wine lovers - The Michael Pour

Wine Spotlight: What happened to Pinot Grigio?

March

2026

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

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

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

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

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

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

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

Italian Wine Regions & Styles

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

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

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

Wine Production

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

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

Food Pairing

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

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

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

Pinot Gris vs. Pinot Grigio

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

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

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

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

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

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

Pinot Gris

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

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

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

Food Pairing

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

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

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

Alsace, France (rich version, Pinot Gris)

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

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

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

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

Look for these producers –

Cantina Tramin (Alto Adige, Italy)

Cantina Terlano (Alto Adige, Italy) – pictured

Venica & Venica (Friuli, Italy) – pictured

Neumeister (Styria, Austria)

Trimbach (Alsace) – pictured

Zind-Humbrecht (Alsace)

Cheers,

Michael

michael@michaelpour.com

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

Pairing White Wines with One of my Favorite Dishes

November

2025

by Michael Nagy

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

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

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

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

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

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

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

Sauvignon Blanc

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

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

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

Pinot Grigio

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

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

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

Pinot Gris

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

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

Other International Options/Under-the-Radar Wines

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

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

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

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

Ingredients

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

Cheers,

Michael

Decoding Wine: What’s in a Label?

November

2025

by Michael Nagy

We browse the shelves of wine shops all the time, not only to shop for dinner but also to scope out the deals. More than ever, we see a massive proliferation of wine labels with creative imagery, lingo, and descriptors. New brands and labels seem to be appearing every week. All this choice is amazing: or is it completely overwhelming depending on how you approach the situation.

One clear way to become more comfortable when confronted by endless shelves of unfamiliar wine labels is to figure out how to decipher the information given. Reading wine labels can be daunting, but not so difficult when you finish this article.

One thing to note is that regulations, both domestic and international, dictate what info must, can, and cannot appear on the label. Master that with the help of this article, you’ll be well on your way to finding that special wine bottle with much more ease.

Wine labels have a lot of information on them. Some of it is critical to understanding what is in the bottle, and some of it is just blowing smoke. Here’s a quick guide to help you know what matters, how to spot a bargain, and what to ignore.

How To Read A Wine Label

There are 2 main styles of wine labels commonly found in shops. A wine identified by its brand name or a wine designated by its appellation, region, or sub-region. A wine that is labeled by its brand will indicate what grapes it’s made of on the front label (whether it be chardonnay or ‘red blend’).

A wine that is identified by its appellation relies on the appellation’s quality level rules and regulations by country to indicate what’s in the bottle. A perfect example of an appellation wine is Chablis. Nowhere on a Chablis label is a mention of chardonnay as the grape, nor that Chablis is typically an unoaked chardonnay.

Understanding a wine label may not always tell you how the wine tastes but it can help you get a better picture of exactly what you are buying.

5 Basic Parts To A Wine Label

Producer or Name The producer’s name is either obvious or in small text at the top or the bottom of the label (such as many French wine label examples). This is who made the wine. It’s important to note that some American wine labels that only have a Wine Name (such as Apothic Red) are branded wines from larger wine companies. Apothic Red is a branded wine by E&J Gallo–the producer.

Region The region indicates from where the grapes were sourced to produce the wine. A wine from a larger (read: more vague) region is typically a value wine whereas a wine from a specific vineyard site often indicates a higher quality regional designation (i.e. “California” vs. “Santa Rita Hills” AVA). If a wine is from a specific vineyard site, that site will be indicated in quotations (i.e. “Les Suchots”) or located right below the region designation (ie Vosne Romanee Les Suchots). Generally, as you narrow the source to a specific site, the quality level becomes more refined and the price increases.

Variety or Appellation The variety refers to what grape or grapes are used in making the wine, i.e. Merlot or GSM Blend (Grenache, Syrah, and Mourvedre). Many blends will not reveal the constituent grapes nor the percentage that each makes of the whole. If there is no varietal given, look for the Appellation, which can give you clues to what varietals were used based on the rules governing that region. There are 15 nations with officially regulated appellations, though the strictness of the rules and what matters varies wildly among them.

Vintage or Non-Vintage (NV) The year that the grapes were harvested is the vintage. The vintage tells a lot about a wine if you are familiar with vintage variations. As a general rule, multi-vintage wines or “NV” wines are lower value wines, because they have the ease of pulling wine from multiple vintages to control the flavor, except in the case of Champagne.

Alcohol by Volume (ABV) The alcohol level actually says a lot about a wine. Many European wine regions only allow their highest quality wines to have 13.5% ABV and above. In America, ABVs can be quite high (up to 17% on some dry wines) and the alcohol level is an indication of how rich/big the wine may taste. Many higher alcohol wines are made from riper grapes and tend to have more fruit forward flavors. Again, this is a generalization and there are exceptions to the rule.

Some Wines are Labeled by Grape Variety

When you see a wine labeled with “grape” words like Cabernet Sauvignon or Gruner Veltliner, then it’s labeled by grape variety. There are thousands of different wine varieties and it’s possible to label a wine with more than one grape.

Wine labeled by variety doesn’t guarantee that the wine is 100% of the listed variety. Each country has their own set of minimum requirements to label wine by variety (Surprisingly, the United States has the lowest!):

75% USA (except for Oregon which requires 90%), 80% Argentina, 85% Italy, France, Germany, Austria, Portugal, New Zealand, South Africa, Australia, United Kingdom.

Some Wines are Labeled by Region

Wines like Bordeaux, Chablis, Chianti, Sancerre, and Rioja are labeled by region. This style of labeling is used mostly in Old World wine countries like France, Italy, Spain and Portugal. Regional labeling likely came from a time when many different varieties grew together in the same vineyards and were blended together into wine.

Each wine region dictates what grapes can be used in the regional wine. So, in order to know what’s inside one of these regionally labeled wines, you’ll want to do a little research. For example, Chablis in France grows Chardonnay, and Chianti in Italy specializes in Sangiovese.

Some Wines are Labeled by Name

The last common style of wine labeling includes wines using a made-up or fantasy name. More often than not, named wines are unique blends invented by the wine producer. You’ll also find named wines common in regions that do not allow the use of certain grapes in their regional wine (but still grow them). For example, Tuscan wines made with French-origin grapes including Merlot, Syrah, and Cabernet are not allowed to be labeled as an Italian regional wine. (This is how the first Super Tuscan wines came to be!)

Common Label Confusions and How to Avoid Mistakes

Anyone new to reading wine labels can get confused pretty quickly. Here is a breakdown of key things to look for.

“Reserve” Means Different Things – It’s not a legal term everywhere, so don’t assume it guarantees top quality. Research might reveal that it’s just marketing fluff in some regions.

Non-Vintage (NV) Wines – Often sparkling wines or blends without a specific year. That can be confusing but generally indicates consistent style rather than ignoring quality.

Multi-Grape Blends – Sometimes the label lists a single variety, but the wine could be a blend. If you aren’t sure, ask a trusted vendor or check online reviews to get the full story.

Old-World vs New-World Labeling – European wines tend to emphasize region over grape, while New World wines (like from the US or Australia) highlight grape variety first. That’s helpful to know when trying unfamiliar wines.

Pronunciation Woes – Don’t let tough to pronounce names scare you. It happens to everyone. Ask in store or look it up.

Getting around these common issues makes wine shopping less intimidating and more fun.

Picking the Perfect Wine for Your Next Dinner Party

Here is a potential real-life scenario. You’ve got a planned Friday night with friends, and you want to bring a bottle that everyone will love without breaking the bank or appearing clueless. How do you choose?

Start by thinking about the food. If you’re serving a classic Italian pasta with tomato sauce, a medium-bodied red like Sangiovese is your go-to. Check the label for the region—Chianti, for instance, shines here. Look for a recent vintage but avoid very young wines that might be too tannic.

Maybe you want a white to kick off the evening. Something crisp, light, and crowd-pleasing like Sauvignon Blanc from New Zealand? Search for “Marlborough” on the label, which is famous for this style of wine. A vintage within the last two years keeps that fresh, zesty vibe going all night.

Last, but not least, don’t ignore the fun part. Personal touches like a unique bottle design, label, or interesting backstory can spark conversation and set the tone. For adding a playful or classy edge, personalized wine labels can be a hit. Btw, I’m guilty of buying a bottle based on the label and overall appearance of the bottle. I know it sounds superficial of me but have fun with it. If you know me, I am more attracted to substance and personality.

Watch the video below from my friends over at Wine Folly. If you would like to learn more about German, French, or Italian wine labels, which can be super hard to read, please reach out. Also, if you desire a deeper dive into what to look for in a bottle, please don’t hesitate to ask.

Cheers,

Michael Nagy

(Cover Photo courtesy of Lucia Capretti & Tasting Table)

Getting to Know the Long Island Wine Region of NY

February

2025

by Michael Nagy

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

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

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

Terroir

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

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

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

Long Island Wines

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

Sub-Regions of Long Island

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

North Fork of Long Island

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

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

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

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

The Hamptons of Long Island

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

Quick Facts:

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

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

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

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

Cheers,

Michael Nagy, michael@michaelpour.com

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

November

2024

by Michael Nagy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Other great styles of wine for the season include:

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

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

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

Shopping List

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

Italian Wine Regions & Styles

Food Pairing

Pinot Gris vs. Pinot Grigio

Pinot Gris

Food Pairing

Brotherhood Winery Pinot Noir, New York Premium Selection 2019

Whitecliff Vineyard Cabernet Franc Hudson River Region 2023

“Happy V-Day”

Cheers, Michael

Best in Class –

Top Red Wines –

Happy Hour

Hours of Operation

Location

Meet Sarah

Sauvignon Blanc

Pinot Grigio

Pinot Gris

Other International Options/Under-the-Radar Wines

How To Read A Wine Label

5 Basic Parts To A Wine Label

Some Wines are Labeled by Grape Variety

Some Wines are Labeled by Region

Some Wines are Labeled by Name

Common Label Confusions and How to Avoid Mistakes

Picking the Perfect Wine for Your Next Dinner Party

Terroir

Long Island Wines

Sub-Regions of Long Island

Pinot Noir

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

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

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

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

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

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

Other red wines (under $30)

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

Domaine Dupeuble Pere et Fils Beaujolais 2022, $20

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

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

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

Whites (Under $30)

Anthony Road Finger Lakes Dry Riesling 2020

Thirsty Owl Wine Company, Dry Riesling 2019

Weis Vineyards Reserve or Dry Riesling 2019

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