Like it was 30 years ago. "We have Bud, Bud Light, Bud Ice..." "I'll have a glass of your house red".
Back in the really bad old days, your restaurant wine options were typically burgundy (low end red blend) and Chablis (low end white blend). The wine selection was every bit as bad as the beer selection, back in the "good old days."
American burgundy and chablis. Capital letter Burgundy and Chablis are Pinot Noir and unoaked Chardonnay from a specific part of SE France, and are regulated by law.
Yes, I know that. I feel like it's taken years for the American restaurant industry and wine industry to recover. As you probably know, there are still "champagne" producers in the US.... including some producers who really should know better.
Cheap-ass California jug wine has its place. Cali burgundy mixed with orange soda is a great lazy man's sangria.
LOL! So true. Its been quite a few years now, but I remember when Burgundy, sparkling Burgundy and/or Cold Duck was always a recommended base wine when making sangria. Man, but I can still recall some of the nasty hangovers from that stuff, but it tasted delicious.
It's not meant for serious drinking, it's for lazy summer days in the backyard with constant snacking. An Americanized version of having drinks with antipasti/tapas.
That applies to everyone's opinion. But it's interesting that whenever an opinion criticizes craft beer, lots of commenters are in high dudgeon. Witness the opprobrium faced by Robichaux and his opinion in the NY times.
Gotta put in a plug for Boone's Farm here. $0.89 a bottle when I was in HS. Did the job, I guess. I remember the apple as not being completely terrible.
I mostly liked his piece. I love good IPA's too. I don't love that they have crowded Belgian and English styles off the shelves. And yes, triple IPA's are weird. Sometimes sound good on paper, but are invariably a tongue numbing disappointment.
Shout out to Emily for writing an article with one tag being "discourse" and getting plenty of it in the beer-drinking places.
Unfortunately where we live beer and wine still exist in the bad old days. Today it's cheap pinot noir and Chardonnay, and the best beer choice in a non Mexican food restaurant is Boston Lager. Mexican restaurants serve Modelo, Dox Equis, and Corona-ice cold with a freaking lime stuck in the bottle.
Maybe this is a hot take from me...but I always thought "raspberry hazy double IPAs" (if they wanted to get real points they could have added in lactose as well) is what made beer "dumb" in the first place. And a Negroni is as simple and classic as it gets. I can get a great classic Negroni for $5 (its just gin, Campari, and vermouth with an orange slice) at an Italian and pizza spot I like to go to...who is this article for? And no, I didn't click on it, I avoid Business Insider as much as possible because its pretty dumb.
