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why does everyone drink pinot grigio?

i am new to chowhounds and i must say you all love your food! what i dont see anywhere, however, are any recommendations/comments on wine programs within the GTA. i am curious to see what is being poured where and what its being served with and, also, unique lists or by the glass offerings.. what are some interesting offerings/pairings/lists/etc. i'll go first...
favorite list...oasi so carefully chosen(and deliberate). from portugal to greece and everything in between.
best match...parsi ribs and saint laurent at amaya. my second trip to amaya and that match blew me away. For me, saint laurent is unique in that its colour is so deep and the texture sandy and lush, but it is baby soft. the rib was braised in tomato , red wine and masala(not exactly sure of all the spices). the two were absolutely complimentary to one another.
oh yeah, why does everyone drink pinot grigio? you cant like it. it doesnt have life. (maybe if we start telling 'sommeliers the same they wont sell a $8 bottle for $44 anymore)
we get angry when mcewen sells mozzerella di bufala at double the price of whoever but we gladly dole out 50 bucks for unripe fruit in a bottle.

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  1. because they can pronounce it, because it is innocuous, often lacking flavour, character and unlike a few years ago-it tends to be cheap and readily available

    3 Replies
    1. re: ingloriouseater

      Not so sure about pronunciation... I am hearing a lot of gree-gee-oh...

    2. Just so you know, its not very common (if at all) for the sommelier of any restaurant to decide the mark up on a bottle. That decision is dictated by the owner.

      I agree Oasi has a nice list. For others decent lists you could try the following:

      Crush Wine Bar (by the glass, and flights available and the staff are knowledgable and professional)

      Reds Bistro

      Jamie Kennedy Wine Bar (now called The Wine Bar-specializes in organic/biodynamic wines)

      Terroni (great Italian offerings at decent prices)

      Le Paradis (not many by the glass but the mark ups on the bottles is RIDICULOUSLY low-especially given how lovely many of the offerings are-some unique stuff there)

      Frank at the AGO has an exclusive Ontario wines list

      I've heard wonderful things about Niagara Street Cafe although I've never been. Anton Potvin is a very well respected sommelier.

      Hope this helps.

      SWS

      -----
      Niagara Street Cafe
      169 Niagara St, Toronto, ON M5V1C9, CA

      Jamie Kennedy
      9 Church St, Toronto, ON M5E1M2, CA

      Crush
      455 King Street West, Toronto, ON M5V1K4, CA

      Le Paradis
      166 Bedford Road, Toronto, ON M5R 2K9, CA

      Terroni
      57 Adelaide St E, Toronto, ON M5C1K6, CA

      Oasi
      99 Sudbury Street, Toronto, ON M6J 3S7, CA

      FRANK @ The Art Gallery of Ontario
      317 Dundas Street West, Toronto, ON M5T I4G, CA

      reds bistro & wine bar
      77 Adelaide Street West, Toronto, ON M5X 1B1, CA

      1. IMO not everyone drinks Pinot Grigio. It has a slight acidic taste and goes well with seafood or for a picnic accompaniement.

        1. This one kind of spiralled out of control.
          I was very excited about trying Amaya, since my main interest is food and wine (also beer, coffee and tea) pairings. I found the pairings and food at Amaya, dreadful. The only wine pairing I've had which worked well with curry, it was a lamb curry, was port.
          I've been to Senderens, in Paris, and he creates his dishes based on the wine he will be serving. Because of this, I found his pairings to be the absolute best I've had. Il Vino, in Paris, does something similar, but they weren't as successful. There is a place in Barcelona called Moo which also creates dishes around the wine, hopefully I'll go there this spring. And there is a chef in Hawaii, some Greek name I'm now forgetting, who pays a lot of attention to finding the best matches. As far as I know there are no restaurants in this city who create dishes based on the suggested wine.
          Chef's have full reign with the sommelier trying to keep up. A sommelier will only come so close to finding great matches. An herb, spice or some other minor element on the dish, which the sommelier may not know about, can throw the pairing off. The pairings which stood out as the best in this city was at Splendido, I think the sommelier is now the owner.
          Finally, pinot grigio, what was it before this? Pinot noir, before that, merlot, and before that, maybe, white zinfandel. What's the rule, easy to say and easy to drink? It must be killer for a sommelier who loses a wine sale because they don't have what people want.

          1. Folks, we've split the discussion about sommeliers and wine pricing over to the Wine board at this link:

            http://chowhound.chow.com/topics/656110

            Please keep the replies here focused on local wine issues.