wine blog - The Michael Pour

What am I pouring and drinking right now?

October

2025

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

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

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

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

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

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

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

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

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

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

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

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

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

Cheers,

Michael

michael@michaelpour.com

Oaked vs. Unoaked Chardonnay: How it affects the taste of the wine?

October

2025

by Michael Nagy

This article was put together for my dear wine and beauty friend, Sheila, who is looking to find the right Chardonnay to match her taste buds. Anyone else have that dilemma?

Chardonnay is no longer reserved for middle-aged housewives. It is like that one friend or acquaintance who is equally comfortable at a fancy, upscale gala in a cocktail dress or a backyard barbecue in a t-shirt and capris. It’s versatile, approachable, and, depending on how it’s made, can have different personalities. At the heart of the difference though is this question – To oak or not to oak? What is your Chardy style?

Since Chardonnay is grown and produced everywhere, you should familiarize yourself with the regional differences because not all chardonnay is created equal. The weather and climate play a huge role in these differences, but also the winemaking style, tradition, and vintage variation.

Pictured are the first vintage Chardonnay grapes from Airy Acres Vineyard off of Cayuga Lake in the beautiful Finger Lakes. These grapes will be used for their sparking program. Visit them in your wine travels.

Oaked Chardonnay

If you love a more full-bodied white, this is your style. Wines range in taste from a richer profile of lush tropical fruit, grilled pineapple, butterscotch, toast, and vanilla to a lighter profile of poached pear, lemon curd, baked apple and a textural chalky minerality.

Oaked Chardonnay can be seen as the wine equivalent of a plush leather chair in front of a fireplace – comforting, rich, and a little indulgent. When Chardonnay is aged in oak barrels, it takes on flavors and textures that make it lush and round. Expect notes of vanilla, butter (more on this later), caramel, hazelnut, and sometimes even a whisper of toasted coconut or spice, all wrapped up in a creamy body.

What really defines this style of Chardonnay is the use of oak in the winemaking process. Oak aging offers a few different features:

Oak barrels allow tiny amounts of oxygen to interact with the wine, softening its edges and enhancing its complexity. The barrels themselves often contribute their own flavors, especially if they’re new.

The use of toasted new oak adds some aroma compounds to the wine adding vanilla, clove, cinnamon, and coconut.

If you like this style, seek out Chardonnay wines that are aged in oak or fermented and aged in oak. Some Chard is just aged in oak, while others are fermented AND aged in oak. Check the label or winemaking practice online.

Look for tasting descriptors that imply oak was used, including vanilla, crème brûlée, baked apple, coconut, toasty oak, brioche, butter, cream and butterscotch.

Chardonnay’s intriguing complexity is due to its oak aging, but is very much influenced by the barrel’s size, type, toast level, and aging time.

Barrel size influences how the wine develops. Smaller barrels enhance flavor extraction and tannin integration because of increased wine-to-oak contact.

Different types of oak impart different flavors – American oak gives bold, sweet, coconut type notes, French oak offers subtle, elegant, spicy nuances, and Hungarian oak balances the two.

The barrel’s toast level impacts the flavor profile: light toast provides delicate notes, medium toast introduces baking spices, and heavy toast delivers robust, toasted flavors.

Does the length of the aging process matter? Extended periods of time intensify flavor extraction and deepens oak influences, leading to a more rounded and complex wine.

Oaked Chardonnay is a magical pairing with food that mirrors its richness. Think roasted chicken, lobster in drawn butter, or a creamy mushroom risotto.

Why Do Some Chardonnays Taste Buttery?

The alluring buttery essence of Chardonnay doesn’t just miraculously appear. It’s the result of a carefully orchestrated biochemical process called malolactic fermentation (MLF). Contrary to the impression the name might give, MLF is not technically a fermentation. It’s a transformation process where a type of bacteria converts the tart malic acid (akin to the acid found in apples) into a softer, rounder lactic acid (similar to the acid found in dairy products).

This process softens the wine, creating a creamier, less acidic flavor profile and a full-bodied, smooth mouthfeel. A noteworthy byproduct of MLF is a compound called diacetyl, which contributes a distinctive buttery character to the Chardonnay. It’s important to note that this buttery flavor and texture are not a result of oak aging but rather a direct outcome of malolactic fermentation.

Unoaked Chardonnay

Unoaked Chardonnay is like stepping into a bright, sunny kitchen with fresh citrus on the counter and a vase of green apples on the table. This style skips the oak barrels entirely, often fermented and aged in stainless steel or neutral vessels that don’t add any flavor of their own.

If you love a light white wine with floral and citrus flavors, then unoaked Chardonnay is your style. Wines range in taste from a fruitier profile of yellow apple, fresh pineapple and mango to a leaner, more floral profile of white flowers, green apple, pear and citrus peel.

Without the influence of oak, the wine is all about showcasing the grape itself. Unoaked Chardonnay is typically fresher, crisper, and more fruit-forward, offering vibrant notes of green apple, lemon, pear, and sometimes a hint of tropical fruit like pineapple or mango. It’s less about indulgence and more about purity and precision. Wines are made in a reductive less oxygen environment in order to preserve the freshness and acidity in Chardonnay. Winemakers use stainless steel fermentation vessels to reduce oxygen exposure.

The texture of unoaked Chardonnay can be lighter and zippier, with a refreshing acidity that makes it perfect for warm weather sipping. It shines alongside dishes that are just as fresh—seafood ceviche, crisp salads, or a simple roast chicken (as with oaked chard but with a squeeze of lemon}.

If you like this style, seek out Chardonnay wines that are not aged in oak. Look for tasting descriptors that indicate no oak and mention lean, mineral, fresh, white flowers, and citrus blossom. Most unoaked Chardonnay should be drunk young, although there are several examples (particularly in Chablis) that will age a decade or more.

Traditional concrete vessels, like eggs, have also been used to create a lighter and leaner style of chard, which does impart a different flavor profile than even stainless steel. For the sake of this article, we will focus on stainless, but, if you’re a chard fan, I encourage you to research and find some of these wines. My friend, Ian Barry, from Six Eighty Cellars, and some experimental wineries in the Finger Lakes and NYS produce niche, concrete aged Chardonnay. Six Eighty Cellars off Cayuga Lake is a must stop for wine in general, but also rare bottlings.

Battonage

Another process contributing to Chardonnay’s mouthfeel and complexity is battonage, originating from the French, also known as lees stirring. “Lees” refers to the dead yeast cells and other particles that settle at the bottom of the barrel after fermentation. Stirring these lees can enhance the wine’s texture, giving it a silkier mouthfeel and adding depth to its flavor profile.

During battonage, the lees absorb oxygen, which reduces the wine’s exposure to oxidation and preserves its freshness. Furthermore, the yeast cells break down and release mannoproteins and polysaccharides, contributing to the wine’s body, creaminess, and stability. This can also add a brioche, dough, or biscuit flavor. This process, alongside malolactic fermentation and oak aging, constitutes a triumvirate of winemaking techniques that shape the captivating character of Chardonnay.

Conclusion

Picking out a chardonnay at the store doesn’t have to feel like a test. Wine labels are your best clue. Words like “barrel-aged,” “buttery,” or “toasty” are hints that the wine has seen some oak. If you see phrases like “stainless steel” or “crisp,” you’re looking at an unoaked style.

The variety is very adaptable to different climates and grows in hot, sunny regions (such as Spain, California, Chile, and Argentina) as well as cool regions (such as New York, Washington State, Burgundy, France and New Zealand).

Generally, you will find more higher rated Chardonnay come from places with cooler climates. The reason has a lot to do with the vine’s ability to maintain acidity in the grapes while ripening. In hot climates (especially those with hot nighttime temperatures) Chardonnay loses acidity and makes a fruity, but flabby, unstructured, and unbalanced wine.

Geography can also give you a hint. Chardonnays from California or Burgundy often oaked or at least partially oaked, while many from regions like Chablis in France, parts of Australia, like Yarra Valley), or NYS/Finger Lakes produce unoaked versions. Note: California has been trending toward producing more unoaked styles due to customer demand.

Winemakers love to experiment so you will find some Chardonnays aged in neutral oak, meaning barrels that have been used enough times that they don’t impart strong flavors. Others might blend oaked and unoaked juice to strike a balance between richness and freshness.

There is no wrong answer when it comes to the oaked vs. unoaked debate. It’s all about your taste preferences and what you’re in the mood for. If you’re craving something cozy and indulgent, pour yourself an oaked Chardonnay and curl up with a blanket and a bowl of buttery popcorn. If you want something bright and breezy, go unoaked and let it be the zesty companion to your crab salad or grilled shrimp tacos.

Your feedback is always welcome. Look for more awesome content being poured. Please reach out if you are interested in a specific wine topic to learn more about. I want this blog to be tailored to your interests. I would love for you to subscribe to this blog on the main page and follow on social media (IG @themichaelpour) and book me for a wine event.

Cheers,

Michael

Michael’s Best Food & Wine Pairings for Fall

September

2025

by Michael Nagy

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

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

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

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

Pumpkin Soup with Chardonnay

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

Pumpkin Risotto with Pinot Noir

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

Pumpkin Ravioli with Gewürztraminer

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

Pumpkin Pie with Riesling

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

Other Fall cuisine and the wines that go well with them

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

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

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

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

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

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

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

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

Cheers,

Michael

michael@mnagy717.877.2729

(cover photo courtesy of Jason McClain & McClain Cellars)

What’s Pouring: Great Value 2023 California Pinot Noir

September

2025

by Michael Nagy

The 2023 vintage of California Pinot Noir is considered to be one of the best vintages in a very long time. According to Wine Spectator, the composite score for all the Cali Pinot Noir is a whopping 96 points.

Personally, I don’t tend to gravitate toward Pinots from California because of their style and high price point, but there are some worth pursuing from this outstanding vintage. The criteria I use for a great value wine, specifically Pinot Noir, which is generally more expensive and difficult to grow and produce on a year-to-year basis, is under $40 USD and a minimum score of 90 points from multiple rating sources. Most highly rated PN from California will cost you between $60-$100, with some well above $120.

Why was this vintage so spectacular? If you are a wine guru or want to learn more the magical transformation of grape to wine, here is a deep dive into the factors that helped make this so.

The 2023 California Pinot Noir vintage may go down in history as one of the best because of the wet, cold winter that replenished and fortified soils, followed by a long, slow, cool growing season with mild temperatures. This allowed for gradual ripening and optimal development of flavor, acidity, and balance in the grapes. The extended “hang time” on the vines resulted in complex, vibrant wines with remarkable balance and structure.

The best regions can be found in the Russian River Valley, Sonoma Coast, Santa Barbara, Sta. Rita Hills, Napa Valley, and Anderson Valley.

Beneficial Winter Rains: Abundant rainfall during the winter months revitalized the soils, improving nutrient availability for the vines and promoting healthy canopy growth.

Extended, Mild Growing Season: Cooler spring and summer temperatures created an unusually long and temperate growing season.

Gradual Ripening: This slow, even ripening allowed the grapes to develop complex flavors and aromas while maintaining vibrant acidity.

Enhanced Acidity: The cool weather and extended maturity period resulted in higher acidity, which is crucial for the balance and aging potential of Pinot Noir.

Optimal Balance: Vintners achieved a rare balance of ripe fruit flavors, balanced sugar levels, and lively acidity, a hallmark of a great vintage.

Increased Yields: The healthy vine canopies and improved soil conditions led to above-average yields for Pinot Noir.

The result – vibrant flavors, remarkable balance, and excellent age-ability solidified its place as a benchmark year for California Pinot Noir.

Karen MacNeil, author of “The Wine Bible”, one of my favorite wine books, said this “Every century, every place has its legendary vintages. I have no doubt that 2023 will go down as one of the most phenomenal vintages ever in Napa Valley. Every vintner I’ve talked to about 2023 has been nothing short of ecstatic.”

Look for these best buy Pinot Noirs from this vintage. Many of them will be difficult to find in your local shops but should be available online.

Rivers-Marie Pinot Noir Sonoma Coast 2023, 94 pts, $40

Failla Pinot Noir Sonoma Coast 2023, 93 pts, $36

Alma De Cattleya Pinot Noir Sonoma County 2023, 92 pts, $35

Sean Minor Pinot Noir Sonoma Coast Signature Series 2023, 92 pts, $28

Morgan Pinot Noir Santa Lucia Highlands Twelve Clones 2023, 91 pts, $39

Truchard Pinot Noir Napa Valley Carneros 2023, 91 pts, $38

BONUS –

2023 was also good vintage for Oregon Pinot Noir, which experienced similar climate and weather conditions. Here is short list of some of those value wines:

Elk Cove Pinot Noir Willamette Valley 2023, 92 pts, $34

Ken Wright Pinot Noir Eola-Amity Hills 2023, 92 pts, $38

Solena Pinot Noir Willamette Valley Planet Oregon 2023, 90 pts, $24

Cheers, Michael Nagy

The Michael Pour

(Cover photo courtesy of Wine Spectator & James Molesworth, this story is not used for monetization)

New York’s Macari Vineyards: A Winery Spotlight

February

2025

by Michael Nagy

When we are planning a trip to a wine region, how do we decide where to go? Are we influenced and steered by trip advisor, yelp, word of mouth, things to do, styles of wine, or winery reviews? Maybe our motivations are to visit and experience a new wine region or taste a style of wine from a unique climate, terroir, or grape-growing environment? How about the wineries themselves? Do they offer a full or an all-inclusive tasting and hospitality experience?

Whatever your reasons, this story highlights one of my favorite wineries that are producing excellent, terroir-driven, and highly rated wines from an area, which is generally not thought of as a wine destination. Macari Vineyards, located on the North Fork region of Long Island in New York, is a sustainable, biodynamic family run vineyard and winery in the town of Mattituck. The Macari family is involved in every aspect of the winemaking and viticulture. The first grape vines were planted in 1995.

The Mattituck Tasting Room sits on the edge of the 500-acres (formerly a potato farm in the 1960’s) offering guided and tailored tasting experiences for small and large groups. These tasting experiences can occur on the covered deck or in the production cellar where all the magic happens. If you prefer a private experience, you can book the Private Tasting Suite.

Macari prides itself on offering seasonal tastings, food and wine pairings with gourmet cheese, charcuterie, pizza, and local fare for a cool brunch, lunch, or special event dinners. The style of wine crafted by Macari makes them very food friendly and versatile for all occasions throughout the year.

Macari has an off-site location called the Meadowlark North Fork featuring a wine bar and a wedding/event venue. The Wine Bar is a modified tasting room that offers unique selections of the Macari portfolio by the glass or bottle. Here the focus is on limited wines and innovative winemaking techniques available only at the Meadowlark property.

This wine bar is where guests can explore new tastes and unwind in the gardens. It is a great option for get-togethers, unique happenings and events, and a relaxing getaway for guests who desire to commune in nature without the hustle and bustle of a busy tasting room environment. Great place to experience the beautiful sights of the North Fork and have a picnic lunch.

What about the wines?

If you like balanced, nuanced, and age-worthy wines, then Macari wines will satisfy you and your guests’ palate throughout the whole year. Please see previous blog post to learn more about what makes wine from this region special to wine enthusiasts and different from other New World wines. The climate, microclimates, soil, latitude, longitude, diurnal temperatures, and proximity to water available to Macari allows for a unique expression of cool-climate wines similar to Bordeaux, but with some slight differences, like the salinity.

A follow-up post will discuss their award-winning wines from their portfolio along with tasting notes and technical information for those who want a deeper dive. Below is a brief list of some of those outstanding wines and some of the wines I will feature next time.

2023 Sparkling Horses Cabernet Franc

2023 Sauvignon Blanc Lifeforce

2022 Cabernet Franc Lifeforce

2021 Bergen Road Red Blend

2014 Block E White Blend

Cheers,

Michael Nagy

Getting to Know the Long Island Wine Region of NY

February

2025

by Michael Nagy

On the largest island in the contiguous US, you will find diverse wine styles from well-structured red wines to refreshing white, rosé, and sparkling wines. The North Fork of Long Island, which is located 75 miles east of New York City, is known for its tranquil waterfront charm, pebble beaches, lush farmland and rich vegetation, and wealth of family-run and sustainable vineyards.

The Long Island American Viticultural Area (AVA) has a similar maritime climate to the classic Bordeaux Region of France due to its proximity to the Atlantic Ocean. With being surrounded by water, the area is well protected from the cold and harsh winter seasons and the hottest summers, which is ideal for growing Bordeaux-type varieties.

Unlike other regions in New York, Long Island has always focused on Vitis vinifera grapes because it’s a warmer climate. It doesn’t have to focus just on cool climate and hybrid varieties. Even though it has a warmer climate, Long Island has the tumultuous Atlantic Ocean influence, which is why many vineyards are located in the North Fork sub-region of Long Island. The vineyards here are protected by the Peconic Bay around the island.

Terroir

Terroir is a French term literally meaning ‘sense of place’ describing the growing conditions for wine grapes. As mentioned earlier, Long Island has a very similar climate to Bordeaux but is a little warmer. With more growing days and hours of sunshine, you might expect riper styles of wine. In fact, Long Island has the same latitude as hot Barcelona, Spain. However, because of the cold Atlantic Ocean, Long Island wines tend to be ripe, but not over ripe or jammy compared to traditional warm climates, like California, Spain, and Australia.

One of the other factors affecting grape-growing in Long Island is the higher amount of precipitation, but the free draining, indigenous sandy soils and glacial moraines remaining from the last Ice Age drain away any excess water. This prevents the grapes from becoming bloated causing increased sugar levels, which can be catastrophic for dry wines.

The combination of adequate sunshine, moderately warm weather, gravelly and sandy soils, and proximity to the ocean leads to juicy red wines that are not overly tannic, heavy, or high in alcohol. The resulting red wines have savory aromas and characteristics, and white wines are high in acid with a unique saline profile not found too often in other wine regions around the world.

Long Island Wines

There are Bordeaux varieties, such as Merlot, Cabernet Franc, and Cabernet Sauvignon, but also traditional-method Chardonnay and Pinot Noir, some edgy styles of Pet Nat, and orange wines. Many of the wines, thanks to the cooling influence of the Atlantic, are lower in alcohol, around 11-12.5%, with lighter styles from Bordeaux and fresh fruit flavors.

Sub-Regions of Long Island

The main AVA is Long Island but, in reality, the main spot where most vineyards are planted is in North Fork, thanks to the protection of Peconic Bay. However, people can source grapes from the entire Island where you will see Long Island AVA on the label.

North Fork of Long Island

The North Fork of Long Island is warmer than the rest of Long Island (including the Hamptons) and receives more sunshine leading to wines with riper fruit flavors and fuller bodies, and often higher alcohol compared to other NY regions in New York. The North Fork of Long Island AVA was established in 1986, sixteen years before Long Island AVA.

Over the last 10 years or so, the North Fork has enjoyed a major evolution with critical acclaim from wine experts and the international wine community. I have become fascinated with the quality and versatility of their wines that I started to use North Fork wines for my company events and wine tastings with clients as well as enjoying them myself and in my travels. Look for their wines to be featured and reviewed here and on social media.

One winery in particular whom I’ve recently become an unofficial brand ambassador for is Macari Vineyards. Macari Vineyards, whose 500 acres features a beautiful and spacious tasting room and covered deck where top-end red flights, a bottle of the cult-favorite ‘Horses’ Pet-Nat, and award-winning Merlot, Cabernet Franc, and Bergen Road Red Blend are paired with charcuterie, cheese, and other delicacies.

Macari’s wine estate, which is biodynamic and sustainable, is located in Mattituck overlooking scenic Long Island Sound. The property has been in the family for over 40 years spanning three generations using traditional farming methods. The family themselves nurture the soil and vines. Nearby, Meadowlark, Macari’s sister property, pours small-batch wines and hosts events. Visit their site at the hyperlink above. I look forward to a visit there soon.

The Hamptons of Long Island

Established in 1985, this southern part of the island is better known for celebrity beach houses and where affluent New Yorkers go to get away from it all. However, it’s also a great place for refreshing wines from Long Island, particularly rosé and sparkling wines. Cooler than the North Fork due to massive exposure to the Atlantic Ocean, you can expect higher acid content in the wine along with lighter styles and zesty white wines.

Quick Facts:

There are 90 Wineries in Long Island as of 2022.
Largest island in the contiguous United States.
Established May 15, 2001.
New vineyards planted in 1973 in North Fork sub-region.
1815 acres of vineyards planted.
First vineyards were planted in the 1820s, but all succumbed to disease pressure.
Over half the planted acres in Long Island are in the dedicated sustainability program (LISW).
Merlot is the most planted grape variety in Long Island.

As the parent of the super popular Cabernet Sauvignon, Cabernet Franc is often overshadowed by its own progeny. It also the parent of Merlot. However, this underrated grape produces some very good, complex, and food-friendly wines that are the best in the world mirroring those from Loire Valley and Bordeaux, France. Cab Franc is truly the signature red grape of Long Island and all of NY.

Wines made from Cab Franc range from light and quaffable to rich and tannic depending on both region and winemaking styles. Cool-climate examples from the Loire Valley, Finger Lakes, or Long Island can be lively and fresh with tart red fruit, green pepper notes, and better than average acidity.

They can be aged in stainless steel for a punchier red fruit expression and lighter style or in oak barrels to add hints of cedar, tobacco, and spice with fuller body. Cabernet Francs from warmer sites like Napa Valley and Paso Robles can result in bigger wines with juicy, ripe fruit, and typically a heavier oak influence with use of American or new oak barrels.

Cheers,

Michael Nagy, michael@michaelpour.com

Wine of the Week: A Hot Trip to Italy’s Boot

January

2025

by Michael Nagy

I wanted to get this “wine of the week” out to you before I take a road trip to Saratoga, NY this week. With the recent loss of my precious Marty kitty this past week, I need a change of scenery.

For this week’s wine of the week, I take a trip down to the hot climate of the Puglia region along the Adriatic Sea in southeast Italy where the Primitivo grape is widely produced. Puglia is a dry, sun-drenched region that has one of the most intense sun in all of Italy. The entire east side is along the coastline bordering the Adriatic Sea.The climate is moderated by the Adriatic and Ionian seas, which provide constant, cooling maritime winds.

This unique climate helps produce exquisitely balanced fruit and is well-suited for the production of concentrated, fruity and spicy red grape varieties, like Primitivo. Puglia’s Mediterranean climate and iron-rich, calcareous soils support the native Primitivo by producing an inky, spicy, and brambly ripe red wine.

About half way down, the region becomes the Salento Peninsula. This peninsula, bordered by water on three sides, receives moist, nighttime, sea breezes that bring a welcome cooling effect to the region, where little rain creates a challenging environment for its vines. The region is named for the Italian expression, “a pluvia,” meaning “lack of rain.”

Loved for its fruit-forward wines, the Primitivo grape originated in Croatia. Here it was named from the Latin word, primativus, meaning “first to ripen.” Nobody knew until the early 90’s that Primitivo and Zinfandel were actually the same genetic grape. The grape is better known outside of Italy as Zinfandel, especially California.

California Zinfandel tends toward a sweeter, fruitier style than Primitivo. This is due to areas like Lodi that are hot during the day, and don’t really cool off that much at night. Napa Valley, and the Dry Creek Valley of Sonoma County, and in parts of New York state also produce it, but are usually lighter-bodied. Both can have a slight sweetness from ripe fruit, but Primitivo is usually made in an earthier, more tannic style.

The main traits of most Primitivo wines are fruity with notes of cherry, strawberry, blackberry, and raisin, earthy and rustic, big and jammy, high in alcohol, chewy tannins, and sometimes a sweet finish. It is no longer an obscure blending grape in Italy. It has become a symbol for high quality, inexpensive single varietal wines unlike many Italian red wines. Primitivo’s ripe fruit and full body make it a great partner with rich, meaty dishes.

Castello Monaci Piluna Primitivo 2021

I was first introduced to this lovely wine in 2023 when I was the General Manager at Portico Restaurant, high end Italian steakhouse, in del Lago Resort & Casino. Based on the recommendation from my sales rep and upon tasting, I was sold. I decided to add it permanently to my extensive wine list as well as “by the glass” program at a very moderate price.

Tasting Notes –

Aromas of ripe black fruit, dried red fruit, strawberry, and toasty vanilla and pepper spice. On the palate, hints of cherry, chocolate, and a berry basket. Medium bodied (most Primitivo is heavier), light-medium tannins (with bottle age, tannins have softened out today from my first tasting in 2023), low-medium acidity, and a fruity character at the end of the palate followed by an earthy finish. Even with some age and dried characteristics, it still has some freshness to it.

This featured wine from producer Castello Monaci, with its sustainability philosophy, stands out in the heart of the Salice Salentino DOC, which is located in Puglia in the “heel of the boot” of farthest southeast Italy. Each vineyard section is always cultivated and harvested at night to ensure the best quality of grapes. It has consistently received a 90-point rating from international reviewers overall several vintages. Drink now – not age worthy. Look for the 2023 vintage available now.

Cheers,

Michael

Wine of the Week: Little Known Red from Austria

January

2025

by Michael Nagy

I had the pleasure of sipping this wine over the holiday season with in-laws. It was a nice change of pace from what I typically drink even though it reminds me of a nice Pinot and Lemberger all in one bottle.

Did you know that the country of Austria produces some really good wine? Can they grow red grapes and produce red wine in their cold climate? Although Austria is better known for its white wine, it does grow and produce some surprisingly good reds that are unique to the red wine world.

Austria as a whole is still white wine country, but of the 30% or so red vineyards, the most widely planted grape is Zweigelt by far. Zweigelt (pronounced TSVY-galt) and other reds are nothing like the new world reds in California, Chile, Argentina, and Australia nor old world reds in France, Italy, and Spain. Austria’s reds are very similar in style to Germany reds.

Austria is a landlocked country in Central Europe, bordered by eight countries – Germany to the northwest, Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia to the south, Italy to the southwest, and Switzerland to the west

Zweigelt is a relatively young grape variety, having been created in 1922. The grape is a cross between the St. Laurent and Blaufränkisch grape varieties, which are native to Austria. It is a versatile grape that is grown throughout Austria’s wine regions. It is well-suited to Austria’s cool climate, as it ripens early and is resistant to cold temperatures. This allows the grape to be grown in cooler, higher-altitude vineyards, which are not suitable for many other grape varieties.

When you go to buy red wine and looking for something new and different, consider Zweigelt, and in particular the one I’m featuring in this post as well as one from Weis Vineyards, German winery off Keuka Lake located in the beautiful Finger Lakes, NY. Weis also produces a Dry Rose from the Zweigelt grape. Check them out! They are one of the best wineries in New York State.

The grape generally produces medium-bodied wines with moderate acidity and tannins. The wine has a vibrant ruby color and aromas of dark berries, such as blackberry and black cherry, as well as spicy notes of pepper and cinnamon. On the palate, it has a smooth, velvety texture with flavors of dark fruit, warm spice, vanilla, and sometimes even a hint of chocolate.

Zweigelt is a very food-friendly wine that pairs well with a variety of dishes. It is especially good with meat dishes, like roasted pork, beef, lamb, and duck, as well as with hearty vegetable dishes and warm stews in the winter.

Zweigelt is also an excellent choice for those looking for a more affordable alternative to some of the more well-known red wine varieties. While it is not as well-known as some other grape varieties, Zweigelt is gaining popularity among wine lovers, both in Austria and abroad.

Austrian wine, in general, has gained a reputation for high quality and unique flavors, and Zweigelt is no exception. In recent years, Austrian winemakers have increasingly focused on producing high-quality Zweigelt wines, and the grape has been gaining recognition and awards at international wine competitions.

In all, Zweigelt is a versatile, affordable, and high-quality red wine grape variety that is gaining popularity among wine lovers worldwide. With its unique flavor profile and food-friendly nature, it is definitely worth trying for anyone looking for something new and exciting in the world of wine.

Schlosskellerei Gobelsburg Zweigelt, Niederosterreich, 2019 (cover photo)

Btw, German and Austria wines have very long wine names and sometimes hard to pronounce. This bottle of Zweigelt brings forth a nuttiness of almonds and dark cherries and berries on the nose along with a spicy and peppery aroma. It has a light-medium body and well balanced with enough acidity, although not crispy.

This Zweigelt offers a toasty character from some oak, but still fresh and youthful on the palate. It is a juicy, but elegant, energetic red wine with a nice aroma that lasts through the palate and medium finish. 12.5% alcohol.

It has reached its age of maturity in 2025 (not an age-worthy wine by tradition so drink now when it’s good). It is most likely at its peak for drinking.

Try this wine or search for more at your fine wine shop. Most local wine shops only carry 1-2 Zweigelts in inventory so call beforehand or just order this one online. You will not be disappointed! My rating is 8 out of 10 (very good). I won’t feature a wine unless it receives a score of 7 (good) and above. My personal rating system is out of 10; different from most professional ratings….Cheers, M

Seasonal Spotlight: Cozy Up with these December Cocktails & Mocktails

December

2024

by Michael Nagy

December brings a whole new element to the cocktail and mocktail world. As the weather gets colder, the wind is blistering, and the snow begins to fall, the choice of what to drink at home, serve at holiday parties, and sip Christmas Eve and Christmas Day with family and friends becomes paramount. The season is brimming with holiday cheer with decorations, Christmas cookies, and a renewed gathering with family. To add to the celebration, why not enjoy a spirited winter cocktail or mocktail or a hot beverage that will warm you up?

You can mix up batched drinks, hot drinks, after-dinner drinks, brunch drinks, punches, or sangrias featuring classic holiday flavors like gingerbread, peppermint, cranberry, citrus, pear, cinnamon, apple, pomegranate, and sugar cookie or make a cozy drink that warms your soul. If you’re a fan of hot drinks, try spiked hot chocolates, hot toddies, or hot buttered rums. Think of a Bloody Mary made with tequila instead of vodka or a martini with pomegranate, blood orange, or cranberry flavors. Pull out a nice brandy, cognac, or whiskey to add to your hot drink or warm it up over a snifter glass filled with hot steaming water.

No matter what type of drink you choose, now is the time to make use of seasonal winter fruits, juices, and syrups listed above to concoct a non-alcoholic winter drink, Christmas drink, or punch the whole family and guests can enjoy.

Below you will find some cocktail options for the month of December, Christmas, and the holiday season. If you don’t drink or prefer a non-alcoholic option, there are variations listed in the drink recipes to make mocktails. If you would like help creating your own holiday drink menu or want to plan an event this winter, please feel free to reach out by email, DM on IG, or contact form on website. Cheers!!!

Toasty Toddy: A Classic Reinvented

Let’s kick things off with a twist on a timeless favorite. The Hot Toddy is the epitome of cold weather cocktails, but here is joyful spin to it, making it bolder and brighter. It is simple yet sophisticated, capturing the essence of celebration. Just combine the whiskey, honey, and lemon juice into your favorite glass and top it with hot water and stir until the honey is dissolved. Add the cinnamon stick, lemon slice, and cloves for garnish, and enjoy the warm embrace of this elevated classic.

Use Scotch, Irish whiskey, Rye, Bourbon, or Blended Whiskey. The brown spirit is often what leaps to mind when people think of a Hot Toddy’s boozy base because the spirit’s roundness complements the cocktail’s other ingredients well. But any spirit is a good Toddy base. Truly. Rum, being a kindred brown-spirit cousin of whiskey, works well. Try agave-based spirits like tequila and mezcal, or even gin, if you prefer. The endgame is different with each spirit, but the warming results are not.

Boiling water to fill an Irish coffee mug or thick mug
4 cloves
1 lemon peel or wheel
2 teaspoons demerara sugar or brown sugar
1/4 oz lemon juice, freshly squeezed
2 ounces whiskey (bourbon, rye, Irish or scotch) or go for a dark or spiced rum

Prep –

Fill a mug with boiling water and let stand for a minute or two to warm. Meanwhile, stick the cloves into the lemon peel or wheel and set aside. Empty the mug and fill about halfway with fresh boiling water. Add the sugar and stir to dissolve. Add the prepared lemon peel or wheel and stir. Add the lemon juice and whiskey, and stir again.

Sparkling Winter Cosmo

This boozy, vivid, orange spritzer with the addition of Champagne, particularly rosé Champagne, takes on the personality of everyone’s favorite Cosmo and Margarita.

This vivid orange spritzer gets its striking color from blood orange and rosé Champagne. The tart juice blends lovingly with tequila and further enhanced by the brandy-based orange liqueur, Cointreau and two dashes of orange bitters. St.-Germain, an elderflower liqueur, adds sweetness and floral notes, amplifying the drink’s complexity and depth and a little lime juice helps balance the acidity and sweetness.

Rosé Champagne is generally on the dry side and with lots of berry notes and an aroma of baked brioche, it’s the best sparkling option. Plus, it is a great celebratory sparkler for the holidays. Cremant sparkling rosé wines from across France can be a replacement at a lower price tag.

Another great option is Spanish cava, which offers a number of fantastic rosé options.

The United States is producing some quality sparkling rosé, with states like Washington, Oregon, California, New Mexico, New York, and even Texas getting in on the action. Just be sure to avoid any bottles that are too sweet, or it will throw off the balance of the drink. To make mocktail, replace alcohol with spirit-less spirits, sparkling grape juice or sparkling mixed berry soda water for Champagne, and sparkling elderflower beverage.

1.5 oz reposado tequila
1/2 oz Cointreau
1/2 oz St-Germain Elderflower Liqueur
1/2 oz blood orange juice
1/2 oz lime juice, freshly squeezed
2 dashes orange bitters
Rosé Champagne, chilled, to top (approximately 3 oz)
Garnish: blood orange wheel

Prep –

Add the tequila, Cointreau, St-Germain, blood orange juice, lime juice and bitters into a shaker with ice and shake until well-chilled. Strain into a wine glass filled with fresh ice. Top with the rosé Champagne. Garnish with a blood orange wheel.

Michael’s Holiday Punch

This warming punch is perfect for winter entertaining with cold weather flavors of pear, cinnamon and citrus. While apples are typically the star of fall cocktails, pear liqueur adds fruity depth and flavor without being overly sweet or sour. This punch serves 12, but if you have more or less guests, adjust accordingly. It does require a significant amount of prep and time in the kitchen, but it is so worth it for your holiday parties or get togethers. To make mocktail, remove Cognac, replace pear liqueur with pear puree, and replace Champagne with sparkling white grape juice or soda water.

Three 3-inch cinnamon sticks, broken into pieces, plus whole cinnamon sticks for garnish
1/2 cup sugar
12 oz Cognac
12 oz pear liqueur
9 oz fresh lemon juice
6 oz triple sec
12 oz chilled Champagne
Orange wheels for garnish
Lemon wheels for garnish

Prep –

Add broken cinnamon sticks to a medium sauce pan and cover with 1 cup of water. Bring to a boil and simmer over moderately low heat until reduced by half.
Stir in the sugar until dissolved. Let cool, then strain through a fine sieve into a bowl; refrigerate until chilled.
Add crushed ice to large punch bowl. Using a long stirrer or spoon, slide orange and lemon wheels against the inside of the punch bowl.
Combine one-fourth each of the cinnamon syrup, Cognac, pear liqueur/pear puree, lemon juice and triple sec or not in a cocktail shaker. Shake well.
Add one-fourth of the Champagne/sparkling grape juice and shake once, then add to the punch bowl. Repeat the shaking 3 more times with the remaining ingredients. Serve the punch in glasses, garnished with cinnamon sticks and orange and lemon wheels.

Michael’s Winter Party Sangria

Cover photo. Most people think of red sangria (made with red wine) during the cold months, but this white sangria will satisfy all your guests who prefer white wine or like sangrias. It does require a significant amount of prep and time in the kitchen, but it is so worth it for your holiday parties or get togethers. To make mocktail, replace Pinot Grigio with white grape juice.

3 large oranges
1 small lemon, plus lemon wedges for rims of glasses
1 (2-inch) piece fresh ginger, peeled, halved lengthwise, and smashed (optional). For ease, you can leave out or sub crystallized 1/2 oz ginger liqueur, ground ginger (very potent so use very little)
1 cup granulated sugar, divided
2 (750-ml) bottles dry Pinot Grigio
5 whole star anise
2 cinnamon sticks
1 teaspoon vanilla extract
Pinch of kosher salt

Prep –

Using a vegetable peeler, remove peel in wide strips from 2 oranges and from half of the lemon. Juice lemon to equal 2 tablespoons juice; set juice aside.
Heat orange peels, lemon peels, ginger (opt), and 1/2 cup sugar in a large saucepan over medium-high. Cook, stirring and scraping bottom and sides of pan constantly with a wooden spoon, until sugar crystallizes and turns golden brown, 7 to 9 minutes. (The sugar will melt and then crystallize, forming small pebbles.) Slowly stir in 1 bottle of wine/grape juice Slowly stir in second bottle of wine/grape juice; add star anise, cinnamon sticks, vanilla, and reserved 2 tablespoons lemon juice. Reduce heat to medium-low, partially cover, and bring mixture to a vigorous simmer. Reduce heat to low, and simmer 10 minutes. Remove pan from heat and let mixture steep 20 minutes.
Meanwhile, grate remaining orange to equal 1 packed tablespoon grated zest. Combine orange zest, salt, and remaining 1/2 cup sugar in a small bowl. Using the back of a spoon, stir and crush mixture until mixture is fragrant and has an orange tint; set aside.
Return pan to heat over medium, and cook, stirring occasionally, until warmed through, about 4 minutes. Pour wine mixture through a fine wire-mesh strainer into a large heatproof bowl; discard solids.
Rub rims of heatproof glasses or mugs with a lemon wedge; dip rims of glasses into orange zest–sugar mixture. Carefully ladle mulled wine into glasses, and serve warm.

If You Love Pinot Noir, Try These & Other Seasonal Wines

November

2024

by Michael Nagy

If you haven’t picked up your Thanksgiving wine yet, then use this guide for your shopping. There are many options, whether it be white, red, rose, or sparkling, for all your guests’ diverse palates. Because of the season, I tend to focus on reds for the holiday season now through Christmas. Of course, the holidays are a celebratory time for many so a sparkling or that special bottle in the cellar would suffice.

If you prefer whites or roses that would pair well with turkey dinner or is your go-to, then you are set. I have the snob-less philosophy of drinking what you and your guests like regardless of the food, season, or what the wine snobs say. After the holiday is over and your guests depart, you are left with wine you can enjoy yourself.

I may be a little biased (I write about it a lot), but I feel that Pinot Noir is a happy medium no matter what you like. Not only is it a lighter and medium style of red with low to medium tannins and good acidity, but is food-friendly and pairs incredibly well with all the Thanksgiving fixings and turkey. It is also approachable for non-red wine drinkers and those who prefer not to sip a heavy, tannic red with or without food.

In the realm of Pinot Noir, there are many different styles produced around the world (some of which are new and upcoming regions rarely explored) with varying flavor profiles that won’t require you to spend upwards of $30. The price point on good quality Pinot from Burgundy, California from Russian River Valley, and some Oregon from Willamette Valley will cost you. See my previous Pinot posts on the blog. If price isn’t an issue and you prefer those styles of Pinot Noir, then go for it.

Below you will find my value PN recommendations for the holiday season along with other reds and whites that will match your menu and satisfy your guests regardless of their wine preferences for under 30 bucks. Most Pinot Noir enthusiasts know about and have tried Pinot from California, Oregon, and Burgundy, but who else in the world produces fine Pinot that actually fits the season better and won’t cost you an arm and leg?

I have recently discovered some excellent PN from Germany and the Alsace region of France, both of which are well known for Riesling and the latter for sparkling wine as well, which often contains a percentage of Pinot Noir in its blend or 100% Pinot Noir. Some other countries and regions produce excellent Pinot Noir which can be drunk all year long, but ones from these places are ideal right now and throughout winter.

Bright, juicy, and easy to drink Pinot Noir from Alsace in the northeast corner of France is definitely under the radar. If you’re not a wine scholar, you may not be familiar with PN from France not named “Burgundy” or “Bourgogne”. It has grown in Alsace since the Middle Ages. Pinot Noir was considered a table wine at the time so it was overlooked in the original 1975 decree of the Alsace grand cru designation as well as in later revisions, until the designation changed in 2022. Wow! that’s recent!

Created as a pure expression of the fruit, Alsatian Pinot Noir is generally made in an unoaked style and is the only red variety allowed to be grown in the regional cru, or vineyard classification system, in Alsace.

The wines from here are medium-bodied and offer fresh red berry notes of strawberry, raspberry, and cherry. When some oak is used, the wines are well-balanced and add warm baking spices to the red berry flavors.

Many Alsatian Pinot Noir wines reflect a Burgundian style of winemaking showing elegance and the ability to age for a decade or two. These Pinots offer awesome value when compared to average price points of wines from Burgundy. Alsatian wines are also leaner than wines from warmer regions, like California and Australia. They also offer more red berry fruit than the dark, cherry flavors found in Oregon Pinot Noir.

Cremant d’Alsace rosé, or pink sparkling wine from the region made in the traditional style using 100% Pinot Noir grapes, is a light and lively sparkler with soft aromas of strawberry and cherry blossoms with some round peach, floral, and raspberry notes on the palate.

What about German Pinot Noir? Did you know that Germany produces Pinot Noir? Well, it makes sense considering the climate and overall geographic location and proximity to Alsace. Alsace and Germany are close neighbors. German PN is not well known and goes unappreciated due to the lack of exposure worldwide, lack of exports, and what it is sometimes called. It is a very splendid style of Pinot right now.

The German word for Pinot Noir is Spätburgunder, translating to “late” (spät), referring to the grape’s later ripening when compared to other Pinot clones, and Burgundy (Burgunder), the antiquated term for Pinot Noir.

German Pinot Noir is typically light in color, body, and tannins, with flavors of cranberry, cherry, baking spice, and a stony minerality. Some can be earthy and savory, but the general consensus is that it contains a bigger fruit and more acidity than most Pinots. Traditional German Pinot Noir is lighter than Pinot Noir from warmer climates and Alsace, but some contemporary winemakers are producing fuller-bodied wines similar to Alsace.

Other great styles of wine for the season include:

Reds – Beaujolais/Gamay/Gamay Noir (France), Cabernet Franc (France, NY, Virginia, Chile), Zinfandel/Primitivo (California, Italy), Blaufrankisch/Lemberger (NY, Germany, Austria)

Whites – Riesling/Semi-Dry Riesling (NY, Mosel, Germany, Austria, Alsace, France, Washington State), Gewurztraminer (Alsace, France, NY, Italy), Gruner Veltliner (Austria, NY)

Any Sparkling/Champagne – Blanc de Noirs (Pinot Noir) from NY, France, and California and Rose Champagnes are excellent choices.

Shopping List

Check your wine rack or cellar for the wines above, but if you are looking to stock up for the holidays and season, then look for these wines by grape varietal, country, and region. The list below includes Pinot Noir, Beaujolais, Cabernet Franc, and Riesling.

Oaked Chardonnay

Why Do Some Chardonnays Taste Buttery?

Unoaked Chardonnay

Battonage

What about the wines?

Terroir

Long Island Wines

Sub-Regions of Long Island

Castello Monaci Piluna Primitivo 2021

Tasting Notes –

Schlosskellerei Gobelsburg Zweigelt, Niederosterreich, 2019 (cover photo)

Toasty Toddy: A Classic Reinvented

Sparkling Winter Cosmo

Michael’s Holiday Punch

Michael’s Winter Party Sangria

Pinot Noir

Jürgen Leiner ‘Handwerk’ Pinot Noir 2022 (Germany), $24

Borell-Diehl ‘BD’ Pinot Noir 2021 (Germany), $14

August Kesseler ‘The Daily August’ Pinot Noir 2022 (Germany), $27

Terres d’étoiles Pinot Noir 2023 (Alsace, France), $22

Allimant-Laugner Pinot Noir 2022 (Alsace, France), $20

Domaine Bechtold Obere Hund Pinot Noir 2021 (Alsace, France), $29

Other red wines (under $30)

Maison L’Envoye Fleurie Château Vivier 2022 (Beaujolais, France), $21

Domaine Dupeuble Pere et Fils Beaujolais 2022, $20

Lamoreaux Landing T23 Unoaked Cabernet Franc 2022 (Finger Lakes, NY)

Macari Lifeforce Cabernet Franc 2022 (North Folk Long Island, NY)

Heron Hill Winery Classic Cabernet Franc 2020 (Finger Lakes, NY)

Whites (Under $30)

Anthony Road Finger Lakes Dry Riesling 2020

Thirsty Owl Wine Company, Dry Riesling 2019

Weis Vineyards Reserve or Dry Riesling 2019

DON’T MISS A DROP