/ck/ - Food & Cooking

>>5521555
>pinot grigio craze
From my perspective it seems like the crowd that used to drink Chardonnay but now wouldn't be caught dead saying that word now orders Pino Grigio. Or Pino Gris, if they're trying to seem more upmarket.

Starting about 6-7 years ago the place I do the list for in Manhattan couldn't sell anything labeled "Chardonnay" (except maybe on a weekend), but Pino Gris was our top selling white. And not even a great example (pic related). It was marred by a little too much residual sugar.

We no longer have it, but customers still ask for it. Thankfully we have a crisp Sauv Blanc. All we have to do is say it tastes like Sancerre, and people order it like crazy.