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Wine Spotlight: Chilling with 6 Summer Reds

July

2024

If you’re like me and love red wine but have difficulty sipping on a red during the hot and humid summer months, here are some lighter-styled reds you can enjoy by chilling. Some of these wines are well known, like Pinot Noir and Gamay, while others are lesser known. For purposes of this story, I am focusing more on obscure reds.

Chilled reds have increased in popularity recently and the worldly and local options are becoming better, more available, and food friendly. Because of changes in the vineyard due to climate change as well as the expansion of people’s palates and tastes, it has become necessary. Chilling red wine has become more common all year-round.

The higher temperature speeds up the ripeness in fruit and increases alcohol levels of red grapes. As a result, people who want to find a more approachable red without the intense fruit bombs and high alcohol levels, can turn to these chilled, lighter reds that offer more acidity, crispness, and versatility. With the trend of ‘natural wine’, red wines are being produced in a much brighter and lighter style.

Remember to always store wine on its side, especially reds, in a cool, dark place, preferably a cellar or basement. To chill in advance and save time, place in a wine fridge set around 50˚F. Some of these wines (lighter styles) will be ready to serve upon exiting the fridge while others (medium to fuller styles) should be placed on the counter to warm up slightly. For adventure seekers, I have included images of some of these wines.

Cinsault (“sin-so”)

Legally spelled “Cinsaut”. It is widely planted throughout Provence, Rhone Valley, Languedoc-Roussillon, and Southern France. It is mostly one of the minor blending grapes in GSM blends and Provence rose, but also appears as a single varietal on occasion. Cinsaut is on the rise in South Africa’s Stellenbosch region.

The grape’s thin skin produces delicate tannins well-suited for chilling. It is also known for its fruity flavors of raspberry, red currant, and red cherry and floral, like violet. Chilling Cinsaut actually helps bring out its flavors. The acidity works well with lighter and mildly spicy foods, like Indian cuisine. Chill for 15-20 mins then serve or leave on the counter after being chilled for 15-20 mins. Serve slightly below room temp at 60˚F.

Frappato (“fra-pat-toe”)

This rare grape from Sicily carries medium acidity with a burst of aromas, like sweet red berries and wildflowers. It is sometimes blended with Sicilian signature red grape, Nero d’Avola, to add complexity.

Its strawberry, pomegranate, white pepper flavors are enhanced when the wine is cold. Frappato pairs well with dishes that feature roasted red pepper, sun-dried tomato, and turkey dinner with cranberry sauce. Chilled Frappato is great with olives and goat cheese served regularly in Sicily. Chill for 15-20 mins then serve or leave on the counter after being chilled for 15 mins. Serve 50-55˚F.

Zweigelt (“zz-why-galt”)

Austria’s most planted red grape is a cross between Blaufrankisch and St. Laurent (tastes like Pinot Noir) and hails from the southern Burgenland region. It also produced in New York state and the Finger Lakes wine region. Zweigelt are typically crisp, tart, and fruity for a red varietal. It is considered to be the ultimate picnic red that goes with barbeque and grilled chicken, macaroni salad, and earthy mushroom risotto. It is known for flavors of chocolate, licorice, red cherry and black pepper with moderate tannins.

When chilled, Zweigelt displays distinct fruit-forward notes, and its acidity will help tone down the sweetness of barbeque sauce. Chill for 15-20 mins then serve or leave on the counter after being chilled for 15-20 mins. Serve 55˚F.

Valpolicella (“val-polla-chellah”)

One of Italy’s most famous wines with many different styles produced. Valpo is a location/sub-region, not a grape varietal. Some of these will be more medium to full bodied depending on the style. The best bottles for chilling will be light bodied and labeled simply as Valpolicella or a Valpolicella Classico. These will be the youngest, freshest and fruitiest of all the styles with notes of tart cherry, cinnamon, almond, and green peppercorn.

The low alcohol content, high acidity, low tannins, make it a great candidate for chilling. Valpolicella pairs well with a juicy cheeseburger, roasted vegetables, and braised meats. Chill for 15 mins then serve or leave on the counter after being chilled for 15-20 mins. Serve slightly below room temp at 60˚F.

Brachetto (“brak-kett-toe”)

A rare, sweeter red from the Piedmont region of Italy famous for its perfumed aromatics and creamy texture. Very low tannins, low alcohol content, low to medium acidity, and medium sweetness. Also, can be produced as a semi-sparkling wine, which you would serve well chilled. The most prominent flavor profile is orange zest, candied strawberry, apricot, and black current. It is sometimes produced as a light styled rose wine.

Although not classically a dessert wine, Brachetto pairs well with rich, creamy truffles, ganache, and mousse. Try it in gelato for summer to create an ice cream float. It is a fairly inexpensive wine but may be hard to find. For an alternative to this wine, try Lambrusco, which is produced in Italy, but more widely available in the USA than Brachetto. Serve right from the fridge at 50˚F or colder.

Carmenere (“kar-men-nair”)

Once thought to be a nearly distinct Bordeaux variety, it has become known that nearly 50% of the Merlot planted in Chile is actually Carmenere. It is the signature red grape of Chile and produced in nearly every region of the country north to south. It is rarely produced anywhere else in the world. The herbal, peppercorn flavors of Carmenere lends itself to be paired with roasted meats from chicken to beef.

Other flavors of bell pepper, paprika (Hungarian specialty), black plum, and vanilla, makes it a very unique flavor profile. It is a home run with the spice Cumin. With low to medium acidity, tannins, and alcohol, it can be lovely chilled. Carmenere is one of my favorite red wines, but hard to find. Chill for 15 mins. Serve slightly below room temp at 60˚F.

Others –

Pinot Noir

Chill for 15 mins. Serve slightly below room temp at 60˚F.

Gamay or Gamay Noir or Beaujolais

Chill for 15-20 mins then serve or leave on the counter after being chilled for 15 mins. Serve 50-55˚F.

Cocktail Spotlight: Legend of the Dark & Stormy

June

2024

by Michael Nagy

Dark & Stormy Day occurred on June 8th.

According to cocktail lore, the Dark & Stormy was invented in the early 1920s on the sun-kissed coasts of island Bermuda, shipwreck capital of the world, when a British naval officer mixed Goslings Blackstrap rum with ginger beer. Like many early cocktails, it was intended to be a remedy for some sort of ailment. In the case of the Dark & Stormy, it was originally given to sailors who were suffering with seasickness.

There is no proof weather it worked or not. In further exploring fueling its oceanic legacy, the cocktail supposedly got its name when a fisherman compared the hue of the drink to a “color of a cloud only a fool or dead man would sail under,” according to Goslings Rum Company.

This supposed remedy for seasickness spread among the land-faring communities and sparked curiosity. It was no longer just a beverage for chopping waters. For most of the century, it became a staple on cocktail menus around the world, especially on Caribbean resorts, on cruises, and during the summer months.

The tradition was to layer the Goslings Blackstrap Rum on top of the cocktail to watch the storm clouds of rums swirl around inside the glass. Today, it is hard to find a Dark & Stormy prepared this way. Goslings Black Seal rum and Barritt’s Ginger Beer were the original combination, and unlike most cocktails, this matters. Today, Goslings produces their own Ginger Beer.

Dark rum and ginger are the two key ingredients, but many add a dash or splash of lime for citrus or zip. Please note that ginger ale is not sub for ginger beer. It’s fresh and vibrant with the sweet and warming spice interplay with the thick, vanilla, butterscotch, caramelly rum. Such a clear tropical flavor that will transport you to tropical paradise. The rum provides buttery richness, flavors of molasses, toasted sugar and, depending on your rum of choice, gorgeous spice.

Did you know? The Moscow Mule cocktail is its cousin – made with vodka instead of rum and without the float.

An important question to consider – Does a Dark & Stormy have to be made with Goslings rum or can you substitute for another rum? In 1980, Goslings trademarked the name “Dark & Stormy. You can, of course, make it by using different rums, like white, gold, or spiced and playing around with ingredients, but, if you do, Goslings asks for it to be sold under a different name. You can stray from tradition and make it with any dark rum if you don’t have Goslings without any harsh penalty from the cocktail gods.

Below you will find the original Dark & Stormy recipe along with variations of it mixed up by your friendly, neighborhood liquid chef. Remember, your feedback is always welcome Enjoy!

Cheers,

Michael

Dark & Stormy

2 oz Goslings Black Seal rum

1/2 oz fresh lime juice

Fill with a quality ginger beer or Goslings (about 5 oz)

Garnish – lime wheel

Prep – Build all ingredients in an ice-filled large rocks glass. Add garnish. Stir well! Alternate – build all ingredients, except rum, two fingers from rim. Float rum on top by pouring around the rim, then garnish lime wheel.

Dark & Stormy Espresso

With all the Espresso Martini rage and coffee being a versatile and intense taste, try this version. While the original has a kick, this cocktail takes it one step further with warm spice and bitter, earthy espresso livening up the cocktail.

1.5 oz Ron Abuelo Centuria dark rum or Kraken dark rum

1 oz or shot fresh espresso or strong coffee

3 oz ginger beer

1/2 oz fresh lime juice (optional)

Garnish – lime wheel or three coffee/espresso beans

Prep – Pour your ingredients into your rocks glass in layers. Dark rum first over ice, then ginger beer, and then slowly pour in the freshly chilled brewed coffee.

Stormy Weather

Wine, particularly Shiraz, works surprisingly well in the Dark & Stormy because of the natural spice, pepper, and sweet red fruits. Shiraz complements the ginger to create a rich, fruity and vibrant cocktail.

1.5 oz Diplomatico Reserva Exclusiva dark rum or other rum
1.5 oz Australian Shiraz wine
1 oz ginger beer, to top
1/2 oz sugar/simple syrup
1/4 oz fresh lime juice (optional)

Prep – Build all ingredients in a mixing glass with half ice. Shake well with mixing tin. Strain into ice-filled tulip glass. Top with ginger beer. Garnish orange slices and/or cinnamon stick.

Rum & Ginger

1.5 oz Appleton Estate 15-yr old dark rum

3/4 oz fresh lime juice

1 tsp passion fruit puree

1 dash Angostura bitters

Quality ginger ale, to top

Prep – Build all ingredients in a mixing glass with half ice. Shake well with mixing tin. Strain into ice-filled collins glass. Top with ginger ale. Garnish lime wedge.

Wine Spotlight: Riesling Primer, Riesling Day & Recs

March

2024

by Michael Nagy

To get things started, let’s discuss a topic that I am passionate about – wine #grapes and the #wines they produce. As we approach spring and celebrate annual “International Riesling Day” on March 13th, what better time to talk about the noble grape, #Riesling, which happens to be the signature grape of the Finger Lakes, NY where I call home.

It is so popular here that they dedicate a whole week of events centered around Geneva, NY, located at the northern tip of Seneca Lake. The week-long event is called “FLXcursion” or The Finger Lakes Riesling Wine Conference. It is an international gathering of Riesling regions and producers from around the globe. International Riesling Day is a toast to this versatile, bright, and aromatic grape. Let’s take a closer look at this grape, which is grown and produced in many different parts of the world.

Riesling is considered by many to be the most noble and distinctive white grape variety. The grape is thought to have originated in the Rheingau region of Germany.

The best Riesling has elevated acidity, aromatic, unique sense of purity, and vivid aroma and flavor. The wine is graceful and light on the palate. It’s refined and layered structure along with mouthwatering, delicate flavors that include ripe peaches and apricots (stone fruits) to melon (tropical fruit) to lemons, oranges, and grapefruit (citrus fruits) with vibrant minerality, like the taste of clean water running over stones in a mountain stream. A dangerously easy to drink wine.

More than almost every other white grape, Riesling is temperamental about where it is planted. It doesn’t grow well in very warm places, and even in cooler locations, the quality and character of the wine can vary. The most elegant and precise Rieslings come from cooler climate regions, like New York, Washington state, parts of Australia, France, Germany, Canada, Slovenia, and Austria. You can also find great Rieslings made in cooler pockets within a warm climate. In the cool districts of the Clare and Eden valleys of Australia (tends to have more petrol notes), the top Rieslings are minerally, vibrantly fresh, citrusy, and tight (wine speak for high acidity).

It is not a wine you can just chug. Most sommeliers and wine professionals agree that you’re more likely to stop and think about what you’re drinking. If you’re having a great meal and want something to hold up to it, Riesling should be on the table. Riesling is one of the most flexible food wines thanks to its soaring acidity and is relatively inexpensive. It cuts through the acid in the food and enhances your experience.

Aged Rieslings are some of the most prized wines out there because it’s strong ability to age well with its higher acidity level and some residual sugar (sugar left over after fermentation).

A common assumption about Riesling is that it is sweet or semi-sweet. That is not correct. Unfortunately, consumers have been only exposed to the highly commercial ones available in the US, which tend to be on the sweeter side. If you live in Finger Lakes wine country, like I do, you will find most of the Rieslings are dry. In fact, most of the top Rieslings in the world are dry, except for those that are made intentionally made sweeter, like ice wines and late harvest wines.

Some of the confusion about the sweetness levels of Riesling happens because when you discover a wine that is fruity, you assume its sweet. It’s easy to confuse fruitiness with sweetness. Quick tip – when you sip a wine, hold your nose, and if the wine tastes sweet on the tongue (specifically the tip of the tongue), then it is a sweeter wine. If not, then it has little residual sugar and is therefore fruity. Another way to determine sweetness is to look at the alcohol content. Once you go above 12%, it gets drier. Look for the word trocken “dry” on the label.

To help clarify where a Riesling stands in terms of its taste (for shopping purposes and to get what you want), the International Riesling Foundation (IRF) created a scale/taste profile chart based on the ratio of sugar to acid in the wine. This could also be helpful to those who are diabetic or don’t want to consume a lot of sugar. You will find the chart on the back label of many Rieslings. The spectrum shows from dry to medium dry to medium sweet to sweet and pinpoints where that wine falls on the spectrum.

Try these foods with dry Rieslings –

Raw, cured and smoked fish, particularly salmon and trout though any selection of smoked fish should work well as you’ll see from this pairing for cured salmon. Also sushi, particularly with the slight touch of sugar you get in sushi rice.

Fresh or lightly dressed shellfish, prawns, shrimp, fresh crab, or seafood cocktail. Fish dishes with a creamy sauce.

Pork, particularly fatty cuts like pork belly, better if with some kind of apple or bacon chutney or sauce.

Poultry

Goat cheeses. Young Riesling with young goat cheese, but an aged Riesling with a mature goat cheese is better.

Try these foods with medium dry or off dry Rieslings –

Just think spice. So many spicy dishes work with an off-dry Riesling – Thai, Vietnamese, even Indian. The hotter the dish the sweeter the Riesling, basically.

Asian-style salads, Thai beef salad, spicy noodles, goose, duck, pork, roasted and aromatic veggies, cucumber soup

If you would like to learn more about Riesling and the specific regions it hails from, please let me know. This post would be a dissertation if I discussed every aspect of the grape and the wine. If you would like wine recommendations, just reach out. There are so many different styles for every palate out there. Because my body can’t tolerate high acid wines, I tend to drink more semi-dry Rieslings than dry because it has a lower acid content. Personally, I am more of a Pinot Gris, Sauvignon Blanc, and Chardonnay wine fan. If you would like wine recommendations, just reach out.

I listed some highly rated local (pricier than most world Rieslings) and worldly Rieslings (great value too) to enjoy with food and during spring and summer months. Look for these online or at your favorite winery and shop. Your feedback is always welcome and encouraged.

Finger Lakes –

Hermann J. Wiemer Flower Day Riesling 2022

Hermann J Wiemer Semi-Dry Riesling 2022

Nathan Kendall ‘Nathan K.’ Dry Riesling 2021

Anthony Road Wine Company Dry Riesling 2021

Forge Cellars Riesling Classique Finger Lakes (every vintage since 2015)

Weis 2019 Dry Riesling Finger Lakes

Hillick & Hobbs Estate Dry Riesling 2021

Boundary Breaks Dry Riesling Finger Lakes No. 239, 2019

Dr. Konstantin Frank Dry Riesling Finger Lakes (every vintage)

World –

Dandelion Vineyards ‘Enchanted Garden of the Eden Valley’ Riesling 2022 (Australia)

Best’s Great Western Riesling 2022 (Australia)

Koehler-Ruprecht Kallstadter ‘Saumagen’ Riesling Kabinett Trocken 2021 (Germany)

Leon Manbach Riesling Grand Cru Frankstein 2019 (France)

Weinhaus Ress Riesling Trocken 2021 (Germany)

Trefethen 2019 Estate Grown Dry Riesling Oak Knoll District (Oregon)

Montinore 2019 Almost Dry Riesling (Oregon)

Fess Parker 2019 Rodney’s Vineyard Riesling (California)

Enjoy! Sante! Cheers! Prost!

Michael

Weekly Spotlight: Return of the Blog & Cocktail Trends for 2024

March

2024

by Michael Nagy

I am back!!! It’s been almost eight months since the last post from “The Pour”. Over the past eight months, I have focused my time and energy on working as the general manager and sommelier at a high-end casino Italian steakhouse. I am excited to make this blog an epicenter for everything wine, cocktail, bar, and #beverage. Ideally, I would like the content to be driven by you, the consumer, so I encourage you to submit your questions and offer feedback on what you want to learn more about via social media posts, blog comments, or direct contact with “The Pour” by text or email. Whether it be on #wine education, local or worldly wine reviews, craft #cocktails, #trends, #bar operations/etiquette, #party/#event planning, #consultation, etc…, I am here to serve you.

For this week’s edition of “The Pour”, let’s immerse ourselves in the ever-changing world of cocktails and the trends that are popping up all around us. What’s hot !?!?!?

The demand for fresh, well-balanced, creative, and innovative cocktails in 2024 is evident in today’s cocktail and culinary culture. It is not just reserved for big city bars, speakeasys, high-end restaurants and hotels anymore. The palates of consumers have evolved to healthier, plant-based, sugar-free/low sugar, canned cocktails, and low alcohol/alcohol-free options. Bartenders and mixologists serving behind the stick as well as those sitting at the bar or in the restaurant are experiencing this trend. If you’re looking for cocktail menu ideas for your bar, restaurant, public or private party/event, home party, or for your own weekend escapade with the guys or girls, this cocktail trend discussion will tipple your fancy.

For 2024, our cocktail shakers and glasses will be filled up with ingredients from the past (the 1990s to be more precise). The term “retro cocktails” has become fitting. Remixed classic cocktails, infusions, synergy between food and drink, smoked cocktails, fancy ice cubes, dehydrated food, etc… has become a part of the cocktail-drinking experience. These are some of the drinks you will be toasting this year!

1) Savory and spicy cocktails are becoming increasingly popular, as people are looking for more complex and interesting flavors in their drinks. Popular savory cocktails include the classic Bloody Mary or Bloody Maria and Dirty Martini, while spicy cocktails include the Jalapeño Margarita and the Ginger Basil Smash or the addition of a chipotle, tajine, or chili salt rim.

Spicy cocktails have become a hit with the social elite. There is a long list of spicy cocktails to try if you want to knock your socks off!

2) The 90s called and it wants its drink back… “the ‘Tini”. The espresso martini continues to be a strong favorite among those wanting a little pick-me-up during an evening out. Fresh takes on the coffee-based cocktail will include using local high-quality cold-brew coffee or espresso, adding subtle notes such as vanilla, honey, or caramel, and switching out the vodka for whiskey.

3) The Apple Martini is also making a huge comeback, a sour cocktail that will be made from fresher ingredients in 2024 than in the 90s. And if you have a ‘salt-tooth’ then perhaps the briny Dirty Martini with olive juice will be more your thing.

4) Fancy Ice Cubes – A trend for mixologists and the home bar alike! Long gone are the small square ice cubes we use. This is the year that we get creative with ice. From giant cubes to specialty shapes, to herb or fruit-infused beauties. Ice is more than for merely keeping your trip cool, it’s a way of decorating your cocktail and adding even more flavor. Treat yourself to some quirky molds and experiment with adding flavors like lavender, thyme, lemon, cucumber & mint, or coffee to your ice cubes.

5) Experiential Cocktails – Ever heard the phrase “eating with your eyes”? Turns out we drink with them too! The experience-seeking culture of Millennials and Gen-Zs with their insatiable appetite to capture unique moments for their social media has led to the trend of cocktails becoming experiential. Cocktails have always been a thing of beauty in their presentation, but now mixologists must also think about the performance and producing a ‘wow’ moment for the drinker.

Be it the captivating view of the mixologists at work, or the cocktail itself, which can be achieved by mastering molecular cocktail making. Molecular mixology is the practice of mixing drinks using science to manipulate ingredients on the molecular level. It was inspired by molecular gastronomy, which employs similar techniques to food.
Cocktail trends also have a growing consumer market for delicious low-abv and virgin options which are just as satiating as their alcoholic counterparts. Expect to see a growing list on the non-alcoholic section of the cocktail menu and bartenders are putting much more thought and creativity into their taste and presentation.

Over half the world’s population abstains from alcohol. This percentage is more like a third of the population in Western countries, but significantly growing. Consumers are looking to find convivial moments in moderation throughout the year, especially as the weather warms up in the spring and summer and daytime drinking occasions are more common.”

6) Spiked Slushies – French syrup producer Monin has named slushies, Tequila and Mexican-inspired drinks as its top trends for 2024. They found that a Frozen Cosmo Slushie suggested as a possibility for dominating the vodka-based version of the cocktail, a Frozen Piña Colada fronting the rum-based category, and a Frozen Strawberry Margarita presented as a trend for the Tequila-based slushie serve. As a bartender, I hope this doesn’t become a trend lol.

7) Mixers Matter – In 2024, bartenders are paying more attention than ever to the mixers they use in their cocktails. This means that we can expect to see more house-made syrups, shrubs, and bitters on bar menus. Bartenders are also using more unusual mixers, such as kombucha and fermented juices (another nod to the general drinks trends). For example, the Turmeric Tonic is a refreshing cocktail that uses turmeric syrup and tonic water.

With so many new and exciting flavors, I hope your cocktail experiences this year exceed your expectations or just book me as your cocktail consultant.

Cheers,

Michael

Dark, Powerful, Juicy, Lush & Spice-Driven – Syrah

February

2023

by Michael Nagy

International Syrah Day is celebrated on February 16th, a few days after Valentine’s Day so no better time to celebrate this noble grape. Sign up for the free virtual wine class: “All About Syrah” on Thursday, February 16th from 7-8:30pm EST on Zoom to learn more about this grape and receive some awesome food pairings to go with it. It will be an open discussion along with Q&A throughout the class. Visit the contact page on this site and submit your email to sign up for the Zoom link. We will also give you the bottle of Syrah we will be pouring and tasting during the class so we can taste together and come up with tasting notes. Hope to see you there!

This dark and powerful red is rich in flavor and smooth in acid and tannins with a peppery, spicy finish. It can be sometimes described as ‘meaty’ and ‘savory’. Some other common descriptors could be ‘juicy’, ‘lush’, and ‘spice-driven’. Syrah “sear-ah” is a lesser known, heavier red wine than Cabernet Sauvignon because it isn’t one-dimensional or highly commercial. It really tests the terroir, viticulturist, and winemaker because it is demanding in the vineyard and requires lots of heat and sunshine (the French use galets, which are small rocks that absorb heat, which helps with ripening).

It originated in the Rhone Valley of France, but is also common in Chateauneuf du Pape (Southern Rhone, used to add structure) and Languedoc-Roussillon (Southern France), and is the most planted grape in Australia, where it is known as Shiraz. California, Washington State, Spain, Argentina, and South Africa produce a lot of Syrah/Shiraz as well. You will sometimes see it in the marketplace as a part of a blend called GSM Blend (Grenache, Syrah, and Mourvedre) in Northern Rhone and other places or Red Blend, which can be any grapes.

Syrah and Shiraz are the same grape and share the same DNA profile. The difference is that it is Syrah in France and other Old World wine regions (won’t tell you it’s Syrah on label), and it is known as Shiraz in Australia and South Africa. (Much like Pinot Noir is known as Pinot Nero in Italy.) Even though the grape is the same, Australian Shiraz wines are fruitier than the floral and dense French Syrah wines.

It grows best in dry and warm climates. That’s why the best Syrah vineyard plots of northern Rhone are found at the hilltops of Cote Rotie’s “Roasted Slope” and in Hermitage. The hilltops get maximum exposure to the sun, and the soils are well-drained with a little limestone. The limestone retains the heat and produces concentrated Syrah grapes.

They are good as young wines because of their high acidity. These acids make them taste lighter than they actually are even though it is considered a full-bodied wine. They age well (7-10 years), but close up in the middle years so wait a while. Australian Shiraz is a great example. When they are ready, you get lovely aromas and flavors of truffle, mushroom, dried leaves and tobacco, and currant, which require keen attention to detail – a thinker’s wine. Syrah wine is also a favorite among wine collectors for its remarkable age-worthiness.

Most modern winemakers are making a lighter, French-style of Syrah that’s lower in alcohol and more layered in its flavor profile. Sonoma in California is one example of moving in that direction. But France has been working with Syrah for centuries and has mastered it. Try a light and less expensive Syrah from smaller appellations like Crozes-Hermitage or Saint Joseph in the Rhone Valley and then work your way up to a fine Cote-Rotie, elegant Hermitage, and a fierce Cornas, which can be expensive. Unfortunately, some of the better Syrahs from France and Shiraz from Australia are not being imported to the US.

Food Pairing – Darker meats and exotic spices bring out the fruit notes of blueberry, blackberry, black cherry, boysenberry, and plum from Syrah. Try it with Indian tandoori, spiced pork, lamb gyros, French and Spanish cuisine, and for some, a great steak (with mushrooms especially), grilled veggies, Epoisses cheese, and dark chocolate.

Great vintages –

US (California, Central Coast) – 2019

US (California, North Coast) – 2019

Australia Shiraz (Barossa Valley/McLaren Vale) – 2016 – 2019

France (Northern Rhone reds) – 2015 – 2020

Recommended Wines (highest-rated and affordable). Not sure their availability where you live. Just google and search or ask clerk at the wine store for the best Syrah). French Syrah are generally expensive so expect to pay more than $50/$60.

Holus Bolus 2020 Prequ’ile Vineyard Syrah (Santa Maria Valley) – $40

Future Perfect 2021 The Joy Fantastic Vineyard Syrah (Sta. Rita Hills) – $68

Thacher 2019 Homestead Hill Vineyard Syrah (Paso Robles, Willow Creek District) – $52

Epiphany 2019 Thompson Vineyard GSM Blend (Santa Barbara County) – $45

Dossier 2021 Syrah Rose (Columbia Valley) – $28

Drum Roll 2018 Seurat Syrah Syrah (Columbia Valley) – $18 (BEST BUY)

Dave Harvey 2020 Syrah (Columbia Valley) – $26 (BEST BUY)

Auclair 2019 Artz Vineyard Syrah (Red Mountain) – $35

Echolands 2019 Syrah (Walla Walla Valley) – $38

Cheers,

Michael

Best Bubbly to Drink for the New Year

December

2022

by Michael Nagy

A New Year’s Eve dinner or party without a bottle of bubbly seems sacrilegious. Most of us don’t have a clue when it comes to the best Champagne because it’s not something we shop for or sip on a regular basis. The market is flooded with so many options these days and most of the bottles we see aren’t true Champagne. The term Champagne refers to wine specifically produced in the Champagne region of France, about 100 miles east of Paris. Champagne is best known for its high entry-level prices and close ties with royalty and celebration, which make it perfect for nights like New Year’s Eve. But in recent years, alternative sparklers have also grown in popularity, many of which are crafted just like Champagne, but cost far less. It can be quite pricey to splurge on in a large party atmosphere. Other Champers doesn’t necessarily mean the bottle is inferior, but rather, indicates where it is from and how it was made.

Unfortunately, that discussion will have to be tabled for another time. For the purpose of this discussion, we will focus on all kinds of bubbles that I recommend for the season. What’s the best Champagne to buy? It often comes down to your budget, what’s accessible in your area, the grape varietal, and the sweetness level you desire. Regardless, try to sip on the good stuff when the clock strikes midnight.

This short list features a wide range of sparkling wines at varied prices. If these seem out of your price range, then go with cheaper versions or big-batch bottlings for large parties and save the pricier ones for toasting and intimate get-togethers.

Champagne André Clouet, “Grande Réserve” Brut Grand Cru

Champagne / Montagne de Reims, Bouzy, France

After marrying the base vintage with older reserves, which includes a blend dating back to 2002, it is then bottled and aged in the cellar for no less than 48 months. Once disgorged, the bottles are typically topped off with a dosage of 6-8 grams of sugar. With the excellent terroir, extended lees aging, and winemaking, it is a well-balanced combination of creamy complexity, rich fruit, and minerality that is hard to find in this price range (~$45). It features delicate bubbles and has a golden-yellow core that moves to green reflections on the rim. Aromas of sliced yellow apples, pineapple core, preserved lemon, freshly made brioche, and honeysuckle, jump from the glass. The concentrated palate evolves to deliver red fruits with hints of red currant alongside lemon curd and toasted nuts. It hovers around full-bodied with a rich mouthfeel, crisp acidity and stony minerality which is the appeal of all great Champagnes.

Fitz -Ritter Riesling Sekt Extra Trocken

Germany, Off-Dry/Semi-Sweet. 100% Riesling

100% Riesling. A golden colored sparkling that has the nose of a classic Riesling with hints of floral – lilac and rose petals along with a citrusy palate that is enhanced by the bubbles. Notes of pear, honeysuckle, and apricot. If sweetness is your thing, then this “sekt” from Germany will satisfy your palate. Clean and fresh. It drinks a lot like a spatlese. The minerality is very prominent in this wine. Great value at around $20 if you can find it.

Roederer Estate Brut

California, Mendocino County, Anderson Valley. 60% Chardonnay, 40% Pinot Noir

Crisp and elegant with complex pear, spice and hazelnut flavors. It is fresh and lightly fruity with great finesse and depth of flavor. Created in California’s Anderson Valley and owned by iconic Champagne house Louis Roederer, this playful, medium-bodied sparkler is perfect at around $30. Very similar to a classic Champagne in its style.

2019 Domaine Sebastien Brunet Vouvray Brut “La Rocherie”

Vouvray AOC, 100% Chenin Blanc

If you are looking for a French sparkling wine, this is a great choice at around $28. Made from the chenin blanc grape in the Loire Valley, it has a mousse-like body and texture of delicate fruits of apricot, peach, yellow apple, and citrus peel.

Murgo Metodo Classico Brut Rose

Italy, Southern Italy, Terre Siciliane. 100% Nerello Mascalese

Rose anyone? Made from Sicilian nerello mascalese grapes, this has a unique smokiness to it derived from the soil surrounding Mount Etna, an active volcano. They macerate the grapes on their skins for about 24 hours to extract the delicate salmon-pink color and then produce the sparkling in the same manner as Champagne. Aromas of dried cherry, redcurrant, strawberry and pink peppercorn infuse with volcanic minerality to provide a brilliant finish.

Tirriddis NV Barrel Fermented Blanc de Blanc Sparkling Blend

Washington State, Columbia Valley. 100% Chardonnay

Fermented in 100% new French Oak, it displays rich aromas of brioche, pepper, honey, and lemon- flavored candy. Flavors of mandarin orange and lime expands the palate. As it sits, flavors of red raspberries and white chocolate appear. It is medium bodied with a creamy texture and a plethora of bubbles on the surface. Get it around $36.

Tag: seasonal

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