/ck/ - Food & Cooking

[Anonymous No.5521295]

Pinot Noir? Love it? Hate it?

ITT: everyone gets to pretend they're a master sommelier and speaks french fluently. Let's talk wine co/ck/s.

[Anonymous No.5521297]

>>5521295
It's yummy

I use it when I make strawberry wine jams and jellies

[Anonymous No.5521299]

I like it when it is good, but I am deeply suspicious of random pinot noirs and I usually stick to german or burgundian just to be on the safe side.

[Anonymous No.5521380]

>>5521295
I enjoy light reds, and Pino Noir makes a great light red. But like any grape it can be made into different styles of wine. With Pino I tend to prefer very lean fruit, mostly cherry, balanced by a decent level of acidity. This means I'm on a similar page as this Anon:
>>5521299
sticking to Burgundy mostly, sometimes veering into Austrian examples, since I find Austrian wines are uniformly well made (albeit slightly overpriced).

While I respect those who make great wines in a heavier, plummy style (looking at you, Pacific Northwest), that expression of the grape doesn't turn me on. It's good, but it strikes me as vulgar. (I guess that makes me elitist).

This grape was traditionally a nobleman's wine. because it's difficult to grow, and even more difficult to make wine from. Its recent popularity has led to a glut of poor quality Pino Noir wines on the market, usually displaying off balance flavors, sometimes even tarry notes that ruin the wine for me.

In my view a good Pino is about restraint. It's not meant to be lush or full, and at its best it will have enough tannin to warrant bottle aging. If the acid is pulled back too far, and the fruit up front it becomes insipid. I really dislike Pinos made in that style. I'd rather drink a Beaujolais or a Zweigelt than an insipid Pino when it's time for a light red.

But when a Pino is called for and money is tight I can usually find a value in the Cote de Beaune appellation. Those wines are safe bets, as long as you know what vintages are good.

[Anonymous No.5521391]

I've spent the last three months reading about wine and their regions and sub regions, the acidity of the soil, the temperature, the thickness of the grape, or thinness in this case (pinot) sometimes I just want to sit back and drink a nice 4.99 bottle of Walgreens finest. Feels good man.

[Anonymous No.5521501]

Itt: Plebs don't know shit about wine.
>only want to talk about chef-boy-bullshit and - cut fingers

faggotry.

[Anonymous No.5521510]

>>5521380
Yeah light and clear is how I like it too

I feel like people see pinot as a brand label whose values they don't quite grasp, and as a result makers turn it into a monstrosity to cater to these people.

[Anonymous No.5521514]

Why are you guys writing Pino when it's spelled Pineau or Pinot? Anyway, if the wine isn't from Alsace, your taste in wine is gay, and you should aim for Fronton wines.

[Anonymous No.5521528]

>>5521514
>being a one region wine drinker
Just admit that you don't actually like wine

[Anonymous No.5521534]

>>5521510
Let's face it: it's hard to go wrong with fruity, young, heavy wines with too much residual sugar to the American market. Just like you can always sell sweetish Riesling to Germans, and you can't sell oaked anything to Australians.

Just like a Chardonnay craze gave us really shitty expressions of the grape back in the 90's, a Pino craze is doing the same now. What we really need is a Zweigelt craze, because that's a much harder grape to fuck up.

[Anonymous No.5521536]

>>5521528
Ha! When did I say that I only was drinking wine from Alsace? As I said, Pinot is best when it comes from Alsace. Pinot, and only Pinot.
For the rest of 'em, I have my preferences.

Also, there's a big difference between knowing what to drink and being an hipster wine-drinker for three months like you guys, speaking nonsense like "duuuuh, I liked wine before it was cool.". You want to know more about this wine, want to know which one to choose? Stop your Gordon Ramsey-ing bullshit, taste all of its dérivés, then go to France.

Nigga.

[Anonymous No.5521540]

>>5521534
But we had a zweigelt craze that peaked like 5-6 years ago, now every neighborhood store has a bottle or two.

[Anonymous No.5521544]

>>5521536
Same place you said multiple people were misspelling pinot. Your reading and writing skills leave a lot to be desired.

[Anonymous No.5521551]

>>5521540
I'd call that an introduction. A craze it's what's going on with both Pino Noir and Pino Grigio over the last decade.

[Anonymous No.5521554]

>>5521544
Well, since english isn't my mother tongue, I feel saddened and ashamed. I'd like to see you trying to speak French, heheh. Anyway, your lack of arguments makes me laugh. As I said: hipster, lolol

[Anonymous No.5521555]

>>5521551
There's a pinot grigio craze? Where I live it's pretty dadcore to drink that shit. Even sweet Riesling is more appreciated.

[Anonymous No.5521560]

>>5521554
Next time you want to pick a fight with someone over their point of view, make sure you understand what they're saying, surrender monkey.

[Anonymous No.5521563]

>>5521560
You're still not making any good remark about wine. Do you know about Pinner's? No? Well...

[Anonymous No.5521580]

>>5521563
Perhaps the reason you're feeling the cool kids left you out of the conversation is that we're indirectly referencing wines and consumer preferences that are alien to you.

You guys live in a bubble, don't get mad that things happen outside of it.

[Anonymous No.5521586]

>>5521580
Still not speaking like a normal wine-liker.
All you do is writing self-homoerotic things about wine to make you feel sophisticate.

You're not, since you can't even name one of the most famout "Black Pinot" we've got.

[Anonymous No.5521604]

>>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.

[Anonymous No.5521609]

>>5521586
Again, you're imposing your own sense of confusion and insecurity over a discussion of a grape's new and old world styles, because you have no idea what's going on outside of France. That doesn't make me a hipster, it just makes you out of touch with what ordinary people drink in other places.

I don't pay attention to "the most famous" of any appellation anywhere, precisely because I am not fancy. I'm a middle class guy who considers a $50 bottle to be a rare treat.

Stop confusing your self imposed isolation with other people being obscure hipsters. Oregon pinot is not obscure to us. Only to you.

[Anonymous No.5521613]

>>5521609
"Pinot" is, logically, an Appellation d'origine contrôlée(AOC). So you're just being silly, and ignorant. Gain culture, sonny.

[Anonymous No.5521617]

>>5521613
Your logic is broken. Use Google translate next time, it would probably do a better job.

[Anonymous No.5521623]

>>5521617
Once again, you're still being retarded. Coming from someone who claims to know about wine, heh...

[Anonymous No.5521630]

>pinot

[Anonymous No.5521652]

>>5521604
I thought the white wine of the month in Manhattan was friulano. Last bottle of pinot grigio I had was with my 75 year old uncle in a red sauce establishment in little Italy that he was hell bent on patronizing.

You can't argue with old people about restaurants or wine. Just let them have their way and try to see it as a history lesson.

[Anonymous No.5521704]

>>5521652
>I thought the white wine of the month in Manhattan was friulano.
That's popular. Gruner has made headway over the last six years, too, but not enough to make it to our list. Hell, wine geeks are even crowing about dry Gewurztraminers again. Savoie has made something of a comeback as well. But what I find most exciting is that you can now find Picpoul pretty easily. That is some good shit for a daily drinker.

[Anonymous No.5523291]

>>5521380
>In my view a good Pino is about restraint. It's not meant to be lush or full, and at its best it will have enough tannin to warrant bottle aging. If the acid is pulled back too far, and the fruit up front it becomes insipid. I really dislike Pinos made in that style. I'd rather drink a Beaujolais or a Zweigelt than an insipid Pino when it's time for a light red.


you have no idea what you are talking about.

[Anonymous No.5523308]

>>5521295
Babby's first real wine

Bretty gud though

[Anonymous No.5523315]

>>5523308
why is it babby's first? I personally can't stand white wines; zinfandels taste horrible to me, and most cabernet sauvignon that I want to drink are out of my 'regular' price range.

[Anonymous No.5524348]

>>5521613
>"Pinot" is, logically, an Appellation d'origine contrôlée(AOC)

[Anonymous No.5524380]

>>5524348

god dammit why do i know who that is

i've wasted so much of my life on this dumb site

[Anonymous No.5524396]

>>5523315

What is your "regular" price range

[Anonymous No.5524447]

As far as cooking goes, a cabernet sauvignon works wonders. Red for red meat, white for chicken, fish or anything where you need something acid.

[Anonymous No.5524552]

>>5524348
I think it still lurks here.

[Anonymous No.5524925]

Pinot noir and Cabernet Sauvignon are a little too popular right now, leading to an overabundance of third-rate varietals. Sauvignon is best in Bordeaux, not as a varietal anyway, I always found. Cabernet Franc is a good grape that isn't often enough made into a varietal wine however. Same for petit verdot.

Merlot is a hard grape to fuck up, and will always be popular for a reason.

Sangiovese is an underrated red grape in N. America. Italians do the dry red pretty well.

I don't know much about whites, or sweet wines, though I've enjoyed a muscat here and there. In fact, I haven't been into wine in general for a few years as it seems to upset my stomach. I tend towards room temperature ale these days.

[Anonymous No.5524947]

Pinot Noir is one of those wines I won't buy on the cheap. Bad PNs are horrible.

[Anonymous No.5524960]

>>5523291
You must be from the Pacific Northwest. Their style is legit, just not the style I happen to like.