white wine - The Michael Pour

Pairing White Wines with One of my Favorite Dishes

November

2025

I’m always on the search for the best wine pairings for my favorite foods to eat. Although I like to dabble in the kitchen often, I don’t typically spend a lot of time shopping and preparing for a meal unless I am hosting a special dinner party. But when I do, I usually go all in. One of my favorite types of food to get creative with and enjoy is pasta.

No, I’m not Italian nor have any Italian in my genealogy. Maybe it has something to do with all the different pasta dishes I experienced and loved growing up or my exposure working in Italian restaurants throughout my career. It helps that my son indulges me because he is also pasta lover and a foodie/restauranteur in general. You know the saying, it’s much easier to cook for others than for just yourself and, in this case, I have a son who fills the role of chef de cuisine/sous chef very well.

Once I narrowed down the type of pasta dish, sauce, and ingredients, I can then start exploring the best and most appropriate wines to pair with it. Not to make this too complicated, but several factors should be considered. Most importantly, think acidity, body (weight), and flavor profile of the dish with a focus on the sauce and preparation. Sometimes, I just grab a bottle of something that I like and genuinely want to drink in that moment regardless of its pairing implications.

I’m sure the suspense is killing you. What is one of my favorite pasta dishes that I made this week? The answer is Shrimp Scampi. For those who know food and are kitchen pros, this may seem like a simple dish. In a way, it is, unless you want to take it to the next level as I do. If interested, the actual recipe used is listed at the bottom of the page. For step-by-step instructions on how to prepare, feel free to reach out.

For purposes of this post, all the wines discussed should pair well with all shrimp scampi recipes if you use the basic ingredients. Basically, the wine you choose should have a crisp acidity to balance the richness of the dish. It should also have a light to medium body to match the texture of the shrimp scampi sauce.

In terms of flavor profile, the wine should have citrus notes to complement the lemony kick of the sauce. It should also have herbal flavors to balance the garlic and olive oil. Additionally, the wine should offset the saltiness of the dish.

The obvious choice among many sommeliers and pros would be reaching for an oaked Chardonnay, especially from California, with this dish, which is an excellent choice, but those if you don’t care for Chard, here are some other great domestic and international white wine options. Many Italian whites, like Vermentino, will get the job done.

Sauvignon Blanc

Sauvignon Blanc is a crisp and refreshing white wine that pairs well with many seafood dishes, including shrimp scampi. The citrusy notes of this versatile wine complement the zesty flavors in the dish, while its acidity helps to cut through the richness of the butter and garlic sauce.

When pairing a Sauvignon Blanc, look for a bottle that is light-bodied and unoaked, with bright acidity and notes of lemon, lime, and green apple. New Zealand Sauvignon Blanc is a popular choice for this pairing, as it tends to have a strong herbal character that complements the garlic scent and herbs in the buttery sauce.

The refreshing crisp texture of Sauvignon Blanc, like Sancerre, in Loire Valley of France would be a lovely combination.

Pinot Grigio

Pinot Grigio is another popular option among white wines that pairs well with shrimp scampi. Like Sauvignon Blanc, neutral Pinot Grigio is light-bodied and has bright acidity, making it an excellent choice to cut through the richness of the butter and garlic sauce in the dish.

When choosing a Pinot Grigio, look for a bottle that is dry, with crisp acidity and subtle fruit flavors. Italian Pinot Grigio from the Veneto region is a classic pairing for its acidity and citrus notes, which complement the lemony kick of the sauce.

I also like the lightly spicy style of Pinot Grigio from Friuli-Venezia region in northeast Italy. They typically have enough body/weight to match the richness of the butter component, but that savory/woodsy spice note helps complement the shrimp.

Pinot Gris

Pinot Gris is another aromatic white wine that is typically from northeast France but can also be found in parts of the U.S. This wine is similar to Pinot Grigio, but it can have a slightly richer and more complex flavor profile. Its flavors will accompany the buttery and garlicky notes in the dish while also offering a touch of spice and complexity to the pairing.

When selecting a Pinot Gris, opt for a bottle that has a medium body and good acidity, with flavors of ripe pear, apple, and a hint of spice. Oregon Pinot Gris is a popular choice for this pairing, as it tends to have a rounder and more full-bodied flavor profile.

Other International Options/Under-the-Radar Wines

This dish calls for a fresh and savory wine to help cut through the richness of the butter and olive oil but that can also handle the strength of the garlic and match the subtle sweetness in shrimp. Try a rare wine from southern Italy called Fiano di Avellino. It is widely unknown domestically and hard to find in the states, but a great one to search.

Try Albarino from Rias Baixas region of Spain. This coastal region on the Atlantic Ocean is known for their pristine and delectable seafood. The salty/saline brine from the Albarino is great with the garlic.

Which one of these wines is your favorite? If you plan on making or serving Shrimp Scampi or any of other similar pasta dish and need assistance with the pairing, don’t hesitate to ask.

Here is the Shrimp Scampi recipe I will used for dinner. For the most part, this is a classic version of the dish but with some subtle tweaks. Preparation with peeling, de-veining of the shrimp, and cooking will require about 30-40 mins. Hope you enjoy my incredible friend Noelle.

Ingredients

1 pound large shrimp, peeled and split down the back, veins removed
Kosher salt
1/2 teaspoon baking soda
4 tablespoons extra-virgin olive oil, divided, plus more as needed
4 teaspoons minced garlic (4 to 5 medium cloves). Minced is best because of surface area.
Pinch red pepper flakes
1/2 cup dry vermouth preferable, or dry white wine, like Sauvignon Blanc. Whatever wine you cook with should be the wine you drink with it.
3 tablespoons unsalted butter, cut into tablespoon-size pieces
1 tablespoon fresh lemon juice and 1 teaspoon grated zest from 1 lemon
2 teaspoons minced parsley, tarragon, and chives.
2 pinches of fresh ground pepper
Optional – To add pasta, boil linguini or spaghetti for 10 mins (not too long) while cooking the shrimp. Strain and add some pasta to shrimp pan, mix well, and simmer on low heat with a cover for infusion
Optional – add fresh grated parmesan cheese on top

Cheers,

Michael

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

Ramato Wines – 2021 Sun Goddess Pinot Grigio

March

2023

by Michael Nagy

Produced from the sun-kissed vineyards in Friuli Venezia Giulia, northeastern Italy, where the specific microclimate and the unique terroir to the Pinot Grigio grape.

Pinot Grigio is one of the most popular Italian wine styles and, while the grape shares the same genetic fingerprint with one of Alsace, France’s noble varieties, Pinot Gris, its different spelling and origination foreshadows unique styles of white wine. While Pinot Grigio has a distinctively Italian style, the grape hails from France, where it is called Pinot Gris, and is thought to have been introduced to Italy in the mid-19th century.

Eventually, the wine found success in the northeastern regions spanning Friuli-Venezia Giulia, Veneto and Trentino-Alto Adige.

When Pinot Grigio grapes are crushed and the skins are allowed to spend time with the juice, a teasing, tactile texture and coppery hue results in a distinct wine style called ramato. It comes from the word ‘rame’ which means ‘copper’ in Italian.

Rosé and orange wines can also exhibit colors that range from pale pink to salmon to deep amber, as a result of skin contact. But color alone cannot determine the wine style.

What distinguishes ramato from a rosé or orange wine is that ramato is a product of historical winemaking style from Friuli, Italy, made with Pinot Grigio grapes.

Rosés are made from a number of black grapes and orange wines are made from white grapes throughout the world.

How are Ramato wines made?

How does ramato gets its copper color from Pinot Grigio?

Pinot Grigio is not a white-skinned grape at all – its skins have a rosy-grey tone, hence the name ‘gris’ or grigio, meaning grey in French and Italian respectively. Pinot Gris/Grigio is a color mutation of Pinot Noir and the berries have a pinkish, if not entirely ‘grey’ appearance. Pinot Grigio is an easy-going conventional white wine with neutral flavors, and ramato is the copper-hued Italian farmhouse style.

Ramato’s copper-like luster is attributed to the extended maceration of the must on the skins during the winemaking process. This also adds to its unique flavors, aromas, structural complexity and tannic mass. But color also comes from the natural pigments of the grapes that seep into the juice while they are still on the vine.

Some producers use short maceration to achieve fresh and lighter wines, which often have a slight peach look. Others do longer maceration, which yields richer, autumnal shades.

2021 Sun Goddess Pinot Grigio Ramato

100% Pinot Grigio, Friuli DOC, Tauriano Estate, Spilimbergo (PN, Italy)

Gravelly soil, 393 ft altitude in the foothills of the Dolomite mountains, vineyards’ average age is 25 years old, dry, alcohol 12.5%, acidity 5.40 g/L

The nose is intense and complex, with hints of peach, melon, and blackberry. On the palate, it is round, with a subdued acidity, soft tannins, and a rich, minerally finish. If you’ve never had a ramato wine or skin-fermented white wine, it is an acquired taste because it does have a noticeable tannic component. It is very different than a typical white wine. I find that red wine drinkers tend to gravitate toward this style.

Vinification – short maceration (contact with the skins for a few hours at cold temperatures) followed by fermentation via natural yeast in temperature controlled stainless steel tanks at 64°F. The wine matures in stainless steel tanks for 4 months.

Because of the added textural component that the skin contact provides, ramato wines made from Pinot Grigio are very food friendly. Perfect as an appetizer wine before the start of the main course. It goes well with many hors d’oeuvres, charcuterie, soups and risottos. Not recommended to be sipped during or after dinner.