wine lover - 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

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: Why grapes have multiple personalities?

March

2026

by Michael Nagy

For this week, we continue the educational series on wine grape varietals with a focus on the different names used for a particular grape produced all over the world.

There are roughly over 10,000 different wine grape varieties identified worldwide. Depending on the source though, this number could be less or more. While this enormous number exists, only a small percentage (about 1,300 to 2,000) are commonly used for commercial wine production. A mere 33 varieties account for 50% of the world’s vineyards.

A vast number of grape varieties have several names depending on where they’re grown (see last week’s post on Pinot Grigio and Pinot Gris here). Countries like Georgia, Italy, Portugal, Spain, and Greece grow and produce many indigenous or rare, local varieties unknown to most people, unless you visit that locale. Most aren’t massively produced or exported to other countries.

So, what’s in a name? Are they always interchangeable, or does their place and name indicate what their resulting style will be? For the average consumer and shopper, this can be an overwhelming, confusing and a daunting task. Not to mention the countries who don’t identify the grape(s) on the label or bottle (like Italy and France). The list can be very extensive, but I hope to clarify some of these differences with examples below.

Syrah vs. Shiraz

These wines can taste almost like polar opposites. Their body, expression and texture change with the climate. In the temperate northern Rhône Valley of France, Syrah is the signature grape behind storied appellations as Côte-Rotie and Hermitage. Further south, it forms the backbone of many Côtes du Rhône blends and is an essential part of many rustic Languedoc-Roussillon reds.

Known as Shiraz in Australia, its style is most distinct in the hot Barossa Valley and warm McLaren Vale regions, but it also thrives in cooler Canberra region. Where Northern Rhône Syrah has firm, drying tannins, Australian Shiraz has a velvety, mouthwatering feel.

French oak accentuates Syrah’s visceral notes of savory, cured meat, yet American oak lends vanilla and chocolate tones to Aussie Shiraz. Both can have display intense notes of violet. There are the spice flavors as well, such as white pepper in cooler regions and black pepper in the warmer ones.

Syrah/Shiraz can also offer something in between. In New Zealand’s Hawke’s Bay, it’s luscious with forward fruit, but suggestive with pepper. In South Africa, it veers toward more of a spicy richness, while in California and Washington State, it can be smooth, big, or edgy and taut.

In this case, the name is a hint to the style. Shiraz is likely big and bold (thanks to warm climate) while Syrah tends to be snappy and thinner (not in a bad way, but less oomph).

Grenache vs. Garnacha vs. Cannonau (“kah-noh–now“)

Grenache stuns wine lovers across the globe with its luscious red fruit flavors. Grenache is an archetypal Mediterranean variety. It wants full sun, will withstand heat and drought and it thrives on stony soils. This resilience explains its success and expansion in warm climates.

With Grenache’s softness and plump fruit, it adds a juicy allure and warmth to Châteauneuf du Pape. It’s an integral part to Côtes du Rhône and is a part of the holy trinity of Australian Grenache-Syrah-Mourvèdre (GSM) blends in France. As Garnacha, it can form a part of Spanish Rioja. It has often been considered a blending grape and adds body to a blend, but can be lovely on its own.

As a single varietal, Grenache is full-bodied without being overly tannic. It can also make charming, aromatic reds in the Rhône cru villages of Gigondas and Vacqueyras. Cannonau on the island of Sardinia, it’s an even bigger, stronger and bolder version.

Grenache vines are very resilient and can last a while. The variety hits its stride in the old-vine Grenache wines from the French Roussillon in Languedoc, neighboring Spanish Priorat region, and McLaren Vale region in Australia. The wines are concentrated and fragrant with spicy red fruit.

But Grenache is versatile in itself. It also makes the sweet, fortified wines of Banyuls, France and the dry, fully pink rosados of Navarra region of Spain. No matter the style or origin, Garnacha always shines with its gorgeous red fruit.

Mourvèdre (“moor-VED-druh”) vs. Monastrell vs. Mataro

Ancient and dark, powerful and brooding, this thick-skinned, small-berried grape of Spanish origin thrives in hot climates. It requires more than just warmth being a late ripening grape. It needs proper, sustained heat. Mourvèdre resides best on the Mediterranean coast in Spain, where it’s called Monastrell, and forms the gutsy, heavy, tannic reds of Jumilla and Alicante regions.

As Mourvèdre, it’s the backbone of French Provençal Bandol, where it gives a kick to reds and a tang of tannins to dry rosés. In the Languedoc, it contributes nicely to various red blends. In Australia, where it’s known as Mataro, the grape asserts its dusky charms in GSM blends. The best examples have a heavy perfume of black fruit when young and leather and spice with age.

Blaufränkisch (“blahw-fraun-keesh”) vs. Lemberger

The temperate and distinctly continental latitudes of Central Europe are home to this underrated red grape. Medium to full-bodied in the north, Blaufränkisch produces unique, structured, and elegant wines. It is also grown and produced in New York State where the climate mirrors those of Germany and Austria and stylistically similar. I find them to be a nice change from your typical cool-climate reds.

In eastern Austria, it’s known as Blaufränkisch. In southern Germany and France, it’s Lemberger. It also goes by other names in Hungary, northern Croatia, western Slovakia, in eastern Slovenia. No matter the name, it produces quality reds that age well. It also forms part of Egri Bikaver, Hungary’s historic “bulls’ blood” wine.

Cooler vintages or sites add an irresistible pepperiness to the usually dark-fruit spectrum, where you’ll find dark cherry and blueberry. Despite the differences in climate and expression, Blaufränkisch exhibits great varietal resemblance.

When vinified in stainless steel, Blaufränkisch is sometimes confused with fuller-bodied Gamay. When vinified in small, new oak barrels, Blaufränkisch gets punchy and needs a few years to return to its inherent subtle nature. The most elegant results are achieved with gentle handling and careful amounts of oak. It’s not a well-known grape outside of where it’s traditionally grown but has been increasing in popularity.

Malbec vs. Côt (“cot”, like “hot”)

Malbec is synonymous with Argentina, where this aromatic, black grape revels in the bright, high-altitude sunshine of the Andes mountains. This French original has been almost supplanted by Argentinian success. Malbec is sometimes referred to as Côt in France. It’s even one of the five permitted varieties used in red Bordeaux wines but typically doesn’t ripen well in parts of Bordeaux.

Malbec’s real French hotspot is in Cahors, a town in southwestern France as well as a namesake appellation. Cahors wine is inky, opaque and dense with tannin. The firm, astringent tannins of French Malbec are often softened with the addition of Merlot. Malbec in Argentina, however, are plenty ripe to have the softness and silkiness.

In both cases, the wines’ structure helps them age and develop pretty well. The best show floral overtones of violet and peony. In France’s cooler Loire Valley, Côt produces wines that are less extracted, very fresh, floral, and often spicy.

Zinfandel vs. Primitivo

White Zinfandel is the wine that’s launched thousands of enthusiasts, but this pink elixir does not give this historic grape any justice. It’s known as Primitivo in Puglia, Italy and Zinfandel in California. As a red wine, Zinfandel always boasts full, juicy and plump fruit (sometimes can be jammy, think PB & J) that covers a spectrum of ripeness, often with elevated alcohol levels.

When made well, Zinfandel balances these qualities perfectly. Unfortunately, grapes in the same bunch can barely ripen, become overripe (bloating and too much sugar), or even become raisin-like.

In Puglia, Primitivo is light, smooth and warming. On an inland elevation, Gioia del Colle produces the freshest versions, while coastal Primitivo di Manduria is heavier, denser and more powerful.

In California, this rustic red attains true elegance. Some ancient Zinfandel old vines in Napa, Sonoma, and Lodi bring forth concentrated, full-bodied wines with warm alcohol, expressive quality, and enticing red fruit aromas. Quality well-aged and mature Zinfandel is well loved by the international community.

Chardonnay vs. Chablis

Although this doesn’t technically fit same grape, different name, it is an important distinction of grape name vs. region. When people first taste Chablis and learn that it is Chardonnay, they often look surprised.

How can a wine that tastes so clean, crisp, and a mineral sensation possibly be the same grape as the rich, buttery Chardonnays that dominate wine lists from California and parts of Burgundy? The answer comes down to style, climate, and terroir. Chablis is said to be by many (myself included) as the purest expression of Chardonnay.

Chablis is located in the northernmost part of Burgundy in France. Its cooler climate and famous limestone soils shape a wine that explodes with acidity, freshness, and a minerality often described as chalky or steely.

Unlike the rounder Chardonnays aged in oak barrels from Burgundy’s Côte de Beaune or the thick and heavy, cedar vanilla bombs from California’s Napa Valley, Chablis is typically fermented and aged in stainless steel, neutral oak, or partial oak. This approach preserves the acidity, crisp apple, lemon, and saline flavors that make the wine unique.

The absence of heavy oak influence is the major differentiator. While many Chardonnays lean on new oak to build body and add flavors of vanilla, toast, and butter, Chablis producers focus on purity and terroir. That doesn’t mean oak is absent altogether, some premier cru and grand cru Chablis see a bit of oak, but it’s usually subtle by just playing a supporting role. This gives Chablis a leaner structure in stark contrast to the creamy, heavy character of oak-driven Chardonnay.

The environment in and around Chablis also plays a huge role. Chablis vineyards sit in a continental climate where frost is a constant threat. The cooler temperatures slow down ripening, which keeps acidity high and sugar levels lower.

In warmer areas like California, Chardonnay ripens easily, leading to bolder fruit flavors, higher sugar content, and a style that more often than not lacks subtlety. Side by side, you’d hardly believe the wines are the same grape but tasting them together is one of the best ways to appreciate how versatile Chardonnay really is.

I did a Chard side by side recently for a Women for Wine Sense tasting class in Syracuse and the audience was mesmerized by the difference.

For wine drinkers who think they don’t like Chardonnay, Chablis often comes as a revelation. Its flavor profile avoids the buttery heaviness that critics of California Chardonnay complain about. Instead, Chablis is fruity, food friendly, and an elegant take on Chard.

If you are interested in learning more about grapes, grape families, and grape names, I can certainly expand on this discussion. For example, Pinotage from South Africa is a cross between Pinot Noir and Cinsault (varietal in France) or that Pinot Noir in Italy is called “Pinot Nero” (same grape) or Pinot Noir in Germany is called “Spätburgunder”.

I must admit, I find this stuff fascinating (history buff, too) so just say the word. Thank you to Wine Cellar Guide (above wine grapes) and Wine Enthusiast (grape names) for the beautiful images.

Book “The Michael Pour” for a unique and exclusive wine education class, wine tasting event, wine pairing/dinner, bar/restaurant consultation, etc… in your home or establishment. I am currently offering a 15% discount for all bookings. Inquire here, email, or on social media.

Cheers & Sante,

Michael

michael@michaelpour.com

IG: @themichaelpour

Wine & The Moon: The Lunar Influence

February

2026

by Michael Nagy

I’ve always had an interest in astrology, oracle, alchemy, and the occult sciences. Recently I’ve been fascinated with how it applies to wine and wine tasting. Let’s take a closer look! As one subscriber stated, “This is so interesting, Michael! None of this ever occurred to me, so I find it quite enlightening.”~ Trie

Do you remember all the hype about the Blood Moon during the lunar eclipse? Maybe not, unless you typically follow this kind of stuff. It made me think about the moon and the universe’s impact on wine drinking. You don’t have to be a ‘wine witch‘ to be interested in it. Do you enjoy reading your daily horoscope and believe in what the universe is telling you?

The moon actually plays a crucial role in viticulture, influencing key vineyard activities such as pruning and harvest, as well as (for many) the best times for wine tasting. If you believe that wine is a living organism, then it’s reasonable to think that it is affected by the moon just as much as other living things.

The focus on the moon and how it affects life on earth goes as far back as 1st century Roman naturalist, Pliny the Elder, who said the moon “replenishes the earth; when she approaches it, she fills all bodies, while, when she recedes, she empties them.”

The lunar calendar has been used for centuries by farmers to determine when to plant and harvest. Other professions, like gardeners, religious leaders, and fishermen use it in their work. The Old Farmer’s Almanac uses the same lunar calendar to recommend planting schedules. Professional astrologers use lunar cycles for scheduling major life events, such as weddings, funerals, opening businesses, etc…

Rudolf Steiner, who created the biodynamic farming system in the 1920s, saw vines linked to the four elements – earth, air, water, and fire. Each element is favored when the moon passes into the constellations associated with it, thereby determining when a wine tastes best.

This concept was later expanded upon by Maria Thun in the 1960s. She developed a calendar indicating the best days for tasting wine—a theory further refined by her son, who authored When Wine Tastes Best, which is now an app. Check it out!

The principle suggests that not only do plants respond to the positions of the moon, sun, and planets, but that we can enhance various aspects of winemaking by considering these celestial alignments. Many of the best winemakers in the world swear by it. For example:

Fire constellations direct energy towards fruit-bearing, making them prime harvesting days.

Earth constellations focus a plant’s energy on its roots, making these ideal days for pruning.

The lunar calendar also suggests that wine can taste different depending on the day you drink it. Here are the basics. What is your sign and element?

Fruit Days: Wines are at their most expressive, showcasing a full range of aromas and flavors. These are the best days for wine tastings or enjoying a special bottle. Fruit days are when the moon is in any of the Fire Signs, such as Aries, Leo, and Sagittarius. Fruit days are the most optimal wine tasting days.

Flower Days: Wines highlight their delicate floral notes, making these days ideal for appreciating aromatic white wines and elegant reds. Flower days are when the moon is in any of the Air Signs, like Gemini (moi), Libra, and Aquarius. Flower days are recommended for enjoying aromatic wines, such as Viognier or Torrontes.

Leaf Days: Wines may exhibit more vegetal and herbaceous qualities, which can be intriguing but might not be ideal for your finest bottles. Leaf days are when the moon is in any of the Water Signs, such as Cancer, Scorpio, and Pisces. Leaf days are days when the plant is focused on producing chlorophyll, and are generally not recommended for enjoying wine.

Root Days: Wines often taste more subdued, with heightened tannins and earthy notes. Generally considered the least favourable for tasting. Root days are when the moon is in any of the Earth Signs, such as Capricorn, Taurus, and Virgo. If you follow the lunar calendar for wine tasting, root days are not good days to enjoy wine.

Node Days: Occurring when the moon crosses the Earth’s orbit, these are typically days when wines are more ‘closed’ and less expressive.

Does the moon really affect how good a bottled wine tastes? Is this wine tasting trick the reason why the same bottle sometimes doesn’t taste as good the next time you open it?

Some days you may taste a wine that you know well, and nothing really impacts you, while other days, one wine is better than the next. Instead of blaming it on the wine, think about it from a human perspective. We humans are susceptible to full moons, high pressure, and so on. Do the wines change based on the planets, moon, or alignment of the stars? Or is it that our perceptions may change?

Above is an excerpt from the app. For some beyond-logical reason, red wine seems to taste better on a “fruit day.” White aromatic wines really seem to sing on a “flower day.” So maybe if you’re anxious to pop open that vintage Bordeaux you’ve been waiting to open for years, you should consult the free When Wine Tastes Best app on your phone.

Is Today a Flower Day? Here is the link to the Lunar Calendar for all things – Lunar calendar for today – live in the rhythm of nature

Share your astrological sign and element under comments here or on social media. It will be fun! Just a reminder, if you signed up for the free newsletter, you would have automatically received this story when published.

Cheers,

Michael (Gemini & Air)

michael@michaelpour.com

(cover photo courtesy of Scott Harvey Wines)

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

Who is Michael? What is The Michael Pour?

October

2025

by Michael Nagy

Here is a little bit about me, my business, The Michael Pour, and how I got here.

My name is Michael and I’m excited to be here talking ‘wine’. I’ve always had a love for writing, so this is a great way to share my creative side, versatility, and knowledge about wine.

I am originally from Harrisburg, Pennsylvania in the south-central part of the state. In 2019, I moved to Geneva, New York, northern tip of Seneca Lake, in the heart of the Finger Lakes, to further my wine career and embrace a new beginning.

I have a B.S. in Psychology from the University of Pittsburgh and worked in the counseling and social work industry for the early part of my career. In 2000, I became a stay-at-home dad and needed to find a part-time job where I could work nights and weekends for childcare.

One day, I found a classified ad in the local newspaper (that was how you found a job back then) for a bartending school and thought that this would be a fun career. This would work well with my schedule. I quickly learned that I was pretty good at this bartending thing and possessed the people skills to be successful and do it as a career.

My passion for the industry took flight in 2002 when I became a bartender at a full-service, upscale restaurant in the Marriott hotel servicing the airport and capital city. Eventually simple bartending led to a deep dive into wine and food/wine pairings from the excellent menu and wine program.

After many years bartending and doing wine work in the hotel business and making cameos at nightclubs, bars, pubs, and private parties, I decided to take a job as a mixology instructor and wine expert at a nationally recognized bartending school. In addition to teaching/instruction at the school, I provided consultation services to local restaurants.

In 2012, I decided to open up my own business called, Raise Your Spirits, Inc. providing bar consultation, cocktail, spirits, wine, hospitality services and event services to individuals, event and wedding venues, and companies.

During this time, I started blogging and writing about my experiences in the industry, which led to writing and publishing a bar and cocktail book titled “The Cocktail Revolution: Journey of a Liquid Chef” during the pandemic in 2020.

After living in PA most of my life and running my business, Raise Your Spirits, Inc. for eight years, I decided to take a leap of faith, start anew, leave family and friends, and move to upstate NY and the beautiful Finger Lakes region to focus on my wine career.

I completed my wine education through the Wine & Spirit Education Trust School based in London, England. I earned my Level 3 Advanced Certification in Wine. I continued my wine education by earning my wine specialist certificate in French wine.

My knowledge, experience, and expertise with Finger Lakes and New York State wine is very strong. I strive to learn new things in the world of wine and stay on top of the trends.

From 2019 to 2023, I worked as a wine educator, tasting room manager, wine club director, marketing and public relations director for numerous wineries on Keuka, Seneca, Cayuga Lakes.

For the latter part of my time in the Finger Lakes, I served as the GM and ran the exquisite wine and cocktail program at Portico Restaurant, an upscale, Italian steakhouse in Del Lago Resort & Casino.

During this time, I rebranded my old business to “The Michael Pour” where I focused primarily on wine, providing consultation services, private wine tasting events, wine lists, virtual and in-person wine classes, networking, and storytelling through writing and blogging about wine.

In August of 2024, my life and career took me to Syracuse, NY with the intent of continuing my business operations and work with private venues, bars, restaurants, and organizations doing wine tasting events, wine classes, wine dinners, marketing, and consultation.

My hope is to bring the excitement of Finger Lakes and New York State wine to the Central NY region and Syracuse area. As a member of Women for Winesense, Syracuse Chapter, potential board member and former member of Finger Lakes and Rochester chapters, I am excited about the opportunity to grow my business and support a wonderful organization offering fun, wine programs in the area. All are welcome (men, women, non-binary) to join our group.

Visit the website for more info (Syracuse Chapter page). I will be teaching a fun wine tasting class in January through the Syracuse Chapter (see image) so I hope to see you there.

Would you like to experience great wine for your formal or casual dinner party? Are you looking to plan a special event with your friends or colleagues and want it to be epic? Are you an establishment who wants to elevate your wine program?

Whether you are an experienced wine drinker, host parties or events, a business, or someone just getting started in the industry, you’ve come to the right place.

My dream is to stock people’s wine cellars with exquisite and collectible wine and serve as their wine consultant and personal sommelier.

I also moonlight as a freelance beauty consultant, MUA, and skincare consultant after spending time with Mary Kay, Sephora and Ulta Beauty over the years. I currently work as a brand ambassador for Urban Decay Cosmetics and IT Cosmetics.

My interests outside of wine are kitties (I have 2 cute furries), traveling and seeing the world, learning about different cultures, shopping, pizza, old-world Pinot Noir, purple and green colors, fast cars, Pittsburgh sports, all things beauty, reading, writing, book hoarding (not a fan of kindling), good old-fashioned rock-n-roll music, and musical theater.

I am partially fluent in French and love French culture, which goes hand in hand with French wine.

Thanks for stopping by! Let’s get acquainted and go on this fun journey together. Please let me know if I can be service to you or your place of business. Being new to the area, I would love to meet you – Michael

What am I pouring and drinking right now?

October

2025

by Michael Nagy

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

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

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

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

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

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

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

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

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

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

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

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

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

Cheers,

Michael

michael@michaelpour.com

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

October

2025

by Michael Nagy

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

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

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

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

Oaked Chardonnay

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

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

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

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

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

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

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

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

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

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

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

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

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

Why Do Some Chardonnays Taste Buttery?

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

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

Unoaked Chardonnay

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

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

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

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

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

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

Battonage

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

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

Conclusion

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

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

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

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

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

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

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

Cheers,

Michael

Tag: wine lover

50 Shades of Rosé: A Summer Spotlight

Terroir Talk by Michael: First Vintage & First Release

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“?

Wine Spotlight: Why grapes have multiple personalities?

Syrah vs. Shiraz

Grenache vs. Garnacha vs. Cannonau (“kah-noh–now“)

Mourvèdre (“moor-VED-druh”) vs. Monastrell vs. Mataro

Blaufränkisch (“blahw-fraun-keesh”) vs. Lemberger

Malbec vs. Côt (“cot”, like “hot”)

Zinfandel vs. Primitivo

Chardonnay vs. Chablis

Wine & The Moon: The Lunar Influence

An Unexpected Wine Adventure in NY’s Hudson River Region

Brotherhood Winery Pinot Noir, New York Premium Selection 2019

Whitecliff Vineyard Cabernet Franc Hudson River Region 2023

“Happy V-Day”

Cheers, Michael

The Best Reds in the Finger Lakes Wine Region

Best in Class –

Top Red Wines –

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

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Meet Sarah

Who is Michael? What is The Michael Pour?

What am I pouring and drinking right now?

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

Oaked Chardonnay

Why Do Some Chardonnays Taste Buttery?

Unoaked Chardonnay

Battonage

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