Tag: wine influencer

Wine of the Week: A Rare Red from Veneto

September
30
2026
by Michael Nagy

For this week’s edition of my ‘Wine of the Week’, I present to you a 100% Cabernet Franc from northeastern Italy in Veneto, Tenuta Mosole Cabernet Franc DOC Venezia 2024, which I recently stumbled upon on a recent visit to a new wine shop.

Are you a Cabernet Franc fan? Have you ever tasted one from Italy? Do you like Italian reds, medium-bodied reds, or under-the-radar reds? Follow along if you would like to explore different Cab Francs

Because you don’t typically hear about the cool-climate Cab Franc grape from Italia, I was immediately intrigued. It is not too uncommon in the Veneto region as it is in other wine regions of Italy because of the cooler weather, climate conditions, topography, and unique microclimate.

As I mentioned in previous posts, I am always on the hunt for great value wines and hidden gems from across the globe and this fits the bill. This Cab Franc retails at just under $20 USD in Central NY and available online (it is a little over $20 on some sites). An excellent price for an Italian red with a DOC classification and from a reputable producer. Give it a search!

Veneto’s diverse landscapes, rich vinicultural heritage, and proximity to Venice and Adriatic Sea make it a remarkable wine destination. The region is often celebrated for its exceptional wines, including the elegant Soave, the full-bodied Amarone, and the refreshing Prosecco.

You can visit the iconic vineyards of Valpolicella, the serene hills of Conegliano-Valdobbiadene, and the charming countryside of Colli Euganei, where local wineries invite you to indulge in unforgettable tastings. In addition, you can experience the unique blend of culture, history, and gastronomy that Veneto has to offer.

Veneto is nestled in northeast Italy and famed for its iconic Prosecco alongside a diverse array of indigenous grape varietals such as Garganega (Soave) and Corvina (Valpolicella and Amarone). It is home to historic winemaking traditions, picturesque vineyards, and ancient villages.

The Veneto wine region accounts for approximately 18% of all the DOC wine in Italy, which ranks in the top three of all regions in Italy.

The Mosole Cabernet Franc is produced in the Lison-Pramaggiore DOC, a unique region of the Venetian plain that overlaps eastern Veneto and western Friuli whose wine production predates Roman times. The Cab Franc vines arrived there at the beginning of the 19th century, immediately becoming a fine wine in the territory.

The characteristic note of hay and black pepper together with the soft tannins on the palate make it an unmistakable wine. The vineyards contribute aromatic compounds and minerality to the wines produced here.

The smokey character of this Veneto Cab Franc can be referred to as ‘Chinon Italiano’, because it tastes like it was produced from Chinon in the Loire Valley of France, a classic CF wine region and home to some of the best CF in the world. Who would have guessed that they would share similar traits?

Its appearance is ruby red with violet hues. The aromas are pleasant with diverse spices and sweet smoke, a basket of red berries, and that typical vegetal nuance, like green pepper.

The palate is driven by more red berry fruit, red currant and dark cherry, with hints of that infamous bell pepper. Crispy black fruit punctuated by fresh herbs and minerality. A full and fruit-forward flavor, medium acidity, soft, medium tannins, well balanced, and a lingering finish.

A stellar pairing for roasted vegetables, roasted meats, like lamb and wild game, barbeque dishes, vegetarian pizza, and charcuterie.

The maceration on the skins is for an average of 8 to 10 days. Fermented in temperature-controlled cement tanks between 24 to 26°C (74 to 76°F) followed by maturation for nine months in cement tanks. The aging potential is 5-7 years till 2029-2031. Serve the wine slightly below room temp at 60-65°F (not too warm).

Tenuta Mosole also produces other reds, like worldly Merlot, Cab Franc/Carmenere blend, Rosso, and traditional whites of Pinot Grigio, Chardonnay, Sauvignon, local whites, Roses, Prosecco, and Brut. Find them online at Winery: IGT and Lison DOC wines in Venice Mosole estate | Mosole and Instagram @tenutamosole. Keep in mind that those sites are in Italian so you will need to translate.

Cheers & Saluti,

Michael Nagy

For questions, feedback, submit a topic, or inquiries, use new email – michael.troy.nagy@gmail.com or DM on Instagram.

Wine of the Week: A Little-Known Pinot from Napa

September
23
2026
by Michael Nagy

Though Napa Valley has historically been known for its luscious Cabernet Sauvignon, in the early days that followed Prohibition in Napa, many premium producers tried their hand at Pinot Noir and were fairly successful.

Because very few top Pinot Noir producers remain from the region, not too many vineyards dedicated to growing Pinot, and the onslaught of Cabernet, you don’t really hear about them. Traditionally, most of Napa Valley was considered too hot for this fickle, thin-skinned grape.

The Pinot Noir that I recently tasted and featuring here is from the Monterey AVA in California. Located in one of the largest American Viticultural Areas, the Monterey AVA runs from the Monterey Bay to the border with Paso Robles.

The cooling fog that rolls in from Monterey Bay each morning, combined with dramatic diurnal temperature shifts and diverse soil compositions, allows grapes to develop intense flavors while maintaining the bright natural acidity that defines world-class Pinot Noir.

With the cool maritime influence, chilling fog and strong afternoon breezes roll in from the Pacific Ocean and the Salinas Valley, creating an ideal cool climate for Pinot Noir. It is one of the most diverse in terms of climatic make-up and types of grapes grown. The most important factor for all farmers in the appellation is their location in relation to the chilly waters of the Pacific Ocean.

What distinguishes Monterey County Pinot Noir from other regions, including California’s Sonoma, Alexander Valley, and Carneros, is its distinctive balance and vibrant red fruit notes dancing between cherry and cranberry, underscored by earthy minerality and subtle spice elements. typically features bright acidity, structured tannins, and rich dark or red fruit flavors balanced by a distinct mineral quality.

The Chasing Lions Pinot Noir from Nine North Wine Company (pictured) is a red wine that showcases the best of California Pinot. The Monterey vineyard features a unique microclimate, with cool ocean breezes and well-drained soils, which contribute to the wine’s distinct character.

The winemaking process involves gentle handling of the grapes, allowing the delicate flavors and aromas to shine through. The result is a beautifully balanced wine with notes of ripe red berries, subtle spice, and a silky-smooth texture.

The Chasing Lions Pinot Noir is elegant and refined. It displays a beautiful ruby color enticing the senses with its vibrant appearance. On the nose, this wine offers a bouquet of red fruits, such as cherry and raspberry, accompanied by subtle vanilla notes from the interplay of oak.

The acidity provides a refreshing and lively mouthfeel, while the medium body adds to its overall elegance. The palate has a silky texture with delicate tannins and showcases flavors of ripe strawberries, dark raspberry, cranberries, some Bing cherry, and a hint of spice creating a harmonious and well-balanced profile.

The minerality and hints of oak, chocolate, and coffee complement without the heavy mouthfeel and fuller body.

From the Vintner – “This Pinot Noir opens with ripe cherries, orange peel, violets and black figs. True to form, the
balanced, “pinot noir” spice comes through vividly in this wine and is layered with slight flavors of oak, vanilla bean, cinnamon and clove.”

It is very versatile with a variety of dishes and pairs well with meat and vegetables, including roasted vegetables, grilled chicken, or pork tenderloin, but is also excellent drank on its own.

It is aged for 6 months in French, American & Hungarian oak with a 13.5% ABV. Ideally, drink now through November 2026.

It is a 90 points “Best Buy” from Wine Enthusiast and under $20 USD. Grab it when you can because the 2024 vintage may be sold out soon and it’s reaching its peak. I picked up this bottle in Camillus, NY, but widely available in other locations and online.

I liked it very much. I’m always on the hunt for under-the-radar and value wines that won’t break the bank, Any good, inexpensive quality red wine coming out of Napa that is not a Cabernet is music to my ears.

If you enjoyed this post and would like to see more this, please give it a thumbs up. I’m a Pinot Noir fanatic so I would be happy to share more PN recommendations and all wine.

(Cover photo from foggy Monterey, California vineyards)

Cheers & Sante,

Michael Nagy

Note: my email address, michael@michaelpour.com, is currently inactive so send all emails to michael.troy.nagy@gmail.com

Wine Spotlight: A Sparkling Taste of Veneto

May
28
2026
by Michael Nagy

This week’s wine spotlight highlights a great style of sparkling wine from Italy called Prosecco. Have you heard of it? For this discussion, I chose a fantastic Prosecco emanating from its home in the Veneto region.

I recently sampled it when I was tasting some bubbly for a wine list I was constructing for a new wine bar called The Lucky Dog Bistro. It sure was a palate pleaser and I thought it would be a perfect sparkling addition to the menu. Thank you to Sarah from Soilair Selection for the awesome recommendation.

Isotta Manzoni ‘Cuvée Giuliana’ Prosecco (NV) is a crisp, value-driven, small production, sparkling wine from Italy’s Veneto region. Made 100% from the Glera grape, it is light, slightly acidic, and on the ‘fizzier’ side of prosecco making it very refreshing and ideal for mimosas or casual sipping.

The production is the Charmat (tank) method, which preserves fresh, fruity characteristics with a second fermentation. Sourced from vineyards nestled in the hills between Conegliano and Valdobbiadene, and produced by fourth-generation winemakers. The fermentation is 25 days in stainless steel tanks and then aged for 1 month in stainless steel tanks. The result is larger bubbles.

Cuvée in the name is a French wine term derived from cuve (meaning “vat” or “tank”). Depending on the context, it typically indicates a specially selected blend of multiple grape varieties, a winery’s premium or reserve batch, especially in Champagne, or the purest “first-press” juice extracted from grapes.

The Cuvée Giuliana is the standard, widely available Brut-style Prosecco. The Prosecco Rosé version is a delicate, dry rosé expression that features light notes of red berries, strawberries, and cream. This was also added to the wine list.

It is a well-balanced Prosecco with delicate and expressive aromas showing a good blend of crisp green and baked apple, sour lemon and grapefruit with a light, soft, silky and creamy mousse texture on the palate.

As you go back into the glass, some notes of pear and white peach appear on the nose followed by hints of apple and citrus. The Isotta Prosecco has a fair amount of body and mouthfeel with a pleasant lemon and mineral finish.

It’s refreshing acidity and elegant bubbles make it an incredibly versatile pairing option. It goes wonderfully with everything, including fresh seafood, shellfish, prosciutto/cured meats, vegetarian dishes, brunch favorites like eggs benedict or light pastries. Bon appétit!

The Isotta Manzoni Prosecco and Rosé version is now available at The Lucky Dog Bistro in downtown Clinton, NY where you can enjoy it at the beautiful new wine bar with inside and outside seating or in the restaurant. Try it in the special mimosas on the weekend. Hopefully I will see you there! Find them on Instagram @luckydogbistro and here About | The Lucky Dog Bistro.

Ancient Romans drank Prosecco to preserve youth and lengthen life. And based on how long the empire lasted, it may just work. Prosecco is a great alternative to Champagne and generally contains less alcohol. Every year, one bottle of Prosecco is produced for every 2 people in the US. That’s a lot of bubbles! It is currently in the top 25 of Italian Prosecco wines in New York and one of the popular wines distributed with Soilair Selection out of NYC.

A lovely, somewhat less popular, and often less expensive comparison to Champagne, Prosecco is a deliciously dry sparkling wine with crisp acidity, low sugar, with plenty of fruit and character. Associated with high value at low cost, Prosecco is the perfect option in situations where you want or need a easy drinking, everyday sparkling wine.

Traditionally from the Veneto (northeastern Italy), Prosecco refers to the name for a small village and is fermented almost solely from a grape called Glera. Most Prosecco is non-vintage, which means it doesn’t come with a year of production on the label.

This wine is not made in the traditional method of champagne with riddling, disgorging, rebottling, etc…, which, combined with non-vintage production, makes the wine more affordable than champagne minus the labor intensity. Prosecco is often described as a fresher and fruitier option than the French sparkler.

A few fun facts –

Styles of Prosecco – ‘Spumante’ means fully sparkling while ‘frizzante’ means lightly sparkling. It is rare but some Prosecco is a still wine, not sparkling.

“Extra Dry” Prosecco is actually sweeter than “Brut”. “Dry” is the sweetest of the three. This sweetness scale from dry to sweet: Brut – Extra Dry – Dry.

Prosecco isn’t a grape. The grape used to be called Prosecco, but it isn’t anymore. In 2009, Italy officially renamed the grape ‘Glera’ so that Prosecco could be protected as a place name rather than a grape variety. By law, Prosecco must contain at least 85% of the Glera grape.

Cheers & Sante,

Michael, michael@michaelpour.com

First Edition of The Weekly Swirl at The Pour

May
14
2026
by Michael Nagy

May 14, 2026

It’s been a busy week here at The Michael Pour. On Tuesday, in collaboration with the Women for Wine Sense, Syracuse Chapter, we held a “Sip & Savor” event with Weis Vineyards from Keuka Lake in the Finger Lakes region. The event paired six incredible curated wines from Weis with delicious light bites, including artisanal local chocolate and cheeses. Images from the event are attached.

Thank you to Weis Vineyards, Sweet on Chocolate, and The Curd Nerd for making it a special evening of food, wine, and great company.

On Wednesday, The Michael Pour traveled to Clinton, New York to meet up with the owner of The Lucky Dog Bistro and Mary Beth from Damiani Wine Cellars in the Finger Lakes. The bistro is opening an elevated wine bar adjacent to the restaurant, and we were there to discuss Damiani wine and its inclusion on the wine menu.

We also discussed the overall wine selection and the upcoming wine list, which will represent great and under-the-radar wines and producers from around the world.

It is a beautiful, small, and quaint space for restaurant patrons and consumers who desire an elevated wine experience and exceptional wine service. I am excited about being a part of the launch as the wine consultant, educator, trainer, guest bartender, and steward. This was my first time to Clinton, and I truly loved the small-town feel with shops, eateries, park benches, and dog walkers lining Main St. Everyone I encountered was super nice. Can’t wait to go back! I will update all of you as it gets closer.

After the consult, my colleague and I really enjoyed our lunch at the Bistro. Stephanie was amazing! Keep an eye out on Instagram @luckydogbistro and their website at http;//www.luckdogclinton.com for the latest developments and the story behind this undiscovered gem in Central NY. Clinton is not too far from Utica and Turning Stone Resort & Casino.

I

I will be doing some ambassador and sales work with a new winery, “Cantina di Rosina”, from the Abruzzo Region of Italy. Abruzzo is located in Central Italy along the coast of the Adriatic Sea. They are looking to expand and get exposure for their wines in Upstate & Central NY. They are growing and are represented at shops and restaurants in Philadelphia, South Jersey, New York City, and the boroughs of NYC.

Their first vintage was 2024 and they currently have two wines – Montepulciano d’Abruzzo (signature red wine of the region) and Cerasuolo d’Abruzzo (signature rose). They will release their Trebbiano d’Abruzzo (signature white wine) sometime this month. I will be sharing more info about them and this great Italian wine region in a separate blog post.

You can find them on Instagram @cantinarosina and website at http://www.cantinarosina.it to read about their story and history.

I should have the wines within the next week if you want to get a taste. I will hopefully be meeting with the proprietor this weekend in Binghamton.

Cheers & Sante,

Michael

michael@michaelpour.com

Your Favorite Summer White Wine? The Winner Is…

May
7
2026
by Michael Nagy

A poll was conducted on Instagram and the results are based on 25 responses.

The four choices given in the poll were – Sauvignon Blanc 40%, Riesling 36%, Chenin Blanc 20%, Pinot Gris/Grigio 4%. An additional 10 different white wines were submitted in comments.

The winner is “Sauvignon Blanc”. Because Sauv Blanc was the winner, I will feature it later in this story. Sauvignon Blanc is produced all over the world so I will explain the differences from region to region and fun facts about this noble grape.

There were several people who wrote in their choice of these four, as well as other white wines, that they like to drink in the summer from the additional list provided or others that they like.

These write-in responses are not included in the above percentages but listed below with country/region. Every wine mentioned on the post were included. Pinot Grigio and Sauvignon Blanc, which were choices on the poll, were written in and not reflected in percentages.

Submitted whites – Verdejo (Spain), Gruner Veltliner (Austria & US), Chablis (France), Riesling (FLX), Alsace Riesling (France), Albarino (Spain & Portugal), Txakoli (Spain), Vinho Verde (Portugal), Chardonnay (all over), Sancerre (Sauvignon Blanc from Loire Valley France).

I included other great summer white wines not voted for or listed as people’s favorite below. They can be super refreshing, crisp, and brilliant this warm, summer season regardless of your plans.

If you would like to try something different for your summer wine drinking and expand your summer palate, seek them out and give them a whirl.

A few quotes. Thank you to all those who participated. It really made this a fun story! –

“Albarino and Txakoli are two other summer favorites” ~ thesipseries

“I like a crisp Chablis. Cold sauvy b (from any region) is also a plus. But please do not put jalapenos in it” ~ mollyb

“I also love Vihno Verde in the summer”~ sonyab

“I also love a good Chardonnay! Don’t really care where its from”~ rebekkah

“I like a crisp Sancerre in the summer. Also, Albarino is another favorite”~ shannonp

Most of these varietals are specific to their native land and difficult to find here in the states. They range from aromatic, light, medium, and full-bodied and from dry to off-dry to medium-dry. Listed by country of origin and region, if significant, body, and sweetness level.

Italy –

Trebbiano Toscano – light to full bodied and dry to off dry

Vermentino – light bodied and dry

Greci di Tufo – medium to full bodied and dry

Verdicchio – light bodied and dry

Fiano – light bodied and dry

Garganega/Soave – light bodied and dry

Greece –

Assyrtiko – light bodied and dry

Argentina –

Torrontes – aromatic and dry to off dry

France –

Semillon (White Bordeaux, Australia, US) – light to full bodied and dry

Viognier (Rhone, US, Australia, similar to Chardonnay) – aromatic and dry

Marsanne (Rhone) – light to full bodied and off-dry

Roussanne (Rhone) – light to full bodied and dry

Aligoté (White Bordeaux) – light bodied and dry

Picpoul (mostly Loire Valley) – light bodied and dry

France & Spain –

Grenache Blanc/Garnacha Blanc – dry and light to full bodied.

France, Italy, Greece & others –

Muscat Blanc – aromatic and dry to medium dry in France

All over Europe and some pockets in US –

Pinot Blanc – dry and light bodied

US, France & all over the world –

Gewurztraminer – aromatic and dry to off dry

If you would like to learn more about any of these delicious white wines, please reach out. Have you experienced a glass or bottle of Sauvignon Blanc from different parts of the world?

Sauvignon Blanc

Here is a take on your favorite Sauvy Blanc grape. If you’ve been sipping from the same bottle of SB over the years, you know, that one called “Kim Crawford” from New Zealand, then you may not realize that it is produced all over the world, not just in NZ.

During my recent time in Columbia Valley, Washington, I had the pleasure of experiencing some really good ones. It is the same grape no matter where it is planted, but because it is grown in a different place, it becomes a completely different wine.

Here are four expressions of Sauv Blanc from four elite wine regions. Some may know of them, while others may be surprised. SB used to be the ‘it” girl, but is gradually being replaced by the trendy Chenin Blanc for that title. My wine colleague, Molly B, loves it very cold!

Sancerre

Sauvignon Blanc is called Sancerre in the classic Loire Valley of France. The most popular regional wine of the Loire is Sancerre. It is largely produced in the Touraine region. Sancerre is lean and mineral driven with notes of citrus, in particular lime and grapefruit, gooseberry, possibly some green apple, herbal flavors (same compounds found in green peppers), and slate/flint. My friend, Shannon P. is a big fan!

There can be some smokiness, which is unusual for whites, considering the lack of oak influence. Stylistically, the Sauvignon Blanc from Damiani Wine Cellars called “Little Lotus Flower” in the Finger Lakes Region of NY is similar to a Sancerre.

Marlborough, South Island, New Zealand

Sauvignon Blanc is New Zealand’s most important grape and Marlborough is the top producing region. The wines here offer more green tropical fruit notes, like kiwi, passion fruit, and pear, that contain a touch of residual sugar to help balance out the high acidity in the grapes.

The wines can be explosively aromatic with the aroma source of freshly cut grass. It can be zesty. That’s a signature aroma that can help you determine that you’re drinking a SB from NZ.

White Bordeaux, France

Here Sauvignon Blanc is more structured and textured. Notes of citrus, in this case, more lemon and grapefruit, and honey and light wax/lanolin texture. It is often blended with Semillon from Bordeaux, a fuller bodied wine with a rounder and creamier texture and notes of apple. Semillon can age better than Sauvy B so this blend can give you more years to drink. Some of the best sweet, dessert wine called Sauternes is made from Semillon.

Napa Valley, California, USA

Sauvignon Blanc in the warm Napa and Sonoma Valleys can offer a riper, richer, and more generous version of the grape. Notes of tropical fruit, like melon, and stone fruit, like white peach dominate while still displaying a little citrus and herbaceous notes. Some Sauvignon Blancs in Napa are aged in oak creating more texture, complexity, and vanilla notes. Even in this warmer climate, the wines have ample acid backbone, and the good winemakers make it shine with the fruit.

What does all Sauvignon Blanc have in common?

All Sauvignon Blanc wines share a foundational profile characterized by high acidity, a dry, light-to-medium body, and vibrant, herbaceous, and fruit-forward aromas, typically spanning citrus (grapefruit, lime, lemon) to tropical notes (kiwi, melon, passion fruit).

It is consistently a cool-climate or high-acidity grape used to produce crisp, refreshing, and usually unoaked white wines. Most are produced to be drunk young, crisp, and fresh. Alcohol content generally ranges from 11.5% to 14% ABV.

While climate affects whether the wine tastes greener/herb-forward (cooler, e.g., Loire Valley) or tropical fruits (warmer, e.g., California), its fundamental “green,” high-acid structure remains consistent.

Sauvy Blanc is very food-friendly wine because of the high acidity and lighter body. Pair it with herb or citrus-driven sauces, green veggies and summer salads, salty cheeses, herb-crusted chicken (Napa especially), white fish, oysters and mussels (Sancerre especially), scallops, and all kinds of Asian cuisine (New Zealand, especially).

What other white wines are similar to Sauvignon Blanc in terms of its style and profile?

Fume Blanc (Loire), Gruner Veltliner, Vermentino, Chenin Blanc (Loire), and Verdejo.

Here are my recommendations for each regional Sauvignon Blanc. The exception is that I chose a Semillon was Wash State, US instead of one from Bordeaux.

Domaine Henri Bourgeois ES-56 Sancerre 2022

Chateau Brondelle 2021 Graves Sauvignon Blanc Semillon

St. Supery 2020 Napa Valley Sauvignon Blanc

Dog Point Vineyard 2025 Marlborough Sauvignon Blanc

Cheers & Sante,

Michael XOXO

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