Where are my wine pros?

dcbride86 · December 2014

novella1186 said:

WinstonsGirl said:

I usually only drink white and I hate chardonnay. It always tastes cheap to me. I find that reisling always seems to go over well with more people. Can't help you with the reds.

Reisling is pretty sweet isn't it? Maybe I should swap the chardonnay for that? I know some people would prefer sweet wine, I'm just not familiar with those cuz I can't drink them :S

Reisling is REALLY sweet, so a lot of white wine drinkers (myself included) don't like it. It tastes a little too sugary. I think Savignon Blanc tends to go over well with people, but it's also really similar to a pinot grigio, so I think you're find with just that.

KytchynWitche · December 2014

cupcait927 said:

amelisha said:

novella1186 said:

kaos16 said:

lacqueredlover said:

I think Pinot Noir and Cabernet are great red options. It gives one lighter and fruitier and one much bigger and bolder.

Merlots can be very specific and people usually really love or hate them, and Malbec is still pretty up and coming so people might not recognize it/want to drink it because of that. People go for what they "know." When I was working as a som, I found people were more hesitant to drink those two than a cab or a pinot noir because those seemed more familiar to them.

For white, I would stay away from Chardonnay. If you want 2, i would do maybe a Sauvignon Blanc for a dry, light wine and a more buttery Pinot Grigio.

Any brands on a buttery pinot grigio? I have never heard of that before. Any pinot grigio I have ever had tends to be light crisp and dry.

Ditto this. The ones I've had have been more citrusy. The chardonnays I've had are always pretty buttery. I don't know a ton about wines, though.

That is typical - classic chard profile is buttery and rich (I've even heard "wobbly" as a descriptor) while a PG tends to be light, citrus-y bright, and crisp (but lacking the green herbaceousness and crispness of a sauv blanc.) Not to say there aren't wines that don't fit the typical varietal profile but typically that's what you can expect.

For those of you that don't like chardonnay - have any of you tried unoaked chardonnay? It's usually aged in stainless steel, which tends it leave it crisper, lighter and without that buttery, oakey taste. H and I don't usually like unoaked chardonnay because we love the butter, but we find that unoaked chard tends to be much more pleasing across the board.

Even unoaked I just don't like a chardonnay. I'll drink it if that's what there is, because I wouldn't want to be rudr, but I much prefer a sauv or chenin, or a good viognier!

kaos16 · December 2014

cupcait927 said:

amelisha said:

novella1186 said:

kaos16 said:

lacqueredlover said:

I think Pinot Noir and Cabernet are great red options. It gives one lighter and fruitier and one much bigger and bolder.

Merlots can be very specific and people usually really love or hate them, and Malbec is still pretty up and coming so people might not recognize it/want to drink it because of that. People go for what they "know." When I was working as a som, I found people were more hesitant to drink those two than a cab or a pinot noir because those seemed more familiar to them.

For white, I would stay away from Chardonnay. If you want 2, i would do maybe a Sauvignon Blanc for a dry, light wine and a more buttery Pinot Grigio.

Any brands on a buttery pinot grigio? I have never heard of that before. Any pinot grigio I have ever had tends to be light crisp and dry.

Ditto this. The ones I've had have been more citrusy. The chardonnays I've had are always pretty buttery. I don't know a ton about wines, though.

That is typical - classic chard profile is buttery and rich (I've even heard "wobbly" as a descriptor) while a PG tends to be light, citrus-y bright, and crisp (but lacking the green herbaceousness and crispness of a sauv blanc.) Not to say there aren't wines that don't fit the typical varietal profile but typically that's what you can expect.

For those of you that don't like chardonnay - have any of you tried unoaked chardonnay? It's usually aged in stainless steel, which tends it leave it crisper, lighter and without that buttery, oakey taste. H and I don't usually like unoaked chardonnay because we love the butter, but we find that unoaked chard tends to be much more pleasing across the board.

The winery where I work does a steel chardonnay. I hate traditional chardonnays, but the steel one we make is my favorite wine at our winery. I also make people try it, then tell them it is a chardonnay when they love it. It's also really inexpensive for what it is. OP, if you could fine a steel chardonnay, it could be a good choice. When I describe it to people I always tell them that it's a great wine to take to a dinner party. It has no polarizing characteristics, so most people enjoy drinking it.

amelisha · December 2014

I do like some unoaked chards, actually (Inniskillin comes to mind), but I don't hate classic ones either. I've had lots of terrible chardonnay (especially a few years ago when it was more popular) but I think a well-made one can be great. A lot of people do seem to have an aversion to them though and that probably stems from that time when everyone and their dogs were making/drinking/serving it and a lot of crappy ones were around.

At the steakhouse I used to pour tasters of really nice chards for people who thought they hated chard and wait until they liked it a lot to tell them what it was just because of the stigma they seem to have...but to keep it on topic, it'd never be my first choice for a group because I don't ever want to have to convince a bunch of people to like something. For a group I'll always pick something people will want to order.

Where are my wine pros?

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