Originally posted by: uncJIGGA
Seriously. Every time I'm in a restaurant the featured wines are always chardonnays for white wine and cabernets for red. I don't know why, but I just can't understand how folks choose these over Rieslings (yummier than chardonnays) and Merlots or Pinot Noirs (yummier than cabernets.) Do I just have bad taste, seeking out the yummier wines when I'm supposed to balance it with what I'm eating???
/drinks a pint of Newcaste Brown as he types this...
Solely by virtue of the fact that you are labelling wines by "X is
yummier than Y" you have hereby defeated any preconcieved notions that anyone may have had of you being someone of taste.
What is your definition of "yummy?" I'm guessing you like fruitier, smoother wines as opposed to drier / higher tannin ones? Does that mean everyone else has to as well?
Wines in better restaurants are typically picked by the sommelier, if one is not present, then by the head chef, owner, or someone else qualified to make these decisions. The featured wines are generally mid-priced, easiest to obtain, and the most versatile. Pinot Noir is less common and more expensive than Cab/Merlot (in general), as are Pinot Grigio / Riesling over Chard.
These featured wines are also picked specially to go with more food pairings -- i.e. most chards can be had with seafood, chicken, pork, or anything else light, whereas a Riesling may be too fruity and sweet to stand with the same foods. Granted, there's a new school of thought that believes that the whole food-pairing phenomenon is just bunk, and you can go with the theory about cost/availability.
If you like something less dry than a Chard, try Pinot Grigio or Sauvignon Blanc. I'm not a terribly huge fan of drier reds like Cabs myself, as such I suggest a Borsao, Chianti, or Pinot Noir. If you want specific recommendations for a price level let me know.
