Tout - Cheap Sangiovese

[Oliver McCrum]

originally posted by Peter Creasey:

originally posted by mark e: culinary ability (assuming the restauranteurs cook) has no correlation with ability to discern quality in wine.

Mark, I can't think of many (any?) top chefs/restaurateurs who have failed to make their menu complementary with wine; thus, having a good working knowledge of wine is a key attribute which most all of them share.

. . . . . . Pete

Not in my experience. Some of them hire people who know about wine, though.

 

[SFJoe]

I know one or two chefs who know anything about wine.

If "restaurateur" means owner, you can add a few more.

Mostly, I have the impression they'd prefer the wine to shut up and let the food sing.

 

[maureen]

originally posted by Sharon Bowman:
Or Dr. Pepper.

Hey, now you're dissing my drink! well, the diet stuff (and only with Saturday lunch - but still)

 

[Kay Bixler]

Yeah, don't knock Dr. Pepper, it's my main source of high fructose corn syrup and caffeine.

 

[Yixin]

Dudes.

 

[slaton]

When you wake up in the morning and the light hurts your head
The first thing you do when you get up out of bed
Is hit that street a-runnin' like Patrick Swayze
And go get yourself some cheap sangiovese
Oh yeah,
oh yeah,
oh yeah

 

[Sharon Bowman]

OMG, I didn't know it was pronounced Sangiovasses.

 

[Sharon Bowman]

Maureen und Kay, this is a True Story(TM).

And word is that the fellow is a top restaurateur.

 

[Ian Fitzsimmons]

originally posted by SFJoe:
I know one or two chefs who know anything about wine.

If "restaurateur" means owner, you can add a few more.

Mostly, I have the impression they'd prefer the wine to shut up and let the food sing.

Well, the stereotype is to offer good wines from, say, early-drinking vintages, where there are easy fruit flavors and refreshing acids, but not a ton of nuance and complexity, so that - as you say - the wine forms a chorus for the headlining food. Organizing the food to complement the wine is more of a geek's agenda.

 

[slaton]

originally posted by Sharon Bowman:
OMG, I didn't know it was pronounced Sangiovasses.

Fixed.

 

[Sharon Bowman]

Awesome!

 

[Peter Creasey]

This wine served us well tonight; of course, it helped that we are at the beach with delicious food.

THE WINE

The back label had this:

Sincere, Joyful, and Celestial!
On the First Encounter You Fall in Love.
This is One Special Angel,
Almost a Saint, "Sangiovese"!

THE BEACH

THE SALMON and ASPARAGUS with PITA CHIPS and then THE COUNTRY PATE with CHEESES and PEAR



I served it blind to JoAnne and she urged buying more before even learning the price point.

Enough is enough, though!

. . . . . . Pete

 

[Bob Parsons Alberta]

originally posted by Ian Fitzsimmons:

originally posted by Todd Abrams:
... perhaps I don’t quite fully understand the Wine Disorder dynamic...

Suggests to me that you pretty much have the hang of it.

Exactly, you will fit right in here Todd. The days of welcoming a newbie with a f... off are gone I think!!
Oh, I deserved it as I am Canadian.