Category: Seasonal

Your Favorite Summer White Wine? The Winner Is…

May
7
2026
by Michael Nagy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Italy –

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

Vermentino – light bodied and dry

Greci di Tufo – medium to full bodied and dry

Verdicchio – light bodied and dry

Fiano – light bodied and dry

Garganega/Soave – light bodied and dry

Greece –

Assyrtiko – light bodied and dry

Argentina –

Torrontes – aromatic and dry to off dry

France –

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

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

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

Roussanne (Rhone) – light to full bodied and dry

Aligoté (White Bordeaux) – light bodied and dry

Picpoul (mostly Loire Valley) – light bodied and dry

France & Spain –

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

France, Italy, Greece & others –

Muscat Blanc – aromatic and dry to medium dry in France

All over Europe and some pockets in US –

Pinot Blanc – dry and light bodied

US, France & all over the world –

Gewurztraminer – aromatic and dry to off dry

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

Sauvignon Blanc

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

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

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

Sancerre

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

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

Marlborough, South Island, New Zealand

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

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

White Bordeaux, France

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

Napa Valley, California, USA

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

What does all Sauvignon Blanc have in common?

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

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

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

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

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

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

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

Domaine Henri Bourgeois ES-56 Sancerre 2022

Chateau Brondelle 2021 Graves Sauvignon Blanc Semillon

St. Supery 2020 Napa Valley Sauvignon Blanc

Dog Point Vineyard 2025 Marlborough Sauvignon Blanc

Cheers & Sante,

Michael XOXO

50 Shades of Rosé: A Summer Spotlight

FLX Rose
May
1
2026
by Michael Nagy

Pink Wine. Rosado. Rosato. Blush. Vin Gris. Summer Water. Saignée. What’s in a name or label?!

Rosé all day? Yes way, rosé. Stop and smell the rosé, rosé every day. Rosé isn’t going anywhere. 

It’s May 1st and Rosé Season is upon us.

Although this pretty pink elixir has become the go-to summertime drink for social media influencers, it’s actually one of the oldest types of wines ever made. Surprising to many, this nuanced wine holds significant historical and cultural traditions in some of Europe’s great appellations. Being nuanced doesn’t mean it is too complex and intimidating to learn the basics.

Its worldwide growth and appeal over the last decade are very much the result of celebrity endorsements. There’s not much that Cameron Diaz, Angelina Jolie, and Post Malone have in common, but all of them have put their name to rosé brands and now aisles are adorned with the faces and autographs of singers, actors, TV chefs and, of course, Snoop Dogg. Much can be attributed to the rise of the rosé mansion and mass production as well.

The rosé lifestyle isn’t a great representation of the actual wine. Rosé isn’t a varietal of wine—it’s just a color. “Rosé” doesn’t really describe what’s in the glass. It could be the most refreshing, lively, delicious glass of pink wine you’ve ever tasted…or not. Rosé can be light or dark pink, mineral or fruity, lush and floral or crisp and acidic. Maybe we should look at the world through rosé-colored glasses because some rosés are bad doesn’t mean they all are.

If you’re interested in learning the differences among the world’s rosé, from the effect picking and production techniques have on style, color and taste, to a review of classic European regions, follow along below. Next time you reach for a bottle, you’ll know the difference between Tavel, Provence, Rosado, or Rosato.

Rosé wine actually dates back to the Romans. Some of the first French-produced wines were rosés. Provençal rosé, that crisp, easy-drinking, light pink style that you chug ceremoniously on the first warm day of the year has been commonplace since the early 19th century. Believe it or not, this pinkish drink pre-dates even Lisa Vanderpump 😉

Production Methods

Though it’s commonly believed that rosé is made by blending white with red, most bottles are made through skin contact (like a red wine) known as “saignee.” Blending red wine into white is only common in Champagne — not in quality still wine. Further, another misconception leftover from America’s white Zinfandel days is that rosé is off-dry or even sweet. In fact, most quality-driven rosés are a variation on bone dry.

Skin Contact

Have you ever heard a producer use the phrase “intentional rosé?” The concept entails growing and harvesting grapes for the express purpose of making rosé wine. This means picking early to preserve freshness and bright fruit flavors, followed by a limited maceration. In other words, winemaking follows the same technique as for red wine: crushing grapes and allowing the juice time on the skins.

But for rosé, that time is far less, from a few hours to two days. The shorter the period, the lighter the color – think pale salmon versus dragon fruit pink. After maceration, the wine is drawn off and fermented to full dryness.

Direct press is a variation on this, though is more akin to white winemaking. Rather than allow any contact between skins and juice, the grapes are pressed and the juice is drawn off the skins. But because the grapes are black, the juice will take on a hint of color and flavor. This method yields a delicate rosé, one that’s faint in color, while favoring citrus flavors over red fruits.

Saignée

French for “bleeding,” saignée is often a byproduct, (though not always – see Navarra) of red winemaking rather than utilized as an intentional rosé winemaking method. Grapes are not picked expressly for rosé but rather for the primary red wine. This technique is common in Paso Robles, for example, where winemakers seek to produce concentrated, bold and flavorful reds.

Bleeding some wine off early in the maceration process, concentrates the remaining juice; and the lighter juice that’s bled off gets vinified separately for rosé. Though it’s a perfectly acceptable method, wines can be an afterthought.

Rosé generally demands freshness, and grapes picked for concentrated reds are usually the opposite: ripe with higher alcohol. Of course, it’s a matter of taste – saignée is great for those who prefer a richer, fruitier style of rosé.

Blending

Except maybe late night at a party, fine wine producers don’t blend red and white wine together. At least, French appellations do not allow it, except for one: Champagne. For rosé Champagne, producers may add still Pinot Noir or Pinot Meunier for hue and flavor. Outside of Europe, a few New World producers might blend white and red but it’s not the norm for quality wine production.

Provence Vineyards

Regions To Know

FRANCE

Provence, France

If you’ve sipped a glass of rosé, you’ve probably tasted one from Provence. The OG of pink wine, denizens of the south of France view rosé as a way a of life, not just a beverage. Stylistically, Provençal rosé is distinct, too.

Typically, wines are made intentionally, picked for citrus and tart red fruit flavors, with limited skin contact for lighter hues and delicacy of flavor. It’s not a big, brash, fruity wine; rather, they are meant as crisp, versatile food wines to be enjoyed with vegetables, seafood and even meat.

The classic grapes are Grenache, Cinsualt, and Mourvèdre. Bandol has a large presence in the U.S. for its high quality, pricier versions made from Mourvèdre. Wines are savory, mineral-driven and structured, rather than simple and fruit-forward. Bandol is a rosé that can age.

Tavel, Rhône Valley

Though Provence is better-known in the U.S. market, Tavel is the only French appellation specializing in dry rosé. Talk about intentional winemaking. The primary grape used in Tavel is Grenache. Other grapes allowed include: Cinsault, Bourboulenc, Clairette (pink and white), Mourvèdre, Picpoul (black, white, grey), and Syrah.

While white wine cannot be blended with red, white grapes and their press juice can be added pre-fermentation. Due to longer skin contact, the wines achieve greater color and depth of red fruit flavor. This lends more tannin, structure, and age-worthiness from top producers.

In Chinon, Touraine, Anjou, and Loire Valley, France, Cabernet Franc is the grape of choice where the bests rosés weave delicate vegetal notes and juicy red fruit flavors from the CF.

SPAIN

Spaniards have been drinking rosé for ages; only in recent years have those bottles made their way stateside. Often, producers made simple, quaffable wines. But as exports have increased, so has quality. Instead of rosé, bottles will say Rosado. Grenache and Tempranillo are the main varieties used for making various styles, though often in a deeper hue than their French counterparts.

Navarra

Navarra rosé helped make the region famous. Producers turn out both poolside sippers and more complex, food appropriate expressions. Grapes used include Tempranillo, Cabernet Sauvignon, and Merlot, though rosado from old-vine Grenache is considered the highest expression for the region. Saignée method is typical, but in the case of Navarra, wines are of good quality, not just a fun summer wine.

Rioja

Unusual in the world of rosé, or rosado, is the application of aging classifications to this style of wine. Most producers of rosé tout new vintages for their youthfulness and freshness, using stainless steel vessels in that stylistic pursuit. That, or they need to move product for cash flow.

But in the case of Rioja, rosado follows the classic aging rules in oak barrels: joven (no aging requirement), crianza (aged for 12 months including 6 months in barrel); and reserva (2 years including 6 months in barrel). Grenache and Tempranillo are the primary grapes.

Txakoli

Spain’s northern Basque country is home to unusual, indigenous varieties used to produce dry, effervescent Txakoli. Though rosé is a recent phenomenon, it’s becoming easier to find in the U.S. Made in a pale shade of pink, wines are mineral and tart, and largely based on red grape Hondarrabi Beltza.

ITALY

Known as Rosato in Italy, rosé is made up and down the boot, with styles and flavors dependent on the local climate and traditional varieties available. You’ll find more delicate versions produced in the northeast around Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige. Logical, given the cooler climate.

That includes Chiaretto from Lombardy and Veneto. “Chiaro” means light or pale, evoking the dry style of the wine based on the Corvina grape. Ramato, from Friuli, is based on extended maceration with pink grape Pinot Grigio. Central Italians, of course, produce rosato. One better known example: cherry-pink Cerasuolo of Abruzzo made from the Montepulciano grape.

In the south, rosatos are fuller-bodied and fuller-flavored like the sun and the food. Puglia, Sicily and Calabria turn out lots of examples with native grapes like Negroamaro (Puglia) and Nero d’Avola (Sicily).

Rosé is a type of wine made from red wine grapes, produced in a similar manner to red wine, but with reduced time fermenting with grape skins. This reduced skin contact gives rosé a pink hue and lighter flavor than that of red wine. Rosé is produced around the world, as it can be made from any red wine grape cultivated in any wine-growing region.

UNITED STATES

Finger Lakes/New York

Finger Lakes rosé is a vibrant, cool-climate wine known for high acidity, mineral-driven finishes, and bright fruit flavors like raspberry, cherry, and cranberry. Early harvesting is essential for these wines to retain acidity and because of shorter growing season.

The rosés are known to be fresh, aromatic, possess an array of delicate colors (50 shades of Rosé), and perfect for summer sipping. The maceration time can vary from a few hours to 24 hours depending on grape ripeness, color, or your desired style.

The flavor profile is fresh red fruit (raspberry, strawberry), tart cherry, rhubarb, and hints of dried herbs. The style ranges from bone-dry to slightly off-dry, mineral-heavy, and steely. They are usually made from Pinot Noir, Cabernet Franc, Blaufrankisch, but also includes hybrid blends.

They are starting to see more experimentation with the varietals used for the wine, such as Zweigelt, Merlot, Cabernet Sauvignon, and Gamay Noir.

For my Finger Lakes friends, I am including my personal rosé wine recommendations. This summer, look for a fun, interactive, and educational rosé class in the local Syracuse, NY and Central NY area. Drink those 2023 vintages right now and the 2024 very soon. Don’t sleep on rosés from NYS in general. North Fork of Long Island and Hudson Valley produce some beautiful rosés.

Being a fairly low production wine (~200 cases), you will most likely not find a 2024 at the winery or marketplace. You should see most of the 2025 vintage of the Finger Lakes Rosé already released or soon to be released.

FLX Rosé Tasting by The Michael Pour. Book yours!

Weis Vineyards 2024 Dry Rosé. Also produces a Zweigelt Rosé.

Glenora Wine Cellars 2024 Dry Rosé

Ryan William Vineyard 2024 Estate Rosé

Damiani Wine Cellars 2024 Bouquet (2025 vintage will be released in the next few days). They offer a Dry Rosé as well. Visit them and order at Finger Lakes Winery – Damiani Wine Cellars. Let me know if you would like a taste of these wonderful rosés and the rest of their portfolio. I will come to you.

Bright Leaf Vineyard 2023 Estate Dry Rosé

Chateau LaFayette Reneau 2024 Estate Rosé

Fox Run Vineyards 2024 Dry Rosé

Sheldrake Point Winery 2024 Dry Rosé

Airy Acres Vineyard 2023 Dry Rosé of Saperavi and Blend

Six Eighty Cellars Dry Rosé of Gamay and Pinot Noir

Some of my other favorite rosé styles around the world –

Grenache or Garnacha Rosé (fruity) from France or Spain

Tasting – usually a brilliant ruby red hue with notes of ripe strawberry, orange, hibiscus and sometimes with a hint of allspice. Moderately high acidity, but since most have quite a bit of color and body.

Think a summer evening with gyros and tzatziki on the plate, which I just had this week.

Provence Rosé (fruity) from France

Tasting – Rosé from Provence is the little black dress of pink wines. Fresh, crisp, and dry style is a superb match for almost any dish, Try a juicy burger makes a perfect partner.

Grenache, Cinsault, Syrah, and Mourvèdre are all used and give these rosés nice aromas of strawberry, fresh-cut watermelon, and rose petal, finishing with a distinctive, salty, and minerality on the palate.

Pinot Noir Rosé (hard to produce, fruity, but can be floral and mineral/earthy as well) from all over the world. Some of the best in New York State.

Tasting – The fruit is considered sensitive and temperamental, but when at its best, it can make for a very sexy glass of wine. In Pinot Noir delivers bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries, and wet stone. The grape can produce mineral, but-elegant wines that are cool, crisp, and dry. Try with fresh goat cheese, salads, or fresh fruit on the beach.

Other Guidelines

Rosé should always be chilled and served at approximately 50 to 60 degrees Fahrenheit. Place rosé directly into the refrigerator after purchasing it, and chill for at least several hours before serving (30 minutes in the freezer will work in a pinch). I discourage you to add ice cubes to rosé or any wine, for that matter, since ice cubes will dilute and change the flavor of the wine.

It’s better cold to enhance the aromas, flavors and acidity, but not too cold. Too cold stifles the aromas, while too warm can over emphasize the alcohol and dull the flavor.

Most rosé is best to drink when young (1-2 years). So, 2024 and 2025 vintages are ideal right now. Anything older would taste flat and flavorless.

Since rosé wine, as rosé is produced specifically for its fresh and fruity taste, it is not recommended to age. An exception is in the Bandol region of Provence, which uses the Mourvèdre grape and is known for its age-ability. Rosé wines made from Mourvèdre are high quality and can age for up to 10 years in some cases.

Food Pairing

What isn’t a great pairing with Dry Rosé?! Rosé is such a broad category of wine with light, subtle options from southern France, Italy and Spain to bolder options like those from California, Central France, or South America (and so many in between from virtually every wine producing region on the globe).

Pairings really depend on which grape(s) the rosé is comprised of. In general, rosé can be thought of as an “in between” option for a red and a white wine in style. It often has the red fruit aromas of a red wine, with the lighter body and crisp acidity of a white wine. Paired with fresh fruit is magical!

Seafood

The light, often mineral-driven nuances of dry rosé wines, especially those from Southern France or Italy, harmonize beautifully with the delicacy of seafood. Be it a buttery lobster, grilled shrimp, or a light fish dish like cod or sole, the crisp acidity of dry rosé complements the sea’s salty sweetness without overwhelming its flavor.

Chicken & Meat

On the other side of the spectrum, the fruity undertones of rosés from regions like California or Central France make them an excellent match for poultry and lighter meat dishes. A roasted chicken or turkey, grilled pork chops, or even a medium-rare steak can benefit from the medium-bodied, berry-infused charm of a robust dry rosé.

Vegetarian

Vegetarian cuisine finds a delightful partner in dry rosé. The light body and dynamic flavor profile of dry rosé balance the natural flavors of vegetables, grains, and legumes. A Mediterranean-style salad, a hearty quinoa bowl, or a vegetable stir-fry would pair splendidly with a glass of refreshing dry rosé.

Cheese & Charcuterie

The spectrum of dry rosé wine can handle a broad array of cheeses and charcuterie. From creamy brie and tangy goat cheese to salty prosciutto and spicy sausages, dry rosé provides a counterpoint that enhances these bold flavors, making it an ideal choice for a charcuterie board.

Desserts & Sweets

Dessert pairings depend largely on the rosé’s residual sweetness. A drier rosé could pair nicely with a light lemon tart or a bowl of fresh berries, enhancing the dessert’s fruity notes without overwhelming its sweetness. Remember, the art of food and wine pairing lies in balance, and dry rosé is a versatile animal that can harmonize with a broad palette of flavors.

Cheers & Sante,

Michael

michael@michaelpour.com

Wine Spotlight: Getting to Know Beaujolais Wine

November
20
2025
by Michael Nagy

“Happy Beaujolais Nouveau Day 2025”

Beaujolais Nouveau is a light, fruity red wine from the Beaujolais region of France made from the Gamay grape. It is released on the third Thursday of November every year. It is known for its easy-drinking and juicy quality with notes of banana and strawberry, served slightly chilled, and has become a celebration of young wine worldwide.  Its popularity is largely due to marketing efforts in the mid-20th century that promoted a race to get the first bottles to Paris.  

The Gamay grape is also grown in parts of New York State and the Finger Lakes region due to the cool climate and longitude and latitude proximity. Try the Gamay Noir from Sheldrake Point Winery on the west side of Cayuga Lake. You will not find too many Gamay in the marketplace. I did recently indulge in one at Noble Cellar in downtown Syracuse NY. If you do find one in a local shop, expect to only pay around $20–$25.

Beaujolais is the name of a little area in France just south of the Burgundy region. It is one of the few wine regions of France that has a more casual approach. Historically, Beaujolais has been considered a part of Burgundy, but today it stands alone producing high quality, signature wines. The more serious cru designations of Beaujolais drink very much like a red Burgundy (Pinot Noir). Beaujolais is arguably one of the lightest reds you will encounter.

Where is Beaujolais?

  • Bordered by Burgundy to the North – the Saône River (which leads to Côtes du Rhône) to the East – the “Gastronomic Capital of France”, Lyon, to the South – and the Monts de Beaujolais (the hills of the Massif Central) on the West.
  • Beaujolais is just 34 miles long and 7-9 miles wide.
  • Divided into two sections by the Nizerand River, with different soils on each side.
  • Beaujolais’ flavor is in the soil. There are mostly granite and schist (decomposed rock) to the North and clay-based soils (marl) to the South.
  • All of the Beaujolais Cru vineyards are located on the northern side of Beaujolais.

10 Beaujolais Crus

The crème de la crème of Beaujolais!

There are 10 Crus of Beaujolais – all in the north and producing only red wines. The wine labels will simply state the name of the Cru, like Fleurie.

Each Beaujolais cru has its own distinct personality – climate, soils, altitude, aspect, and a host of other factors that are unique. These wines tend to be more complex and known to age well.

The Romans were the first to plant vineyards – to keep legionnaires happy! – followed by the Benedictine monks in the Middle Ages.

It was the Dukes of Beaujeu who made the wines fashionable. Originally, the town of Lyon was the main market for Beaujolais wine.

When the railroads were built in the 19th century, Beaujolais spread to Paris. This marked the start of its popularity.

Some of my regional favorites below, which may be partly due to their distribution and accessibility in the states.

Moulin-à-Vent

Considered “The King of Beaujolais,” this sub-region’s vineyards are grown on decomposed pink granite and soft flaky quartz giving the wines a dark ruby/garnet color, good structure and complexity. These are the most tannic and full-bodied wines of all the Cru.

When they’re young you’ll notice lots of plum, cherry and violet notes, but if you can allow the wine to age up to 10 years you’ll be rewarded with more ‘Pinot’ style – dried fruits, earthy truffles, meat and spice. Moulin-à-Vent gets its name from a local windmill.

Fleurie

“The Queen of Beaujolais.” The vineyards are planted at a higher altitude on the steep slopes at the foot of La Madone.

The wines are lighter in style and highly aromatic with a ’feminine’ quality. Think roses, iris and violet along with some ripe red fruits and peach. If you’re just getting into Beaujolais, the wines of Fleurie are a great place to start. This one pictured from Angel’s Share in Clay NY is fantastic!

Morgon

The second largest of the Crus, Morgon is comprised of six climat all with slightly different styles. Their unifying feature is the decomposed “rotted rocks”. The locals believe this contributes to the ripe cherry aromas found in all the wines.

These wines are intended to age at least 5–10 years. The young, fleshy palate of peach, apricot, cherry, and plum will develop into a more earthy wine reminiscent of Burgundian Pinot Noir, similar to a Moulin above.

Why Does Beaujolais Taste Like Bananas?

One of the things that sets Beaujolais apart is a particular style of winemaking that is extremely well suited to the Gamay grape. Most of the wines of Beaujolais are produced through a method known as semi-carbonic maceration that highlights the amazing fruity aromas of the wine. You see this technique being used more often in cool climate reds around the world. Regionally, you see it done with Cabernet Franc and Pinot Noir.

The grapes are harvested and then, instead of being crushed, the whole clusters are placed in a vat or tank. The pressure of the fruit begins to crush the grapes near the bottom of the vat, expressing their juice. When the juice comes into contact with the indigenous yeast on the grape skins, the juice starts to ferment creating CO2 gas – aka carbon dioxide – which forces the oxygen out of the tank. Often, a lid is placed on the tank to help eliminate the oxygen as well.

After a short maceration period of around 4-8 days, the juice is racked off (the ‘free run”) and the remaining juice is pressed from the skins (the ‘hard press’), then the two are blended together. From this stage the juice will finish fermentation and completed as a ‘regular’ wine.

This style of fermentation is also responsible for the distinctive aromas of banana, candied fruits, pear, raspberry and cranberry in the finished wine.

(I know this is technical stuff that many of you, unless you’re a wine geek, don’t have an interest in. I bring it up to help you better understand what makes this wine different from others.)

I hope you enjoyed this little primer on Beaujolais wine and the Gamay grape. If you come across any of these wines, please share with me. As you know, I’m always on the lookout for new wines, but especially light reds. Btw, this style of red wine is very approachable, a great intro to red wine, and for those who don’t like red wine. It is also perfect to sip in the summer months and very food-friendly with its acid content and light style. Grab a bottle for Thanksgiving and let everyone try it.

Cheers,

Michael

What am I pouring and drinking right now?

October
22
2025
by Michael Nagy

This post is dedicated to my friend and colleague, Sonya, who has been following and supporting my wine journey since I arrived in upstate NY six years ago. I had the wonderful opportunity to work with her for a brief time at Empire Merchants when I was running the wine program as the GM at Portico Restaurant.

As a champion of local wine, Sonya loves being informed about what’s trending in the local wine scene whether it be the latest and greatest of new wine releases, under the radar wines, winery news, and local events. She is also interested in seasonal sips and my favorite wine to drink each week. As I’m sure with other wine aficionados, wine tasting and drinking is a very spontaneous activity, especially when you take into account what food you are serving or eating.

For this week’s edition of the Pour, I will share the process of my wine selection, which includes the season of the year, occasion/drinking establishment, under the radar or discovery of a new grape/wine, recent wine reviews/ratings, and general feeling and mood. For the latter, the relationship between wine and psychology is a very powerful thing. As a psychology major, former bartender, and current wine steward, I can attest to the psychological implications of what to drink and when to drink it.

Many years ago, I did a piece on drinking personalities based on my experience as a server and consumer of alcohol. Although a novelty piece and not grounded in actual science, there was a lot of truth to its experiential analysis. Maybe I will re-up that story for my audience here sometime. I will discuss what factors contribute to what wine I’m drinking right now and then a little bit about those wines.

Being a wine club member at several Finger Lakes, NY wineries and a local and NYS wine expert, there is a good chance I will be sipping a local favorite or a yummy library wine. By the way, Congratulations to the Finger Lakes Wine Region for being named 2025 Wine Enthusiast’s “Best American Wine Region”.

When people ask me what wine to pair with the food they are having, I immediately provide them with an official answer. But unless they are having a formal wine dinner that costs $100/person or trying to impress their guests, wine collector, or hard to please father-in-law, I will always say “Drink what you like” or “Drink what you are in the mood for”. I know that doesn’t sound very wine snobbish or pretentious of me, but it’s my wine rule. Food and wine pairings are a massive topic, so I won’t focus too much on them for this post.

When selecting a bottle of wine, think “what I’m in the mood for”, “what am I eating”, and “who am I with”. Is the occasion casual or special? Will the bottle be finished? If not, will I or others finish it in the next few days?  Similarly, if you’re feeling adventurous and open to trying something new, choosing a bottle gets way more complex, but exciting at the same time. As long as you’re willing to poke around and do a bit of research—or better yet, take some advice from yours truly, the journey promises to hold a myriad of interesting wines ahead.

If you’re having guests over, take into consideration that everyone’s palate responds differently to flavor profiles—being respectful of that will set you up for a successful selection. Refreshing rosé and sparkling wines set a festive tone—having some of both on hand is never a bad thing. And they are delicious year-round.

When choosing a wine to bring to a dinner party, showing up with bottles that have been chilled properly in advance and stored in a cooler while you travel to your destination allows you to enjoy them upon arrival. Take note of the optimal serving temperatures of the wine and plan ahead. If you need help with, please let me know. Start a wine journal – jot down the winery name, vintage, varietal, and how you served it. Don’t forget to snap a photo of the label to make finding it even easier in the future.

During the fall season (see previous blog post on fall wine pairings), I like to slowly transition my palate to heavier/more medium-full bodied, darker fruit wines, particularly single varietal reds or oaked Chardonnay. As I approach the winter season, I will tend to reach for a bottle that speaks to coziness, warmth, complexity, and festive in nature. Think sparkling (festive), red blends, ports (warm and heavy), dessert wines (sweet and cozy), and fortified wines (sweet, heavy, and strong).

Within those wine choices, I like to grab an obscure wine from a small region that is moderately priced, has good value, and contains a grape that I’m not overly familiar with. There are tons of international and hybrid grapes I have never tried. How to spot a good value wine is by market research, subscribing to a wine publication, like Wine Spectator or Decanter, or looking at the consensus or user ratings from multiple forums and sites.

For budget considerations, my rule of thumb, for example, for a typically high-priced Burgundy from France or Cabernet Sauvignon from the Finger Lakes, is under $30 USD and received a 90 plus score. For a lower-priced varietal, like a Rose or Riesling, with a score of 90 plus, I will look at under $20 USD.

The reality is that, even though I’m a wine purist, I will always recommend drinking your favorite grape/wine for any occasion and if it makes you happy and pairs well with your grub, then that’s a bonus. Don’t think less of me, but I’ve been drinking a reputable box wine called “Black Box”. Not all box wine is created equal. if I want to have something to drink over the course of a week, drinking alone, or just need to unwind, then a $24 USD box (three standard bottles of wine/box) satisfies. Who am I trying to impress? Maybe I should invest in a Coravin so I can drink better wine.

Cheers,

Michael

michael@michaelpour.com

Michael’s Best Food & Wine Pairings for Fall

September
26
2025
by Michael Nagy

As the leaves start to change color and the weather turns chilly, let’s take a look at some seasonal wines that you should be sipping this fall season, and in some cases, what foods they enhance.

We typically associate the fall with strong and aromatic scents and flavors of pumpkin, apple, cinnamon, maple, cranberry, squash, pear, and ginger in food and wine. When it comes to wine, we occasionally see notes of cranberry, apple, and pear in a bottle, but what about some of the other fall flavors. Well, they tend to appear more in the food we eat, then in the wine we drink. Sure, we see apple, cranberry, and cinnamon notes in red wine, and pear and ginger in our white wine, but not pumpkin very often.

Are their wines out there that will pair well with traditional fall dishes? The answer is a resounding ‘yes’. What if there were wines which contained these flavor profiles but also were a perfect match for fall foods. Believe it or not, pumpkin is magical with almost every style of wine.

When it comes to pairing wines with pumpkin notes, both red and white wines can enhance the flavor profile of pumpkin dishes. Here are some recommendations based on the type of pumpkin dish since pumpkin seems to be all the rage every fall season. Some of these may surprise you foodies.

Pumpkin Soup with Chardonnay

Creamy pumpkin soup, with its rich and velvety texture, pairs wonderfully with a crisp Chardonnay, specifically from Washington State. The wine’s buttery notes complement the soup’s creaminess, while its citrus undertones balance the savory sweetness of the pumpkin. The subtle acidity in the Chardonnay cuts through some of the richness, creating a smooth pairing.

Pumpkin Risotto with Pinot Noir

Pinot Noir’s red berry flavors and gentle tannins from Alsace, France, provide a nice contrast to the creamy risotto. The earthy notes in the wine mingle with the savory elements of the dish, while the wine’s above average acidity for a red wine, cleanses the palate between bites.

Pumpkin Ravioli with Gewürztraminer

Pumpkin-filled ravioli seasoned with fall spices, calls for a wine that can complement its bold flavors. Gewürztraminer from northern Italy or the Finger Lakes, NY, with its aromatic and fragrant profile of lychee, rose petals, ginger, and exotic spices, is an excellent choice. The wine’s slight sweetness balances the spices in the ravioli and enhances the overall experience.

Pumpkin Pie with Riesling

To finish off your pumpkin-themed meal, have a slice of pumpkin pie paired with a favorite semi-dry or sweet Riesling, like one from the New York State, Germany, or Austria. The wine’s sweetness complements the pie’s caramelized pumpkin and notes of clove of Riesling are perfect with the spice notes of the pie. This pairing is a beautiful balance between sweetness and spice.

Other Fall cuisine and the wines that go well with them

Butternut squash soup with a swirl of cream with a nice bottle of Sparling Rose from anywhere in the world.

Wild mushroom risotto, roasted root vegetables with rosemary, and apple and fennel salad go great with a zesty Dry Riesling. It complements hearty vegetables and echoes the crisp flavors of fall fruit.

Pork loin with roasted apples, beef stew with carrots and parsnips, and Thanksgiving turkey and stuffing with Merlot. Merlot’s ripe fruit and medium tannins round out savory, slow-cooked dishes and herbs without overpowering them.

Lamb chops with rosemary and garlic, roasted eggplant, and duck breast with cranberry sauce with Cabernet Franc, especially one from New York State. The savory notes in Cabernet Franc dance with roasted veggies, herbs, and richer meats in this cozy season.

Under-the-radar wine for fall by itself and with fall dishes

An obscure, but incredible fall wine, which most people don’t know about unless they are wine guru, hails from the Burgenland region in Austria. Burgenland is most known for its full-bodied red wines made from Blaufränkisch (known as Lemberger in some parts of the world, like NYS and France) and Zweigelt.

Generally, these wines are characteristic of rich and roasted notes of espresso and grilled pumpkin (rare flavors in wine) and rich dark-berry fruit. The tannins are firm, very grippy, but the fruit component begins to show at the end of the palate and on the finish.

The Michael Pour is back!!! Hope you enjoy this fall edition of wine and food. Feel free to comment on this post or on social media.

Cheers,

Michael

michael@mnagy717.877.2729

(cover photo courtesy of Jason McClain & McClain Cellars)

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