Tag: wine pairings

What am I pouring and drinking right now?

October
22
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
14
2025
by Michael Nagy

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

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

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

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

Oaked Chardonnay

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

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

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

  • Oak barrels allow tiny amounts of oxygen to interact with the wine, softening its edges and enhancing its complexity. The barrels themselves often contribute their own flavors, especially if they’re new.
  • The use of toasted new oak adds some aroma compounds to the wine adding vanilla, clove, cinnamon, and coconut.
  • If you like this style, seek out Chardonnay wines that are aged in oak or fermented and aged in oak. Some Chard is just aged in oak, while others are fermented AND aged in oak. Check the label or winemaking practice online.
  • Look for tasting descriptors that imply oak was used, including vanilla, crème brûlée, baked apple, coconut, toasty oak, brioche, butter, cream and butterscotch.

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

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

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

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

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

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

Why Do Some Chardonnays Taste Buttery?

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

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

Unoaked Chardonnay

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

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

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

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

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

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

Battonage

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

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

Conclusion

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

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

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

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

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

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

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

Cheers,

Michael

Michael’s Best Food & Wine Pairings for Fall

September
26
2025
by Michael Nagy

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

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

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

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

Pumpkin Soup with Chardonnay

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

Pumpkin Risotto with Pinot Noir

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

Pumpkin Ravioli with Gewürztraminer

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

Pumpkin Pie with Riesling

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

Other Fall cuisine and the wines that go well with them

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

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

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

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

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

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

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

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

Cheers,

Michael

michael@mnagy717.877.2729

(cover photo courtesy of Jason McClain & McClain Cellars)

New York’s Macari Vineyards: A Winery Spotlight

Mattituck Tasting Room at Macari Vineyards
February
25
2025
by Michael Nagy

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

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

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

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

Macari Coast

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

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

What about the wines?

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

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

2023 Sparkling Horses Cabernet Franc

2023 Sauvignon Blanc Lifeforce

2022 Cabernet Franc Lifeforce

2021 Bergen Road Red Blend

2014 Block E White Blend

Cheers,

Michael Nagy

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

Piluna Primitivo 2021
January
13
2025
by Michael Nagy

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

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

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

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

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

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

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

Castello Monaci Piluna Primitivo 2021

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

Tasting Notes –

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

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

Cheers,

Michael

Wine of the Week: Little Known Red from Austria

Zweigelt Wine of the Week
January
6
2025
by Michael Nagy

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

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

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

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

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

Weis Vineyards Zweigelt

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

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

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

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

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

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

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Schlosskellerei Gobelsburg Zweigelt, Niederosterreich, 2019 (cover photo)

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

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

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

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

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

Thanksgiving Pinot Noir
November
26
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.

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

Seasonal Spotlight: 5 Must-Try Wines for the Fall

Chenin Blanc wines
November
4
2024
by Michael Nagy

November and autumn season brings a different vibe to the world of wine, and certain wines belong on the table. The weather gets colder, the day gets shorter, and that chill in the air shouts comfort. Certainly, comfort can be felt through sweaters, pumpkin spice lattes, and comfort food, but what about wine. With campfires, apple picking, and the looming Thanksgiving holiday, there is a call for more complex, savory, and fuller bodied wines. It’s the season of homemade soups, stews, butternut squash, sweet potatoes, poached pears, and apple pies.

While we’re not quite ready for the heavy and tannic Cabernet Sauvignon or Barolo to carry us through winter, we need something more ‘chill’ and transitional to get us through shorter days and set the stage for winter. Some traditional fall favorites that are fantastic include Pinot Noir, Merlot, and Gamay Noir/Beaujolais. Try the Gamay Noir from Sheldrake Point Winery in the Finger Lakes. It is beautifully done!

Beaujolais Nouveau is a wonderful, light, and approachable red wine that is perfect as an introductory wine for non-red wine drinkers. It is made from the Gamay grape and originates from the Beaujolais region of France. It is celebrated worldwide and released every year at the end of November. Beaujolais is one of my favorite wines to sip all year long, especially on Thanksgiving, because it is very food-friendly with turkey dinner. I will discuss it further later this month.

Here are five under the radar lovely fall wines (two whites and three reds) that don’t get enough love in my opinion. They are not as obscure as you might think. If you would like to receive my recommendations, just give me a holler.

1. Chenin Blanc

Famous for its apple aromas and flavors, Chenin Blanc is a perfect match for autumn lovers. Just like apples can be used in a variety of sweet and savory dishes, this medium-bodied white wine is extremely versatile, and can be paired with a wide range of main courses. Try a glass of Chenin Blanc with a root vegetable salad, roasted chicken, or rich seafood. Look for it in the Loire Valley of France, South Africa (leading producer of Chenin Blanc worldwide), United States, California and some in Washington State.

2. Sémillon

A medium-bodied white wine from Bordeaux, France, which is often blended with Sauvignon Blanc, giving it a lush, mouth-filling, and zippiness for green and fall veggies. Some are produced in oak and aged in the barrel, which will give it notes of honey, almond, and a smooth texture. The grape has few tannins, medium acidity, medium body and some oily consistency. Depending on its origin, you will discover flavors of lemon, pear, or papaya. Look for it in the regions of Pessac-Léognan, Bordeaux, Napa and Sonoma Valley, California, South Africa, and Columbia Valley, Washington State.

Barbera wine

3. Barbera

Although it doesn’t quite have the revered status of the Nebbiolo grape, Barbera is Northern Italy’s wine of the people and is never too far from the dinner table in the Piedmont region. In Piedmont, where Barbera is most expressed, Barolo and Barbaresco are the most recognizable names, but they are places as opposed to grape varieties. Both are produced from the Nebbiolo variety. Barbera, on the other hand, is the name of the grape variety itself.

Due to its pigmentation, Barbera can taste both rich and light-bodied, offering the berry and cherry notes in bigger wines, but goes down easily thanks to lively acidity. Oak-heavy styles have an extra touch of chocolate, vanilla and spice. Generally, it is going to be a lighter style of red (more approached) in context of other Italian reds. Look for it in California, US, and Argentina as well.

4. Primitivo/Zinfandel

This wine is jamming. Primitivo and Zinfandel are essentially the same grape. Primitivo in Italy and Zinfandel in the US and the rest of the world. The lighter, low-ABV styles of Primitivo have rose petal, sage, and black pepper flavors, The richer styles add a bit of smoke and jammy. Notes of cinnamon, raisin, chocolate, and tobacco make for an exquisite fall wine. Generally, Primitivo is medium to full-bodied, with medium to high tannins and low to medium acidity. It can carry a high-ABV in Italy compared to Zinfandel due to the warmer climate.

Zinfandel is a bold and fruit-forward wine that’s loved for its jammy fruit, smokiness, and exotic spice notes. It’s also made into a sweet rosé called White Zinfandel. Look for Zinfandel in regions of Lodi, Napa and Sonoma Valley, and Sierra Foothills, California, US, and Primitivo in Puglia, Italy.

Nathan K Cabernet Franc

5. Cabernet Franc

Cab Franc is the parent grape of Merlot, Cabernet Sauvignon, and Carménère. It can be lighter or bolder depending on where it’s grown. If you prefer non-fruit-forward red wine offerings, then Cabernet Franc is your wine. There are more pronounced notes of red and black fruits, like strawberries, raspberries, and plums, in warmer climate versions, but in cooler climates, you will encounter herbaceous, mint, green bell pepper notes, chili pepper, peppercorns, crushed gravel, and earthiness. It is an awesome Thanksgiving wine that pairs with everything on the table because of its savory notes.

It is the signature red grape of the Finger Lakes region of New York, where I call home, and one of my favorite wines to drink no matter the occasion. Look for it in the Loire Valley of France, Colchagua Valley of Chile, Tuscany region of Italy (fruitier style), Sierra Foothills of California, US, and throughout New York State. Try all vintages of Cabernet Franc from Nathan K Wine Cellars, Lamoreaux Landing Wine Cellars, who does an oaked and unoaked version) and Damiani Wine Cellars in the heart of the Finger Lakes.

As mentioned earlier, please reach out if you want my recommendations for the wines listed above. It’s never too early to stock up on wine for the holidays or to enjoy now. Look for Thanksgiving wine pairings and Beaujolais Day post later this month.

Cheers,

Michael

michael@michaelpour.com

(717) 877-2729

What wines are we drinking right now?

Fall wine
October
29
2024
by Michael Nagy

Does the season of the year guide our wine preferences? 

Short answer, yes, absolutely! Is it socially acceptable to drink your favorite or go-to wine even if it is technically a seasonal sip? Yes! My recommendation is always – drink what you like, first and foremost, then consider expanding your palate to accommodate what you are feeling at the moment or what foods will best accompany the wine.

In the spring and summer months, many wine drinkers tend to drink rosé and whites for their lightness, aromatics, crispness, floral components, and refreshing traits. In the northern hemisphere, the release and anticipation of the new vintage of rosé wine coinciding with the beginning of spring. In the fall/winter months, wine drinkers will transition to drinking more red wine, heavier whites, like oaked Chardonnay, and fuller bodied wines.

The seasonal nature and availability of produce and food also dictates our pallet and wine pairing choices. For this fall, try different oaked chardonnays from around the globe, orange wines (more on these later), and red wines, like Pinot Noir, Merlot, Sangiovese, Valpolicella, Cabernet Franc, and Malbec. If you’re a fan of bubbly, you can drink it anytime.

Fall wine glass

What wine would you recommend for Fall? 

Being a wine lover, I certainly have my preferences as I’m sure you do as well, but I like to explore new wines, styles, and regions. I will reach for that bottle of red most of the time, but if I’m having wine with food, I will definitely try to enhance the experience by choosing a wine that pairs well.

For fall, I like to drink Rhone varietals such as Grenache (red), Syrah (red), and Viognier (white, similar in style to Chardonnay), and most reds, although I prefer lighter to medium styles most of the time. You can find really good Rhone blends (called GSM blends with the ‘M” referring to Mourvèdre) or single varietals from the US, France, Barossa Valley in Australia and South America.  More widely available than ever. Stylistically, all these Rhone varietals have vibrant fruit balanced with savory, spice, earthiness, herbal and vegetal flavors that pair very well with the flavors of fall, like cool climate vegetables that can be roasted, braised, or sauteed. Don’t be afraid to venture out and try different red wines, especially for your holiday events and gatherings. I think Cabernet Franc is a lovely turkey day wine with all the accompaniments and a very underrated wine overall. I like CF all year long.

Classic Reds

Classic reds are always in style and continue to be the season’s most popular wine choices. Not just because they are ‘red’ and are bolder and fuller than whites, but because the rich flavor profiles that can range from dark fruits to earthy undertones, robust reds provide the perfect accompaniment to the season’s hearty dishes like roasts, stews, and casseroles and holiday celebrations. These classics include Cabernet Sauvignon, Merlot, Pinot Noir, or a red blend, like Bordeaux blend. If you opt for one of these, then try to find high quality ones (not necessarily the most expensive ones) in their category. Low quality vs. high quality fuller, red wines offer a very different experience.

Don’t forget about winter whites! 

Just because the sun and warm temperatures have hibernated for the season doesn’t mean you have to ditch white wine altogether. There are plenty of full-bodied, cozy whites that will work just as well as heavier reds with your fall cuisine and to drink by themselves. As mentioned earlier, an oaky Chardonnay always has a place at any holiday table. I look to Burgundy, France, Washington State, US, or South Africa for my Chard and Chablis for lighter/hybrid styles. Some trendy whites, like Viognier and Chenin Blanc are on the rise. When choosing your white wine in cooler weather, look for flavor profiles and textures that are rich, chewy, nutty, or creamy. These types of wines are usually fermented and/or aged in oak barrels and undergo malolactic fermentation, which gives them those traits.

Orange Wine

What other wines are trending right now? 

Orange wines have been growing trend the past few years. Orange wines have been around for a long time, dating back over 8000 years when, without modern wine making technology, all wines were fermented on the skins of the grapes, which is what gives wine its color. They were left in a pot to stew and ferment and the skins turned them a dark amber shade. Wine making was modernized in the 60s and 70s and the skins were removed to produce the lighter, fresher, cleaner style of common crisp whites like Sauvignon Blanc and Pinot Grigio we know today.

They are considered a ‘white wine’ that has been fermented with the skins on. Orange wines undergo a similar wine making process as reds where they are in contact with the skins during fermentation, so they take on the intensity of the colors and tannins, giving them a richer, heavier body. Today, there is a demand for orange wines to be less macerated, lighter, and fruitier, but still have some color and tannin structure. You will have to search hard to find orange wines in the marketplace, but if you like fuller bodied white wine, give them a try.

What else is trending in the wine world?

There is definitely a conscious shift toward natural, organic, vegan, and biodynamic wine and what that means. People are conscious about sulfite content, agricultural practices, and the environment. The grape skins used for orange wines are usually thicker and more resistant to pests and disease, so they are not treated as much and the tannins help protect them from oxidation, so they don’t need as much manipulation, sulfur or other preservatives. If this info is important to you, look for it on the back or front label or do a search online for bottles that are environmentally conscious.

Rosé wine is becoming more popular year-round evidenced by the hashtags #roseallday #roseeveryday all over social media and the internet. Many wineries are now producing different Rosés every year and experimenting with different grape combinations for them.

The public is more open to canned wine options these days, which started out of convenience, but has since lead to wineries putting higher quality products into this accessible format because of its popularity.

Pét-Nat (short for Petillant Natural) is a sparkling wine that has really taken off in colder climates. Unlike traditional champagne, it finishes its fermentation in the bottle and is not disgorged. Many different white grape varieties are used for this style of wine and can be a white blend.

Stocking your cellar/wine rack for Fall

The first thing you should do, as with other seasons, is to stock wines that you love to drink. From there, add wines that your family and close friends like just in case they visit unexpectedly or you have a last minute dinner party. Don’t be afraid to stock obscure wines or wines that seem interesting to you. Have fun with it! Take a chance – you might find something you never heard of and like it. I’m often asked what my favorite wine is. To me, it’s a loaded question because I like a lot of different wines (even though I will pull a red most of the time) and really depends on the occasion, what you’re feeling, and season (which is what this post is all about). Since most of my audience and guests are probably not wine experts, I try to introduce the world of wine to them one glass at a time. It’s amazing the excitement derived from people when they discover a new wine or style.

Try to curate your fall cellar with as many different wines as you can. Start with the most well-known grapes and wines and go from there. Here is an example – Pinot Noir, Cabernet Franc, Merlot, Cabernet Sauvignon, Champagne/Sparkling Wine, Rosé, Sauvignon Blanc/Sancerre, Pinot Gris/Grigio, Chardonnay (oaked), and Riesling (dry and semi-dry). If you would like to know what specific region or country of origin is best, just reach out. For the holiday season, chilling a nice dessert wine, like a Sauternes, ice wine, late harvest Riesling, or fortified wine, like Port, for dessert, is a nice touch and would impress your guests.

Some additional wines to stock up on for the season (reds) – Malbec, Syrah/Shiraz, Carmenere, Zinfandel, Grenache, Gamay/Beaujolais, Nebbiolo, Chianti, Lambrusco, Primitivo, Tempranillo/Rioja

We all look forward to holiday feasts and celebrations that come with the fall and winter months. Because no true celebration is complete without the perfect bottle or bottles of wine for you and your guests, I wanted to share these trends and options.

Follow me @themichaelpour on Instagram and The Michael Pour on Facebook to see more wine recommendations, advice, and inspiration. Sign up on the homepage with your email to receive notifications when articles are poured. Share with others who may enjoy this content.

Cheers,

Michael

Wine of the Week: Cono Sur Pinot Noir Organic 2022

Cono Sur Organic Pinot Noir 2022
October
15
2024
by Michael Nagy

This week’s featured “wine of the week” returns to the new world wine country of Chile, South America with my favorite varietal, Pinot Noir. Not every wine I try becomes a wine of the week, but with careful research, looking for a great value, knowing the region and country of origin along with the varietal, and my handy ‘delectable’ app, I am confident that my choice will be a good one.

What makes this wine special is the fact that it is organic, vegan, and is under $15. The organic wine category in the wine industry is booming. The demand for organic wine is on the rise. It represents about 4% of the worldwide wine consumption, and it is becoming more and more relevant. It is expected to be one of the biggest growing categories in the wine business, which can lead to a decrease in price in the future. Producers are committed to a minimal environmental impact. This means a conscious use of natural resources, like water, and natural products that replace chemical agents.

Some benefits of organic wine include protection against harmful chemicals. The organic product excludes the use of pesticides.If you’re allergic or sensitive to sulfites, organic wines are a good option, since they usually have smaller concentration of sulfites. The consumption of organic wine is a way of promoting the use of green technologies that favor the care of the planet.

How much does organic wine cost? Organic wine may cost a little more compared to “conventional” wine as a result of production costs. The use of chemicals in the vineyard helps reduce costs in traditional wine growing. However, you can find high quality organic wines at reasonable prices (this wine, for example), which allows conscious and frugal consumers to give it a sip.

Cono Sur Organic Pinot Noir 2022

Viña Cono Sur was born around the first Pinot Noir vines planted in the Colchagua Valley of Chile. In the 60s, the region was considered a cool climate area and ideal for the variety. And that inspired them to adopt Pinot Noir as their flagship variety and established a goal of producing the best Pinot Noir in Chile. Cono Sur was the first Chilean winery to export Pinot Noir and currently produces different styles of Pinot, organic (fairly new from their product line), non-organic, single vineyard, and reserve. The labels on the bottles depict the brand’s iconic bicycle.

Cono Sur (Spanish) translates to “The Southern Cone”, which is a geographical and cultural subregion composed of the southernmost areas of South America, mostly south of the Tropic of Capricorn. 

Made from organically grown grapes sourced in the Colchagua, San Antonio and Bio-Bio valleys, this well balanced, delicate, and surprisingly juicy is brimming with floral, fig, red fruit, in particular cherry, savory, and earthiness. With soft medium tannins, medium flavor intensity, medium body, it was a joy to drink. This bottle does have a whopping 14.5% alcohol content, which is on the higher end of PN. I love the winery’s commitment to the environment. On the back label, there’s a certification stamp for being carbon neutral as well.

Serve it with grilled mushrooms, baked salmon, pork, goat cheese and pizza (a favorite of mine). Highly recommend! Look for it online or at your favorite shop.

Cheers,

Michael

Wine Glass

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