richer, with riper fruit flavors and a rounder texture, while the other might be more elegant with more acidity and a distinctive minerality accompanying the fruit.

In the Middle Ages, winegrowing monks in Burgundy allocated different vineyard sites for making distinctive styles of Pinot Noir after many centuries of experimentation. Many of these sites are still used today as Burgundy’s grand cru and premier cru vineyards (the sources of the region’s most acclaimed wines), as well as other top vineyard sites.

What are the flavors of Pinot Noir?

Is Pinot Noir “a good wine”? The answer is “absolutely!” If you ask me, it’s the best and the most interesting. Not only is Pinot Noir one of the world’s most noble grapes, but it accounts for some of the best and age-worthy wines in the world for drinking young and cellaring.

Pinot Noir is a dry, still wine. They are often light to medium-bodied with low levels of tannins and moderate to high levels of bright acidity. As for the alcohol content, the minimum ABV level is usually around 12% with the maximum ABV can be between 13.5 percent to 15 percent, depending on where and how the wine was made.

The most common descriptors for Pinot Noir are bright red fruit flavors of cherries, strawberries and raspberries, often with floral accents, such as violet or rose, and tea notes. Styles from traditional sites from Europe, particularly Burgundy, are likely to display additional notes of earthiness, minerality or spice. Outside of Europe, in California, for example, may show riper, darker, more generous fruit flavors of black cherries, plums or blackberries.

However, Pinot Noir from Oregon, a major New World region for the grape, are often closer in style to styles in Burgundy. Any winery in a region may choose to produce Pinots that are stylistically similar to those from another region through clone selection and vineyard management. Certain regions and appellations (cooler climates) are required by law to use 100% Pinot Noir grapes labelled “Pinot Noir” on the label, i.e. Burgundy and New York. Other regions, like California and Oregon, do not have to include more than 75-80% of the grape in the resulting wine, which means blending with other grapes may occur resulting in darker hues and increased body.

When young, Pinot Noir is juicy and approachable. The best versions can develop elegant complexity as they age, taking on dried fruit flavors and savory accents such as leather and a mushroom and earthy note often described as “forest floor” (official wine tasting term).

How to serve Pinot Noir?

You probably know that red wine should be served at “room temperature”. Well, Pinot Noir and other lighter-red wines, like Gamay and Frappatto, are best slightly below room temp between 50° to 60° F. This will help bring out the wine’s complex notes and refreshing character.

While specialized wine glasses exist for just about every major grape variety, you don’t need to invest in them. A set of “Burgundy glasses,” which have the widest bowl among red wine glasses and a more tapered opening to capture the most delicate of Pinot Noir’s aromas. In contrast, less tapered “Bordeaux glasses” are best for Cabernet Sauvignon and Merlot because they are more robust and not as aromatic.

Why is Pinot Noir so popular?

For centuries, Pinot Noirs have been among the most sought-after wines in the world. Why? Pinot Noir is accessible and very drinkable in their youth, not requiring years of cellaring, and are extremely food friendly. Sommeliers often choose these elegant reds when trying to pair with cuisine ranging from fish to beef. But it’s so much more than that.

In 2004, Pinot Noir gained fame far beyond the wine world when it was featured in the critically acclaimed film Sideways as the favorite wine of main character Miles. The movie sparked a tourism boom in Santa Barbara County in Cali, the setting for the movie. In 2005, sales of Pinot Noir had spiked, and they continued to grow in many years to follow. The reputation of Merlot, which was depicted as a terrible wine, suffered from the negative PR by Miles.

Both Pinot Noir and Merlot originate in France, though Merlot comes from Bordeaux in Southwest France, not Burgundy. Both Pinot Noir and Merlot display red fruit flavors and, when aged in oak, spice accents like vanilla. However, Merlot generally has more body, higher levels of tannins and lower levels of acidity than Pinot Noir. The fruit flavors and textures of Merlot are more pronounced than those of Pinot Noir. Merlot also makes some of the most coveted wines in the world. Neither grape is better than the other; they just suit different palates, food pairings and occasions.

From its historic home in France’s Burgundy region to the rising stars of Oregon, New York, and Germany, Pinot Noir is generally made in cool-weather countries and regions. Earth’s changing climate means that areas that struggled with inconsistent vintages are now finding more consistent success (and often riper styles) while other areas that were previously considered too cool for growing red grapes are producing Pinot Noir. Australia, particularly the island of Tasmania in the southern hemisphere, New Zealand, Chile and South Africa are up and coming regions for outstanding and great value Pinots.

Burgundy is the first name that comes to mind when thinking about Pinot Noir. After all, Burgundy is where the grape originated and is home to many of the most collectible, age-worthy Pinot Noirs.

But beyond Europe, Pinot Noir’s best-known home is California. The grape has become important to winemaking in California’s cooler regions, including subregions such as Carneros, Sonoma’s Sonoma Coast and Russian River Valley, Mendocino’s Anderson Valley, Santa Barbara County’s Sta. Rita Hills, Santa Maria Valley and Monterey. Over the years, winemakers have discovered ideal sites for growing Pinot Noir vines. Stylistically, these wines range from types similar to Burgundy’s (leaner, with firmer tannins and earth and mineral accents) to fuller and riper versions with rich dark fruit and spice notes, and styles in between.

Pinot Noir vineyard sign

New Zealand

New Zealand is home to Pinot Noir’s influence the Southern Hemisphere, with several subregions of Martinborough on the North Island and Central Otago and Marlborough on the South Island. These areas offer vibrant and rich versions of the grape with generous fruit notes.

Oregon, US

It is no surprise that Oregon has become one of Pinot Noir’s best regions: Its climate offers similar conditions to those in Burgundy. A number of wineries in Oregon’s Willamette Valley have established excellent reputations with Pinot Noir in recent decades, producing wines that are comparable in style and quality to those of Burgundy. 

What foods pair well with Pinot Noir?

Pinot Noirs are incredible wines to serve and pair with range of cuisines, thanks to its bright acidity, red fruit notes and low to moderate levels of tannins. Classic pairings traditional in Burgundy include beef Bourguignon and coq au vin, but these reds are great for chicken, duck, game, pork, salmon and other fish, pasta, beans, mushrooms and grilled vegetables. Try it with hot dogs or pork BBQ at your next summer cookout. It also really good with hard cheeses with milder flavors, such as Gouda and Cheddar.

Wine Recommendations

My Pinot Noir favorites (in no particular order)

As mentioned in the opening, here is my personal list of wines from mostly small, local producers, especially in NY, that hold great value (under $40) from the past year. Some wines may be sold out or are past vintages, but these producers have been consistent for Pinot. Look for some of these rare and highly rated finds –

2017 Shaw Vineyard Pinot Noir Reserve, Finger Lakes, NY, US (aged)

2022 Damiani Wine Cellars Pinot Noir, Damiani Vineyard, Finger Lakes, NY, US

2021 Nathan K. Pinot Noir, Finger Lakes, NY, US

2020 Dr. Konstantin Frank Old Vines Pinot Noir, Finger Lakes, NY, US

2019 Laurent Miquel “Solas” Pinot Noir, Languedoc-Roussillon, France

2019 Louis Latour Mercurey, Burgundy, France

2019 Domaine Besson Givry Le Petit Pretan Premier Cru, Givry, Burgundy, France

2019 Maison Chanzy En Rosey, Rully, Burgundy, France

2021 Johan Vineyards Estate Pinot Noir, Willamette Valley, Oregon, US

2021 Child’s Play Pinot Noir, Willamette Valley, Oregon, US

2022 Planet Oregon Pinot Noir, Willamette Valley, Oregon, US

2023 Gala Estate White Label Pinot Noir, Tasmania, Australia

2021 Mac Forbes Pinot Noir, Yarra Valley, Victoria, Australia

2022 Johnson Estate Freelings Creek Reserve Pinot Noir, Lake Erie, NY, US

2021 Borghese Vineyard Select Pinot Noir, North Folk of Long Island, NY, US

2021 Macari Vineyards Pinot Noir, Long Island, NY, US

2021 Millbrook Vineyards & Winery Pinot Noir, Hudson Valley, NY, US

2016 McCall Wines Pinot Noir, North Folk of Long Island, NY, US (aged)

2020 Amayna Pinot Noir, Leyda Valley, Chile

2022 Ernest Pinot Noir Hasher Family Estate, Upper Hemel-en-Aarde, South Africa

2017 Maison L’Envoye Pinot Noir, Central Otago, New Zealand

2022 Babs Wine Company Pinot Noir, Santa Barbara County, California, US

2022 Chalk Hill Pinot Noir Sonoma Coast, Sonoma Coast, California, US

2022 The Calling Pinot Noir, Russian River Valley, California, US

2021 Foxen Pinot Noir, Santa Maria Valley, California, US

Cheers,

Michael Nagy

Summer Mocktails: Coconut Kiwi Cooler

Kiwi Coconut Cooler mocktail
July
16
2024
by Michael Nagy

Here is a refreshing and healthy mocktail to sip during the hot and humid summer months. It will require some prep time and overnights, but a great addition to your pool party or outdoor event. It is easy to turn this drink into a ‘cocktail’ by following the instructions below. Enjoy!

Ingredients:

  • 0.5 ounces of freshly squeezed pineapple juice, from a can, or freshly squeezed pineapple chunks
  • 1 ounce of coconut water
  • 4 ounces or 1/2 cup of quality ginger ale, like Fever-Tree
  • 2 kiwi wheels to decorate
  • 1 pineapple leaf to decorate
  • ice cubes
  • Optional – for cocktail, add 1 ounce of Parrot Bay Coconut Rum and reduce ginger ale to 3 ounces

Kiwi Shrub:

  • 12-15 kiwi, peeled and quartered (more or less kiwis depending on size of party/adjust sugar and vinegar accordingly)
  • 2 cups of sugar
  • 1.5 cups of apple cider vinegar

Instructions:

  1. To make the kiwi shrub, add the kiwi and sugar to a mixing bowl and mix well. Cover and chill in the fridge for 1 hour.
  2. Muddle the mixture, replace the cover, and refrigerate overnight.
  3. Strain the mixture and add the vinegar, shake well, and refrigerate overnight. Strain through a cheesecloth of handheld strainer into a clean jar.
  4. When ready to serve, place 1 ounce of the kiwi shrub into a cocktail shaker with the pineapple juice, coconut water, ice cubes. If making a cocktail, add 1 ounce of Parrot Bay Coconut Rum.
  5. Strain into a highball glass or 12 oz glass or cup filled with ice. Top off with ginger ale and gently stir.
  6. Garnish with kiwi wheels with or without skin and pineapple leaf (optional) and serve immediately. Store leftovers in fridge up to 1 month.

Cheers,

Michael

Mocktails By Michael: Healthy Non-Alcoholic Cocktails

Array of Mocktails
July
14
2024
by Michael Nagy

I’m excited to bring back my “Mocktails By Michael” beverage program, sub-division of “The Michael Pour”. Here are some images from events in the early years. Creative, fresh, handcrafted, and on-trend non-alcoholic offerings/#mocktails for #parties, #events, and #weddings from a drink truck and pop-up events.

Any #cocktail can be transformed into a #mocktail with the right knowledge and marriage of #flavors, textures, and balance. Alcohol is not the center of attention for these #drinks and can stimulate your taste buds, add sparkle to your #event or #party, and help you live cleanly. Batching #mocktails also available. I will be posting updates from time to time. #Bookings available right now throughout Upstate & Central NY.

Inquire within or by email at michael@michaelpour.com. Sign up for email newsletter from homepage so you don’t miss a drop. 

Wine Glass

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