 5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. "Ordering a bottle of Pinot Grigio is like ordering salmon at a four-star restaurant - not entirely bad, but something more appropriate for your grandmother," asserts Michael Madrigale, the head sommelier at Bar Boulud and Boulud Sud in New York City. When it comes to wine lists, Pinot Grigio is the frontrunner in the lineup of usual suspects - and it's easy and part of human nature to flock toward what you know and recognize. Sure, there's no shame in the Pinot Grigio game - a nice glass of it can be just as delightful as a glass of Vitovska Grganja - but there are plenty of grapes out there to explore that are equally as available. Sometimes what you're really looking for has been right in front of you all along. Five Wines You Should Be Drinking Instead of Pinot Grigio: Michael Madrigale The best versions never see an oak barrel and come from Germany, Austria and France’s Alsace region. Honorable mention to Australia’s Clare Valley." 2. Beaujolais The best wines come from the 10 'Crus' that are located in the northern part of the region where there is a high concentration rugged, granite soils. At best, Beaujolais is a round and juicy wine with wild strawberry and raspberry flavors and with the best ones, you can even taste granite." 3. Greek wines The dreaded reputation of Retsina (wine made with pine resin that was popular in the US in the 70s and 80s) are the main root of the bad image of Greek wines. But that works just fine as it keeps the prices low relative to the quality. Whites are the star of the show in Greece with Assyrtiko from the Island of Santorini being its headliner. It’s peachy and salty and you can taste the volcano smoke from the soil which make it a dazzling pairing with charred octopus. Also, Moschofilero from the Peleponesse is aromatic and fresh and shouldn’t cost more than $15 in a wine shop." 4. Chablis 65 million years ago the region was underwater and over time the deposit of minerals, fossilized oysters and sea urchins created a ridge of limestone and chalk that give the wines a truly unique stony and saline character. To this day it is considered the best value in Burgundy and there is truly nothing on this green earth that goes better with freshly shucked oysters." 5. Sherry Fino and Manzanilla Sherries are dry, crisp and somewhat nutty which make them perfect for cocktail hour with a side of Marcona almonds or olives. Amontillado and Oloroso Sherries are dry as well but are moving into a darker, richer and more oxidized style that demand heaver food like jamón ibérico or bacon-wrapped dates. And finally, Pedro Ximénez Sherries are deep and sweet with a syrup like consistency that are great dessert wines to pair with chocolate cake." Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down. |
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Dear Steve,
I happen to be a Sommelier and whilst appreciating the fact that there are many so called 'sommeliers' who are as much of a sommelier as basil fawlty who said 'Most of the guests who stay here would not know the difference between Bordeaux and Claret' I'd like to point out that there are a lot of us who take great pride in what we do, serving our guests and giving the best professional advice or just simply taking the wine order when neccesary, I think it is very unfortunate that all the 'sommeliers' you've come across are amatuers, it is not a sommelier's job to make you feel uncomfortable, we are hospitality professionals our job is to make the guest feel welcome, also please note that most sommeliers don't admit that to gain the knowledge they have takes a lot of hard work and studying and is not some innate super ability that God has bestowed on a privileged few as admittedly some like to believe, and finally I am a great admirer of sangiovese and chianti and do agree with you that it makes, when produced well as in the case of all grape varities, a great drink
It's ok to say, 'you should try these wines.' It's not ok to say 'you shouldn't drink these other wines.' That's what "pretentious" means in this context.
mmmmmmm the Hogue winery out of Washington.... Late Harvest Riesling. delicious!!!
Charred octopus? Wine that tastes like smoke? Old Mert down at the Bait Shop says he's got some catfish this guy oughta love.
I've learned not to trust sommelier. I don't know much about wine but every time I trusted the sommelier's suggestion it was very expensive and didn't even go with my dish. I think their whole raison d'être is to sell unpopular over priced wines. I find that Chianti is the most under-rated and appreciated wine. I've had people roll their eyes when I ordered a glass of Chianti but it goes well with many rich and robust dishes.
The author must have one heck of a sweet tooth. I find half of the recommendations undrinkable and often turn to Pinot Grigio since it is usually very very drinkable....
Standard pinot grigio is harvested underripe and made into a crisp, neutral, inoffensive wine at a modest price point that shares a certain appeal with Smirnoff vodka. Serious pinot grigio is another animal altogether.
I'd like to see Narendra Modi, the minister of Gujrat in the hot seat. There are rumors that he was somehow involved in Godhra Riots which happened between Hindus and Muslims.
Really, and does he have some suggestions about what wine is best with civil unrest, or did you comment on the wrong article?
I literally laughed out loud at my desk when I read that. It was almost a snort
Red wine with food riots, white with arson?
LMAO
Not sure if this is related to not having a sense of smell but EVERY single red wine tastes IDENTICAL to me. EVERY single light beer tastes identical to me, but not the lagers or ales. Shoot, I don't even know what bad poon tang smells like.
While I am at it, I would like to mention my favorites. First, the Cotes du Rhone from Parallel 45-great red between a merlot and a cab. Goes with almost anything including chocolate! Second, a bit more forward, the Mouton Cadet Bordeaux from Rothschild. Also a nice wine with heartier foods such as steak or stews. For cheeses as fondues or Raclette, I can't get Fendant locally, so I find a New Zealand Sauvignon Blanc is crisp and fruity to offset the heavier cheeses. All come in at between 8-10 bucks a bottle and are quite drinkable. Have been favoring the above reds since the mid '80's and have yet to be steered offcourse too long. The Sauvignon is a more recent discovery that I find more often open than the reds in the hotter months.
A six-pack of Bud with possum and sweet 'taters.
I agree: wine is soooooo subjective. I bought a $140 bottle for our anniversary and afterwards I wished I had just bought a $12 bottle of Kendall-Jackson at the grocery store....no difference. I could really and truly give a flip if what I order to drink with my meal results in a curled up lip from the waiter or sommelier....I drink wine with my meal for enjoyment, not to impress.
I love the Sofia Rosé from the Coppolla vineyards. For the summers in Texas, there is nothing better.
The hell is this guy talking about? Pinot Grigio is definitely not on the bottom of the totem pole when it comes to wines. Really, there is no totem pole and wine selections are based on each individual's taste and preference. This article comes off as an author being snooty and overly judgmental with no real agenda because it's not even that he's advertising on behalf of a specific winery. What gives? If people want to drink pinot grigio, let them. Riesling is just as good, but what if the wine drinker isn't in the mood for something that sweet? What about albarino? What about temperanillo? Asinine article.
Reisling? Really? In my opinion, reislings are sickeningly sweet. I love pinot grigio, I've tried resilings multiple times and every bottle has gone right down the drain.
They're especially sickening when misspelled.
Most pinot grigio drinkers are looking for WHITE wine – so recommending Beaujolais is silly. And a light, white wine drinker is also not looking for fortified wines like sherry – or for a peachy, salty, volcano smoke-y wine.
This article is silly.
Sancerre. Best. White. Wine. Period!
Why has no one chimed in about "Two Buck Chuck" Charles Shaw wines? For the occasional wine drinker these provide a very inexpensive introduction to some usually palatable wines. Albeit, you need to sample a bottle to determine if the current batch is better or worse than normal. Just depends where the buyer found a deal. All you need is a Trader Joe's nearby. That can be a bit limiting for many but more are opening...
I'll put a Finger Lakes Riesling up against a German, French, or Austrian one any day of the week. I would not have made this statement 15 years ago but it holds up these days.
What?!?! My beloved Pinot?!?!? You can't DOOOOO this to me!!!! I just sold my heavily touched up photo and slapped it on some bottles so that I can brag that I make my own Pinot!?!?!!? What will I do without my Pinot?!?!?! My life is over!!!!
Wine is the most pretentious drink on the planet. How about this...drink whatever style you like with whatever food you like? Don't let someone else tell you what's good with what meal.
How is a beverage pretentious?
Articles like this are helpful to those who would appreciate the help choosing a wine. If you aren't one of them, don't take the posting so personally. It obviously wasn't directed at you.
Wine is a simple beverage that people like to turn into something more sophisticated than it really is. It's fermented grapes, period. The difference is that different grape varieties grown in different regions of the world, with different techniques lead to unique flavors. Go out there and give it a try.
Here's how you pick a wine or any other beverage for that matter: go to the store, buy a bottle, drink it. If you don't like it, try something else. If you like it, add it to your rotation. After you develop a pallete, try something unusual. Don't think that a $100 bottle is guaranteed to be any better than an $8 bottle. Sometimes it is, sometimes it isn't. But it's up to you to decide, and you might have different tastes than some of the reviewers.
It's pretentious because many of its drinkers refer to it as "intelligent". It's just a drink you can buy a glass of for 3 bucks at almost any restaurant in the world. You're right in that it's not the drink itself that has the problem, but its drinkers. To see it any other way is the definition of pretentious.
I happen to actually LIKE many Pinot Grigios, and dislike Rieslings. For this guy to tell me to switch that just to avoid his judgement re "grandma" tastes is both arrogant and stupid.
He should get him a big bottle of Boone's Farm Strawberry Wine.
I've made my own, including dandilion wine and mulberry. It's really not all that difficult, and is both a fun way to learn about wine and consume the fruits of your own labor...literally.
we discovered ice wines while we were in Ohio. they have a lovely one there. Not a big red wine drinker, but do enjoy sampling wines from all over the world. Have become enamored of Moscato. Very good with dessert
But really people, why is everyone being so negative? It is a matter of taste and everyone has the right to share their thoughts on an article, but being rude and obnoxious is just not nice.
The Finger Lakes in NY make fabulous Rieslings. Dr. Frank, Lamoreaux Landing and Heron Hill are among the best. They also make great Gewurtztraminer and Dr. Frank is even making a decent Gruner Veltliner now.
Nothing about any wine has an "intellectual edge". Let's not kid ourselves. It doesn't mean you've got post-grad experience from Oxford. It means you've got 7 bucks.
Boons Farm. Makes your head hurt but it was fun in the 60's. Did I spell that right?
Boone's Farm.
Pinot Grigio is nice with a hearty "white" zuppa. A place for everything, and everything in its place.
Bonterra Cabernet for me, thanks.
Lol @ MD 20/20... Been years since I dranl that..
I love Yellow Tail PG, but I'm more of a Chard person myself.. All depends on my mood. Every now & then I like a good cab, but am not much of a red wine person myself.
Ooooh also -love- a good house-made chilled sake when I'm eating sushi! I know, not made from grapes, but still considered 'wine'.
Two-dollar bottle of Thunderbird. Me and ZZ Top drink it all the time.
I've tasted many expensive ones in restaurants and many inexpensive wines from wine shops, and this obsession with particular grapes is the wrong idea. While some generalizations are useful as a starting point (good sherry is hard to find, most sherry is undrinkable, and most of the new-style reds from the '90's are boring), every type and grape will have its shining example. Well-made wines of any type are what we should look for, and price or country of origin are rarely the indicator of which those will be. I've found it to be the case that there are now many excellent retail lines at modest prices (Barefoot comes to mind) which are smooth and consistent from bottle to bottle for everyday drinking. Wine snobs will spend a lot of wasted money throwing away expensive skunked chateau bottles searching for perfection, but I delight in finding modest retail bottles which compare well with the expensive glasses I've had in restaurants...
Amen to that! I don't need or want my palate to become so "sophisticated" that the wines I can afford are too "pedestrian" to satisfy it. And I don't have to suffer through the cheap "wino wines" either (though I do have a few memories associated with South Carolina's finest, Wild Irish Rose). Barefoot and Turning Leaf have some decent wines on offer at prices I consider acceptable.
I think of them as the Honda of wines. Not elite, but better than they have to be for the money.
I've been really enjoying Hungarian wines the past few summers.
Yes! Dry whites from Tokaj, furmint, harslevelu if you can find it. Cabernet franc-led Bordeaux-style blends from Villany...
Climate change will soon make Vinegar out of France's best wine producing region.
You should absolutely never ever drink Pinot Grigio unless you enjoy it.
That's helpful.
whites in summer... reds in winter
California wines win against French and other European wines every time in blind taste tests. Most of the wines that this article represents are swill. Riesling is sickeningly sweet, and who the heck drinks Sherry? Give me a fine California cabernet.
Amen. Or a Zinfandel,.
This is not an aritcle. It is the opinion of someone who doesn't like pinot grigio or salmon. I like them both, and I do NOT like reisling or sherry. It's a matter of taste, duh.
Is this a joke? Four of the five varieties in this list are well known as pap. 5@5 just lost all credibility in my book. Goodbye forever.
Just thought id look at this article...not a big fan of wine. But jeez you guys are snobs. Ill take a Magic Hat #9 and a burger. You guys enjoy making fun of other peoples taste buds....
we don't need grapes for good wine,we use turkey blood
Love Kendall & Jackson Riesling.
And why on earth would I give a flying f#$k what some guy in NYC thinks I should be drinking?
Retsina, while having a resinous after taste, is EXTREMELY effective with Greek food. It's been drunk there for millennia. If it's good enough for the "cradle of civilization," it's good enough for me. OPA!
Even better, drink beer!!!!
I love Pinot Grigio (especially the ones from Italy.) I love a crisp, citrusy sauvignon blanc. So I order what I love I've tried the other wines mentioned in this article and did not like them at all. Mr. Madrigale's assertion that ordering pinot grigio (as well as salmon) is more appropriate for my grandmother...that's just snobby and stupid. The best wines are the ones you like; not what someone tells you is "appropriate".
I totally agree. I am not a wine expert, but after having tried many wines over the years, i find that a nice glass of Pinot goes with anything, or is fine on it's own. I'm going to stick with what I like, thanks just the same Mr. Madrigale.
How about Finger Lakes for Riesling? They are known to produce outstanding Rieslings from dry to sweet to in between.
Triscuit where can I find this brand in Illinois?
Beaujolais? Only in France. the stuff we get here is almost always horrible.
And why whites? A friend in the wine industry once told me: "the best White wine is a bad Red."
Let's not get nasty people. It's WINE for God's sake. We all love our wine. Different strokes for different folks. I love a nice riesling, from Germany to Upstate NY to Oregon. Also Vouvrays and Pinot Grigios. Some PG are as nasty as cheap chardonnay, others I could drink all day. Depends on who and where they are made. My darling on the other hand drinks reds, give him a nice cabernet or Montepoulciano. So raise a glass, viva le difference. Cheers!!!!! So Patrickk and Juan, educate, don't talk down to us, we are all here to learn from one another. Not all of our palates are as sophisticated as yours. (Remember some people actually think Bud Light, is GREAT beer)
Uh, people should drink the wine they enjoy. If that makes one a "grandmother", so be it. Better than people who drink wine, decorate their houses & dress according to fashion & not personal taste.
I travel in Europe frequently, and have come to appreciate many of the local varietals that we rarely if ever hear of in America. Italy is my favorite, with Vermentino from Liguria and Sardinia; Vernaccia from San Geminiano; Trebianno from Abruzzo; Grillo from Sicily and many other little known whites outside the country. For Reds you have Nobile from Montepulciano, Morelino di Scansanno both from mainly Sangiovese grapes, that we normally see in Chianti; Nero d'Avelo from Sicily; and many hearty Primitivos (related to our Zinfandels) from the Adriatic regions. And that is only a few of the Italian varietals that I'm familiar. There are many unique and tastey varietals grown in France, Spain, Austria, Hungary and Germany and elsewhere that have been prized and loved by locals throughout the continent for centuries. I agree with the authors thought, but if anything, the list he provides was one my grandmother might have considered avante garde. On the other hand, one should not lump all Pinot Grigio in the same bucket. That from the Alte Adige region is truly remarkable. But, of course, it is always a matter of personal taste. Enjoy the incredible feast!
I think it is impossible to talk about wine without sounding like a pretentious @-hole...aaaaaaaand you just proved my theory right
I dunno. In my experience there are only 2 kinds of wine. Those I like, and those I dont. And the second category is much much smaller than the first. And I've had great wines from every place on earth, including ones you dont associate with great wines- like Canada and New Zealand, for example. Maybe I am a wine boor, but it sure enhances my enjoyment of the stuff not being a "wine snob"
Bravo for a bit of common sense. Explore, then keep or discard for future reference.
Thank you Jim for being smart!. If you like something you like it- who cares where it is from or how much it costs.
Dang straight! Wine's a bit like art – who's to say what really constitutes good art.
Agreed! Not a great substition list
Dont like reisling at all ... will still order my favorite – pinot grigio
Beaujolais and sherry are reds ... not a great substitute for a nice white
Greek – ok one to try.
but i will copy what "Cari" wrote: I love Pinot Grigio. So I order what I love. Mr. Madrigale's assertion that ordering pinot grigio is more appropriate for my grandmother...that's just snobby and stupid. The best wines are the ones you like; not what someone tells you is "appropriate".
You are of a bunch of wine snobs! No wonder the average Joe is apprehensive to try wines....... Pinot Grigio was my "I do enjoy wine" in college years ago!!
Yummmm!!!! I'll drink to that!!!
For the author of this article to not mention Upstate NY Rieslings shows that they have not tried them.NY state Rieslings will compete with any in the world .
I agree with Jeremy. Upstate NY Rieslings are really wonderful, and have won many awards. The charming wineries of the Finger Lakes are worth a visit.
Thank you for the tip. I am in search of the perfect American Riesling, and had not tried NY's yet. I will make it a point to do so. I live within a couple hours of several Virginia wineries and have discovered some delightful wines in that region.
If you are looking for a NY riesling to try I would recommend Dr Konstatin Frank Riesling. He was actually the first to figure out how to grow vinifera (european) grapes in the colder US climates like upstate NY. And the riesling is really tasty!
Argentinian Torrontes is very good as well. Decently priced for a very different tasting white.
MMMMMMM, Beer
BEER ME MAN!
".... there is truly nothing on this green earth that goes better with freshly shucked oysters."
Fans of Muscadet,which is another wine you should be drinking instead of Pinot Grigio, might dispute this statement .
I agree! As are the Austrian Grüner Veltliner whites.
Gruner Veltliner. It also goes well with scrambled eggs and brussel sprouts.
nope, an ice cold lager with my freshly shucked PNW oysters. would be my last meal if I had a choice
I totally recommend Pabst Blue Ribbon with shucked oysters.
Yuck. Might as well just chug some manischewitz, these suggestions are all mega sweet. What you should be drinking is Vinho Verde (from Portugal), Sauv Blanc, Vouvray...
Wrong. 1) Rieslings can be dry! (Look up the word Prädikatswein and educate yourself on the subject). 2) Cru Beaujolais can be complex as any Burgundian Pinot, while easier on the palate, they are by no means sweet. 3) Assyrtico is a lovely balanced white which can be offdry, but not even close to sweet. You've obviously never tried this one! 4) Chablis, really? 5) Sherry, can be sweet as honey or dry as bones. Again, learn the different styles.
I agree, a nice Riesling just can't be beat! Smooth, light, easy on the palet and goes with anything really!
TopChef, obviously you don't have a very broad palate "TopChef" all the wines you list are in a very specific box in the wine world. You are leaving out so many amazing choices. I think the author did a great job here of picking out some lesser known standouts.
Agreed! I kept waiting to see Moscato on the list! Every time I'd get to a new one, my mind was saying "...really???" – I'll stick with cabernet. And grigio is my girlfriend's favorite!
That's fine and all, but there are other aspects that went ignored. Like for example, why not mention Pinot Gris from the Alsace? This is the often-ignored ancestor of the weaker Pinot Grigio (thanks for nothing, Italy!). And while in the subject of whites, the Loire is where my money's at for value. Muscadet Sevre-et-Maine, Anjou, Vouvray, Sancerre... Different grapes, styles and nuances to be found in every little AOC, worth checking out in my opinion!
agreed, worth a month of one's time just to tour the loire's bounty of nice wine
I hope to try some of these :)
American wines are absolute swill. European wines ONLY.
What a poor and biased response. I'm a Sommelier myself, would you care to educate me as to how American wines are swill?
Can't beat Mad Dog 20/20 or Thunderbird. I don't want to taste ancient granite or burnt pterodactyls. And if I want a strawberry flavor I will eat a strawberry. There are too many pretentious pippicks in the wine world. Rules of the game: 1) check the alcohol content; 2) check the clarity; 3) check the price. By the way, Berringer (sp?) offers a wonderful pinot grigio at a fair price. Cheap muscatels on the other hand....
What's the word: Thunderbird
What's the price: 40 Twice
:)
7 Deadly Zins!
Not so fast, Bacchus; if you've got a line on some burnt pterodactyl-flavored wine I'd at least try a glass. Maybe not the granite so much.
Anyone who would make such a statement is an absolute moron. Many countries including the US have certain varietals that are superior to French, German and Italian wines. Watch out for wines of South America, Chile and Argentina are producing some fantastic wines.
Albarino is good too
NAPA and PASA ROBLES would destroy your European wines numbnutz
You are incredibly ignorant.
I think the Judgment of Paris (1976) found differently.
Probably a snooty Frenchman...trying to protect the reputation of a bunch of horrid wine from a wimpy country.
Some people drink wine for reasons other than taste. Politics has its place, but not in the wine world. Every region of the world produces good and bad wines. I suggest you drink the good and dismiss the bad. It's that simple....
Then please explain how a low end American wine like "2 Buck Chuck" beat the pants of all the European competitors, at a European wine contest. If American wine is swill, but butis rated higher than European wines, then what does that say about Eurpoean wine? People like you are the reason that the rest of the world thinks Europeans are arrogant an stupid.
This article is lame. They only suggested ONE white wine as a substitute:
Riesling: Yes it is white, but it's a sticky sweet desert wine.
Greek wine isn't even a type of wine, it's a region.
Chablis is a red wine. Have you ever heard of pairing wine to food? White wine has a purpose you know.
Beaujolais, another red. I'm starting to think you really meant to say Pinot NOIR but don't know the difference.
Sherry. Really? Cognac which is much better than any Sherry. It's all grapes. Right?
Riesling is not always sticky sweet dessert wine. Depending on where it's grown and how it's aged, it can be crisp, dry,off-dry, sweet or very sweet. Did you even read the article?
Chablis is not red. Duh.
eman,
Where to begin...
"This article is lame. They only suggested ONE white wine as a substitute:"
1) Reisling is white (and believe it or not, lots of reislings aren't as sticky sweet as the nasty late harvest crap you bought at WalMart);
2) The Greek whites that were discussed in the article are most probably...white (and by the way, Greece is a country not a region);
3) Chablis is white - I mean really white. As a matter of fact, Chablis producers have had to work overtime to protect the "Chablis" name, because Chablis has become a semi-generic term for any WHITE wine. You absolutely need to stop shopping at the store that sold you the red chablis and whatever tie-dyed food that they "paired" it with.
"Beaujolais, another red. I'm starting to think you really meant to say Pinot NOIR but don't know the difference."
You are thinking of Gamay Beaujolais - which is the California misnomer for a type of Pinot Noir grown in CA and NZ. The author was pretty specific - when he mentioned the "10 Crus from the northern part of the region" I would be willing to bet that he meant Beaujolais from the Beaujolais province in France as opposed to CA or NZ.
Finally, please learn to spell or get spell check or even better - get an editor. If you plan on denegrating someone by telling them that they are "arrogant an stupid" (sic) it works much better if you spell all the words correctly and use all the necessary letters.
You keep drinking that 2 Buck Chuck - after all - "It's all grapes. Right?"
Contrary to popular belief – Dropping the term "European" in conversations here, will only impress those who've never been there.