Tag: seasonal

Seasonal Spotlight: 5 Must-Try Wines for the Fall

Chenin Blanc wines
November
4
2024
by Michael Nagy

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

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

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

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

1. Chenin Blanc

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

2. Sémillon

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

Barbera wine

3. Barbera

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

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

4. Primitivo/Zinfandel

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

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

Nathan K Cabernet Franc

5. Cabernet Franc

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

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

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

Cheers,

Michael

michael@michaelpour.com

(717) 877-2729

What wines are we drinking right now?

Fall wine
October
29
2024
by Michael Nagy

Does the season of the year guide our wine preferences? 

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

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

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

Fall wine glass

What wine would you recommend for Fall? 

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

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

Classic Reds

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

Don’t forget about winter whites! 

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

Orange Wine

What other wines are trending right now? 

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

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

What else is trending in the wine world?

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

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

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

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

Stocking your cellar/wine rack for Fall

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

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

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

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

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

Cheers,

Michael

Wine Spotlight: Getting to Know New Zealand Pinot Noir

New Zealand Pinot Noir
September
10
2024
by Michael Nagy

New Zealand is located in the middle of the South Pacific Ocean. The nearest landmass, Australia, is over 1,000 miles away. The country has two long islands plus hundreds of small offshore islands. New Zealand’s vineyards are the first on earth to see the sun because of its close location to the International Date Line. New Zealand is comprised of the North Island and the South Island and wine is made on both islands.

New Zealand’s wine industry is small by global wine standards. Even though wine production only accounts for about 1% of the world’s wine production, it is filled with exciting promise in the “New World” of wine. One of the coolest maritime wine regions, New Zealand vineyards are among the most southernly on the globe. Most New Zealand wines are at their most beautiful and best when they are young.

Maritime climates or oceanic climates near bodies of water help wine regions produce distinct wines. With moderate temperatures and small changes in the hottest and coldest months, rainfall throughout the year, and relatively long growing seasons, these climates produce wines with good acidity balanced with fruit, minerality, and earthy qualities.

Many of the world’s most important significant wine growing regions have similar climates, such as Bordeaux in France, Southern Chile, Australia’s Victoria, and the Cape in South Africa.

New Zealand is best known for its punchy Sauvignon Blancs, i.e. famous Kim Crawford brand, and earthy Pinot Noirs. Of all wine produced here, Sauvignon Blanc accounts for 70% and Pinot Noir only 10% (although Pinot plantings are on the rise). Pinot Noir is the mostly planted red grape in NZ making light-bodied and earthy wines and also used for producing the nation’s few sparkling wines.

These wines are direct and thoughtful, as with most Pinot Noir, brimming with fresh red cherries, fresh cut roses, and a little bit of wet earth. These might be the best Pinot Noir values in the world! The cool and beautiful countryside of New Zealand is good for more than just exquisite movie backdrops and Sauvignon Blanc. Over the past couple of decades, they have been quietly growing some of the most exciting Pinot Noir in the world, especially in Central Otago and Marlborough,

New Zealand is crafting Pinot Noirs that are beautiful with their youthfulness, fresh fruit, and straight-forward nature. The wines are not as complex as Burgundy, but they are also lighter than most California and Oregon Pinots. You can expect light garnet-colored wines with fresh flavors of red cherry, cranberry, and red flowers complemented with soft, silky tannins.

Over the past few weeks, I have tried many different low-to-medium priced New Zealand Pinot Noirs from Central Otago, Martinborough, and Marlborough regions. It was a fairly tough search because there isn’t much of a market for New Zealand wines in Central NY, in general, especially Pinot. I truly love the grape, and always on the hunt for rare, obscure, and stylistically different wines, especially Pinot, throughout the world, it was worth it. Highly commercial NZ Sauvignon Blancs are much more available than their Pinots.

One Pinot Noir stood out among the group, Tapi Pinot Noir Marlborough 2022, which I will share below. This particular Pinot had a pronounced nose, very aromatic, light-bodied, medium acidity, light tannins, and full of flavor unlike many Pinots. Marlborough is synonymous with producing some of the world’s best Sauvignon Blanc but has become an up-and-coming region for unique and very good Pinot Noir. If your on a search, Marlborough Pinot is generally fruitier than those from Central Otago and Martinborough, which contain a more earthy profile.

This wine retails for $18-$20, which is a great bargain buy for Pinot Noir enthusiasts as well as an easy-drinking red for late summer and early Fall. It is light enough to have with salmon or chicken, but complex enough to complement richer red or game, such as quail, turkey, and duck or with a filet of New Zealand salmon. Also, try it alongside pork, veal, lamb or venison and all kinds of cheeses or just drink it alone.

Tapi Pinot Noir Marlborough 2022

Tapi Pinot Noir Marlborough 2022

The grapes were hand-picked and carefully selected from 15-year-old vines grown on clay soil. The grapes were 90% de-stemmed and 10% whole bunch, 72-hour cold-maceration and fermentation in stainless steel vats and left on skins for 3 weeks. Aged in 50% new French oak and 50% used French oak barriques for 12 months. Learn more about the name and history of this wine on the back label.

Tasting notes
A deep ruby colored in the glass, this wine displays lifted aromatic and bright layers of cherry, plum and floral notes with subtle hints of licorice, vanilla, oak and spice. The palate has layered flavors of ripe red and dark fruit, and spice underpinned by nuances of dry herbs, smoke, leather, mushroom, and savory characteristics. Mid-weight on the palate, this wine is balanced and mouth-filling with refined silky tannins, balanced acidity that leads to a long and elegant finish.

Tapi Pinot Noir Marlborough 2022

Reviews and Awards
NZ Organic Wine Awards: Tapi Pinot Noir 2019 – Silver

Cheers,

Michael

Grape Spotlight: Celebrating Pinot Noir Day

Oregon Pinot Noir
August
15
2024
by Michael Nagy

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

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

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

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

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

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

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

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

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

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

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

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

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

What are the flavors of Pinot Noir?

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

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

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

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

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

How to serve Pinot Noir?

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

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

Why is Pinot Noir so popular?

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

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

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

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

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

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

Pinot Noir vineyard sign

New Zealand

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

Oregon, US

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

What foods pair well with Pinot Noir?

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

Wine Recommendations

My Pinot Noir favorites (in no particular order)

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

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

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

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

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

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

2019 Louis Latour Mercurey, Burgundy, France

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

2019 Maison Chanzy En Rosey, Rully, Burgundy, France

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

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

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

2023 Gala Estate White Label Pinot Noir, Tasmania, Australia

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

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

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

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

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

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

2020 Amayna Pinot Noir, Leyda Valley, Chile

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

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

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

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

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

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

Cheers,

Michael Nagy

Summer Mocktails: Coconut Kiwi Cooler

Kiwi Coconut Cooler mocktail
July
16
2024
by Michael Nagy

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

Ingredients:

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

Kiwi Shrub:

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

Instructions:

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

Cheers,

Michael

Mocktails By Michael: Healthy Non-Alcoholic Cocktails

Array of Mocktails
July
14
2024
by Michael Nagy

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

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

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

Wine Spotlight: Chilling with 6 Summer Reds

chilled red wine
July
8
2024
by Michael Nagy

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.

Cinsaut wine

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 wine

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.

Weis Zweigelt

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 wine

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

Dark & Stormy cocktail
June
10
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.

Dark & Stormy cocktail variation

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

International Riesling Day
March
10
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.

Riesling grapes

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

Cocktail Sign
March
5
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 !?!?!?

Carribean cocktail

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.ChayaandChiaSeedMargarita

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!

Harvey Wallbanger

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.

Spellbound smoked cocktal

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.

absinthegreenfairy

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

Wine Glass

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