wine guide - The Michael Pour

50 Shades of Rosé: A Summer Spotlight

May

2026

Pink Wine. Rosado. Rosato. Blush. Vin Gris. Summer Water. Saignée. What’s in a name or label?!

Rosé all day? Yes way, rosé. Stop and smell the rosé, rosé every day. Rosé isn’t going anywhere.

It’s May 1st and Rosé Season is upon us.

Although this pretty pink elixir has become the go-to summertime drink for social media influencers, it’s actually one of the oldest types of wines ever made. Surprising to many, this nuanced wine holds significant historical and cultural traditions in some of Europe’s great appellations. Being nuanced doesn’t mean it is too complex and intimidating to learn the basics.

Its worldwide growth and appeal over the last decade are very much the result of celebrity endorsements. There’s not much that Cameron Diaz, Angelina Jolie, and Post Malone have in common, but all of them have put their name to rosé brands and now aisles are adorned with the faces and autographs of singers, actors, TV chefs and, of course, Snoop Dogg. Much can be attributed to the rise of the rosé mansion and mass production as well.

The rosé lifestyle isn’t a great representation of the actual wine. Rosé isn’t a varietal of wine—it’s just a color. “Rosé” doesn’t really describe what’s in the glass. It could be the most refreshing, lively, delicious glass of pink wine you’ve ever tasted…or not. Rosé can be light or dark pink, mineral or fruity, lush and floral or crisp and acidic. Maybe we should look at the world through rosé-colored glasses because some rosés are bad doesn’t mean they all are.

If you’re interested in learning the differences among the world’s rosé, from the effect picking and production techniques have on style, color and taste, to a review of classic European regions, follow along below. Next time you reach for a bottle, you’ll know the difference between Tavel, Provence, Rosado, or Rosato.

Rosé wine actually dates back to the Romans. Some of the first French-produced wines were rosés. Provençal rosé, that crisp, easy-drinking, light pink style that you chug ceremoniously on the first warm day of the year has been commonplace since the early 19th century. Believe it or not, this pinkish drink pre-dates even Lisa Vanderpump 😉

Production Methods

Though it’s commonly believed that rosé is made by blending white with red, most bottles are made through skin contact (like a red wine) known as “saignee.” Blending red wine into white is only common in Champagne — not in quality still wine. Further, another misconception leftover from America’s white Zinfandel days is that rosé is off-dry or even sweet. In fact, most quality-driven rosés are a variation on bone dry.

Skin Contact

Have you ever heard a producer use the phrase “intentional rosé?” The concept entails growing and harvesting grapes for the express purpose of making rosé wine. This means picking early to preserve freshness and bright fruit flavors, followed by a limited maceration. In other words, winemaking follows the same technique as for red wine: crushing grapes and allowing the juice time on the skins.

But for rosé, that time is far less, from a few hours to two days. The shorter the period, the lighter the color – think pale salmon versus dragon fruit pink. After maceration, the wine is drawn off and fermented to full dryness.

Direct press is a variation on this, though is more akin to white winemaking. Rather than allow any contact between skins and juice, the grapes are pressed and the juice is drawn off the skins. But because the grapes are black, the juice will take on a hint of color and flavor. This method yields a delicate rosé, one that’s faint in color, while favoring citrus flavors over red fruits.

Saignée

French for “bleeding,” saignée is often a byproduct, (though not always – see Navarra) of red winemaking rather than utilized as an intentional rosé winemaking method. Grapes are not picked expressly for rosé but rather for the primary red wine. This technique is common in Paso Robles, for example, where winemakers seek to produce concentrated, bold and flavorful reds.

Bleeding some wine off early in the maceration process, concentrates the remaining juice; and the lighter juice that’s bled off gets vinified separately for rosé. Though it’s a perfectly acceptable method, wines can be an afterthought.

Rosé generally demands freshness, and grapes picked for concentrated reds are usually the opposite: ripe with higher alcohol. Of course, it’s a matter of taste – saignée is great for those who prefer a richer, fruitier style of rosé.

Blending

Except maybe late night at a party, fine wine producers don’t blend red and white wine together. At least, French appellations do not allow it, except for one: Champagne. For rosé Champagne, producers may add still Pinot Noir or Pinot Meunier for hue and flavor. Outside of Europe, a few New World producers might blend white and red but it’s not the norm for quality wine production.

Provence Vineyards

Regions To Know

FRANCE

Provence, France

If you’ve sipped a glass of rosé, you’ve probably tasted one from Provence. The OG of pink wine, denizens of the south of France view rosé as a way a of life, not just a beverage. Stylistically, Provençal rosé is distinct, too.

Typically, wines are made intentionally, picked for citrus and tart red fruit flavors, with limited skin contact for lighter hues and delicacy of flavor. It’s not a big, brash, fruity wine; rather, they are meant as crisp, versatile food wines to be enjoyed with vegetables, seafood and even meat.

The classic grapes are Grenache, Cinsualt, and Mourvèdre. Bandol has a large presence in the U.S. for its high quality, pricier versions made from Mourvèdre. Wines are savory, mineral-driven and structured, rather than simple and fruit-forward. Bandol is a rosé that can age.

Tavel, Rhône Valley

Though Provence is better-known in the U.S. market, Tavel is the only French appellation specializing in dry rosé. Talk about intentional winemaking. The primary grape used in Tavel is Grenache. Other grapes allowed include: Cinsault, Bourboulenc, Clairette (pink and white), Mourvèdre, Picpoul (black, white, grey), and Syrah.

While white wine cannot be blended with red, white grapes and their press juice can be added pre-fermentation. Due to longer skin contact, the wines achieve greater color and depth of red fruit flavor. This lends more tannin, structure, and age-worthiness from top producers.

In Chinon, Touraine, Anjou, and Loire Valley, France, Cabernet Franc is the grape of choice where the bests rosés weave delicate vegetal notes and juicy red fruit flavors from the CF.

SPAIN

Spaniards have been drinking rosé for ages; only in recent years have those bottles made their way stateside. Often, producers made simple, quaffable wines. But as exports have increased, so has quality. Instead of rosé, bottles will say Rosado. Grenache and Tempranillo are the main varieties used for making various styles, though often in a deeper hue than their French counterparts.

Navarra

Navarra rosé helped make the region famous. Producers turn out both poolside sippers and more complex, food appropriate expressions. Grapes used include Tempranillo, Cabernet Sauvignon, and Merlot, though rosado from old-vine Grenache is considered the highest expression for the region. Saignée method is typical, but in the case of Navarra, wines are of good quality, not just a fun summer wine.

Rioja

Unusual in the world of rosé, or rosado, is the application of aging classifications to this style of wine. Most producers of rosé tout new vintages for their youthfulness and freshness, using stainless steel vessels in that stylistic pursuit. That, or they need to move product for cash flow.

But in the case of Rioja, rosado follows the classic aging rules in oak barrels: joven (no aging requirement), crianza (aged for 12 months including 6 months in barrel); and reserva (2 years including 6 months in barrel). Grenache and Tempranillo are the primary grapes.

Txakoli

Spain’s northern Basque country is home to unusual, indigenous varieties used to produce dry, effervescent Txakoli. Though rosé is a recent phenomenon, it’s becoming easier to find in the U.S. Made in a pale shade of pink, wines are mineral and tart, and largely based on red grape Hondarrabi Beltza.

ITALY

Known as Rosato in Italy, rosé is made up and down the boot, with styles and flavors dependent on the local climate and traditional varieties available. You’ll find more delicate versions produced in the northeast around Veneto, Friuli-Venezia Giulia and Trentino-Alto Adige. Logical, given the cooler climate.

That includes Chiaretto from Lombardy and Veneto. “Chiaro” means light or pale, evoking the dry style of the wine based on the Corvina grape. Ramato, from Friuli, is based on extended maceration with pink grape Pinot Grigio. Central Italians, of course, produce rosato. One better known example: cherry-pink Cerasuolo of Abruzzo made from the Montepulciano grape.

In the south, rosatos are fuller-bodied and fuller-flavored like the sun and the food. Puglia, Sicily and Calabria turn out lots of examples with native grapes like Negroamaro (Puglia) and Nero d’Avola (Sicily).

Rosé is a type of wine made from red wine grapes, produced in a similar manner to red wine, but with reduced time fermenting with grape skins. This reduced skin contact gives rosé a pink hue and lighter flavor than that of red wine. Rosé is produced around the world, as it can be made from any red wine grape cultivated in any wine-growing region.

UNITED STATES

Finger Lakes/New York

Finger Lakes rosé is a vibrant, cool-climate wine known for high acidity, mineral-driven finishes, and bright fruit flavors like raspberry, cherry, and cranberry. Early harvesting is essential for these wines to retain acidity and because of shorter growing season.

The rosés are known to be fresh, aromatic, possess an array of delicate colors (50 shades of Rosé), and perfect for summer sipping. The maceration time can vary from a few hours to 24 hours depending on grape ripeness, color, or your desired style.

The flavor profile is fresh red fruit (raspberry, strawberry), tart cherry, rhubarb, and hints of dried herbs. The style ranges from bone-dry to slightly off-dry, mineral-heavy, and steely. They are usually made from Pinot Noir, Cabernet Franc, Blaufrankisch, but also includes hybrid blends.

They are starting to see more experimentation with the varietals used for the wine, such as Zweigelt, Merlot, Cabernet Sauvignon, and Gamay Noir.

For my Finger Lakes friends, I am including my personal rosé wine recommendations. This summer, look for a fun, interactive, and educational rosé class in the local Syracuse, NY and Central NY area. Drink those 2023 vintages right now and the 2024 very soon. Don’t sleep on rosés from NYS in general. North Fork of Long Island and Hudson Valley produce some beautiful rosés.

Being a fairly low production wine (~200 cases), you will most likely not find a 2024 at the winery or marketplace. You should see most of the 2025 vintage of the Finger Lakes Rosé already released or soon to be released.

FLX Rosé Tasting by The Michael Pour. Book yours!

Weis Vineyards 2024 Dry Rosé. Also produces a Zweigelt Rosé.

Glenora Wine Cellars 2024 Dry Rosé

Ryan William Vineyard 2024 Estate Rosé

Damiani Wine Cellars 2024 Bouquet (2025 vintage will be released in the next few days). They offer a Dry Rosé as well. Visit them and order at Finger Lakes Winery – Damiani Wine Cellars. Let me know if you would like a taste of these wonderful rosés and the rest of their portfolio. I will come to you.

Bright Leaf Vineyard 2023 Estate Dry Rosé

Chateau LaFayette Reneau 2024 Estate Rosé

Fox Run Vineyards 2024 Dry Rosé

Sheldrake Point Winery 2024 Dry Rosé

Airy Acres Vineyard 2023 Dry Rosé of Saperavi and Blend

Six Eighty Cellars Dry Rosé of Gamay and Pinot Noir

Some of my other favorite rosé styles around the world –

Grenache or Garnacha Rosé (fruity) from France or Spain

Tasting – usually a brilliant ruby red hue with notes of ripe strawberry, orange, hibiscus and sometimes with a hint of allspice. Moderately high acidity, but since most have quite a bit of color and body.

Think a summer evening with gyros and tzatziki on the plate, which I just had this week.

Provence Rosé (fruity) from France

Tasting – Rosé from Provence is the little black dress of pink wines. Fresh, crisp, and dry style is a superb match for almost any dish, Try a juicy burger makes a perfect partner.

Grenache, Cinsault, Syrah, and Mourvèdre are all used and give these rosés nice aromas of strawberry, fresh-cut watermelon, and rose petal, finishing with a distinctive, salty, and minerality on the palate.

Pinot Noir Rosé (hard to produce, fruity, but can be floral and mineral/earthy as well) from all over the world. Some of the best in New York State.

Tasting – The fruit is considered sensitive and temperamental, but when at its best, it can make for a very sexy glass of wine. In Pinot Noir delivers bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries, and wet stone. The grape can produce mineral, but-elegant wines that are cool, crisp, and dry. Try with fresh goat cheese, salads, or fresh fruit on the beach.

Other Guidelines

Rosé should always be chilled and served at approximately 50 to 60 degrees Fahrenheit. Place rosé directly into the refrigerator after purchasing it, and chill for at least several hours before serving (30 minutes in the freezer will work in a pinch). I discourage you to add ice cubes to rosé or any wine, for that matter, since ice cubes will dilute and change the flavor of the wine.

It’s better cold to enhance the aromas, flavors and acidity, but not too cold. Too cold stifles the aromas, while too warm can over emphasize the alcohol and dull the flavor.

Most rosé is best to drink when young (1-2 years). So, 2024 and 2025 vintages are ideal right now. Anything older would taste flat and flavorless.

Since rosé wine, as rosé is produced specifically for its fresh and fruity taste, it is not recommended to age. An exception is in the Bandol region of Provence, which uses the Mourvèdre grape and is known for its age-ability. Rosé wines made from Mourvèdre are high quality and can age for up to 10 years in some cases.

Food Pairing

What isn’t a great pairing with Dry Rosé?! Rosé is such a broad category of wine with light, subtle options from southern France, Italy and Spain to bolder options like those from California, Central France, or South America (and so many in between from virtually every wine producing region on the globe).

Pairings really depend on which grape(s) the rosé is comprised of. In general, rosé can be thought of as an “in between” option for a red and a white wine in style. It often has the red fruit aromas of a red wine, with the lighter body and crisp acidity of a white wine. Paired with fresh fruit is magical!

Seafood

The light, often mineral-driven nuances of dry rosé wines, especially those from Southern France or Italy, harmonize beautifully with the delicacy of seafood. Be it a buttery lobster, grilled shrimp, or a light fish dish like cod or sole, the crisp acidity of dry rosé complements the sea’s salty sweetness without overwhelming its flavor.

Chicken & Meat

On the other side of the spectrum, the fruity undertones of rosés from regions like California or Central France make them an excellent match for poultry and lighter meat dishes. A roasted chicken or turkey, grilled pork chops, or even a medium-rare steak can benefit from the medium-bodied, berry-infused charm of a robust dry rosé.

Vegetarian

Vegetarian cuisine finds a delightful partner in dry rosé. The light body and dynamic flavor profile of dry rosé balance the natural flavors of vegetables, grains, and legumes. A Mediterranean-style salad, a hearty quinoa bowl, or a vegetable stir-fry would pair splendidly with a glass of refreshing dry rosé.

Cheese & Charcuterie

The spectrum of dry rosé wine can handle a broad array of cheeses and charcuterie. From creamy brie and tangy goat cheese to salty prosciutto and spicy sausages, dry rosé provides a counterpoint that enhances these bold flavors, making it an ideal choice for a charcuterie board.

Desserts & Sweets

Dessert pairings depend largely on the rosé’s residual sweetness. A drier rosé could pair nicely with a light lemon tart or a bowl of fresh berries, enhancing the dessert’s fruity notes without overwhelming its sweetness. Remember, the art of food and wine pairing lies in balance, and dry rosé is a versatile animal that can harmonize with a broad palette of flavors.

Cheers & Sante,

Michael

michael@michaelpour.com

What your wine choices reveal about your personality?

April

2026

by Michael Nagy

Wine, with its multitude of aromas, flavors, and sensory experience, can be as diverse and fascinating as our personalities. Our wine preference could be like looking into a mirror reflecting back our personality traits.

From bold reds to refreshing and crisp whites, from the cheerfulness and playfulness of rosé to the effervescence of sparkling wines to the sweetness of dessert wines, let’s dive into the world of wine character and personality.

Is there scientific evidence connecting our wine preferences and personality traits?

While the discussion below is based on my years and years of observations in drinking environments and general trends, research does suggest a correlation between certain personality traits and preferences for specific styles of wine.

I’m also classically trained in identifying different personality types, like using the Myers-Briggs test from my past therapy work. However, it’s important to remember that individual experiences and preferences can vary across the board.

My descriptions below are the result of reviewing the research as well as carefully gathering information from previous work in therapy and wine, bar, and restaurant environments over the past 25 years.

As you journey through life and over time, your palate and wine preferences may change or evolve. Personal growth, new life experiences, and exposure to new wines can all contribute to your evolving and fluctuating tastes.

Exploring and tasting different wines and regions is the best way to reveal your wine preferences. You don’t have to be new to wine. Even experienced wine drinkers can have that ‘wow’ moment.

You may discover new favorites, which will provide insight into your unique tastes and personality in the process. Which wine matches your personality best? Or is it just taste and mouthfeel for you? Regardless, it gives you another perspective and fun way to look at wine. Look at these ‘personality notes’ replacing traditional tasting notes.

While shared interests, such as wine preferences, can foster connections and relationships, it’s unlikely that your wine preference alone will dictate your choice of friends or romantic partners. Personality, shared values, and other common interests play a far more significant role in these connections.

Wine and Personality

Pinot Noir

“The Heartbreak Grape”

Pure magic when done right. PN drinkers are mystical creatures. They are skeptical in questioning every wine label and life decision. The philosophers of the wine world. Deep, sensitive, emotional and analytical when solving problems. Focused, artistic, and abstract thinker.

Most things bore you, but when they catch your interest, you quickly develop logical explanations to why they work. You love theories and abstract ideas more than you like to socialize, more likely an introvert.

You are generally quiet and contained even if you are a bit critical to the people around you.

Traits can be subtle, but complex.

YOU ARE PINOT NOIR!

Show reference – Anya Taylor-Joy in “The Queen’s Gambit”

Cabernet Sauvignon

“King of the Reds”, “Tannin King”

Bold and takes charge at every dinner party. Most confident friend in your friend’s group. Strong, slightly dramatic, maybe judging, and gives unsolicited advice. Desires structure, balance, and power. Driven, independent, and hold high standards.

You quickly see the patterns that make the world turn and you have the ability to make big things happen. This kind of ‘big picture’ thinking is an obsession of yours. When you’re motivated, you can organize and carry out very complex jobs, visionary ideas.

Despite all these understandings, you don’t have a large group of close friends, because most people annoy you. You tend to be an introvert.

YOU ARE CABERNET SAUVIGNON!

Movie reference – Meryl Streep in “The Devil Wears Prada”

Sauvignon Blanc

“Party Starter”, “The Alarm Bell of the Cellar”

A breath of fresh air and splash of cold water. Talkative, brings the energy, and enjoys gossip.

You are outgoing, an extrovert, and possess a spirit of adventure. Your zest for life and love for new experiences mirror the crisp, refreshing notes of this white wine. Your vibrant personality draws people toward you, lighting up any room you enter.

YOU ARE CLASSICALLY SAUVIGNON BLANC! Watch out for emergence of Chenin Blanc, which is rapidly becoming the new trend.

Movie reference – Blake Lively in “Gossip Girl”

Merlot

“Smooth Operator”, “Hug in a Glass”, “The Diplomat Everyone Loves”.

Empathetic and helper at heart. Often misunderstood and underestimated, but approachable and comforting to be around. You exhibit the adaptability and versatility of this beloved grape. Your easy-going nature and sociability make you the life and soul of any gathering, an extrovert.

Much like the simple pleasures of Merlot, you appreciate the beauty of life’s simple moments.

You are the responsible one. You pay attention to other people’s needs, emotions and motives and you act as a catalyst to get things done. You’re social, almost a facilitator, in a group situation. You are a leader, but you do it by finding potential in the people around you.

YOU ARE MERLOT!

Movie reference – The animated character Joy in “Inside Out”

Rosé

“An Adventurer”

You embody romance, fun, and optimism. You like variety. With a youthful spirit, you love the outdoors, cherishing sun-kissed moments with loved ones. Your adaptability and openness to new experiences are as enticing as the blush of a rosé on a spring or summer day.

Rosé can represent the start of something new, growth, and a renewal in spirit.

YOU ARE A ROSE LOVER IN ANY FORM!

Movie reference – Reese Witherspoon in “Legally Blond”

Natural Wine

“The Rebel”

You prefer minimalism. A testament to your eco-conscious and adventurous spirit. You value authenticity and sustainability, much like the wine you choose. Likely a passionate supporter of environmental causes, even animal rights, and you feel a deep connection with nature.

You are full of life, alive, sometimes wild, and unpredictable with a touch of chaos.

YOU ARE NATURAL WINE!

Movie reference – Craig Foster in “The Octopus Teacher”

Champagne/Sparkling Wine

“Classic Romantic”, “Bubbly”

You are the personification of sophistication, elegance, and class. You love to celebrate life’s special moments and are unafraid to indulge in the luxuries of life.

Much like the effervescence of your favorite sparkling wine, your charismatic personality draws others in and makes you the star of any gathering.

YOU ARE BUBBLES!

Movie reference – Leo DiCaprio in “The Great Gatsby”

Dessert Wine, i.e. Port, Sauternes, Late Harvest Wine, Ice Wine, etc…

“The Sweetheart”, “Complex and Layered”

For Port, you are likely a traditionalist, appreciating the finer, often overlooked aspects of life. Your love for Port suggests a deep respect for history and tradition. As a great listener, you offer a comforting presence, a support for friends and family during challenging times.

For Sauternes (French dessert wine), you are likely to be imaginative, creative, and a lover of life’s decadent pleasures. Your interest for this dessert wine amplifies your love for artistic expression with your creativity pouring out in various ways.

YOU ARE DESSERT WINE!

Show reference – Jason Sudeikis in “Ted Lasso”

Some other fun wine and personalities –

Semillon – “The Wine That Keeps Secrets”

Zinfandel – “BIG Personality and Exuberant”. “Loud Talker”

Grenache/Garnacha – “Big Heart & No Filter”

Gewurztraimer – “Walks Into The Room First”

Riesling – “Versatility Queen”. “Don’t Call Me Simple”

Chardonnay – “Refined and Confident”

Syrah/Shiraz – “Conscientious & Visionary”

Which Wine Are You???

Would love your thoughts and feedback 🙂 If you love fun posts like this, give me a shout out.

Please follow me on Instagram on my personal and business pages (@themichaelpour), let’s connect, and have some fun. For wine recommendations for the varietals listed, please reach out. Free consultations and wine personality match always!

For collabs and to book an event, tasting, seminar, or anything else – email Michael at michael@michaelpour.com. Take a look at the pages on the site and see what I can do for you.

Cheers & Sante,

Michael XOXO

Terroir Talk by Michael: First Vintage & First Release

March

2026

by Michael Nagy

March 27, 2026

Welcome to the first edition of “Terroir Talk”. This will be a weekly wine series on everything ‘wine’ that will be guided by you, the audience. In case you’re not familiar with the term ‘terroir”, what it means or how to pronounce it, here is a brief explanation –

Terroir (pronounced tear-whah) is a French term with no direct English equivalent. It basically refers to a “sense of place”. It is the combination of environmental factors, like soil, climate, weather and topography/geography that give agricultural products, especially wine, a unique, non-replicable character linked to their specific origin.

Since all wine comes from the earth via grapes, it is an appropriate name for the beginning of this wine series. No ‘terroir’ in the world is exactly the same, therefore, no wine is exactly the same when you factor in ‘terroir’.

How it works? Users and subscribers will submit their wine questions on the comments sections here, from the “Terroir Talk” group chat on Instagram, Instagram posts, direct email, or text. Every week, Michael will review the questions and list them on this page and provide answers directly below with mention of the person posing the question. If you desire anonymity and privacy, I will not mention your name.

As mentioned above, the purpose of this forum is to engage wine lovers, provide consumer education, and tailor the content to you, my followers and audience. I hope to receive at least 2-3 questions per week. In the case of more submissions, I will table them for the next edition.

Many of my followers are local to Central NY and NYS where I reside so many of the questions will have a local and state flavor. However, that doesn’t preclude a discussion on grapes, wines, and regions spanning the globe. You will find that many wine enthusiasts are curious about the differences from one region to another.

I hope this weekly wine column will be useful and a great resource for your wine studies, wine knowledge, wine curiosity, and confidence in buying and ordering wine. I encourage all wine and interest levels to sign up by email for the free newsletter on the homepage, so you don’t miss a drop. Please share with others so we can make this page a huge success. If so, maybe a podcast is in our future.

Shannon from PA asks, “How to describe wine”?

Because this is a loaded question, I will write up a separate blog post to answer it thoroughly. The system that wine schools use can differ. I am classically trained in the WSET method of tasting wine with a focus on appearance, clarity, nose, palate, and assessment of quality.

With appearance, you look at intensity, color, and how it appears. With nose, you note the intensity, aroma traits, and development of wine. With palate, you describe the sweetness, acidity, tannin, alcohol, body, texture, flavor intensity, flavor traits, and finish. With the final assessment, you describe the quality (faulty, poor, acceptable, good, very good, outstanding) and readiness for drinking and potential for aging.

Wine professionals will use this method or other methods, which vary a little, when reviewing and rating wines. They will use a systematic approach by jotting down notes that cover all or most of these points listed above. Stay tuned for a more in-depth look at describing wine. Thank you Shannon!

Allison from Long Island, NY asks, “I know of wine from the Finger Lakes and Long Island, NY, but where else in NY produces wine”?

I answered this briefly on the instagram group chat last night but will answer it in more detail here. New York’s Wine Regions (7) span from the Niagara Escarpment in the northwest corner of NY on the Canada border, Lake Erie in the southwest corner of NY along Lake Erie, Finger Lakes in the middle of the state.

There are 11 official lakes in the pattern of fingers running north to south. The 3 main grape growing lakes (Keuka, Seneca, and Cayuga) in the center of the region. Keuka Lake is the only lake that breaks off into two fingers.

Champlain Valley of NY is located in the northeast corner of the state bordering Vermont and Canada. It is a lesser-known wine region. Upper Hudson and Hudson River Region are in the Hudson Valley in the Catskill Mountains along the eastern side of the state. Lastly, Long Island is an island in the Atlantic Ocean off the coast of New York City. Thank you Allison!

Next time, we will delve into this question.

Alexandra and Rebekah from Central NY and group chat both ask, “Explain the difference between Finger Lakes Rieslings and Old-World Rieslings“?

Here is the direct link to our new and rapidly growing wino group chat on IG – https://ig.me/j/AbZTQkzqM-4x1fDc/

If you have any questions or wish to submit your wine questions, you can email me at michael@michaelpour.com or DM on instagram. If on instagram, but don’t follow me yet, please do and let’s have some fun.

Cheers & Sante,

Michael Nagy

Wine Spotlight: What happened to Pinot Grigio?

March

2026

by Michael Nagy

If you consider yourself a novice wine drinker or sip your customary glass of wine at a wedding, gala, or a home party, you probably tried that once popular Italian white wine called Pinot Grigio.

At one time, it was almost always on the wine menu because it was a huge crowd pleaser. Easy going, uncomplicated, not complex, and cheap. Pinot Grigio is a light-bodied wine that gets along with most everyone. Yes, it’s an entry level white wine, but is it still popular?

If you’re well studied in wine, you know of it, but is it a wine you would recommend? If you ask wine professionals, they most likely would say ‘no’ and not suggest it or recommend it for most wine drinking occasions or as an excellent food pairing. Often perceived by consumers and sommeliers as a safe, uninteresting, and safe restaurant choice rather than a nuanced wine experience.

Pinot Grigio’s decline in popularity stems from a reputation for being flavorless, watery, and mass-produced, leading consumers to seek more flavorful, aromatic, or trendy alternatives, like Sauvignon Blanc, Chenin Blanc, and dry Rosé.

They have shifted to more vibrant, aromatic, or flavorful white wines such as Sauvignon Blanc or Riesling. In fact, Rosé has largely overtaken Pinot Grigio as the preferred, fashionable, casual summer, easy-drinking wine over the last decade or two.

The Pinot Grigio market has also become saturated with low-quality, generic, overproduced, and often overly acidic or manipulated, cheaper options. Leaner versions of Pinot Grigio are more refreshing, generally more popular, and will cost over the standard $15 price tag. Look for over $20 at least. And if you avoid mass-marketed brands in favor of smaller, quality wine producers, you would be in for a light and refreshing experience.

However, high-quality, authentic Pinot Grigio filled with personality still exists, particularly from regions like Italy’s Alto Adige and Friuli in the northeast. The Friuli region offers the best in the world with nice aromatics and hint of bitter almond, a signature trait of PG. I will discuss other regions producing Pinot Grigio later in the article along with its counterpart “Pinot Gris”, with same name, but quite different for comparative analysis.

Italian Wine Regions & Styles

In Alto Adige, Pinot Grigio is all about ripe stone fruits (peach and apricot), notes of ginger, floral aromas, and refreshing acidity. Alto Adige produces some world-class, cellar-worthy (very unusual for this grape) Pinot Grigio, and is one of the most beautiful wine regions.

In Friuli-Venezia Giulia (short version Friuli), it is known for its textured Pinot Grigio and the unique ‘Ramato’ style (skin contact wines), Friuli’s wines also feature ripe stone fruits, floral hints, but with a subtle spice. The refreshing acidity is still present but encased in a fuller body.

If you want to learn more about ramato-style wines, please let me know. They are fascinating! For purposes of length, I didn’t include here. I had a wonderful Ramato last summer pictured above.

Wine Production

Pinot Grigio is harvested early and gets bottled and distributed within three months of fermentation. It is wine meant to be drunk as soon as possible. These wines possess entrancing aromatic qualities, zippy acidity, and fruit flavors that diminishes over time.

Enjoy it now and don’t let it sit around on your rack or in your cellar. A general rule for this wine is to drink it within one to two years of the vintage date, similar to Rose. There are rare occasions that allow PG to last longer, especially it’s oaked and has exceptional balance.

Food Pairing

The light, crisp flavor of Pinot Grigio makes it great for a lot more than just casual sipping. This dry white wine is ideal for cooking lighter dishes by adding brightness and acidity to the mix. It is known to pair well with fatty fish, like trout, tuna, and salmon helping to balance out the taste and texture of the main ingredient.

Pinot Grigio is a perfect wine choice for summer sipping because of its lightness, tartness and acidity due to being grown in cool climate regions, like those in northern Italy. The lower temperatures help slow down the ripening process causing less sugar developing in the grapes.

Additionally, as mentioned earlier, the grapes are harvested early on in their ripeness, and then stored and fermented in stainless steel tanks retaining crispness. All of this helps give Pinot Grigio a fresh, highly acidic and sometimes citrus quality, that is preferable than its fuller and deeper competition with summer and light cuisine. Planted Pinot Grigio vines at a vineyard in Friuli Region of Italy.

Pinot Gris vs. Pinot Grigio

Pinot Gris (aka Pinot Grigio) is a pinkish grape mutation of Pinot Noir. ‘Gris’ is the French word for gray and ‘grigio’ is the Italian word for gray.

The same grape is used to produce Pinot Gris in France (mostly in the Alsace region) and Pinot Grigio in Italy. However, the two wines have different styles and with their own unique traits. Pinot Grigio tends to be crisper and lighter-bodied with strong fruit and floral notes.

Pinot Gris is more full-bodied than its Italian counterpart, with a deeper, richer flavor, and even spicy notes depending on the winemaking style. Additionally, Pinot Grigio is typically drier than Pinot Gris. Despite its French origin, the largest producer of Pinot Gris is actually Italy.

Pinot Gris has a touch of honey on the palate from naturally occurring botrytis/noble rot (fungus) common in the Alsace region. The botrytis concentrates sugars and flavors, which can lead to creating excellent dessert wines. Pinot Gris is also used for sweet, orange, rosé wine in northern Italy, Alsace, Oregon, and Germany.

Italian Pinot Grigio tends to be easy drinking compared to French Pinot Gris and others. The misnomer out there is that Pinot Grigio and Pinot Gris are the same wine. They cite the only difference being that one comes from Italy and the other comes from France. Pinot Grigio and Pinot Gris do have similarities because they are produced from the same grape, but stylistically they are not.

The grape is usually referred to as Pinot Gris because it was first developed in France’s Burgundy region. However, once the grape made its way to Italy, it was used to develop what we know as Pinot Grigio. The difference, therefore, lies more in how the grapes are grown, vinified, and managed and how these two different countries produce noticeably different wines.

Pinot Gris

Considered to be the homeland of Pinot Gris, Alsace showcases a rich, full-bodied style with ripe orchard and tropical fruit flavors and minerality. It often possesses a delicate smokiness and spice, especially in aged versions, adding depth to the vibrant fruit character. Look for “Grand Cru” on the label for the best wines.

American versions often have more exaggerated fruit flavors and less acidity than their European counterparts. Primarily grown in the cool-climate Willamette Valley in Oregon, it presents a balanced profile of fresh citrus and ripe orchard fruit flavors.

The wines are typically medium to full-bodied, with a refreshing acidity and often a hint of mineral or spice. Its versatility and expressive character reflect the region’s diverse microclimates and innovative winemaking techniques.

Food Pairing

The versatile Pinot Gris pairs well with many dishes. Lighter, zesty styles are phenomenal with seafood, salads, and mild cheeses, while full-bodied or orange versions complement rich meats like roasted chicken or pork. Sweet and late-harvest expressions perfectly match fruity desserts or even on their own. Pinot Gris rosé is an excellent appetizer wine and pairs nicely with light pasta, charcuterie, or salty snacks.

Its diverse range matches the broad variety of world cuisine. Pinot Gris and Pinot Grigio alike are perfect wines to cut through salty cheese like feta or goat cheese, nuts, and any other snacks you’ve prepared for your summer picnics.

Here are the major growing regions and style of Pinot Grigio/Pinot Gris –

Alsace, France (rich version, Pinot Gris)

Veneto, Italy (crisp, neutral flavor, cheaper/mass produced, great for weddings and large format)

Friuli, Italy (crisp, more aromatic, some of the best Grigio on the planet)

Alto-Adige, Italy (crisp, more aromatic, second to Friuli for Grigio)

Willamette Valley, Oregon (fuller version, citrusy/minerally, both)

Look for these producers –

Cantina Tramin (Alto Adige, Italy)

Cantina Terlano (Alto Adige, Italy) – pictured

Venica & Venica (Friuli, Italy) – pictured

Neumeister (Styria, Austria)

Trimbach (Alsace) – pictured

Zind-Humbrecht (Alsace)

Cheers,

Michael

michael@michaelpour.com

An Unexpected Wine Adventure in NY’s Hudson River Region

February

2026

by Michael Nagy

Last week, The Michael Pour traveled to the Hudson River Region in southeastern NY just north of NYC and west of Connecticut. The purpose of my travel was to simply get on the road and venture somewhere new. The story that proceeds is both a wine and travel guide to parts of the Hudson Valley.

Although the weather this time of year can be problematic, I felt the need for a change of scenery. Cabin fever is a real thing in Central NY and this winter season has been brutal.

I landed in Poughkeepsie, NY (say that a few times) in the heart of the lower Hudson River Wine Region AVA, one of NY’s fine wine regions and undiscovered terroirs.

The locals will tell you that there isn’t much going on there, but I beg to differ. The town offers some really cool places to see and experience, including farm to table restaurants, shops, cultural destinations, and on top of that, nice people, hospitable people.

My plan for the week was to be spontaneous and let the universe guide me. Yes, wine is always on the agenda, but I was open to all kinds of fun and experiences. The Red Line Diner in Fishkill, Millhouse Brewery in Poughkeepsie business district, Bonsai Japanese restaurant in Poughkeepsie, and Marist University should be on your radar.

At one of my stops, I visited a local, boutique wine shop called “Boutique Wines & Spirits” in Fishkill, NY. When I literally stumbled upon it, I was pleasantly surprised. The staff were very knowledgeable about local and worldly wine. They were also very helpful and engaging. I wasn’t aware that they are a premier supplier of NY cider and mead and a certified shop for whiskey afficionados.

Follow this link to learn more about them – Boutique Wine Shops to Visit for Vino in the Hudson Valley

My 5-minute stop turned into a 20-minute wine discussion with a seasoned wine associate, Jen, and a young gentleman who just earned his WSET Level 2 in Wine & Spirits from the same school I earned mine from back in the day. The small, quaint shop had beautifully arranged sections with curated selection of bottles, tap system, and a nicely lit ambiance and a signature tree enveloping the room. It was welcoming, cozy and warming in many ways.

He was enthusiastic about sharing his experience, learning what I do, and picked my brain a bit. It was a lovely and fun experience and nice to make wine friends so far away from home. I walked away with a local Pinot Noir and Cabernet Franc, which they recommended. I will share info about those wines and wineries below.

I took the shop’s business card and promised to keep in touch and visit next time I’m in the area for the upcoming wine season. I would like to plan an official trip to the region for a wine tour. I am confident that the Boutique Wine staff will be a great resource for my business going forward.

Later that night, I reached out to Paige, the owner of the wine shop, on social media to express my sincere gratitude for the awesome experience. She is certified as a sommelier and pommelier (cider), WSET, and Whiskey. It is rare to find an owner of a wine and spirits shop to be so credentialed. When she responded, we had a nice conversation and discussed social networking and collaboration in the future.

You can find them at http://boutiquewsc.com and instagram @boutique_wines_spirits. The website is well organized with lots of info and accolades. As a wine professional and consumer, I highly recommend stopping in the shop or placing an order for all your wine, spirit, and cider needs and plethora of local offerings.

Keep an eye out for their ongoing events in the area and in the shop. They have put together a nice set of links for everything you need to know on their instagram bio.

Here are the wines I picked up from them. I was able to snap some cool images throughout the week. If you’re in the area, both wineries are about 40 mins apart so they and other wineries on the wine trail can be easily accessed in one half-day. I uploaded a map of New York’s Wine Regions for your geographic reference. Let’s plan a wine trip!

Brotherhood Winery Pinot Noir, New York Premium Selection 2019

Brotherhood Winery, located in Washingtonville, NY, is the oldest continuously operating winery in the United States, with roots dating back to 1839. Founded by Jean Jaques, it survived Prohibition by producing sacramental and medicinal wines. It is a premier Hudson Valley destination, famous for its historic underground cellars and wine tourism.

This Pinot Noir is described by the winery as being light to medium-bodied, with berry, tea leaf and earthy aroma characteristics. Dry, light ruby in color, with berry and cherry flavors and hints of earth and mushrooms. Great value, with real Pinot personality. Perfect with broiled salmon, chicken and veal.

Specifically, the nose display notes of ripe red fruits, like cherry and raspberry, that mingle with hints of earthy undertones. Reviewers note fresh berries, plum, violet, cranberry, cherry, black tea, blueberry, and forest floor.

On the palate, it is filled with berry and cherry flavors along with hints of earth and mushrooms. The wine is described as fruity with a mushroom finish, and well-integrated tannins. It has a soft texture and moderate alcohol content.

On the finish, it promotes smooth tannins and well-integrated oak add depth to the wine, while a lingering finish leaves a lasting impression.

Stylistically, it is described as having a “Burgundian” style with a light brick-red in color. Community reviewers note it is surprisingly light for a Pinot Noir.

Being an older vintage of PN, I can testify to the color transforming to an even lighter brick red now and emerging dried fruit and truffle, soil character. I would recommend drinking this vintage sooner than later. Pinot Noir often deteriorates with age depending on the balance upon release. It currently retails at $17.99 or less (great value).

Whitecliff Vineyard Cabernet Franc Hudson River Region 2023

Founded in 1979 in Gardiner, NY, Whitecliff Vineyard & Winery is a premier Hudson Valley producer known for sustainable, vegan, award-winning wines and over 20 grape varieties. Originally experimental, the vineyard grew into one of the region’s largest, with a focus on cold and climate-resistant hybrids and vinifera and officially opened to the public in 1999.

This Cabernet Franc is a highly regarded, estate-grown, and dry New York red from the Hudson River Region. It typically showcases a light-to-medium body with complex notes of cherry, strawberry, leather, and herbs, often featuring a deep forestry and brush aromatic quality. Pair it with pork BBQ and meatloaf.

It contains concentrated red fruits (cherry, strawberry) with herbal and earthy/leather notes. Bright acidity and a soft, slightly fleshy mouthfeel. It currently retails for about $32, but you can find for less at some online retailers.

This vintage is not yet rated. Previous vintages have earned 90+ points from Wine Enthusiast and received accolades at the San Francisco International Wine Competition and American Wine Society Commercial Competition.

If you want to experience light to medium reds from New York, search for these particular wines as well as other reds at your local wine shop, like Boutique Wine & Spirits or order online. I plan on visiting Brotherhood, Whitecliff, and many other Hudson wineries when the warm weather returns. Here are a few others of note: Milea Estate, Millbrook, City Winery, Neverstill.

New York wine regions are producing some really good classic red wines stylistically close to French Bordeaux and Burgundy, but at an affordable cost and accessible. The improvement over the past decade has been significant and promising for cool-climate red varietals.

If you have any questions or need shopping or pairing advice, please don’t hesitate to reach out to me here or on social media. If interested, our local Syracuse Chapter of Women for Wine Sense is conducting a fun wine event on February 22nd from 2-4 at The Tasting Room, Sky Armory, in downtown Syracuse.

Details are on the website at https://womenforwinesense.org/syracuse-page/ to sign up and become a member. Social media page is @winesensesyracuse. Mine is @themichaelpour. Come follow us and get in on all the wine action! As a board member, you will find me at all the events.

The Michael Pour is organizing monthly wine meetups in the Syracuse, NY market. More info is available is on the instagram page. The purpose of the meetup is for wine lovers of all knowledge and interest levels from the area to gather and learn about wine, socialize, network, and meet new people in a fun, casual setting. If interested, I hope to put one together for March.

If you enjoyed this post, don’t forget to sign up for my free email newsletter so you get notified when stories are poured. You don’t want to miss a drop. The advantage is that you get early access before its published to social media and as a subscriber you will be entered into occasional raffles, giveaways, and event discounts.

Until next time….Is there another wine adventure for me this season? In the meantime, stay tuned and stay warm NY!

“Happy V-Day”

Cheers, Michael

The Best Reds in the Finger Lakes Wine Region

January

2026

by Michael Nagy

For this week’s post, I am dedicating it to my good friend and follower Janis @hummingbird512 on Instagram. She is a huge fan of wine, but more specifically, of Finger Lakes wine, and asked me to profile the best FLX reds out there for her to try and stock up on. She considers herself to be a local wine historian.

One of Janis’ favorite FLX wineries is McGregor Vineyards situated on a hillside just one mile above the eastern shore of Keuka Lake. She enjoys all of their wines, but especially the 2021 Cabernet Sauvignon. She had it this past summer and suggests holding on to it for a while because it will age beautifully.

She also likes to visit Dr. Konstantin Frank, pioneer for wine in the FLX. “Dr. Frank is uniquely located on the southwestern slopes of Keuka Lake. In 1958, Dr. Frank planted the first vinifera vines and ignited the Vinifera Revolution. This movement would forever change the course of winemaking in the Finger Lakes region”, Janis said. She also likes to go to Fox Run Winery and Zugibe Vineyards off of Seneca Lake.

Janis also loves Bubbles, as in sparkling, which pairs well with her bubbly personality. She has always been a huge supporter of me and my wine adventures, so I am thrilled to put this together for her. She has many followers on Instagram and loves to share her wine experiences, often with her daughter. Check her out! She is very engaging!

Below you will find the results from the annual New York Wine Classic through the NY Wine & Grape Foundation. I highlighted the highest scoring reds from this competition. NYWGF partners with the Beverage Testing Institute to judge wines submitted by wineries. Scores are awarded by a trained sensory panel comprised of beverage directors, sommeliers, top bartenders, retail buyers, and educators.

Unfortunately, I wasn’t one of the judges, but I did carefully go through the list and highlight my personal recommendations. I listed those wineries that produce excellent reds and noted the varietal(s) you must try from that winery with some images. I also indicated where you can find the wineries in the Finger Lakes.

Gold Medals were awarded to wines scoring above 90 pts. There were many excellent FLX reds above 90 in 2025, but I had to cap it at 92 pts and above. Note: Some wineries don’t participate in the NY Wine Classic so they won’t be represented. That’s not say that they don’t produce great reds, i.e. Shalestone Vineyards, Shaw Vineyards, Domaine LeSeurre, Winery, and McGregor Vineyards.

There are multiple AVA’s in the Finger Lakes so the AVA is listed. Most are Finger Lakes AVA, but some are Seneca Lake AVA and Cayuga Lake AVA depending on where grapes are grown and legal designation. Keuka Lake does not have an AVA so they will be designated as Finger Lakes AVA.

Best in Class –

Best Cabernet Franc – Ravines Wine Cellars 2022 Estate Cabernet Franc, Finger Lakes, 96 pts, Platinum Medal

Best Blaufrankisch/Lemberger – Heron Hill Winery 2023 Ingle Vineyard Blaufrankisch, Finger Lakes, 96 pts, Platinum Medal

Best Syrah – Hector Wine Company 2022 Syrah, Finger Lakes, 93 pts, Gold Medal

Top Red Wines –

Acquilano Wine Cellars 2023 Blaufrankisch, Finger Lakes, 95 pts, Gold Medal

Adirondack Winery 2021 Cabernet Franc “Autumn in the Park”, Finger Lakes, 94 pts, Gold Medal

Red Newt Cellars 2023 Cabernet Franc, Finger Lakes, 94 pts, Gold Medal

93 pointers & Gold Medal –

Damiani Wine Cellars 2023 MC2 Red Blend, Finger Lakes

Goose Watch Winery 2020 “Bailey Sue” Reserve Cabernet Sauvignon, Finger Lakes

Inspire Moore Winery & Vineyard 2022 “Wisdom” Cabernet Franc, Finger Lakes

Ryan William Vineyard 2020 Reserve Syrah, Finger Lakes

Ryan William Vineyard 2020 Reserve Merlot, Finger Lakes

Sheldrake Point Winery 2022 Reserve Cabernet Sauvignon, Cayuga Lake

Sheldrake Point Winery 2023 Estate Cabernet Franc, Cayuga Lake

Thirsty Owl Wine Company 2023 Pinot Noir, Finger Lakes

Toast Winery 2023 MJ Red Blend, Finger Lakes

92 pointers & Gold Medal –

Buttonwood Grove Winery 2022 “Marnie Ann” Red Blend, Cayuga Lake

Chateau LaFayette Reneau 2020 Estate Merlot, Seneca Lake

Chateau LaFayette Reneau 2023 Estate Cabernet Sauvignon, Seneca Lake

Constantia Wine Company 2021 Uniquity Red Blend, Finger Lakes

Constantia Wine Company 2023 Cabernet Sauvignon, Finger Lakes

Dr. Konstantin Frank Winery 2022 Cabernet Franc, Finger Lakes

Hector Wine Company Sawmill Creek Estate 2022 Cabernet Franc, Finger Lakes

Knapp Winery 2022 Cabernet Franc, Finger Lakes

Lucas Vineyards 2022 Reserve Estate Collection Cabernet Franc, Finger Lakes

Point of the Bluff Vineyards NV June Bug Red Blend, Finger Lakes

Ventosa Vineyards 2020 Merlot, Seneca Lake

Wagner Vineyards Estate Winery 2022 Cabernet Franc, Finger Lakes

Other Gold Medal Winners from the New York Wine Classic below. I did not list them here if they were included in the awards section above, so this is essentially a bonus list.

Many newer wineries have popped up over the last couple of years in the Finger Lakes, which I have yet experienced, so the list will not include some of them.

I may be a little biased because I am either a wine club member at some of these wineries, have worked with them in some capacity, or visit them often because of their phenomenal red wine program. Enjoy!

What FLX reds am I drinking now – All reds from Damiani Wine Cellars, including exquisite library reds. You must seek them out. Just finished “Departure Red Blend” (CS, CF, Merlot) from Barnstormer Winery, Cab Franc from Long Point Winery, and Saperavi from Airy Acres Vineyard.

Damiani Wine Cellars, east-side Seneca Lake (try Pinot Noir & Reserve Cab Sauv). Wine Club member. Say hello to my friend and tasting room manager, Jeremy, and wine educator, Jenna, when you visit. They are second to none for their enormous and lovely library red program.

Airy Acres Vineyard, west-side Cayuga Lake (try Lemberger and Betty’s Blend, pictured). Wine Club member. Say hello to my friend, winemaker, and owner, Noah, when you visit. They are fairly new in the FLX and have been producing some incredible wines and reds

Lamoreaux Landing Wine Cellars, east-side Seneca Lake (try special Unoaked Cab Franc). I used to be the wine educator and director of marketing and public relations.

Sheldrake Point Winery, west-side Cayuga Lake (try Gamay Noir and Appassimento red dessert wine). Former wine educator there

Fox Run Vineyards, west-side Seneca Lake (try Cab Sauv and fortified Tawny Port)

Bright Leaf Vineyard, east-side Cayuga Lake (try Merlot). Say hello to owners, Donna & Mike, for me when you visit.

Six Eighty Cellars, west-side Cayuga Lake (try semi-carbonic Cab Franc). Say hello to winemaker, Ian.

Shaw Vineyards, west-side Seneca Lake (reds only). Say hello to Mr. Shaw and family

Forge Cellars, east-side Seneca Lake (try Pinot Noir)

Barnstormer Winery, west-side Seneca Lake (try Cab Sauv and fortified Ruby Port)

Shalestone Vineyards, east-side Seneca Lake (reds only)

Domaine LeSeurre Winery, east-side Keuka Lake (try Lemberger). Say hello to French owners, Celine & Sebastian, for me when you visit. Former assistant tasting manager and wine educator there

Red Tail Ridge Winery, west-side Seneca Lake (try Blaufrankisch and rare Teroldego, Lagrein, and Dornfelder. Last 3 from Italy are unique and worth exploring). Former tasting room manager and wine club manager there

McGregor Vineyard, east-side Keuka Lake (try Pinot Noir)

Nathan K/Hickory Hollow winery, west-side of Seneca Lake (try Cab Franc and library reds, pictured)

Long Point Winery, east-side of Cayuga Lake (try Cab Franc). Say hello to my friend, Women for Wine Sense colleague, and up-and-coming winemaker extraordinaire, Kristen. She is awesome!

Any questions or in need of recommendations for an organized wine tour or wineries to visit based on taste preferences, feel free to reach out and I can help you put together a tour to enhance your wine experience. Through my business, The Michael Pour, I am available to be your tour guide and concierge. The Finger Lakes Wine Region has been voted as the “Best Wine Region” in multiple years by consumers.

I’m no longer based in beautiful FLX wine country, but I continue to maintain close relationships with wine people and the wineries there. Look through the blog to read about my previous posts on the Finger Lakes Wine Region here – http://www.michaelpour.com/blog

Check out previous post about what “The Michael Pour” can do for you here – Interested In Learning More About Finger Lakes Wines? – The Michael Pour

Cheers,

Michael

Nobody’s Wine Bar: A Hidden Gem in Central NY

December

2025

by Michael Nagy

Nobody’s Wine Bar opened in September of 2023. They were a new addition to the infamous and historic Armory Square located in downtown Syracuse. The premise behind the opening was to offer a wine bar to the community that serves a variety of hard-to-find domestic and international wines.

I would describe the space as being cozy, chic, casual, and educational. The interior features a large mural from the graffiti artist Vacant and custom lighting. It gives off vintage and art deco vibes with comfy seating on sofas, plush chairs, intimate table for two, and a long bar, which will accommodate many guests. Get ready to sip and savor and experience bottle bliss from a knowledgeable and experienced wine professional.

It’s a place where you can get a glass of wine — with about 25-30 choices at a price range starting around $10 per glass. That can go up to $50-$100 per glass for rare, high-end wines. The wine list is rotated often or seasonally to give patrons something new and fresh to try.

Their use of the Coravin wine preservation system allows them to keep bottles fresh without opening them. More bars and restaurants, especially those featuring wines or serving a lot of wine, should use a Coravin.

“What I like to say is we save the best wines for nobody,” said founder, Bob Leonard. “We open up everything, like 60-plus-year-old wine by the ounce just to give people the opportunity to try something they probably would never get the chance to otherwise.”

They try to pick wines from different regions around the world that guests might not have heard of or tried. “We try to highlight wines that I’d say are from more obscure regions and regions that kind of fly under the radar,” Leonard said.

Additionally, they like to highlight wines that incorporate unique grape varieties and are made by sustainable and environmentally-friendly producers.

The wines are available at different price points, with their most expensive bottle currently at $112 while most others between $40-$60, which is very reasonable for the atmosphere and for these rare wine finds.
They serve their wines by the half glass, full glass, and by the bottle. The half glass option is great, especially when you want to experience different wines. Grab a seat at the bar to order and engage your sommelier bartender or take your beverage to a comfortable piece of furniture. They know their stuff and would be happy to talk wine.

Nobody’s is primarily a wine bar, but they have some small bites like canned fish, local cheese and charcuterie from The Curd Nerd, and local bread and crackers. They also offer a curated selection of beer, cider, and seltzers and will unveil a small, basic cocktail program soon.

They encourage guests to bring in outside food, which is a great opportunity to discover the perfect wine pairings. Over time, they will look into offering more food choices along with occasional pop-ups.

Nobody’s is a destination where everybody is welcome. They believe, as do I, that every glass of wine tells a story waiting to be shared. With a passion for great pours, impeccable service, and an ambiance that invites you to unwind, they are thrilled to introduce you to their hidden gem on Walton St. in downtown Syracuse.

Whether you’re a seasoned sommelier or are just discovering your love for wine, come pull up a chair. Take a journey through their carefully curated selection of beverages handpicked from around the world, Central NY, and Finger Lakes region.

Great place to grab a glass while waiting for a table at a nearby restaurant or finish off a delicious meal with an exquisite wine. They have accommodating late night hours for those having dinner, attending a show, musical, or cultural event, or experiencing the nightlife in the city.

Happy Hour

Tuesday – Thursday from 4p-6p with $2 off beer & full glasses of wine and $1 off half glasses of wine.

Trivia night is every Tuesday night starting at 6:30. Happy Hour goes till 8p that night.

Hours of Operation

Tuesday – Saturday, 4p-12a (ish*) *if it’s still popping, they will stay open! Closed on Sundays and Mondays.

Location

Nobody’s Wine Bar, Armory Square, 222 Walton Street, Syracuse, NY 13202 (last shop on the street). Free street parking after 6pm.

Nobody’s offers wine classes for all wine levels with a seasonal focus conducted by staff. They are available to host your company’s private event or your special occasion event. Look for cool LGBTQIA-friendly events throughout the year as well. Check out the event schedule on Tock for their upcoming winter wine classes at Nobody’s Hospitality Group – Syracuse, NY | Tock.

My company, The Michael Pour, is excited to be partnering and collaborating with them. Our hope is to establish Nobody’s as the main source for local wine education and a primary spot for discovering special wines. If you are a local business or organization and would like to work with us or have us host an event, please let us know at michael@michaelpour.com or hello@nobodyswine.com.

Please reach out to me if you would like to grab a glass or a bottle sometime and I will introduce you to the exquisite wine list.

Meet Sarah

Sarah Gaines is the GM and Head Sommelier at Nobody’s Wine Bar. She handles the day-to-day operations of the bar. I’ve had the pleasure of recently meeting her and working with her for our upcoming “Fundamentals of Wine” class series through the Syracuse Chapter of Women for WineSense on January 18th at Nobody’s. I have frequented the bar on several occasions and plan on being a regular personally and professionally.

Her story is an intriguing one and how she landed here in Central NY to run the wine bar is worth illuminating below. Sarah and I share a similar background with our love and passion for wine. Our combined restaurant and service experiences mirror each other. Also, our deep dive in Italian wine propelled us on our wine path. I look forward to our fun times together and bringing this passion to all of you.

“Born and raised in Colorado, Sarah took an unexpected but deeply fulfilling path to the world of wine. After earning a bachelor’s degree in Political Science from Alma College, she first discovered her passion for wine while working at a winery in Northern Michigan. There, she found joy in guiding guests through tastings and helping them understand why wine tastes the way it does.

Following undergrad, Sarah worked as a paralegal in Boston and Washington, D.C., and later pursued a master’s in Justice, Law, and Criminology at American University. But it was during her time as a Wine Educator at District Winery—between semesters—that Sarah realized wine wasn’t just an interest, it was her calling. She left graduate school to follow that passion full time.

Sarah went on to become the Cellar Director at RPM Italian, where she earned her Level One certification from the Court of Master Sommeliers and was later promoted to Head Sommelier. There, she helped develop one of the most extensive Italian wine lists, led staff education efforts, earned her Certified Sommelier pin, all while nurturing a deep love for Italy’s rich and complex wine traditions.

Now at Nobody’s, Sarah is excited to return to her roots as a wine educator—sharing her knowledge, exploring new regions beyond Italy, and helping guests uncover wines they’ve never heard of but will never forget.

Outside of work, Sarah stays active with weight training, golf, and spending time with her two beloved cats, Ruthie and Cork.”

Here are some of Sarah’s favorites which appear on the current wine list –

Visit them at https://www.nobodyswine.com/

Cheers & Sante,

Michael Nagy

Seasonal Spotlight: 5 Must-Try Wines for the Fall

November

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.

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.

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?

October

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.

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.

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 and Personality

Pinot Noir

Cabernet Sauvignon

Sauvignon Blanc

Merlot

Rosé

Natural Wine

Champagne/Sparkling Wine

Dessert Wine, i.e. Port, Sauternes, Late Harvest Wine, Ice Wine, etc…

Some other fun wine and personalities –

Which Wine Are You???

March 27, 2026

Shannon from PA asks, “How to describe wine”?

Allison from Long Island, NY asks, “I know of wine from the Finger Lakes and Long Island, NY, but where else in NY produces wine”?

Alexandra and Rebekah from Central NY and group chat both ask, “Explain the difference between Finger Lakes Rieslings and Old-World Rieslings“?

Italian Wine Regions & Styles

Food Pairing

Pinot Gris vs. Pinot Grigio

Pinot Gris

Food Pairing

Brotherhood Winery Pinot Noir, New York Premium Selection 2019

Whitecliff Vineyard Cabernet Franc Hudson River Region 2023

“Happy V-Day”

Cheers, Michael

Best in Class –

Top Red Wines –

Happy Hour

Hours of Operation

Location

Meet Sarah

1. Chenin Blanc

2. Sémillon

3. Barbera

4. Primitivo/Zinfandel

5. Cabernet Franc

Does the season of the year guide our wine preferences?

What wine would you recommend for Fall?

Classic Reds

Don’t forget about winter whites!

What other wines are trending right now?

What else is trending in the wine world?

Stocking your cellar/wine rack for Fall

DON’T MISS A DROP