June’s Grape of the Month: Rkatsiteli — The 8,000-Year-Old Wine Built for Summer

 

 

If your summer wine rotation has gotten a little predictable—same Sauvignon Blanc, same rosé, same chilled Chardonnay on repeat—I want to introduce you to the grape that is officially my June Grape of the Month: Rkatsiteli. Yes, that’s a mouthful. Don’t worry, the folks at Dr. Konstantin Frank Winery in the Finger Lakes call it "Rkat," and I think we should all adopt that. Once you have a glass on the dock, by the pool, or on a backyard chaise lounge, you’ll be hooked.

I sat down with Megan Frank, fourth-generation owner of Dr. Konstantin Frank Winery, on an episode of Winephabet Street and stopped by the winery and visited with her last May, and the more we talked, the more I realized this grape is the perfect summer pour—high acid, beautifully aromatic, and so versatile it can carry you from morning mimosa hour all the way to a curry-and-citronella sunset.

A grape with 8,000 years of receipts

Rkatsiteli is the oldest known grape variety in the world. Carbon-dated grape seeds were unearthed at the bottom of clay vessels called qvevri in the Republic of Georgia, the actual birthplace of wine. Researcher Patrick McGovern, sometimes called "the Indiana Jones of wine," traced winemaking back roughly 8,000 years to those qvevri, and the seeds inside were Rkatsiteli.

So how did it end up in upstate New York? Konstantin Frank, Megan’s great-grandfather, grew up in Odessa, Ukraine, where he managed a massive vineyard estate planted heavily to Rkatsiteli. He fled to New York during World War II, arrived speaking six languages and holding a PhD, washed dishes to survive, and then—at retirement age—started a wine revolution in the Finger Lakes by proving European vinifera grapes could thrive in cold climates. Locals called him "the crazy old doctor on the hill." He didn’t care. Four generations later, the winery is still going, and Rkatsiteli is one of their flagship pours.

Why Rkatsiteli is your summer wine

Here’s why I’m putting "Rkat" front and center for June:

•       High natural acidity. Rkatsiteli holds onto acid like nothing else—10 to 13 grams per liter at harvest. Translation: it is razor-fresh, mouth-watering, and wakes up the palate on a hot afternoon the way a cold splash of Keuka lake water does.

•       Beautifully aromatic. Think white pear, citrus zest, white peach, stone fruit, w tropical with a hint of tropical fruit to feel summery without being sweet.

•       Versatile across styles. Dr. Frank makes three: a traditional-method sparkling, the stainless-steel "OG," and an "Amber" that’s skin-fermented in amphora. There is a Rkatsiteli for every summer occasion.

•       A conversation starter. Walk into a backyard barbecue with a bottle of Rkatsiteli and you are instantly the most interesting guest at the party. (Pro tip: just say "Rkat." Everyone will laugh, then they’ll ask for a pour.)

The three Rkatsitelis you want this summer

Dr. Konstantin Frank Sparkling Rkatsiteli. Made in the traditional method (yes, the same way Champagne is made), extra brut, three years on the lees. Bright, crisp, and dressed for a pool deck. This is your "the boat is loaded, let’s go" wine.

Dr. Konstantin Frank Rkatsiteli "OG." Stainless-steel fermented, fresh, vibrant, and—fun fact—the number-one selling wine out of their tasting room three years running. Pour this for backyard barbecue night, grilled shrimp, or a Tuesday on the patio, just because.

Dr. Konstantin Frank "Amber" Rkatsiteli. A gateway orange wine. The thick skins on Rkatsiteli mean it can handle two-plus weeks on skins, then time in amphora, without becoming aggressively tannic. Think gold-amber color, a floral nose, a gentle texture, and a food-friendly grip. The summer dinner party wine.

Summer pairings I’m loving

•       Poolside snacks: salty marinated olives, Marcona almonds, citrus-y ceviche, watermelon-feta skewers.

•       Boat day cooler: the sparkling, full stop. It’s lower alcohol than rosé, and the acid keeps you fresh in the heat.

•       Backyard grill night: the OG with grilled shrimp tacos, lemongrass chicken skewers, or a classic Pad Thai (Megan and I both went there—it’s a stellar match).

•       Date night al fresco: the Amber with grilled stone fruit and burrata, smoked trout, or a roast chicken with herbs.

•       Curry night on the deck: any of the three. Rkatsiteli loves Thai, Indian, Lebanese, and anything with exotic spice.

Where to find it

Dr. Konstantin Frank Winery ships to most U.S. states and is distributed in 40 states. Visit drfrankwines.com to order or to plan a trip to the Finger Lakes. They’re on Keuka Lake (Y-shaped, "canoe landing" or “lake with an elbow” in the Iroquois language—and yes, it’s one of the most beautiful of the eleven Finger Lakes, pristine and tranquil).

Watch the full episode

Want the whole story—Konstantin Frank’s incredible journey, the qvevri vs. amphora deep dive, the tasting through all three wines? Watch the Winephabet Street episode here: https://youtu.be/g8jQFcWVS-k?si=C7SgXQTIRmXegEYZ

And if you pour a bottle of "Rkat" this June, tag me @hvwinegoddess. I want to see your boat days, your pool floats, your sunset patios. Cheers to the oldest grape in the world finally getting its summer moment.

Wine of the Week: Elena Walch 2024 Rosé

 

There’s something about that first truly warm spring day that immediately makes me reach for rosé.  serious. That’s exactly what happened when I pulled a bottle of Elena Walch 2024 Rosé from the fridge.

I was first introduced to Elena Walch through our Winephabet Street episode, which featured Karoline Walch discussing Lagrein. One conversation was all it took for me to become intrigued by the winery, their philosophy, and the wines coming out of Alto Adige. I enjoyed the wines so much that I eventually carried both their Lagrein and Rosé at Trio North Wildwood.

Now that we are entering full-on rosé season, opening this bottle felt like the perfect way to welcome warmer weather.

In the Glass

The name alone tells you something about the precision behind this wine. "20/26" refers to the winemaking process itself: grapes are harvested at 20 degrees Babo (a measure of sugar concentration at peak ripeness), and fermentation takes place in stainless steel tanks at a carefully controlled temperature of 26°C. 

The blend is Lagrein, Pinot Noir, and Merlot. Lagrein, Alto Adige's red grape, brings structure and depth. Pinot Noir contributes elegance and aromatic lift. Merlot rounds out the midpalate with gentle body and fruit. The winemaking uses the classic saignée method: the grape must sits briefly in contact with the skins, then the rose-colored juice is drawn off without pressing. This produces color, concentration, and texture without heaviness.

On the nose, fresh strawberry and raspberry aromas jump from the glass alongside hints of watermelon and delicate floral notes.

The palate is crisp, refreshing, and incredibly easy to drink. Bright red berry flavors lead the way with touches of citrus and a subtle minerality that keeps everything balanced and lively. There’s a freshness here that makes you immediately want another sip.

What I really enjoy about this rosé is that it manages to be refreshing while still having personality. 

What I’d Pair It With

This is the kind of rosé that belongs on the porch, by the grill, or at the beach.

Perfect pairings include:

• Grilled shrimp
• Summer salads
• Charcuterie boards
• Prosciutto and melon
• Grilled chicken
• Tuna poke
• Goat cheese
• Simply sipping it outside with friends

Honestly, this is the style of rosé that reminds you wine doesn’t have to be complicated to be memorable.

Sometimes all you need is a warm day, a chilled bottle, and good conversation.

About the Winery

Elena Walch is one of the benchmark producers of Alto Adige, located in Italy’s northernmost wine region near the Austrian border. The winery is known for combining tradition with innovation while focusing heavily on sustainability and expressing the unique alpine terroir of the region.

What makes the story even more interesting is that Elena Walch herself came from an architecture background before marrying into a wine family and eventually transforming the winery into one of Italy’s most respected estates. Today, the winery is run alongside her daughters Julia and Karoline Walch, continuing the family’s commitment to quality winemaking.

Alto Adige’s dramatic mountain landscapes, cool nights, and sunny days help create wines with vibrant acidity, freshness, and purity — qualities that absolutely shine in this rosé.

Memorial Day Feels Different This Year: What I Miss About the Restaurant Industry — And What I Don’t

 

If we hadn’t sold the restaurant, Memorial Day weekend would look very different for me right now.

I’d be checking reservations.
Reviewing staffing schedules.
Making sure the wine fridge was stocked.
Watching weather reports like they were life-or-death predictions.
And mentally preparing myself for the unofficial kickoff to summer at the Jersey Shore.

Instead, this Memorial Day feels quieter.

And honestly? A little emotional.

As summer approaches, I find myself thinking a lot about the eight years in the restaurant business with Kitchen 330 & Trio North Wildwood. People often think owning a restaurant is about the food. And yes, food matters. Wine matters. Hospitality matters.

But what I miss most are the people.

I miss my staff — many of whom became family over those eight years. In restaurants, you go through everything together. Long nights. Crazy weekends. Equipment breaking at the worst possible time. Last-minute reservations. Packed holiday weekends. Exhaustion. Laughter. The “we survived another Saturday night” feeling.

There’s a bond that forms in restaurants that’s hard to explain unless you’ve lived it.

And then there were the customers.

Some started as guests and slowly became part of our lives. I watched children grow up over those years. I watched couples celebrate anniversaries, birthdays, engagements, retirements. Some people came every single summer. Others sat at the bar and talked wine with me for hours.

Those are the moments I miss.

I miss sharing wine with people who were excited to learn something new. I miss introducing someone to a grape they had never heard of and watching their face light up when they realized they loved it. I miss conversations about life over a glass of wine. The restaurant was never just about serving dinner. It was about connection.

That part of hospitality is beautiful.

But there are parts of the industry I don’t miss at all.

And lately, as a customer, I’ve become increasingly disillusioned with where the restaurant industry is heading.

Let’s start with the credit card fees.

We’ve become a cashless society. Most people pay with a card for almost everything they do. Restaurants know this. Customers know this. Yet now many restaurants are adding an extra 3% fee to use a credit card.

I’m sorry, but I believe that’s simply part of the cost of doing business.

Businesses incur fees for accepting cards — just like they incur utility bills, insurance costs, and rent. That’s part of operating a restaurant. It should not become another surprise charge added to the customer’s check at the end of the meal.

And what many customers don’t even realize is that they’re often paying tax on that extra fee, too.

Go out to dinner once or twice a week and suddenly those “small” fees aren’t so small anymore.

Yes, food costs have skyrocketed. Gas prices impact everything from deliveries to utilities. Inflation has affected every corner of the restaurant industry. I understand all of that because I lived it.

But if restaurants need to offset those costs, build them into the menu pricing. Don’t nickel-and-dime customers with added fees after the fact.

Then there’s the food itself.

This is the part that genuinely makes me sad.

At our restaurant, everything was made from scratch. And I mean everything. Did it make life harder? Absolutely. Did it require more skilled labor, more prep time, and more stress? Without question.

But there was pride in it.

Today, I see more and more restaurants relying heavily on pre-made and pre-cooked products from large food distributors like Sysco and US Foods. The push is toward convenience: products that arrive already prepared, where all the kitchen has to do is heat, plate, and serve.

And little by little, the art of the executive chef is disappearing.

Many restaurants today don’t even employ executive chefs anymore. Instead, they rely on line cooks to assemble pre-prepared products. That’s not a criticism of the cooks themselves, many are working incredibly hard under difficult conditions. But structurally, the industry has changed.

The open-kitchen concept we had at Trio showed people what went into their meals. Guests could see the cooking, the timing, the teamwork, the pressure, the care. Even if not every restaurant wants an open kitchen, there was something honest about it.

Now, too often, food feels manufactured instead of crafted.

And while we’re talking about restaurant structure, there’s another issue that never sat right with me: the imbalance between front-of-house and back-of-house pay.

Servers and bartenders absolutely work hard. I know because I worked the floor myself. Great service matters tremendously.

But the kitchen works just as hard.

The back-of-house staff are sweating through brutal summer nights, standing over hot grills and fryers, working nonstop to make sure every plate goes out correctly. Without them, there is no restaurant experience to begin with.

Yet there’s often an enormous income disparity between front and back of house.

The reality is this: if the kitchen doesn’t produce good food, the front of the house doesn’t receive the tips they depend on.

It takes both sides working together.

Always.

Maybe that’s why I’ve become more selective about where I dine now. I’m looking for places that still care. Places where you can feel pride in the food coming out of the kitchen. Places where hospitality still feels genuine instead of transactional.

Because, despite everything, I still love restaurants.

I love what they can be.

I love the conversations they create.
I love the memories made around a table.
I love the way wine and food bring people together.

And every Memorial Day, when the shore towns start waking up for summer again, a part of me will probably always miss being in the middle of it all.

Wine of the Week: Weis Vineyards 2021 Finger Lakes Cabernet Franc

Last May I was up in the Finger Lakes and had a wonderful tasting at Weis Vineyards and come home with about a case of wine. One of those bottles was the 2021 Weis Cabernet Franc. I opened it the other night to pair with a steak dinner, and boy was it a pairing!

Let me paint the picture. On the plate were grilled teres major, mashed potatoes, creamed spinach made from fresh spinach from the garden, and homemade popovers.  And this Cabernet Franc fit right into that dinner like it belonged there all along.

The wine poured a beautiful garnet color into the glass. The aromas were just what I expected: notes of cherry and just a hint of cranberry. On the palate, the wine showed lovely expressions of raspberry and cherry with a soft spice note that lingered gently on the finish. I love that spice ending!

What I really enjoyed about this wine was its balance. It had enough freshness and acidity to keep things lively at the table, but enough softness to make it incredibly easy to drink. Cabernet Franc can sometimes lean a little too herbal or too aggressive, depending on where it’s grown, but this one found a really nice middle ground. It was food friendly, approachable, and honestly just delicious. That is what I like about New York Cabernet Franc.

And let’s talk value for a second. Retailing around $30, this is one of those wines that delivers far above its price point. It feels special without requiring a special occasion. I would say a good weekend wine. 

Weis Vineyards is founded by Hans Peter Weis and his wife Ashlee, the winery beautifully blends German winemaking tradition with Finger Lakes terroir. Hans Peter grew up in Zell Mosel, Germany, working in his family’s winery before eventually making his way to New York. After spending time in California, he found himself drawn to the Finger Lakes because of its cool climate and mineral-driven soils, which reminded him of home.

Cabernet Franc thrives in cooler climates, and the Finger Lakes and New York in general has quietly become one of the best places in the United States for the grape.

This bottle reminded me why I love Cabernet Franc so much. It’s versatile, food friendly, and when done right, it has this wonderful way of feeling both rustic and refined at the same time.

And honestly? With grilled steak, garden spinach, homemade popovers, and a glass of Finger Lakes Cabernet Franc on the table, it was a pretty great dinner.

🍷 Wine of the Week: Benmarl Winery 2024 Estate Grown Seyval Blanc

 

There are certain wines that go great with food and also as summer sippers. Benmarl’s Seyval Blanc is one of them

I pulled Benmarl Winery's 2024 Estate Grown Seyval Blanc to go with my Santa Fe Day Boat Scallops (yes, I got them from Scallop Shack Farms right off the boat), and the pairing was nothing short of fantastic. I even splashed a little into the pan while cooking (the recipe called for white wine). That's when you know you've got a good bottle.

 🍾 What's in the Glass

Benmarl's Seyval Blanc opens with lovely floral aromas — think chamomile and lemon blossom — layered with hints of citrus and stone fruit. The kind of nose that draws you in before you've even taken a sip and makes you smile.

On the palate, the wine shows a beautiful slate minerality, the signature of Benmarl's estate terroir, with bright notes of red grapefruit, lime, and lemon blossom. Crisp, refreshing acidity keeps everything lively and beautifully food-friendly. The finish is clean and mineral-driven, with a lingering citrus note that makes you reach for another glass.

At $20 a bottle, this is a remarkable value and a genuine expression of what the Hudson Valley can produce. This is the kind of wine that reminds me why Hudson Valley wines deserve more attention than they get.

🏡 A Little History

Benmarl Winery isn't just one of the Hudson Valley's finest. They are America's oldest continuously operating vineyard. The 37-acre estate in Marlboro, New York has had vines on it since the early 1800s, when Andrew Jackson Caywood cultivated the land and became the leading authority on viticulture in the Hudson Valley region.

In 1957, artist and wine lover Mark Miller purchased the property and named it Benmarl — combining the Gaelic word ben (hill) with marl, which describes the estate's distinctive soil composition. Miller devoted years to studying European viticulture in Burgundy and England before returning to the steep terraced hillsides of upstate New York with a mission: prove that world-class wine could be made here.

In 2006, the Spaccarelli family purchased the estate with a clear mission: honor the history while building toward the future. Today, proprietor Victor Spaccarelli Jr. and his son and  winemaker Matthew Spaccarelli have nearly tripled estate production, replanted abandoned vineyard blocks, and invested in modern cellaring technology — all while keeping a handcrafted, small-batch philosophy at the heart of everything they do.

🍽️ The Pairing

I pulled this bottle specifically for my Santa Fe Day Boat Scallops, and it was a match made in heaven. The wine's acidity and citrus-driven palate cut beautifully through the richness of the scallops, while that minerality and complemented the seafood in the most satisfying way.

Wine Details

• Wine: Benmarl Winery 2024 Estate Grown Seyval Blanc
• Region: Hudson Valley, New York
• Grape: Seyval Blanc
• Tasting Notes: Floral aromas, citrus, stone fruit, slate minerality, red grapefruit, lime, lemon blossom
• Pair With: Scallops, oysters, grilled shrimp, summer salads, goat cheese, light chicken dishes, relaxing on the porch

📩 DM me if you want the Santa Fe Day Boat Scallop recipe — I'll send it right over!

🗺️ Find It

Benmarl Winery 156 Highland Avenue · Marlboro, NY 12542 Open Daily | (845) 236-4265 benmarl.com

The 2024 Estate Grown Seyval Blanc is available at the winery and online for $20.

Until next week — cheers, and drink something worth talking about. 🥂

Wine of the Week: 2022 Immel Biowein Weissburgunder Trocken

 It was one of those beautiful spring days, this spring Mother Nature isn't sure what season it is, so I had to take advantage of the nice weather. The sun was shining, the seagulls were loud, and my lettuce garden was practically begging for its first harvest. So naturally, lunch became a fresh garden salad and a bottle of wine pulled straight from the fridge: 2022 Immel Biowein Weissburgunder Trocken.

Now, before your eyes glaze over at the German label, let’s decode it together because German wines are not nearly as intimidating as they sometimes seem.

• Weissburgunder = Pinot Blanc
• Trocken = Dry
• Biowein = Organic Wine

So what you have here is a dry, organically grown Pinot Blanc from Germany. Simple, elegant, and as it turns out — absolutely delicious with a garden salad.

See, we already survived German wine terminology.

The winery itself has a fascinating history. The Immel family’s roots in the Rhine region stretch back more than 700 years. Their story includes everything from patricians in Worms to mayors in Oppenheim and wealthy landowners in Westhofen. It was in Westhofen — surrounded by the rolling chalky hills and some of the region’s most prized vineyards overlooking the Rhine River — where the Immel family settled and purchased land back in 1754. You can feel that long connection to the land in the wine itself.

What sets Immel apart is their genuine commitment to certified organic viticulture, bearing the EU Bio seal. Organic farming isn't just a quality parameter — it's a promise to future generations. The young team is dedicated to preserving the green hills of Rheinhessen for generations to come.

Wine Details

• Wine: 2022 Immel Biowein Weissburgunder Trocken
• Region: Rheinhessen, Germany
• Grape: Weissburgunder
• Style: Dry White Wine
• Tasting Notes: Lemon, green apple, apricot, chalky minerality
• Perfect Pairing: Fresh salads, seafood, grilled chicken, spring afternoons, and gardening victories
• Price $16

If you’ve been hesitant to explore German wines beyond Riesling, let this be your sign. Pinot Blanc — or Weissburgunder — might just become your next warm-weather favorite.

Malbec: Your Go-To Wine for BBQ Season

 

As the weather starts to warm and grills come out of hibernation, there’s always that question: what wine actually works with BBQ?

Let me make this easy for you—Malbec is your answer.

And not just because it’s “the steak wine.” There’s a lot more going on in that glass than people realize.

Why Malbec Belongs at Your BBQ Table

Malbec is one of those wines that just gets along with everyone at the party.

• Burgers? ✔
• Ribs slathered in sauce? ✔
• Steak hot off the grill? ✔

It’s got the fruit, the structure, and just enough attitude to stand up to smoky, charred, saucy goodness, without overwhelming the food.

And here’s the key:
Malbec gives you rich flavor without heaviness, which is exactly what you want when it’s warm outside.

A Quick Malbec Backstory

Malbec didn’t start in Argentina—it actually comes from France (Cahors, specifically), but it truly found its groove in Argentina after being introduced in the mid-1800s .

And here’s the cool part:

• Argentina has pre-phylloxera Malbec vines (basically the originals that Europe lost)
• The country’s natural barriers (Andes Mountains + ocean) helped protect those vines
• So what you’re drinking today? It’s like Malbec’s history.

What Makes Argentine Malbec So Perfect for BBQ

Malbec isn’t just one flavor profile. It’s a playground of styles:

🍇 Fruit + Spice Combo

Expect:

• Plum
• Blackberry
• Cherry
• Baking spice

That fruit + spice combo is magic with grilled meats.

🌄 Altitude = Freshness

Many vineyards sit at 3,000–6,000 feet in elevation

What does that mean for you?

• Brighter acidity
• Fresher taste
• Less “heavy” than you’d expect

Translation:
You can sip this in the summer without feeling like you need a nap after.

🌎 A Wine That Changes by Region

Even within Argentina, Malbec isn’t one-note:

• Lower elevation → richer, rounder
• Higher elevation → fresher, more vibrant

Same grape, totally different vibe.

Why It Works with BBQ 

Let’s break it down in real-life terms:

🍔 Burgers

The juicy fat + Malbec’s fruit = harmony

🍖 Ribs

Sweet + smoky sauces love that dark fruit and spice

🥩 Steak

This is the classic for a reason—Malbec has enough structure without overpowering

🔥 Grilled Everything Else

Honestly? Malbec is flexible enough to roll with whatever hits the grill
(Even pizza or sausages)

The Best Part? It’s Not a “Heavy” Red

This is where many people get surprised.

Not all Malbec is big and bulky.

Many are:

• Medium-bodied
• Fresh
• Easy-drinking

Which makes them perfect for:

• Backyard parties
• Day drinking (we’re being honest here)
• Long dinners outside

How to Choose a Malbec for Your Next BBQ

Keep it simple:

• Go Mendoza → classic, crowd-pleasing
• Try higher elevation (Uco Valley) → fresher, more elegant
• Don’t overthink it → Malbec is forgiving and fun

Final Thought (aka Your BBQ Strategy)

You don’t need to overanalyze your wine for a BBQ.

Bring:

• One Malbec
• Maybe a second if you’re feeling generous

And you’re set.

Because Malbec does exactly what a great BBQ wine should do:

👉 It shows up
👉 It plays nice with food
👉 And it makes everything taste better