Category: Seasonal

Mocktail Spotlight: The Classic, the Remix, & the Mocktail, Part 2

July
7
2026
by Michael Nagy

Here is Part 2 of my discussion on mocktails with a focus on mocktail making and the factors that make a mocktail look and taste great. As mentioned in Part 1, it is both an art and science and you don’t need a lot of experience to perfect the craft. You may need to dabble a little in the kitchen and have the necessary tools and equipment to transform them.

As a bonus, I list three versions of a classic summer cocktail with recipes (classic, remixed version of the classic, and mocktail = three cheers) at the end 🙂 That way, you can see how you can achieve three different drinks.

Thanks to alcohol-free spirit brands, craft mocktails can be as quick and painless as opening a canned cocktail or a can of something. Or it can be as involved as making your own zero ABV spirits, cooking syrups, balsamic vinegars, and handcrafting bitters at home. Although, nothing wrong with buying ingredients, especially in the case of using ethnic spices and extracts. The equipment available also plays a role.

I like using sweeteners like, agave nectar/agave syrup for smooth sweetness, honey for warm, floral notes, maple syrup for rich, woody depth. and simple syrups infused with herbs or spices.

I try to incorporate thoughtful garnishes like dehydrated fruit slices, edible flowers, fresh herb sprigs, flavored sugar or salt rims, spiced or citrus‑dusted glass rims. Garnishes complete the drink by adding aroma, texture, and a strong visual accent, helping both mocktails stand out on the menu.

All great mocktails and elixirs balance four key elements – Sweetness, Acidity, Bitterness, and Aromatics.

Understanding how these components interact helps create drinks that taste complete and satisfying. Shaking chills the ingredients and introduces air for a frothy top. It is ideal for drinks with juice, syrup, or creamy elements. Stirring blends ingredients gently while keeping them clear and silky. Great for spirit‑style mocktails and elixirs.

Blending creates smooth or creamy drinks. It is perfect for frozen mocktails or recipes that use fresh fruit. Layering ingredients with different densities produces a striking, colorful presentation. Presentation is central to the mocktail and elixir experience. It sets expectations before the first sip and adds a sense of ceremony to the drink.

Choosing the right glassware goes a long way. Different glasses enhance different styles. Martini glasses for elegant and refined drinks. Highball glasses for fizzy or layered recipes. Coupes for frothy, shaken mocktails and rich elixirs. Mason jars for rustic or casual themes. For outside events and seating, there are really nice acrylic cups for every kind of drink you can buy online.

Decorative elements add personality. These may include shaped or infused ice cubes, decorative straws, fruit skewers, and rimmed glasses with sugar or spices. A well‑presented mocktail or non‑alcoholic elixir feels intentional and elevates even simple recipes.

Can Mocktails Be Healthier Than Alcoholic Beverages?

Yes, mocktails are healthier than alcoholic beverages. They are often lower in calories and sugar, and free from the health risks associated with alcohol consumption. Additionally, drinks made with fresh fruits, vegetables, and herbs and some brands can provide vitamins, minerals, and antioxidants.

For those who love to nerd out on beverages, non-alcoholic drinks open up a world of technique and experimentation. Without the inherent structure from alcohol, you can lean more heavily on acids and bitters to create depth.

Consider combining citrus with a few drops of vinegar or verjus for length, brewing strong tea and using it as a bittering agent in place of alcoholic bitters, adding a saline solution (a simple salt and water mix) by the drop to enhance flavors. This approach creates grown-up, food-friendly drinks that have purpose.

Alcohol contributes body and weight to a cocktail, so zero-proof drinks benefit from the use of textural elements: Light carbonation for lift and perceived dryness, foams from shaken egg white (where appropriate) for a silky top layer, and gels and purees from fruit or vegetables to add richness.

Attention to these details makes your drinks restaurant-worthy, even when made at home.

Here are a few highly rated and noteworthy non-alcoholic spirits you can use in your mocktail from online stores or brick and mortar shops.

The Aussie company Lyre’s makes a remarkably wide range of no-alcohol spirits meant to mimic everything from gin and bourbon to absinthe and rum. It even has a dry vermouth, which makes a virtuous martini a possibility.

Try a spritz-style, Negroni-like sipper from the brand including bittersweet Italian Spritz (Aperol-alike), Italian Orange (another bitter, in the style of Campari) and Dry Vermouth (which he infused with cardamom), topped with seltzer.

Lyre’s American Malt is an acclaimed bottle creating zero-proof Old Fashioneds and whiskey drinks. It delivers distinctive notes of woodiness, deep brown sugar, and a subtle smoky finish that anchors a cocktail without getting watered down.

Seedlip is most widely available option, and the brand is common among bartenders in mocktail bars, It is often mixed into drinks that resemble tonics drinks. Seedlip Garden 108 is a very clean, savory blend focused on fresh hand-picked peas, hay, rosemary, and thyme. It intentionally avoids fake gin burn, functioning as a crisp, adult mixer with tonic and cucumber.

The Fun of Creative, Mocktail Drinking at Home

Once you embrace a zero-proof mindset, mocktails move from an afterthought to a highlight of your day. They can mark the end of work, pair with dinner, or provide a way to bring people together without excluding anyone who is skipping alcohol.

A thoughtfully assembled home bar complete with measured tools, carefully chosen ingredients, and a willingness to experiment lets you explore new flavor combinations, revisit favorite classics in fresh forms, and enjoy the ritual of mixing, all while staying clear-headed.

Whether you batch a zero-proof punch for a gathering or quietly stir a single drink for yourself, the goal is the same: to treat non-alcoholic beverages with the same care, creativity, and respect traditionally reserved for cocktails.

What can “Mocktails By Michael” do for you?

I hope you enjoyed learning about mocktails. My mocktail business “Mocktails By Michael”, a part of the “The Michael Pour, LLC” is available for parties and events at your home or place of business. We are currently seeking out venues and spots to serve our incredible mocktails and batched mocktails for business events, fairs, festivals, and pop-up events in the Syracuse and Central NY area. If you are local business, feel free to reach out and let’s collaborate

In the meantime, stop by the “Of Moose and Mind” book shop in Manlius, NY for a book crawl on the night of July 10th to get a taste of our featured summer mocktail as well as tasting and selling three local wines from Damiani Wine Cellars. Check out the book shop on Instagram. I will be doing ongoing events with them.

You can contact me at the email and number below, website inquiry form on the homepage of this site, and Instagram.

I present you the classic “Sex on the Beach” from the 80’s/90’s, which is a mashup of a Cape Cod and Fuzzy Navel drink. I have served this drink for thirty years. It’s been butchered by so many barkeeps over the years. This is the version that I learned in bartending school all those years ago.

Some cultures use rum instead of vodka and that’s okay. In general, try to use freshly squeezed juices when possible. It better controls the sweetness. Please no maraschino cherries and Chambord, not layered, and doesn’t go in a rocks glass. Do you notice what they all have in common?

Sex on the Beach

  • 1.5 oz vodka or rum (I prefer vodka for the drink). Rum will make it sweeter.
  • 3/4 oz peach schnapps (I prefer upgrading to a peach liqueur, like Marie Brizzard)
  • 2 oz fresh pulp-free orange juice
  • 2 oz unsweetened cranberry juice
  • Garnish – lime wedge or wheel
  • Glass – Collins

Shake all ingredients in a shaker tin or glass with ice. Strain into an ice-filled Collins glass and garnish.

Sandy Bottom (re-mixed)

  • 1.5 oz coconut vodka
  • 1/2 oz melon liqueur
  • 1/2 oz orange liqueur (cheap = triple sec or call = Cointreau)
  • 1/2 oz fresh lime juice
  • 1.5 oz pineapple juice (preferably from a can)
  • Garnish – toasted coconut flakes and/or orange slice
  • Glass – Collins

Shake all ingredients in a shaker tin or glass with ice. Strain into an ice-filled Collins glass and garnish.

Virgin on Vacation

  • 1.5 oz lychee juice
  • 1.5 oz mango juice (preferably homemade)
  • 1.5 oz coconut water
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup (1:1 sugar to water boiled for 10 mins, let cool)
  • Garnish – mango slice and paper cocktail umbrella
  • Glass – Collins

Shake all ingredients in a shaker tin or glass with ice. Strain into an ice-filled Collins glass and garnish.

Enjoy! Please let me know your thoughts! Can’t wait to see you at your next event or gathering.

Cheers,

Michael 🙂

michael@michaelpour.com

717.877.2729

The Art & Science of the Non-Alcoholic Cocktail, Part 1

July
1
2026
by Michael Nagy

In our current drinking climate, we see a variety of names given to non-alcoholic drinking options. On bar menus, you see Zero ABV, Low & No Alcohol, Alcohol-Free, NA Options, Non-Alcoholic Cocktails, Zero Proof, but the one you see and hear the most is ‘Mocktails’.

By whatever name you call them, really good ‘craft’ mocktails require care, skill, and fresh ingredients, just like their boozy cousins. In short, they should be as well-crafted as a cocktail. Being a classically trained bartender/mixologist, I enjoy using the term ‘non-alcoholic cocktails’ because they are essentially ‘cocktails’ without the booze. For purposes of this post, I will use ‘mocktail’.

Just like classic cocktails, i.e. Frozen Daiquiri or Margarita, being made in a blender evolving into a hand-shaken, on-the-the-rocks or straight-up drink, we have moved beyond the virgin blender drink and Shirley Temple.

Mocktails follow the same structure of an alcoholic drink by mixing ingredients together, combining interesting flavors, non-alcoholic spirits as the base, and adding garnishes. A non-alcoholic drink is meant to replicate a cocktail. Mocktails have evolved from simple non‑alcoholic substitutes into refined beverages that stand on their own. They combine fresh ingredients, balanced flavors, and thoughtful presentation, making them a central part of modern beverage culture.

Mocktails are crafted beverages that deliver the flavor complexity and visual appeal of cocktails. They too rely on fresh produce, herbs, spices, syrups, shrubs, purees, modifiers, and sweeteners to create drinks that feel polished and complete.

An argument can be made that they are more difficult to concoct and craft and perfect because they require a keen understanding of aroma, flavor, texture, acidity, sweetness, and balance. When designing a booze-free cocktail, you’re trying to create an elevated, complex drink, not just fancy juice.

Mocktails do matter because they offer an enjoyable, healthy, and mindful drinking option. They allow anyone to participate in social gatherings without compromising on taste or experience. This has made them hugely popular across restaurants, events, and home entertaining that emphasize flavor and craftsmanship.

Today, mocktails appeal to people who value creativity, wellness, and inclusive social experiences. Before the non-alcoholic spirits boom over the last five years, the buzz-free route presented challenges. Many recipes called for shrubs, syrups and other house-made components to build complex flavors.

That was somewhat manageable for cocktail bars and restaurants with plenty of time, ingredients to choose from, and deep pockets, but what about home bartenders seeking a drink at the end of the day or a host at an event or party? The sober curious movement and Dry January have led to the rise of non-alcoholic bottle shops all over the country with most located in big cities.

Quick story – In April 2020, during the early stages of the pandemic, an Instagram user captured the moment coherently. She posted a video on there to show how she was holding up at home during quarantine. She demonstrated this by making a large batch of Cosmos to be served to herself in a gigantic martini glass.

She wasn’t drinking alone. According to a study by the National Library of Medicine, an organization within the National Institutes of Health, many people who were significantly impacted by the pandemic began to drink significantly more alcohol as a result. However, as the pandemic progresses, a counter-phenomenon had surfaced.

Demand for booze-free beverages was up 60% from July 2020 to 2021, and the global non-alcoholic market has seen steady growth since 2020. According to trends reports across the globe, approximately 58% of those who drink alcohol are increasingly opting for non and low-alcohol cocktails indicating that the wave hasn’t let up.

It’s projected to reach nearly $1,258 billion by 2027, according to Fortune Business Insights. In comparison, the industry was valued at just over $900 billion in 2019. Altogether, it’s proof that non-alcoholic drinks are having a moment and are here to stay.

The way people are imbibing is changing and they are becoming more sophisticated. People are more comfortable coming to an establishment and ordering something non-alcoholic, and they’re still being treated like an adult. Unlike early 20th-century temperance and Prohibition, the modern non-alcoholic movement is more about options and individualization than widespread moralizing.

At the same token, patrons often wanted to consume less alcohol in each cocktail and wanted to try different types of drinks in a given setting. Their general knowledge of what a balanced drink should taste like has increased tremendously.

What people have really started to understand about their own behavior is that what they’re actually really enjoying is the social experience. It’s not necessarily that they enjoy the alcohol, it’s that they enjoy being together, celebrating and relaxing.

Why Are Mocktails Becoming So Popular?

The growing interest in wellness and more a balanced lifestyle has played a major role in the popularity of mocktails and non‑alcoholic elixirs. Many people want drinks that feel celebratory but are less impactful. Others simply want options that suit personal, cultural, or health‑related choices.

Some of the key reasons for their growing demand spelled out here:

  • Health‑conscious lifestyles: Many individuals look for lighter drinks that still feel indulgent.
  • Inclusive social settings: Mocktails and non‑alcoholic elixirs offer thoughtful choices for pregnant women, designated drivers, younger guests, and those who avoid alcohol.
  • Creative beverage menus: Restaurants and bars now treat mocktails and non‑alcoholic elixirs with the same respect as cocktails, offering intriguing flavors and elegant presentation.
  • Broader dietary preferences: Many mocktails and elixirs naturally align with vegan, gluten‑free, or low‑sugar lifestyles.

Mocktails have moved far beyond simple juice blends. They now represent artistry, innovation, and mindful enjoyment, much like the non‑alcoholic offerings created by some really cool brands.

At one time, the idea of not drinking, whether you were the designated driver, sober, pregnant, or simply abstaining, meant picking from sugary sodas, juices, teas. sparkling/tonic water, cheap coffee, or just tap water. Not very appealing options. The “big upgrade” to this list was the addition of non-alcoholic beer.

Taking care of your patrons or guests means giving serious consideration to the non-alcoholic beverages you are creating. Who will be drinking it and when? This also includes the food that will complement the experience.

What’s the occasion and setting? The “who” and “when” answers will influence the glass, temperature, flavors, presentation/color scheme, and textures desired. Remember, the drink’s glass and size should match the alcoholic counterpart, as not to draw attention to the person who isn’t drinking alcohol. No need to encourage the alcohol bullies.

Do they abstain from alcohol entirely, or can you use dashes of bitters, or do you serve alcohol-free beer or wine? The answer is that all of those things contain a microscopic amount of alcohol so ethically can’t serve.

Your objective is to mix up a flavorful, complex, balanced, and beautiful drink.

Flavorful: The drink should have a distinct flavor, not a watered-down juice or weak hint of something added to soda water.

Complex: Complexity will come from using various flavors and aromas that blend harmoniously or provide an exciting contrast.

Balance: Balance is the interplay between the five basic taste elements: sweet, salty, sour, bitter, and umami. A well-balanced drink will use multiple ingredients in proportion so that a single flavor does not leave the drink tasting one-dimensional. This is the science!

Beauty â€“ We eat and drink with our eyes first. Use garnishes, ice, and glassware to create flair and enhance the experience of the drink. This is the art form!

The craft cocktail movement is founded on the use of fresh ingredients, like fresh juices, house-made syrups, shrubs, tinctures, infusions, fresh-picked herbs and flowers, and the use of artisan brands. So, too, are craft mocktails.

Juice: A handheld or electric juicer may become part of your essential bar equipment.

Syrups, Shrubs, and Tinctures: These not only provide sweetness but also enhance your drinks with tartness, herbs, spices, fruit flavors, and peppers to build balance and complexity. Infusing flavor and color to elevate the senses.

Fresh-picked: Both taste and aroma create flavor. The use of fresh herbs and flowers in juices, syrups, and garnishes enhances the flavors you are making while also setting expectations visually.

Artisan: Whenever possible, choose to make your mocktail ingredients at home or purchase brands that embrace the craft movement’s ethos.

Aristotle said, “The whole is greater than the sum of its parts.” And that’s totally true with mocktails and cocktails. The interplay between a dash of this and a small amount of that, mixed with something else, can create a flavor profile that is truly inspired.

Part 2 will go into more detail about the making of mocktails and about my mocktail business.

Cheers,

Michael Nagy 🙂

michael@michaelpour.com

717.877.2729

Mocktails By Michael Presents: Alcohol Free Summer Sangria

June
8
2026
by Michael Nagy

As my mocktail program, a division of “The Michael Pour” launches for the summer months, I am sharing with you my signature batched summer sangria. It’s perfect for warm days, baby showers, weddings, summer picnics, pool parties, or any buzz-free celebration or alongside boozy events.

If you remember the discussion from my last post on ‘healthy drinking’ and the trend toward mocktails, alcohol-free spirits, low alcohol and light drinks, this fits the bill.

So, how do you make a traditional sangria without wine and spirits? What is a good substitute for the wine in sangria? Here are some great options – white grape juice, pomegranate juice, or brewed tea. They are great non-alcoholic alternatives.

Why not use non-alcoholic wine? Well, the flavor can really vary depending on the brand. The sangria recipe I use creates a vibrant flavor and beautiful rosé-like hue. It also can be mixed up very quickly and is easily customizable with seasonal fruit and switching between juices and tea. There is a science to making a perfect sangria. Most are not concocted properly.

This sangria is available right now for your next party or event. I will mix it up for you and deliver to your location the day of the party or event. I will provide all the necessary supplies, tools, fruit, and menu displays. Many other pre-batched mocktail drinks and sangrias also available.

If you want to make your summer sangria seasonal, swap the fruit for other seasonal fruit; apples, pears, cranberries in the fall; oranges & kiwi in the winter; or blueberries and apricots in the spring, for example.

You can also book me to serve made-to-order mocktails to your guests at the party or event. My hospitality services are top shelf. Now offering free consultation to go over your party/event and a 10% discount.


Ask me for my mocktail drink menus and batched mocktails tailored to your occasion, taste preferences, and guests. You pick the menu! Think of it as a mobile mocktail stand! Menu used for previous events above.

What we can create for you? Fresh purées, juices, shrubs, infused juices, alcohol-free spirits, herbs and spices, syrups, coffee and teas, infused waters, fresh fruit, and much more…

Without further ado, here are the ingredients, recipe, and prep instructions for my summer sangria. If you’re interested, I can share my alcoholic version with the ideal wine and spirit.

Recipe Ingredients –

Orange, Grapefruit, Lime, Strawberries: Fresh, sliced fruit infuses the drink. You can choose whatever fruit you want, but I recommend including some citrus.   

White Grape Juice: Look for 100% juice. Regular grape juice would also work for a red sangria option.

Hibiscus berry tea: Hibiscus berry tea or hibiscus tea both work to add a floral and a tartness component and adds a gorgeous rosy hue.

Orange Blossom Water: The recipe also works without it, but I really like the unique floral flavor and complexity it adds. A great addition to cocktails too! Homemade recipe below!

Sparkling water: Club soda and seltzer also work. A flavored sparkling water (unsweetened) is a nice touch. Invest in a good brand.

Edible flowers: For garnish

Ingredients (4 servings, for 20 guests multiply by 5)

  • 1 orange, sliced
  • Half grapefruit, sliced
  • 1 lime, sliced
  • 3-4 strawberries, sliced
  • 1 1/2 cup white grape juice
  • 1/2 cup chilled hibiscus berry tea
  • 1 tsp orange blossom water
  • 1 1/2 cup sparkling water, chilled
  • Edible flowers, for garnish (I like violets)

Thank you The Social Sipper @thesocialsipper for the inspiration and lovely imagery.


How to make this recipe

Step 1: Prep – Brew your hibiscus tea and allow it to chill. Rinse and slice all of your fruit, then place it into a large pitcher. 

Step 2: Muddle the fruit – Use a wooden spoon or muddler to gently press the fruit, which helps release the natural juices and aromas.

Step 3: Pour in the white grape juice, chilled hibiscus tea, and a splash of orange blossom water. Stir everything together until well mixed. I like to let the flavors infuse together for 10 or more minutes in the fridge.

Step 4: Just before serving, add the sparkling water and gently stir. Taste and tweak as needed—add more grape juice for sweetness or extra sparkling water to lighten it up.

Step 5: Pour and garnish – Serve over ice in individual glasses. For a beautiful finish, top with edible flowers. Best enjoyed right away!

Instructions –

Wash and slice all fruit. Add fruit to a pitcher and gently muddle with a muddler or wooden spoon to release juices. Add white grape juice, hibiscus tea and orange blossom water and stir to incorporate.

When ready to serve, add sparkling water and stir to combine. Taste and adjust flavor, if necessary, by adding more white grape juice or sparkling water.

Let (non-sparkling) ingredients infuse together for 10+ minutes before adding sparkling water. Add sparkling water right before serving. Use chilled ingredients.

Divide into glasses over ice and garnish with edible flowers if desired. Enjoy immediately!

Orange Blossom Water:

Ingredients:

  • 4 cups fresh orange blossoms (petals only, stems and green parts removed)
  • 2 cups distilled water
  • A large heavy-bottomed pot with a lid
  • A small, heat-proof glass bowl or jar (to sit inside the pot)

Instructions:

  1. Place the heat-proof glass bowl in the center of your large pot.
  2. Scatter the cleaned orange blossoms around the base of the glass bowl, then pour the distilled water over the flowers.
  3. Place the pot lid upside down (concave side facing up) on the pot.
  4. Turn the heat to medium-low to bring the water to a gentle simmer. Place ice cubes on top of the inverted lid.
  5. As the water simmers, steam rises, hits the cold lid, condenses, and drips down into your center glass bowl. Simmer for 20-25 minutes, adding more ice to the lid as it melts.
  6. Carefully remove the center glass bowl (it will contain your pure orange blossom water) and pour it into a clean, sterile glass bottle. Store in the fridge for up to 6 months.

Notes –

You can prepare the fruit, grape juice, hibiscus tea, and orange blossom water mixture up to 24 hours before. I always keep this prepped in the fridge until I’m ready to use it. 

Store any leftover non-alcoholic sangria (without sparkling water) in an airtight container in the fridge for up to 2 days. Add fresh sparkling water before serving to keep the drink bubbly and refreshing.


Check out my “Mocktails By Michael” Instagram page @mocktailsbymichael. This is where you will find pictures of past events and mocktails. Sample mocktails from previous event above. Bar setup as cover photo.

Cheers,

Michael

michael@michaelpour.com

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 ‘CuvĂ©e 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.

CuvĂ©e 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 appĂ©tit!

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 rosĂ© 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 rosĂ© 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 RosĂ© 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 rosĂ© 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

Wine Glass

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