Tag: wine recommendations

The Best Reds in the Finger Lakes Wine Region

Artist rendering of Finger Lakes Wine Region
January
13
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

Lounge at Nobody's Wine Bar
December
29
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 –

Sarah's favorite wines on wine list

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

Cheers & Sante,

Michael Nagy

 

Wine Spotlight: Getting to Know Beaujolais Wine

November
20
2025
by Michael Nagy

“Happy Beaujolais Nouveau Day 2025”

Beaujolais Nouveau is a light, fruity red wine from the Beaujolais region of France made from the Gamay grape. It is released on the third Thursday of November every year. It is known for its easy-drinking and juicy quality with notes of banana and strawberry, served slightly chilled, and has become a celebration of young wine worldwide.  Its popularity is largely due to marketing efforts in the mid-20th century that promoted a race to get the first bottles to Paris.  

The Gamay grape is also grown in parts of New York State and the Finger Lakes region due to the cool climate and longitude and latitude proximity. Try the Gamay Noir from Sheldrake Point Winery on the west side of Cayuga Lake. You will not find too many Gamay in the marketplace. I did recently indulge in one at Noble Cellar in downtown Syracuse NY. If you do find one in a local shop, expect to only pay around $20–$25.

Beaujolais is the name of a little area in France just south of the Burgundy region. It is one of the few wine regions of France that has a more casual approach. Historically, Beaujolais has been considered a part of Burgundy, but today it stands alone producing high quality, signature wines. The more serious cru designations of Beaujolais drink very much like a red Burgundy (Pinot Noir). Beaujolais is arguably one of the lightest reds you will encounter.

Where is Beaujolais?

  • Bordered by Burgundy to the North – the Saône River (which leads to Côtes du Rhône) to the East – the “Gastronomic Capital of France”, Lyon, to the South – and the Monts de Beaujolais (the hills of the Massif Central) on the West.
  • Beaujolais is just 34 miles long and 7-9 miles wide.
  • Divided into two sections by the Nizerand River, with different soils on each side.
  • Beaujolais’ flavor is in the soil. There are mostly granite and schist (decomposed rock) to the North and clay-based soils (marl) to the South.
  • All of the Beaujolais Cru vineyards are located on the northern side of Beaujolais.

10 Beaujolais Crus

The crème de la crème of Beaujolais!

There are 10 Crus of Beaujolais – all in the north and producing only red wines. The wine labels will simply state the name of the Cru, like Fleurie.

Each Beaujolais cru has its own distinct personality – climate, soils, altitude, aspect, and a host of other factors that are unique. These wines tend to be more complex and known to age well.

The Romans were the first to plant vineyards – to keep legionnaires happy! – followed by the Benedictine monks in the Middle Ages.

It was the Dukes of Beaujeu who made the wines fashionable. Originally, the town of Lyon was the main market for Beaujolais wine.

When the railroads were built in the 19th century, Beaujolais spread to Paris. This marked the start of its popularity.

Some of my regional favorites below, which may be partly due to their distribution and accessibility in the states.

Moulin-à-Vent

Considered “The King of Beaujolais,” this sub-region’s vineyards are grown on decomposed pink granite and soft flaky quartz giving the wines a dark ruby/garnet color, good structure and complexity. These are the most tannic and full-bodied wines of all the Cru.

When they’re young you’ll notice lots of plum, cherry and violet notes, but if you can allow the wine to age up to 10 years you’ll be rewarded with more ‘Pinot’ style – dried fruits, earthy truffles, meat and spice. Moulin-à-Vent gets its name from a local windmill.

Fleurie

“The Queen of Beaujolais.” The vineyards are planted at a higher altitude on the steep slopes at the foot of La Madone.

The wines are lighter in style and highly aromatic with a ’feminine’ quality. Think roses, iris and violet along with some ripe red fruits and peach. If you’re just getting into Beaujolais, the wines of Fleurie are a great place to start. This one pictured from Angel’s Share in Clay NY is fantastic!

Morgon

The second largest of the Crus, Morgon is comprised of six climat all with slightly different styles. Their unifying feature is the decomposed “rotted rocks”. The locals believe this contributes to the ripe cherry aromas found in all the wines.

These wines are intended to age at least 5–10 years. The young, fleshy palate of peach, apricot, cherry, and plum will develop into a more earthy wine reminiscent of Burgundian Pinot Noir, similar to a Moulin above.

Why Does Beaujolais Taste Like Bananas?

One of the things that sets Beaujolais apart is a particular style of winemaking that is extremely well suited to the Gamay grape. Most of the wines of Beaujolais are produced through a method known as semi-carbonic maceration that highlights the amazing fruity aromas of the wine. You see this technique being used more often in cool climate reds around the world. Regionally, you see it done with Cabernet Franc and Pinot Noir.

The grapes are harvested and then, instead of being crushed, the whole clusters are placed in a vat or tank. The pressure of the fruit begins to crush the grapes near the bottom of the vat, expressing their juice. When the juice comes into contact with the indigenous yeast on the grape skins, the juice starts to ferment creating CO2 gas – aka carbon dioxide – which forces the oxygen out of the tank. Often, a lid is placed on the tank to help eliminate the oxygen as well.

After a short maceration period of around 4-8 days, the juice is racked off (the ‘free run”) and the remaining juice is pressed from the skins (the ‘hard press’), then the two are blended together. From this stage the juice will finish fermentation and completed as a ‘regular’ wine.

This style of fermentation is also responsible for the distinctive aromas of banana, candied fruits, pear, raspberry and cranberry in the finished wine.

(I know this is technical stuff that many of you, unless you’re a wine geek, don’t have an interest in. I bring it up to help you better understand what makes this wine different from others.)

I hope you enjoyed this little primer on Beaujolais wine and the Gamay grape. If you come across any of these wines, please share with me. As you know, I’m always on the lookout for new wines, but especially light reds. Btw, this style of red wine is very approachable, a great intro to red wine, and for those who don’t like red wine. It is also perfect to sip in the summer months and very food-friendly with its acid content and light style. Grab a bottle for Thanksgiving and let everyone try it.

Cheers,

Michael

Pairing White Wines with One of my Favorite Dishes

November
13
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
3
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)

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