The Michael Pour wants to know. This blog is intended to serve you. I encourage you to respond here or on instagram with wine topics you want to learn more about. Look for it on IG @themichaelpour.
It can be anything from grapes to wines, food/wine pairings, wine regions, wine recommendations and values, seasonal sips, wine etiquette, top 5 or top 10, how to’s?, etc… I hope to hear from you.
Cheers,
Michael
This article was put together for my dear wine and beauty friend, Sheila, who is looking to find the right Chardonnay to match her taste buds. Anyone else have that dilemma?
Chardonnay is no longer reserved for middle-aged housewives. It is like that one friend or acquaintance who is equally comfortable at a fancy, upscale gala in a cocktail dress or a backyard barbecue in a t-shirt and capris. It’s versatile, approachable, and, depending on how it’s made, can have different personalities. At the heart of the difference though is this question – To oak or not to oak? What is your Chardy style?
Since Chardonnay is grown and produced everywhere, you should familiarize yourself with the regional differences because not all chardonnay is created equal. The weather and climate play a huge role in these differences, but also the winemaking style, tradition, and vintage variation.
Pictured are the first vintage Chardonnay grapes from Airy Acres Vineyard off of Cayuga Lake in the beautiful Finger Lakes. These grapes will be used for their sparking program. Visit them in your wine travels.
If you love a more full-bodied white, this is your style. Wines range in taste from a richer profile of lush tropical fruit, grilled pineapple, butterscotch, toast, and vanilla to a lighter profile of poached pear, lemon curd, baked apple and a textural chalky minerality.
Oaked Chardonnay can be seen as the wine equivalent of a plush leather chair in front of a fireplace – comforting, rich, and a little indulgent. When Chardonnay is aged in oak barrels, it takes on flavors and textures that make it lush and round. Expect notes of vanilla, butter (more on this later), caramel, hazelnut, and sometimes even a whisper of toasted coconut or spice, all wrapped up in a creamy body.
What really defines this style of Chardonnay is the use of oak in the winemaking process. Oak aging offers a few different features:
Chardonnay’s intriguing complexity is due to its oak aging, but is very much influenced by the barrel’s size, type, toast level, and aging time.
Barrel size influences how the wine develops. Smaller barrels enhance flavor extraction and tannin integration because of increased wine-to-oak contact.
Different types of oak impart different flavors – American oak gives bold, sweet, coconut type notes, French oak offers subtle, elegant, spicy nuances, and Hungarian oak balances the two.
The barrel’s toast level impacts the flavor profile: light toast provides delicate notes, medium toast introduces baking spices, and heavy toast delivers robust, toasted flavors.
Does the length of the aging process matter? Extended periods of time intensify flavor extraction and deepens oak influences, leading to a more rounded and complex wine.
Oaked Chardonnay is a magical pairing with food that mirrors its richness. Think roasted chicken, lobster in drawn butter, or a creamy mushroom risotto.
The alluring buttery essence of Chardonnay doesn’t just miraculously appear. It’s the result of a carefully orchestrated biochemical process called malolactic fermentation (MLF). Contrary to the impression the name might give, MLF is not technically a fermentation. It’s a transformation process where a type of bacteria converts the tart malic acid (akin to the acid found in apples) into a softer, rounder lactic acid (similar to the acid found in dairy products).
This process softens the wine, creating a creamier, less acidic flavor profile and a full-bodied, smooth mouthfeel. A noteworthy byproduct of MLF is a compound called diacetyl, which contributes a distinctive buttery character to the Chardonnay. It’s important to note that this buttery flavor and texture are not a result of oak aging but rather a direct outcome of malolactic fermentation.
Unoaked Chardonnay is like stepping into a bright, sunny kitchen with fresh citrus on the counter and a vase of green apples on the table. This style skips the oak barrels entirely, often fermented and aged in stainless steel or neutral vessels that don’t add any flavor of their own.
If you love a light white wine with floral and citrus flavors, then unoaked Chardonnay is your style. Wines range in taste from a fruitier profile of yellow apple, fresh pineapple and mango to a leaner, more floral profile of white flowers, green apple, pear and citrus peel.
Without the influence of oak, the wine is all about showcasing the grape itself. Unoaked Chardonnay is typically fresher, crisper, and more fruit-forward, offering vibrant notes of green apple, lemon, pear, and sometimes a hint of tropical fruit like pineapple or mango. It’s less about indulgence and more about purity and precision. Wines are made in a reductive less oxygen environment in order to preserve the freshness and acidity in Chardonnay. Winemakers use stainless steel fermentation vessels to reduce oxygen exposure.
The texture of unoaked Chardonnay can be lighter and zippier, with a refreshing acidity that makes it perfect for warm weather sipping. It shines alongside dishes that are just as fresh—seafood ceviche, crisp salads, or a simple roast chicken (as with oaked chard but with a squeeze of lemon}.
If you like this style, seek out Chardonnay wines that are not aged in oak. Look for tasting descriptors that indicate no oak and mention lean, mineral, fresh, white flowers, and citrus blossom. Most unoaked Chardonnay should be drunk young, although there are several examples (particularly in Chablis) that will age a decade or more.
Traditional concrete vessels, like eggs, have also been used to create a lighter and leaner style of chard, which does impart a different flavor profile than even stainless steel. For the sake of this article, we will focus on stainless, but, if you’re a chard fan, I encourage you to research and find some of these wines. My friend, Ian Barry, from Six Eighty Cellars, and some experimental wineries in the Finger Lakes and NYS produce niche, concrete aged Chardonnay. Six Eighty Cellars off Cayuga Lake is a must stop for wine in general, but also rare bottlings.
Another process contributing to Chardonnay’s mouthfeel and complexity is battonage, originating from the French, also known as lees stirring. “Lees” refers to the dead yeast cells and other particles that settle at the bottom of the barrel after fermentation. Stirring these lees can enhance the wine’s texture, giving it a silkier mouthfeel and adding depth to its flavor profile.
During battonage, the lees absorb oxygen, which reduces the wine’s exposure to oxidation and preserves its freshness. Furthermore, the yeast cells break down and release mannoproteins and polysaccharides, contributing to the wine’s body, creaminess, and stability. This can also add a brioche, dough, or biscuit flavor. This process, alongside malolactic fermentation and oak aging, constitutes a triumvirate of winemaking techniques that shape the captivating character of Chardonnay.
Conclusion
Picking out a chardonnay at the store doesn’t have to feel like a test. Wine labels are your best clue. Words like “barrel-aged,” “buttery,” or “toasty” are hints that the wine has seen some oak. If you see phrases like “stainless steel” or “crisp,” you’re looking at an unoaked style.
The variety is very adaptable to different climates and grows in hot, sunny regions (such as Spain, California, Chile, and Argentina) as well as cool regions (such as New York, Washington State, Burgundy, France and New Zealand).
Generally, you will find more higher rated Chardonnay come from places with cooler climates. The reason has a lot to do with the vine’s ability to maintain acidity in the grapes while ripening. In hot climates (especially those with hot nighttime temperatures) Chardonnay loses acidity and makes a fruity, but flabby, unstructured, and unbalanced wine.
Geography can also give you a hint. Chardonnays from California or Burgundy often oaked or at least partially oaked, while many from regions like Chablis in France, parts of Australia, like Yarra Valley), or NYS/Finger Lakes produce unoaked versions. Note: California has been trending toward producing more unoaked styles due to customer demand.
Winemakers love to experiment so you will find some Chardonnays aged in neutral oak, meaning barrels that have been used enough times that they don’t impart strong flavors. Others might blend oaked and unoaked juice to strike a balance between richness and freshness.
There is no wrong answer when it comes to the oaked vs. unoaked debate. It’s all about your taste preferences and what you’re in the mood for. If you’re craving something cozy and indulgent, pour yourself an oaked Chardonnay and curl up with a blanket and a bowl of buttery popcorn. If you want something bright and breezy, go unoaked and let it be the zesty companion to your crab salad or grilled shrimp tacos.
Your feedback is always welcome. Look for more awesome content being poured. Please reach out if you are interested in a specific wine topic to learn more about. I want this blog to be tailored to your interests. I would love for you to subscribe to this blog on the main page and follow on social media (IG @themichaelpour) and book me for a wine event.
Cheers,
Michael
The 2023 vintage of California Pinot Noir is considered to be one of the best vintages in a very long time. According to Wine Spectator, the composite score for all the Cali Pinot Noir is a whopping 96 points.
Personally, I don’t tend to gravitate toward Pinots from California because of their style and high price point, but there are some worth pursuing from this outstanding vintage. The criteria I use for a great value wine, specifically Pinot Noir, which is generally more expensive and difficult to grow and produce on a year-to-year basis, is under $40 USD and a minimum score of 90 points from multiple rating sources. Most highly rated PN from California will cost you between $60-$100, with some well above $120.
Why was this vintage so spectacular? If you are a wine guru or want to learn more the magical transformation of grape to wine, here is a deep dive into the factors that helped make this so.
The 2023 California Pinot Noir vintage may go down in history as one of the best because of the wet, cold winter that replenished and fortified soils, followed by a long, slow, cool growing season with mild temperatures. This allowed for gradual ripening and optimal development of flavor, acidity, and balance in the grapes. The extended “hang time” on the vines resulted in complex, vibrant wines with remarkable balance and structure.
The best regions can be found in the Russian River Valley, Sonoma Coast, Santa Barbara, Sta. Rita Hills, Napa Valley, and Anderson Valley.
Beneficial Winter Rains: Abundant rainfall during the winter months revitalized the soils, improving nutrient availability for the vines and promoting healthy canopy growth.
Extended, Mild Growing Season: Cooler spring and summer temperatures created an unusually long and temperate growing season.
Gradual Ripening: This slow, even ripening allowed the grapes to develop complex flavors and aromas while maintaining vibrant acidity.
Enhanced Acidity: The cool weather and extended maturity period resulted in higher acidity, which is crucial for the balance and aging potential of Pinot Noir.
Optimal Balance: Vintners achieved a rare balance of ripe fruit flavors, balanced sugar levels, and lively acidity, a hallmark of a great vintage.
Increased Yields: The healthy vine canopies and improved soil conditions led to above-average yields for Pinot Noir.
The result – vibrant flavors, remarkable balance, and excellent age-ability solidified its place as a benchmark year for California Pinot Noir.
Karen MacNeil, author of “The Wine Bible”, one of my favorite wine books, said this “Every century, every place has its legendary vintages. I have no doubt that 2023 will go down as one of the most phenomenal vintages ever in Napa Valley. Every vintner I’ve talked to about 2023 has been nothing short of ecstatic.”
Look for these best buy Pinot Noirs from this vintage. Many of them will be difficult to find in your local shops but should be available online.
Rivers-Marie Pinot Noir Sonoma Coast 2023, 94 pts, $40
Failla Pinot Noir Sonoma Coast 2023, 93 pts, $36
Alma De Cattleya Pinot Noir Sonoma County 2023, 92 pts, $35
Sean Minor Pinot Noir Sonoma Coast Signature Series 2023, 92 pts, $28
Morgan Pinot Noir Santa Lucia Highlands Twelve Clones 2023, 91 pts, $39
Truchard Pinot Noir Napa Valley Carneros 2023, 91 pts, $38
BONUS –
2023 was also good vintage for Oregon Pinot Noir, which experienced similar climate and weather conditions. Here is short list of some of those value wines:
Elk Cove Pinot Noir Willamette Valley 2023, 92 pts, $34
Ken Wright Pinot Noir Eola-Amity Hills 2023, 92 pts, $38
Solena Pinot Noir Willamette Valley Planet Oregon 2023, 90 pts, $24
Cheers, Michael Nagy
The Michael Pour
(Cover photo courtesy of Wine Spectator & James Molesworth, this story is not used for monetization)
When we are planning a trip to a wine region, how do we decide where to go? Are we influenced and steered by trip advisor, yelp, word of mouth, things to do, styles of wine, or winery reviews? Maybe our motivations are to visit and experience a new wine region or taste a style of wine from a unique climate, terroir, or grape-growing environment? How about the wineries themselves? Do they offer a full or an all-inclusive tasting and hospitality experience?
Whatever your reasons, this story highlights one of my favorite wineries that are producing excellent, terroir-driven, and highly rated wines from an area, which is generally not thought of as a wine destination. Macari Vineyards, located on the North Fork region of Long Island in New York, is a sustainable, biodynamic family run vineyard and winery in the town of Mattituck. The Macari family is involved in every aspect of the winemaking and viticulture. The first grape vines were planted in 1995.
The Mattituck Tasting Room sits on the edge of the 500-acres (formerly a potato farm in the 1960’s) offering guided and tailored tasting experiences for small and large groups. These tasting experiences can occur on the covered deck or in the production cellar where all the magic happens. If you prefer a private experience, you can book the Private Tasting Suite.
Macari prides itself on offering seasonal tastings, food and wine pairings with gourmet cheese, charcuterie, pizza, and local fare for a cool brunch, lunch, or special event dinners. The style of wine crafted by Macari makes them very food friendly and versatile for all occasions throughout the year.
Macari has an off-site location called the Meadowlark North Fork featuring a wine bar and a wedding/event venue. The Wine Bar is a modified tasting room that offers unique selections of the Macari portfolio by the glass or bottle. Here the focus is on limited wines and innovative winemaking techniques available only at the Meadowlark property.
This wine bar is where guests can explore new tastes and unwind in the gardens. It is a great option for get-togethers, unique happenings and events, and a relaxing getaway for guests who desire to commune in nature without the hustle and bustle of a busy tasting room environment. Great place to experience the beautiful sights of the North Fork and have a picnic lunch.
If you like balanced, nuanced, and age-worthy wines, then Macari wines will satisfy you and your guests’ palate throughout the whole year. Please see previous blog post to learn more about what makes wine from this region special to wine enthusiasts and different from other New World wines. The climate, microclimates, soil, latitude, longitude, diurnal temperatures, and proximity to water available to Macari allows for a unique expression of cool-climate wines similar to Bordeaux, but with some slight differences, like the salinity.
A follow-up post will discuss their award-winning wines from their portfolio along with tasting notes and technical information for those who want a deeper dive. Below is a brief list of some of those outstanding wines and some of the wines I will feature next time.
2023 Sparkling Horses Cabernet Franc
2023 Sauvignon Blanc Lifeforce
2022 Cabernet Franc Lifeforce
2021 Bergen Road Red Blend
2014 Block E White Blend
Cheers,
Michael Nagy
The Long Island American Viticultural Area (AVA) has a similar maritime climate to the classic Bordeaux Region of France due to its proximity to the Atlantic Ocean. With being surrounded by water, the area is well protected from the cold and harsh winter seasons and the hottest summers, which is ideal for growing Bordeaux-type varieties.
Unlike other regions in New York, Long Island has always focused on Vitis vinifera grapes because it’s a warmer climate. It doesn’t have to focus just on cool climate and hybrid varieties. Even though it has a warmer climate, Long Island has the tumultuous Atlantic Ocean influence, which is why many vineyards are located in the North Fork sub-region of Long Island. The vineyards here are protected by the Peconic Bay around the island.
Terroir is a French term literally meaning ‘sense of place’ describing the growing conditions for wine grapes. As mentioned earlier, Long Island has a very similar climate to Bordeaux but is a little warmer. With more growing days and hours of sunshine, you might expect riper styles of wine. In fact, Long Island has the same latitude as hot Barcelona, Spain. However, because of the cold Atlantic Ocean, Long Island wines tend to be ripe, but not over ripe or jammy compared to traditional warm climates, like California, Spain, and Australia.
One of the other factors affecting grape-growing in Long Island is the higher amount of precipitation, but the free draining, indigenous sandy soils and glacial moraines remaining from the last Ice Age drain away any excess water. This prevents the grapes from becoming bloated causing increased sugar levels, which can be catastrophic for dry wines.
The combination of adequate sunshine, moderately warm weather, gravelly and sandy soils, and proximity to the ocean leads to juicy red wines that are not overly tannic, heavy, or high in alcohol. The resulting red wines have savory aromas and characteristics, and white wines are high in acid with a unique saline profile not found too often in other wine regions around the world.
There are Bordeaux varieties, such as Merlot, Cabernet Franc, and Cabernet Sauvignon, but also traditional-method Chardonnay and Pinot Noir, some edgy styles of Pet Nat, and orange wines. Many of the wines, thanks to the cooling influence of the Atlantic, are lower in alcohol, around 11-12.5%, with lighter styles from Bordeaux and fresh fruit flavors.
The main AVA is Long Island but, in reality, the main spot where most vineyards are planted is in North Fork, thanks to the protection of Peconic Bay. However, people can source grapes from the entire Island where you will see Long Island AVA on the label.
North Fork of Long Island
The North Fork of Long Island is warmer than the rest of Long Island (including the Hamptons) and receives more sunshine leading to wines with riper fruit flavors and fuller bodies, and often higher alcohol compared to other NY regions in New York. The North Fork of Long Island AVA was established in 1986, sixteen years before Long Island AVA.
Over the last 10 years or so, the North Fork has enjoyed a major evolution with critical acclaim from wine experts and the international wine community. I have become fascinated with the quality and versatility of their wines that I started to use North Fork wines for my company events and wine tastings with clients as well as enjoying them myself and in my travels. Look for their wines to be featured and reviewed here and on social media.
One winery in particular whom I’ve recently become an unofficial brand ambassador for is Macari Vineyards. Macari Vineyards, whose 500 acres features a beautiful and spacious tasting room and covered deck where top-end red flights, a bottle of the cult-favorite ‘Horses’ Pet-Nat, and award-winning Merlot, Cabernet Franc, and Bergen Road Red Blend are paired with charcuterie, cheese, and other delicacies.
Macari’s wine estate, which is biodynamic and sustainable, is located in Mattituck overlooking scenic Long Island Sound. The property has been in the family for over 40 years spanning three generations using traditional farming methods. The family themselves nurture the soil and vines. Nearby, Meadowlark, Macari’s sister property, pours small-batch wines and hosts events. Visit their site at the hyperlink above. I look forward to a visit there soon.
The Hamptons of Long Island
Established in 1985, this southern part of the island is better known for celebrity beach houses and where affluent New Yorkers go to get away from it all. However, it’s also a great place for refreshing wines from Long Island, particularly rosé and sparkling wines. Cooler than the North Fork due to massive exposure to the Atlantic Ocean, you can expect higher acid content in the wine along with lighter styles and zesty white wines.
Quick Facts:
As the parent of the super popular Cabernet Sauvignon, Cabernet Franc is often overshadowed by its own progeny. It also the parent of Merlot. However, this underrated grape produces some very good, complex, and food-friendly wines that are the best in the world mirroring those from Loire Valley and Bordeaux, France. Cab Franc is truly the signature red grape of Long Island and all of NY.
Wines made from Cab Franc range from light and quaffable to rich and tannic depending on both region and winemaking styles. Cool-climate examples from the Loire Valley, Finger Lakes, or Long Island can be lively and fresh with tart red fruit, green pepper notes, and better than average acidity.
They can be aged in stainless steel for a punchier red fruit expression and lighter style or in oak barrels to add hints of cedar, tobacco, and spice with fuller body. Cabernet Francs from warmer sites like Napa Valley and Paso Robles can result in bigger wines with juicy, ripe fruit, and typically a heavier oak influence with use of American or new oak barrels.
Cheers,
Michael Nagy, michael@michaelpour.com
I wanted to get this “wine of the week” out to you before I take a road trip to Saratoga, NY this week. With the recent loss of my precious Marty kitty this past week, I need a change of scenery.
For this week’s wine of the week, I take a trip down to the hot climate of the Puglia region along the Adriatic Sea in southeast Italy where the Primitivo grape is widely produced. Puglia is a dry, sun-drenched region that has one of the most intense sun in all of Italy. The entire east side is along the coastline bordering the Adriatic Sea.The climate is moderated by the Adriatic and Ionian seas, which provide constant, cooling maritime winds.
This unique climate helps produce exquisitely balanced fruit and is well-suited for the production of concentrated, fruity and spicy red grape varieties, like Primitivo. Puglia’s Mediterranean climate and iron-rich, calcareous soils support the native Primitivo by producing an inky, spicy, and brambly ripe red wine.
About half way down, the region becomes the Salento Peninsula. This peninsula, bordered by water on three sides, receives moist, nighttime, sea breezes that bring a welcome cooling effect to the region, where little rain creates a challenging environment for its vines. The region is named for the Italian expression, “a pluvia,” meaning “lack of rain.”
Loved for its fruit-forward wines, the Primitivo grape originated in Croatia. Here it was named from the Latin word, primativus, meaning “first to ripen.” Nobody knew until the early 90’s that Primitivo and Zinfandel were actually the same genetic grape. The grape is better known outside of Italy as Zinfandel, especially California.
California Zinfandel tends toward a sweeter, fruitier style than Primitivo. This is due to areas like Lodi that are hot during the day, and don’t really cool off that much at night. Napa Valley, and the Dry Creek Valley of Sonoma County, and in parts of New York state also produce it, but are usually lighter-bodied. Both can have a slight sweetness from ripe fruit, but Primitivo is usually made in an earthier, more tannic style.
The main traits of most Primitivo wines are fruity with notes of cherry, strawberry, blackberry, and raisin, earthy and rustic, big and jammy, high in alcohol, chewy tannins, and sometimes a sweet finish. It is no longer an obscure blending grape in Italy. It has become a symbol for high quality, inexpensive single varietal wines unlike many Italian red wines. Primitivo’s ripe fruit and full body make it a great partner with rich, meaty dishes.
I was first introduced to this lovely wine in 2023 when I was the General Manager at Portico Restaurant, high end Italian steakhouse, in del Lago Resort & Casino. Based on the recommendation from my sales rep and upon tasting, I was sold. I decided to add it permanently to my extensive wine list as well as “by the glass” program at a very moderate price.
Aromas of ripe black fruit, dried red fruit, strawberry, and toasty vanilla and pepper spice. On the palate, hints of cherry, chocolate, and a berry basket. Medium bodied (most Primitivo is heavier), light-medium tannins (with bottle age, tannins have softened out today from my first tasting in 2023), low-medium acidity, and a fruity character at the end of the palate followed by an earthy finish. Even with some age and dried characteristics, it still has some freshness to it.
This featured wine from producer Castello Monaci, with its sustainability philosophy, stands out in the heart of the Salice Salentino DOC, which is located in Puglia in the “heel of the boot” of farthest southeast Italy. Each vineyard section is always cultivated and harvested at night to ensure the best quality of grapes. It has consistently received a 90-point rating from international reviewers overall several vintages. Drink now – not age worthy. Look for the 2023 vintage available now.
Cheers,
Michael
I had the pleasure of sipping this wine over the holiday season with in-laws. It was a nice change of pace from what I typically drink even though it reminds me of a nice Pinot and Lemberger all in one bottle.
Did you know that the country of Austria produces some really good wine? Can they grow red grapes and produce red wine in their cold climate? Although Austria is better known for its white wine, it does grow and produce some surprisingly good reds that are unique to the red wine world.
Austria as a whole is still white wine country, but of the 30% or so red vineyards, the most widely planted grape is Zweigelt by far. Zweigelt (pronounced TSVY-galt) and other reds are nothing like the new world reds in California, Chile, Argentina, and Australia nor old world reds in France, Italy, and Spain. Austria’s reds are very similar in style to Germany reds.
Austria is a landlocked country in Central Europe, bordered by eight countries – Germany to the northwest, Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia to the south, Italy to the southwest, and Switzerland to the west
Zweigelt is a relatively young grape variety, having been created in 1922. The grape is a cross between the St. Laurent and Blaufränkisch grape varieties, which are native to Austria. It is a versatile grape that is grown throughout Austria’s wine regions. It is well-suited to Austria’s cool climate, as it ripens early and is resistant to cold temperatures. This allows the grape to be grown in cooler, higher-altitude vineyards, which are not suitable for many other grape varieties.
When you go to buy red wine and looking for something new and different, consider Zweigelt, and in particular the one I’m featuring in this post as well as one from Weis Vineyards, German winery off Keuka Lake located in the beautiful Finger Lakes, NY. Weis also produces a Dry Rose from the Zweigelt grape. Check them out! They are one of the best wineries in New York State.
The grape generally produces medium-bodied wines with moderate acidity and tannins. The wine has a vibrant ruby color and aromas of dark berries, such as blackberry and black cherry, as well as spicy notes of pepper and cinnamon. On the palate, it has a smooth, velvety texture with flavors of dark fruit, warm spice, vanilla, and sometimes even a hint of chocolate.
Zweigelt is a very food-friendly wine that pairs well with a variety of dishes. It is especially good with meat dishes, like roasted pork, beef, lamb, and duck, as well as with hearty vegetable dishes and warm stews in the winter.
Zweigelt is also an excellent choice for those looking for a more affordable alternative to some of the more well-known red wine varieties. While it is not as well-known as some other grape varieties, Zweigelt is gaining popularity among wine lovers, both in Austria and abroad.
Austrian wine, in general, has gained a reputation for high quality and unique flavors, and Zweigelt is no exception. In recent years, Austrian winemakers have increasingly focused on producing high-quality Zweigelt wines, and the grape has been gaining recognition and awards at international wine competitions.
In all, Zweigelt is a versatile, affordable, and high-quality red wine grape variety that is gaining popularity among wine lovers worldwide. With its unique flavor profile and food-friendly nature, it is definitely worth trying for anyone looking for something new and exciting in the world of wine.
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Btw, German and Austria wines have very long wine names and sometimes hard to pronounce. This bottle of Zweigelt brings forth a nuttiness of almonds and dark cherries and berries on the nose along with a spicy and peppery aroma. It has a light-medium body and well balanced with enough acidity, although not crispy.
This Zweigelt offers a toasty character from some oak, but still fresh and youthful on the palate. It is a juicy, but elegant, energetic red wine with a nice aroma that lasts through the palate and medium finish. 12.5% alcohol.
It has reached its age of maturity in 2025 (not an age-worthy wine by tradition so drink now when it’s good). It is most likely at its peak for drinking.
Try this wine or search for more at your fine wine shop. Most local wine shops only carry 1-2 Zweigelts in inventory so call beforehand or just order this one online. You will not be disappointed! My rating is 8 out of 10 (very good). I won’t feature a wine unless it receives a score of 7 (good) and above. My personal rating system is out of 10; different from most professional ratings….Cheers, M
How to make the best Old-Fashioned cocktail? What is the correct way to make an Old-Fashioned? Why does it matter? For someone who has been in the biz for over 22 years (behind the stick for much of that time), certified in advanced mixology, runs his own cocktail business, published cocktail author, and oversaw the cocktail program at many high-end cocktail bars and establishments, I think I have the qualifications.
Not only will I discuss the cocktail making, but also the subtle nuances that goes into perfecting this classic cocktail, like ice, sugar, whiskey, bitters, glassware, garnishments, etc… All too often I see and taste Old-Fashioneds that are prepared, mixed, and served incorrectly. Sure, there are many variations of the cocktail and depends on how you and your guests want it, but, for the most part (other than choice of whiskey), most consumers will drink it the way you serve it and not experience its potential.
After you have read through this discussion, I hope that you have the ability and confidence to mix a well-balanced, visually appealing, and tasty Old-Fashioned for yourself and guests from your home bar. It will also give you the knowledge to order confidently from your favorite, local watering hole so you receive the cocktail the way you like it. I encourage you to experiment with different types of whiskey and other brown spirits and ice/ice molds to find YOUR best Old-Fashioned.
The Old-Fashioned is considered the oldest American cocktail. The word cocktail wasn’t even in the vernacular until 1806, which at the time described a drink of spirits, sugar, water, and bitters. By the late 1800s, bartenders were evolving. Credit is given to a bartender at the Pendennis Club in Kentucky for creating the official Old-Fashioned in 1880, which he introduced to New York at the Waldorf-Astoria Hotel bar. During Prohibition, bartenders muddled orange and cherry into the cocktail, reportedly to mask the poor-quality alcohol’s harsh taste.
Therefore, the Old-Fashioned is considered the grandfather of all cocktails. Simple yet complex, subtle yet bold, it’s easy to see why the classic three-ingredient elixir remains so revered by bartenders and cocktail connoisseurs. It is so admired by bartenders that it is often the first cocktail they diligently master. What appears to be a simple drink of whiskey, sugar, and bitters is actually a complex, art form dependent on the right ingredients and the method of mixing them.
Ordering an Old-Fashioned at a bar will usually earn you an approving nod (except in those cases where barkeeps have no idea where to start), but it’s also the perfect cocktail to master at home. Though it’s relatively easy to concoct, it’s just as easy to mess it up.
Dark and boozy, a little sweet and a little bitter. In cocktail lore, is there another whiskey drink more historic and satisfying than the Old-Fashioned? The cocktail defies nostalgic title, and while it certainly went through less-than-ideal incarnations over the years. Luckily, the Old-Fashioned is one of the few cocktails that has never gone out of style and has been embraced by more women today than it ever has. If done right, whiskey cocktails have become more approachable for women.
The Old Fashioned is a cocktail of evolution. What we do know is that by the time cocktail books began appearing in the late 19th century, what we would call an Old-Fashioned today was often under the title of “Whiskey Cocktail”.
An Old Fashioned is essentially a vehicle for enjoying your favorite whiskey, so choose wisely. No need to break the bank but choose at least a midrange or call whiskey. Tradition calls for rye whiskey, but many people prefer bourbon. There is a plethora of different styled bourbons and whiskeys, like wheated bourbons, four-grain bourbons, single barrel bourbons, small batch bourbons, Irish whiskey, scotch whisky on the market today so give them a sip to find your style. There is also the age of the whiskey and the vessel it was aged in to consider (see below). I have served brandy or Cognac Old-Fashioneds over the years but is rare. It really comes down to individual preference.
Your choice of whiskey is the most important ingredient. it dictates the flavor profile and how well it mixes with the other flavors. A good rule of thumb is that heavier whiskeys, like bourbon, will make the cocktail taste a little on the sweeter side, while lighter whiskeys, like rye, will be more refreshing, but drier, and taste slightly spicy. I will list my favorite whiskey and bourbon to use for my Old-Fashioned recipe at the end of this post.
The only other ingredients the cocktail requires are bitters and sugar that work together to enhance the spirit with a subtle sweetness. Over the years, the cocktail has evolved to sometimes include sweet vermouth, orange slice, cherry, and club soda, but they are not traditional. Never add sweet vermouth – that is intended for a Manhattan.
The relatively heavy body of bourbon, a corn-based spirit, creates structure within the cocktail, and its natural sweetness helps counterbalance the more astringent elements of bitters. As bourbon is aged in charred new oak barrels, it tends to take on notes of vanilla and caramel, which are brought out by the addition of sugar. They also help to reduce the perceived heat of the alcohol, in turn allowing the spirit’s nuances to come through more cleanly. There is a trend of smoked Old-Fashioneds by using a smoker kit with different flavored wood, like peach, cherry, and apple and a torch.
Sugar is one of the three necessary ingredients of the cocktail, so it deserves some thought. The classic way to make an Old-Fashioned start with placing a sugar cube at the bottom of the glass, adding a few dashes of aromatic bitters and a splash of water and muddling with muddler until it’s completely dissolved (like a paste). Most people use simple syrup for ease and convenience, which is fine, but the sugar cube will help break it down and make it easier to dissolve and integrate into the drink.
The sugar does make a difference. You don’t want to hide ingredients – you want everything to be present. With the Old Fashioned, it depends on what you’re using as your sugar source and how much. If you use a 1:1 (water-sugar) simple syrup, use a younger bourbon between 80 to 90 proof for lighter sugar content. If we are at 91-plus proof whiskey that has some age to it, use a thicker/heavier syrup such as 2:1 demerara sugar.
An Old-Fashioned calls for 2-3 dashes of bitters—no more, no less—that are added to the sugar cube or simple syrup. While the amount seems small, having too many or too few dashes can dramatically change the taste of the drink. The type and quality of bitters matters too. Angostura bitters is the classic and always an excellent choice, but I prefer orange bitters for mine. I have also experimented using a variety of other bitters, like chocolate, Peychaud’s, grapefruit, and lavender.
Besides sugar, whiskey and bitters, any other ingredients are not in an Old-Fashioned. Although orange slices, cherries and soda water are commonly seen in Old Fashioneds, this is not correct. As mentioned earlier, many believe these ingredients (not soda water) were added during Prohibition to help cover up the sting of moonshine or whiskey. The use of soda water today by bartenders is a modern thing. Use a splash of regular water to help dissolve the sugar cube instead.
If you prefer your Old-Fashioned with a cherry, like a brandied or Luxardo, just make sure not to muddle it into the cocktail. This cocktail does not want a punch of cherry flavor or floating fruit. Instead, add it later as a garnish on a pick with an orange peel or just dropped in. Choose one Luxardo cherry over the bright neon maraschino cherry, which is sweet and full of chemicals. Some Old-Fashioned enthusiasts like a Luxardo cherry syrup to be added to mix.
Of all the additions to the Old Fashioned over the years, the orange peel is the most appropriate. I personally garnish a picked orange peel, not twist (you don’t want pith). Don’t muddle or add an orange quarter or slice. Use a vegetable peeler to peel off a thin layer. Express the oil of an orange twist over the glass before picked and dropped in.
Back in the 1800s, ice cubes were typically two inches on each side, unlike the small versions today that melt quickly. If you want to be a purist (or at the least impress your guests), keep some large square or cylinder cube molds in the freezer for that unexpected guest. The cocktail will remain chilled for a while without diluting too quickly. If you don’t have access to one large cube, then opt for 2-3 larger sized ice cubes. Be careful not to over-dilute. You should never fill the glass to the top with ice. Avoid small cubes and crushed ice.
Old Fashioneds are to be stirred, never shaken. Use a bar spoon to steadily stir the cocktail for a maximum of 30 seconds—you want to chill it without melting the ice cube down too much. Find a good rhythm of stirring several rotations and then firmly stopping with the spoon in the glass every ten or so rotations. You want to smoothly incorporate the sugar paste without agitating the cocktail too much. As you stir, press the back of the spoon firmly against the mixing glass. You don’t want to slosh the drink around as that can be detrimental to the smooth, silky texture that is the hallmark of a great Old-Fashioned.
That’s what they were made for after all. Even you don’t have them, a large rocks glass versus a small rocks glass will suffice. A small rocks glass is preferable for a spirit ‘neat’ or ‘on the rocks’. Don’t serve an Old-Fashioned in any other type of glass.
For bourbons, I prefer Buffalo Trace, Bulleit, Angel’s Envy, Basil Hayden’s, Horse Soldier, and Four Roses. For ryes, I recommend EH Taylor and Bulleit. For whiskey, try Crown Royal or Sour Mash Jack Daniels Single Barrel (sweeter).
Cheers,
Michael
This week’s featured “wine of the week” returns to the new world wine country of Chile, South America with my favorite varietal, Pinot Noir. Not every wine I try becomes a wine of the week, but with careful research, looking for a great value, knowing the region and country of origin along with the varietal, and my handy ‘delectable’ app, I am confident that my choice will be a good one.
What makes this wine special is the fact that it is organic, vegan, and is under $15. The organic wine category in the wine industry is booming. The demand for organic wine is on the rise. It represents about 4% of the worldwide wine consumption, and it is becoming more and more relevant. It is expected to be one of the biggest growing categories in the wine business, which can lead to a decrease in price in the future. Producers are committed to a minimal environmental impact. This means a conscious use of natural resources, like water, and natural products that replace chemical agents.
Some benefits of organic wine include protection against harmful chemicals. The organic product excludes the use of pesticides.If you’re allergic or sensitive to sulfites, organic wines are a good option, since they usually have smaller concentration of sulfites. The consumption of organic wine is a way of promoting the use of green technologies that favor the care of the planet.
How much does organic wine cost? Organic wine may cost a little more compared to “conventional” wine as a result of production costs. The use of chemicals in the vineyard helps reduce costs in traditional wine growing. However, you can find high quality organic wines at reasonable prices (this wine, for example), which allows conscious and frugal consumers to give it a sip.
Viña Cono Sur was born around the first Pinot Noir vines planted in the Colchagua Valley of Chile. In the 60s, the region was considered a cool climate area and ideal for the variety. And that inspired them to adopt Pinot Noir as their flagship variety and established a goal of producing the best Pinot Noir in Chile. Cono Sur was the first Chilean winery to export Pinot Noir and currently produces different styles of Pinot, organic (fairly new from their product line), non-organic, single vineyard, and reserve. The labels on the bottles depict the brand’s iconic bicycle.
Cono Sur (Spanish) translates to “The Southern Cone”, which is a geographical and cultural subregion composed of the southernmost areas of South America, mostly south of the Tropic of Capricorn.
Made from organically grown grapes sourced in the Colchagua, San Antonio and Bio-Bio valleys, this well balanced, delicate, and surprisingly juicy is brimming with floral, fig, red fruit, in particular cherry, savory, and earthiness. With soft medium tannins, medium flavor intensity, medium body, it was a joy to drink. This bottle does have a whopping 14.5% alcohol content, which is on the higher end of PN. I love the winery’s commitment to the environment. On the back label, there’s a certification stamp for being carbon neutral as well.
Serve it with grilled mushrooms, baked salmon, pork, goat cheese and pizza (a favorite of mine). Highly recommend! Look for it online or at your favorite shop.
Cheers,
Michael
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.
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.
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?
Cheers,
Michael 😉
