Rant: Sparking A Flame in Wine Consumers

"I'd rather that wine writers tried to deepen people's love of wine,..."
--Reading Between The Wines by Terry Theise

Wine writers can easily provide sterile reviews of wines, with a few descriptors, possibly using flavors that are unfamiliar to many consumers. For example, how many general consumers know what gooseberries taste like? These reviews might also provide their own point score, letter grade or similar ranking. Such a ranking doesn't provide much information about what a consumer will experience with such a wine. If a reader trusts your judgment, after having assessed your reviews over a length of time, then they might select a wine based on your recommendation. 

There may be a better way. 

Employees at a wine store can also offer more sterile advice. They may tell customers how many points a wine scored, or they can recite a cold list of basic wine descriptors. That will certainly lead to some wine sales, but there are probably wines that can't be sold in this manner. 

There may be a better way. 

Something is missing in both of these situations: Passion!

Sterile advice might help to sell a wine, but you don't imbue a passion for wine into those consumers. You're treating wine as a mere commodity, like any other, and making consumers treat it as one as well. You'e not sparking a fire of excitement within consumers, not getting them to fall deeper in love with wine. And that's what's needed, getting more consumers not only to drink specific wines, but to get passionate about it, to embrace its diversity, beauty, and mystery. 

Not all consumers will be amenable to embracing that passion. Trying to assess who is amenable can be an effort, but it pays off in the end. Each consumer you inspire with that passion will likely spread that passion to others. With all the recent talk of decreases in wine consumption, then spreading a passion for wine is even more important. 

Why do you write about wine? Why do you work in a wine store? Is it merely a job? Or do you do it because you have a passion for wine? If you possess that passion, then why don't you try to share your passion with others, rather than just write sterile reviews of try to sell wine without the use of passion?  

I've worked in a wine shop for over fourteen years, and been writing about wine for over 20 years. When I offer a wine recommendation with passion, rather than points, I often see a clear difference in the eyes of the consumer. Their eyes take on the spark of passion that is found within my own. They are no longer buying just a commodity, but they have found an experience, an emotional connection which will last far longer than that bottle of wine. They get excited to buy wine, desirous of tasting different ones.

Think back to your own wine mentors and friends. I bet those who most inspired you were those who shared their passion for wine with you. If all they did was provide you wine scores, I very much doubt they would have become significant inspirations for you. So infuse life into your writing and your words, and let your passion spark a wildfire in others. 

Non-Rant: Food/Drink Friends

"There is nothing on this earth more to be prized than true friendship."
--Thomas Aquinas 

As 2024 begins, I want to add some positivity rather than start the New Year with any negativity. I want to highlight an important aspect of food and drink, one which you may know about but one which you might not give enough thought. As I recently reviewed my food and drink experiences of 2023, selecting my Favorites of the past year, there was a common element which I didn't highlight in those end-of-the-year articles. 

That common element is friendship.

It is a given that the circumstances surrounding us when we eat and drink will affect our perception of that food and drink. If you're vacationing in Europe, drinking local wine at a picturesque cafe, you'll probably think the wine is stunning, partially a reaction to your amazing surroundings. If you had that same wine at a dirty, noisy and crowded little restaurant, you might not enjoy it as much. Besides your surroundings, the people with you at the time will also play a role in your enjoyment. When you are dining with the people you most love, those closest to you, you're more likely to have a better experience.

As I have repeatedly said before, good food and drink is even better when shared. My best dining and drinking experiences have always been with good friends and/or family. I sincerely hope that you have at least one good friend who enhances your own dining and drinking experiences. As this new year begins, maybe you should thank those friends for enriching your life. I also hope that you do the same for your own friends, making their own food and drink taste better. Appreciate the friends in your lives and make your life even better. Without friends, your life is empty and shallow.

On Facebook, I posted a link to my recent article, 10 New Year's Resolutions For My Readers, and one of the comments I received was from food-lover Gary Goldblatt. He stated, "Good list that covers all the bases. If there’s one thing I’d add, it’s to be a better food friend: invite people to try a cuisine or item you’re familiar with and they are not. And, as I’ve quipped before, use your food knowledge as a bridge, not as a wall. While it’s great to have that knowledge, it doesn’t make you better than the rest. But sharing that knowledge with the rest does make you better. 

That's an excellent addition, dovetailing well into this post. Sharing your knowledge of food and drink is beneficial for many reasons. It will enhance your own experiences, as well as those who dine and drink with you. I love introducing people to new foods and drinks, providing them interesting information to make them a better educated consumer. We need more people to do so, rather than keep their food and drink knowledge to themselves. I'll note that Gary is a fine food bridge, always open to sharing his food knowledge with others, and I have benefited from his shared information in the past. 

Cherish your food and drink friends, and try to be a better one yourself. 

"Friendship improves happiness and abates misery, by the doubling of our joy and the dividing of our grief."
--Marcus Tullius Cicero 

Rant: Food/Drink Writers, Challenge Yourself!

"They say the longer a man goes without facing a challenge, the weaker he becomes."
--Musashi by Eiji Yoshikawa (originally serialized 1935-1939, first English translation 1981)

Musashi is an excellent (and huge!) novel about samurai in 17th century Japan, and as I recently reread it, I was struck by the above quote. As I pondered it, I saw its applicability to many different areas, including food and drink writing, a topic I want to address now. 

Food/drink writers, are you challenging yourself? Or are you simply doing the same writing that you've been doing for years? Do you have five or ten years of writing experience, or just one year of experience that you have repeated five or ten times?

If your writing has become stagnant, if you haven't challenged yourself in years, then maybe now is the time to change it. None of us are perfect so we should take the opportunity to improve, and we do that by challenging ourselves, to become better. It's a never-ending objective, and fortunately there is so much to learn and experience in the food & drinking arena that we will never lack for challenge.  

When the pandemic raged, it was a more difficult time for food and drink writers. Restaurants closed, wine tasting events were canceled, and were much less food & drink opportunities for writers. Some writers simply wrote very little, failing to up their game, failing to create their own opportunities. They didn't challenge themselves, and their writing suffered.

For myself, I took the time to write more historical articles about food and drink, original pieces often looking into the origins of these items. Even with restaurants closed and tasting events canceled, I still found plenty to write about. I just had to be more inventive, and devote my energies in a slightly different vein. I challenged myself to improve my writing, and to expand the scope of my blog, to continue to make it fresh and relevant.

What did you with your writing when the pandemic raged?

Take a look at your writing and consider whether you have been challenging yourself or not. If not, then step up and start challenging yourself. Don't just keep repeating the same old stale writing you've been doing for years. Up your game! Make yourself a better writer. 

Rant: Get Your Nose Out Of A Glass!

It's a photo that has become so overused that it has crossed over to the cliché. Sometimes it seems that everyone involved in the wine industry has taken such a photo, and many still use it as a primary photo for their websites or social media. I've certainly taken such a photo in the past. However, maybe now is the time to retire this photo, to try to find new ways to depict one's passion for wine.

I'm referring to those pictures where a wine person has their nose deep into a wine glass. They're everywhere! It's almost as if it is a prerequisite for someone in the wine industry, to take such a photo and show it to everyone. I've grown so tired of seeing this trite photo, wishing people would be more creative and come up with a different way of showing their love for wine. Wine writers can come up with hundreds of words to describe wine, so why do they get stuck on the same clichéd photo?

What does this photo actually represent? In some respects, it is indicative of one's wine knowledge, of someone who just doesn't drink their wine. They take the time to learn more about it, to assess its aromas before putting the wine to their lips. A photo of you drinking a glass of wine doesn't indicate that same level of knowledge. Anyone can just drink a glass of wine, but it's the people with some knowledge of wine who take the time to sniff the glass first.

However, it can also be seen as a sign of being a wine snob, someone who can't just enjoy a wine but must first dissect it. I've seen plenty of people make fun of wine professionals for swirling and sniffing their wine glass. So, when an everyday person sees such a photo, they don't always have a positive reaction to it. It can seem snooty to them.

Let's see more creativity in wine photos. Let us showcase different aspects of the wine world, and not just the same old one all the time. Get your nose out of a wine glass and show us something else, something interesting and new.

Rant: Time To Quit Writing

If you have a food and/or drinks blog, or you write in another medium, maybe it is time to quit your writing. As you ponder that matter, you should ask yourself a few questions. Do you still possess a passion for your subject matter? Do you still learn new things about your subject matter on a regular basis? Do you still approach your subject matter with a sense of wonder? Does the act of writing still feel more like pleasure than work?

These are all questions I've been considering recently as I approach my blog's anniversary. On Wednesday, May 9, I'll reach The Passionate Foodie's 11th Anniversary, and I've actually been writing about food and wine for 12 1/2 years. That's an extremely long time to be blogging, and I've seen many other bloggers come and go during that period. What is the secret to my longevity, if there is even a secret to it?

To me, the secret is that I still possess a sense of wonder and passion about food and drink. I am still eager to learn more all the time. Even after over 12 years of writing, I understand that I know only a fraction of what is out there. That is part of the reason why I never specialized with my blog, as I wanted to be able to explore all aspects of food and drink. I didn't want to be confined to a specific type of food or drink. In general, writing to me isn't work, though of course there are a few days here and there when it might seem a chore.

I was thrilled the other day when I found some Turkish wines at a store in Watertown. I still get excited when I find a $10-$15 bottle of wine that over delivers for its price point. A new Greek-Mexican menu at Committee sparked my interest. An Uruguayan restaurant thoroughly impressed me. I'm still not jaded about food and drink. I still find plenty to fire my passions.

I sometimes read other food and/or drink blogs and occasionally I see such a lack of passion within them. They present very little, if any, information of value and it seems clear the writer hasn't learned anything new. It is like they are simply going through the motions, for whatever their reasons. If you're bored reading their writing, then they were probably bored when they wrote it. Those writers should simply quit, shut down their blogs, and do something else, something which fuels their inner passion.

Ask yourself the questions I posed in the first paragraph and be honest with yourself. Maybe it is time for you to quit writing. Just find something else to do, something which brings you more pleasure.

Rant: "Experts" Making Mistakes

Who can you trust?

The issue of trust is front and center lately as the public tries to determine which news sources are accurate. This is not merely an issue that affects politics and science, but also includes the realm of alcoholic beverages. You'll find many people claiming to be an expert of spirits, wine or beer, but can you trust them? Are they providing you accurate information?

Recently, I received a digital review copy of a new guide to the world of spirits, covering a wide range of topics, from Bourbon to Pisco, Gin to Rum, Baijiu to Shochu. It was written by an alleged "spirits' expert," who has written for a number of national spirit & wine magazines. It seemed authoritative, the type of book many readers would trust.

However, as I skimmed through the book, choosing select chapters of interest, I was dismayed to find a number of factual errors which should have been caught. They weren't obscure issues that could be possibly forgiven the error. I didn't even finish the book because the errors made me mistrust the entire book. Why didn't this expert catch these errors? Was it a lack of knowledge? A failure to fact check?

Let me provide just a few examples of the errors I found.

The book states that Bourbon must be "aged in new, charred, white oak barrels." However, according to the Federal Standards of Identity for Distilled Spirits, 27 C.F.R. 5.22(b)(1)(i), bourbon must merely be aged in "charred new oak containers." There is no requirement that it be "white oak." It is a simple error yet something that any Bourbon "expert" should know. It is also very easy to check and verify.

As another example, the book states that basically "... all mezcal is tequila with some tweaks, all tequilas are definitely not mezcals, ..." However, Mezcal experts understand that Mezcal long predates Tequila and that actually, all Tequila is Mezcal but not all Mezcals are Tequila. This is the opposite of what is claimed in this new book. Tequila was simply a Mezcal from a specific place of origin. That is another easy fact, supported by numerous sources, and a spirits expert should not have made such an error.

Though the book is about Spirits, there is a chapter on Port Wine and this chapter has a significant error. It states "Port is a blend of five distinct grape varietals--Touriga Nacional, Touriga Francesca, Tinga Roriz, Tinta Cao, and Tinta Barroca." This is inaccurate as Port can be produced from over 100 different grapes and not just those five grapes. Those five grapes are certainly the most commonly used to make red Port, but they are not the only grapes used. In addition, White Port is generally made from white grapes, and not any of those five grapes. It would have been easy to edit the book's statement to be more accurate, mentioning that those five grapes are the most common, instead of making it seem definitive that only those five grapes are used.

It is disappointing that numerous readers will likely read this book and accept its information as accurate. Some writers may use this book as a research resource, further spreading its inaccurate information. Just because a book or article is from an alleged expert, you shouldn't automatically accept its veracity. You should verify your sources as best as you can. Fact check! And fact check again! You can't always trust an "expert."

Quite A Milestone: 4000 Blog Posts!

This is my 4000th blog post!  

That averages out to about 1 blog post per day for nearly 11 years and in November, I will have been blogging for eleven years. When I started out blogging, which now seems so long ago, I never imagined I would have come so far. There certainly have been days that I haven't posted but there have also been other days when I posted multiple times.

Call me longwinded, dedicated, obsessed, passionate, or crazy. There is probably a bit of truth in all of that, as well as more. Writing in in my blood, simply a significant part of who I am, and I wouldn't be happy unless I were writing. I still find immense enjoyment in writing so I don't dread getting up in the morning and starting to put words together. It is why I have also written three novels and numerous short stories. I have a deep passion for writing, both fiction and nonfiction.

Over the course of the past eleven years, I've seen many food/drink blogs come and go. A significant number of people aren't able to continue a blog for more than a year at best. It can be a lot of work, and certainly takes drive and dedication. If it is only a hobby, then many other matters can take precedence. However, I know some other blogs which have stood the test of time, which have lasted for many years too. And those people deserve many kudos for their passion and drive as well.

One of the keys to my longevity is that I never had a narrow focus on my blog, though there are definitely subjects which capture more of my attention than others, such as Sake, Sherry and Portuguese Wine. I have had the freedom to write about any food or drink topic which grabs my attention. I love that diversity, the ability to expand my palate in so many directions. It has also allowed me to learn about so many different foods and drinks, restaurants and wineries, food markets and distilleries. As I don't limit my explorations, I'll never run out of ideas to write about.

During the last 11 years, I have learned so much, and then shared it with my readers. For example, this year, I learned about Baijiu, a fascinating Chinese spirit which is the most popular spirit in the world. I also expanded my knowledge of Greek spirits at Committee, a killer Greek restaurant in the Fan Pier district. I went deeper into the world of Mezcal, explored an innovative and local hydroponic lettuce farm, checked out the drinks industry in Vermont, went deep into the Manhattan cocktail, and much more.

It's a very good feeling when I receive feedback from my readers that they have enjoyed one of my recommendations, whether it is a restaurant or bottle of wine. For example, during the past year, I've often recommended Ciao Pizza & Pasta, in Chelsea, and I haven't heard a negative word from anyone who has gone there. In fact, they usually rave about it, returning again and again, and telling their friends about it. It's also rewarding when I receive feedback that one of my articles, often my Rants, has gotten my readers to think about matters they hadn't give any thought to before.

Out of my 4000 posts, I have some favorites, those posts which I am especially proud of for various reasons. At the top, I am proudest of my article, An Expanded History of Sake Brewing in the U.S., which involved lots of research, including searching through old newspaper archives. It presented an intriguing history which surprised numerous people and changed some of their previous beliefs. I'm also very pleased with my multi-part histories of Port, Sherry, and Champagne. One of my most popular posts, and another favorite of mine, is The Science of Sake & Food Pairings, discussing all the reasons why Sake pairs with all types of food. Finally, my most popular post, as well as the most controversial, is Rant: Alton Brown, I Call You Out! That stirred up plenty of emotions, both positive and negative.

I've met so many interesting people over these past 11 years, some who have become good friends. And all of these people, in their own ways, have helped teach me as well. I've tried to share with my readers information about these people and their businesses, interests, and passions. In my own small way, I've tried to highlight the diversity of some of these people, in ways like Wine, Women & The Internet, showcasing women who write about wine, and Celebrating Local Diversity: People of Color Blogging About Food & Drink.

I look forward to continuing my blog for years to come, to continuing to write about food and drink, to exploring all the world has to offer. Thank you to everyone who has contributed in anyway to all that I have done. There are far too many people for me to name them all individually. And there will be even more people who will assist me, in a myriad of ways, in the future.

Time to crack open a great bottle of wine and celebrate!

Drink & dine with passion!

Rant: Permission To Take A Food & Drink Risk

Once again, these are the words of Nate Berkus, a decorator, product designer, author and speaker, from his speech at the Design Blogger's Conference which was recently held in Atlanta, The conference was presented by Esteem Media and Adam Japko, the founder and CEO of Esteem Media, created an exciting, informative, and fun conference. Though the conference is centered on interior design, many of the panel sessions have applicability well beyond interior design and Nate's words here are no exception.

In the above statement, you can substitute many items for "design" and it will still be relevant and inspiring. You could "give yourself permission to take that" food risk, wine risk, restaurant risk, spirits risk, or more. You don't have to follow the conventional options, and conform to the norms. You can, and should, think outside the box and be willing to try different and more unusual options, to break outside of your comfort zone.

Complacency is easy. It takes no effort to order the same dish every time you go out to a restaurant. It takes no effort to buy the same wine every time you visit a wine shop. It also takes no effort to eat and drink the same things as everyone else. They are the safe choices, those which won't rock the boat. There is no risk that you won't like what you eat or drink. You know exactly what you're getting, and frankly, that is boring.

There is nothing wrong with taking risks. You simply need to take that first step, to let yourself take a chance on something new and different. Sure, it may seem a bit scary at first, but that is merely a psychological barrier which you can easily overcome. The reward for taking that risk can be enormous, the discovery of a new food or drink which excites and satisfies you. You could uncover a new favorite, something to tantalize and please your palate. However, that cannot happen unless you are willing to take a risk.

Consider the recent Boston Wine Expo. If you attended this grand wine tasting, which wines did you taste? Did you stick to the wines you already knew well? Or did you seek out wines that were unfamiliar to you, wines from different regions, wines using less common grapes? Did you take any risks in your wine tasting?

When you dine out, do you only eat at Boston restaurants? Do you shy away from traveling to suburban restaurants?  Or do you take a risk and visit those suburban spots, to discover the wonders of their culinary skills? When you dine out a a restaurant, do you always order the chicken dish? Or the steak dish? Or do you prefer to order the special, no matter whether it is seafood, beef, chicken, lamb or something else? Do you play it safe with the menu or take risks?

Break out of your routine. Break out of your complacency. Break out of your boring, same old choice. Instead, take risks and explore the myriad of choices that are available to you. Unless you take those risks, you'll never know what you are missing, the great wines and foods that you could be enjoying. We all need to take a close look at the choices we make concerning our food and drinks, and ascertain those areas where we play it safe, and could benefit from some risk. We may feel we are big risk-takers, and might be in many areas, but there may be other areas where we are unwilling to be risky.

Give yourself permission to take that food and drink risks.  

Rant: Forget Perfection & Love Flawed Wines

These are the words of Nate Berkus, a decorator, product designer, author and speaker. Though he was referring to design, the sentiment has much broader implications, and could be a truism in most situations. For example, I believe it applies to wine and I think you might agree once you give consideration to the thought.

Last week, I spent a few days in Atlanta, Georgia, attending the Design Blogger's Conference, which was presented by Esteem Media, Adam Japko, the founder and CEO of Esteem Media, created an exciting, informative, and fun conference. Though the conference is centered on interior design bloggers, Adam always adds a wine element to the event. In addition, many of the panel sessions have applicability well beyond interior design. The words of Nate Berkus.resonated with me, and led me to some thinking, considering how it all connected to wine.

What is a perfect wine?

Some might say that a 100 point wine is perfect, as there is no higher score available. However, that score is a subjective assessment, and different people would score the wine differently. The same person might even score the wine differently, under different circumstances. There is no single wine that all wine lovers would agree deserves a 100 points. Perfection is more an ideal than a reality. It is a goal that will never be reached. There will never be a perfect wine.

If no wine is perfect, then it can be said that all wines are flawed. By "flaw," I am not referring to the "technical" flaws which can plague some wines. I'm using "flaw" in a more general sense, in a wine's distance from the ideal of perfection. As such, we all drink and enjoy flawed wines, and we give little consideration to that fact.

I have never heard a wine lover say that they sought a perfect wine. Instead, I often hear that they want wines of character, and I believe it is a wine's flaws that give them character. Now, you might not consider the wine to be flawed, but I'm certain others might disagree. For example, the presence of brettanomyces, commonly referred to as brett, can have a negative or positive effect on the taste of that wine, dependent upon the amount of brett as well as the palate of the wine lover. Some wine drinkers have a low tolerance for brett while others enjoy a much higher content. The latter find that this "flaw" gives more character to the wine.

Think about your favorite wines and consider what they possess in common. I suspect that your favorite wines are those who you find most interesting, but which others might consider to possess some type of flaw. It is not perfection you seek, but rather imperfection. You want to drink flawed wines, to revel in their unique character. Perfection would be boring, and who wants to be bored with wine?

Rant: Best Way To Recommend Wines

When you write about wine or other alcoholic drinks, you'll often have people asking you for recommendations. You might receive an email request, or someone could contact you through social media seeking your advice. They might want to know what Uruguayan wine, Sherry or Sake they should try, being unfamiliar with the category. It's simple to provide a handful of recommendations, to give them a list of several choices, but that is probably not the best way to be helpful.

The problem is that even though the person might have a good list of recommendations, they might not be able to find those wines at their local shop. There are many thousands of different wines available and most wine shops only carry a few hundred or so. What are the chances they carry the specific wines you recommended? They might be able to order the wines through the shop, but that takes times and not every wine is available in every state. Your recommendations thus become relatively useless, failing to accomplish their purpose.

However, there is a better way to recommend wines, one which will work at any wine store across the country, though it requires a little effort on behalf of the requester.

I'm often asked for Sake recommendations and my response is usually the same. To ensure the requester can locate the Sake I recommend, I ask them to go to their local shop and take a picture of their Sake selection. Then, they email me that picture and I can tell them which of those Sakes I would recommend. That ensures they will be able to easily obtain the Sake I recommend, and won;t be disappointed by going to a store with one of my recommendations but not being able to find it. I've done this with different types of wines too, from Sherry to Port.

This may be the best way to recommend wines and other alcoholic drinks,,to ensure their availability to the requester. It is more helpful than just providing a list of different choices. More people need to be doing this, assisting those seeking wine recommendations. I actually haven't heard about many people doing this currently, but would like to hear more and more people doing it. With the holiday season in full swing, lots of people are seeking recommendations. Do them a service and help them select the wines that are most readily available to them.

Rant: Lazy Food Writers

“The food media as a whole is generally lazy,” remarked Joshua Ozersky, a food writer for Esquire and others and who is no fan of cupcakes. “There’s very few people in the food media that really have their own tastes and trust their own tastes. Generally most of them are followers. That’s why the food industry is dominated by trends. If you call something a trend, especially if you’re an editor, then it artificially becomes that. . . . There’s a group-think aspect."
--The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue by David Sax

I have to agree that there is a significant portion of food writers who are lazy, choosing to write mostly about current trends rather than spending the time to write something more original. How many times do you really need to read another cupcake or cronut story? Put yourself in the place of the reader and ask yourself if you want to read another cupcake or cronut article. Do you find it exciting to read about the newest place selling their version of cronuts?

When a new trend arrives, many food writers race to write about it, though often their stories are little different from the dozens of other stories out there. They think that is what their readers want to know about, despite the fact those readers have seen similar articles in many other places. I could even understand if the writers found a special and unique angle on these trends, but that is so rarely the case. These food writers take the easy route, penning shallow articles which are eminently forgettable.

This needs to change.

We need to see more food writers taking the time to research more unique stories, to write about matters that few other people are writing about. That applies to other writers as well, such as wine writers. Stop copying the same, tired old story ideas and trends that everyone else is writing about. Dare to be more original, to pioneer a path that few have traveled before. Yes, it will take more time and effort to walk this road, but ultimately it is more fulfilling, and will make your work more memorable.

Rather than write another cupcake story, try penning an article about Peruvian restaurants. Instead of discussing the newest cronut incarnation, consider writing a post about the benefits of eating rabbit. There are tons of food and wine topics out there which are worthy of coverage, and which few writers have addressed. Leave the newest trend for some lazy writer, whose article will be read and forgotten by the next day. Compose something more original which people may read and then remember for some time to come.

Will you step forward and try to become a better writer?

The Passionate Foodie Turns Seven

Today is the Seventh Anniversary of The Passionate Foodie blog. 7 years! I've actually been blogging for 8 1/2 years as I wrote for another blog, now defunct, prior to The Passionate Foodie.

Over 9 years ago, I started hanging out weekly with a new group of friends and I would bring a bottle or two of wine. Soon, someone else brought a bottle and then another person did so too. We ended up drinking 6-8 bottles of wine at our weekly get-together. The group decided it might be fun to do a podcast and blog that reviewed the wines. This became the Real World Winers, and eventually I helped to expand the blog to include restaurant reviews.

After a year, my friends were finding the blogging to be too much work, and the reviews were falling behind. However, I was still loving the writing and wanted to continue. As I was the only person interested in writing, I decided to strike out on my own and began The Passionate Foodie, allowing me complete creative control over the blog. And I still love the writing, and look forward to continuing the blog for many years to come.

Over these last seven years, I have learned much about food, wine, Sake and spirits yet there is still great room for growth, so much more to learn and explore. That is one of the greatest joys, that there is always something new to experience and learn. It pleases me to share my new found knowledge with my readers, to share my passion for food and drink.

During these seven years, my hobby has transformed into my profession. I am a freelance writer and Sake educator, and also work part time at a local wine store, Beacon Hill Wine & Gourmet. In addition, I write fiction, and have published two novels and a book of short stories. The fiction is mostly part of the Tipsy Sensei series, about a Sake expert in Boston who learns that the supernatural creatures of Japanese folklore are real.

Making money for writing is a challenge, and requires you to be flexible, versatile and creative, always seeking new opportunities. I might never get wealthy, but I am extremely happy at what I do, and that is what is most important in life. That is a significant part of the reason for my longevity, that I enjoy what I am doing and that it doesn't seem like work. I find it fulfilling and satisfying, and hope that my passion never dims.

When I looked back over my old blog posts, I reread my first post: Which Wines Should You Drink? I realized that my opinions then were still as valid now as they were then. I wrote, "You should drink wines that you enjoy drinking, whether they cost $5 or $500 a bottle. Red, white, sweet, dry, oaky, tannic, grassy, fruity. Drink what you like." My current advice is no different, and I still think people should drink what they like. I also encourage them to experiment, to taste new wines and find out what else they might like. As I said then, "The primary method to determine your likes and dislikes is to taste different wines. Taste as many as you can." I have followed my own advice, trying to taste every different wine I could find. I hope my readers do the same.

I owe many thanks to all of my readers, as it is their support and encouragement which has helped motivate me to continue writing year after year. I also owe thanks to my family and friends who have been so supportive for all these years. In addition, I am grateful to everyone in the food and drink community, from chefs to wine makers, who have helped contribute to my blog.

So I shall move toward my next anniversary, continuing to explore the vast world of food and drink, sharing my knowledge and passion with all. And my best advice to my readers:

Eat and drink with passion.

Rant: Taking Food Writing To The Next Step

Peruse the myriad of food blogs and online sites and you'll often find restaurant reviews, breaking stories about upcoming restaurants, gossip about chefs, recipes, and lots of photos of enticing dishes. You might find a discussion of the merits, or lack thereof, of the Cronut or lists of the best places to find burgers, pizza and gelato. You might find discussions about the vast number of "froyo" joints or whether bacon really makes every dish better or not. You might find discussions about who makes authentic ramen or which are the best food trucks.

In the grand scheme of things, how much does any of that matter? All of these items certainly have their place, however it deals primarily with pleasure, an appeal to our senses. They can make our lives happier, more content, but they are not absolutely necessary. They are more in the area of luxuries. We possess the ability and privilege to be able to write about such matters, to indulge ourselves in such discussions. Each of us has built ourselves a pulpit from which we speak to our readers. We can connect with many individuals in this manner, and each of us possess a certain measure of influence.

There is nothing wrong with this type of writing. I have engaged in such writing many times on my own blog, and will continue to do so in the future. Many people want to read such articles and posts. They want to know what is new and good, what is hot and what is not. However, food writing can be much more than just that and I am calling on all online writers to sometimes take a different path, to use their influence and reach to educate and inform about more compelling issues.

Last week, I attended the Seafood Expo North America and it resulted in 21 articles about seafood issues. Though there were a couple fun posts, such as the best seafood I tasted, the majority dealt with issues that are vital to all of us, from the coming food crisis to the environmental and social impacts of aquaculture. These are issues that need more discussion and visibility. They impact your local community, our entire country, and even the world itself. Several other local bloggers also covered the Expo, writing their own articles about these vital matters.      

It is easy to hide your head from such imperative issues, to lose yourself in food porn and gossip. Don't do this! I want more online writers to step forward and cover some of these important matters on their blogs and online sites. I want them to bring attention to food-related problems, from hunger to factory farms, from food safety to aquaculture. I want them to use their pulpits to inform their audiences about the issues that truly matter. I want them to use their influence to create some positive effect upon the world, to make it a better place for us and future generations.

I'm not asking you to change the entire focus of your blogs or online sites. I'm simply asking you to occasionally cover much more vital issues, to take opportunities when they arise, and to do your part in making the world a better place. You have an audience and influence so why not use it to inform and persuade your readers to act better, to help resolve some of our world's problems. I'm doing my part so won't you join me?

The New York Times Book Of Wine

For 40 years, The New York Times has been running a weekly wine column and the current Chief Wine Critic is Eric Asimov. During those 40 years, the newspaper has accumulated quite a voluminous collection of wine writing, ranging across an incredibly broad section of topics. For example, in July 2010, Asimov even wrote a column on Sake. You now have the opportunity to read a collection of some of these NY Times wine articles in a new book which is likely to be a popular gift choice for wine lovers during the upcoming holiday season.

I recently received a review copy of The New York Times Book of Wine: More Than 30 Years of Vintage Writing, edited by Howard G. Goldberg (Sterling Epicure, August 2012, $24.95). It is a 574 page, hardcover book with a selection of over 125 articles, written by about 28 different authors. Eric Asimov and Frank J. Prial have contributed the most amount of articles to the book. Quite a hefty tome at a very reasonable price.

Howard Goldberg was an editor at the New York Times from 1970-2004, and also wrote about wine for them starting in the mid-1980s. He currently writes the Long Island Vines column, which discusses and reviews the wines of Long Island, New York. He has four articles of his own in this book.

The book is organized into 15 chapters, by subject matter, though the content of each chapter varies from a single article to as many as 27. The two largest chapters include Chapter 8-You're Feeling Continental? This Is For You (European wines) and Chapter 4-What You Drink With What You Eat (food/wine pairing advice with recipes). Articles about French wines occupy about half of Chapter 8, but you will also find coverage of Italy, Spain, Germany, Hungary and more. I was especially pleased to see so much coverage given to food and wine pairings, which I think can help show people that food and wine should be considered a natural accompaniment.

Chapter 7-Made In the USA is about half the size of Chapter 8 and nearly every article deals with California. Fortunately, you will find information on other US wines, such as Washington and Oregon, in different chapters. There is plenty of diversity in general within the book, with chapters on wine writing, sweet wines, sparkling wine, restaurants and much more. It is not a collection of boring tasting notes but rather many thoughtful pieces on a great range of wine topics such as Spanish Sherry, the Japanese Koshu grape, serving alcohol to your children, Txakolina, Madeira, and natural winemaking. A plethora of compelling articles.

This is a book to slowly savor, to sample in any order you please. You can start by reading the articles about the topics which most interest you. There is a good index which will help you determine which articles pertain to the subjects you prefer. Over time though, I recommend you branch out, to try new topics and see what you think. You might find a new favorite. Wine lovers should be adventurous and that is how to approach this book, with an open mind, willing to explore new territory.

You will find plenty of opinions in these articles, but you won't find much pretension. These are articles that everyone can enjoy, from those new to wine to the knowledgeable wine geeks. These articles will educate and entertain, and may even getting you thinking about wine in different ways. I thoroughly enjoyed reading this book and highly recommend it to anyone who enjoys wine.

Rant: Jancis, AHOO & Wallflowers

Four weeks ago, my Rant on Wallflowers & Mediocrity seemed to strike a chord with many people. I advised people to: "Take a risk, and then take another." Too many people strive for mediocrity, taking the safe and familiar roads. They need to challenge themselves and be willing to take risks, for you cannot attain great heights unless you are willing to make the perilous climb. Who knew that Jancis Robinson would provide similar advice to the attendees of the Wine Blogger's Conference?

Jancis was the Friday Key Note speaker at the WBC and I felt that she did an excellent job, providing the attendees with some valuable advice and suggestions, as well as some laughs. Jancis has been writing about wine since 1975, has authored a number of print books, yet also was quick to grasp the potential of online tools and social media. It was fascinating to hear her state that "The future is self-publishing." I agree that self-publishing, the surge of e-books, is radically changing the publishing world. As a voracious reader, I have seen the changes over the last few years, and e-books are rapidly moving towards becoming the norm. 

Yet that is a discussion for another time. I want to concentrate on some other advice she presented to the assembled wine bloggers, and I have summarized her recommendations into a more convenient acronym: AHOO (Accurate, Humble, Opinionated & Original). 

Accuracy is obviously important, so bloggers should do the proper research to ensure they are getting their facts right. Innaccuracy is often caused by mere sloppiness, a failure to take the time and effort to check a few resources. And that includes proper spelling.  For example, consider these matters: Eric Asimov writes about wine, not science fiction (that was Isaac Asimov). Grenache is not a Caribbean island that the U.S. once invaded (that was Grenada). Veraison does not provide telephone and Internet service (that is Verizon).  Phylloxera is not a type of dough used to make baklava (that is just Phyllo).        

Humility is also a necessity, and Jancis said "Don't hesitate to admit your ignorance." The world of wine is vast, and no one can hope to know everthing, or even close to it. But that is part of the fun, learning and discovering new things all the time. It helps prevent wine from becoming boring as there are always new roads to follow, new paths to discover. I learned a number of things at the WBC, and I hope that everyone else did as well.  Be wary of anyone calling themselves a wine "expert." I certainly know more about wine than when I first started writing about it, but I also understand how much more I still don't know. And if you have read my blog, you will have seen numerous posts where I freely have admitted my ignorance about certain issues. Be honest with your readers and don't pretend to know more than you do.

Now the Opinionated and Original aspects directly deal with issues I raised in my Wallflowers & Mediocrity rant. Though she did not use the word "risk," the sentiment was there in what she did say.  In essence, Jancis called on wine bloggers to take risks and avoid mediocrity. Did her message resonate with bloggers?  How many will actually heed her call?  How many will stop being a wallflower? 

Being Opinionated means taking a stand on various issues, opening yourself up to discussion and debate. Jancis felt there was little investigative work being done in wine blogs, little exploration of the scandals and issues confronting the wine world. One does not need to write for a major periodical to have the resources to research an investigative piece. Though such efforts can be conducted by anyone, they also entail a certain risk. Some bloggers will be unwilling to rock the boat in that regard, preferring a safer mediocrity. Writing tasting notes is safe and easy, especially when they are always positive, but is it really that satisfying? Do you ever get bored just writing tasting note after tasting note, year after after year? As you can see with my weekly Monday Rants, I am not afraid to be Opinionated.

Being Original is risky too, as the trite, over-exposed topics are the easiest and safest to write about. Do we really need fifty reviews of the same $10 California Chardonnay? Instead, why not review some Croatian wines, aged Sherry or a Norton from Virginia?  Do we really need another post about the evils of the 100 point system? Instead, why not write about wine makers in Islamic countries? Yes, being original is more work, from taking the time to ponder over what topic to cover to researching it, but it is more worthwhile. If you are going to write a post, and you know 50 other people have already written about the same topic before, maybe you should reconsider the topic. Don't be worried that your original post won't be read by a sufficient number of people. In time, that originality will pay off, delivering a quality readership who crave such a unique voice.

Wine bloggers, give heed to AHOO and be willing to take risks. The time for mediocrity is over so let a new dawn begin.

As I said before: Don't be a fucking wallflower.

Rant: Wine Columns=Glorified Shopping Lists?

What inspires you to read about wine? Do you love the history, the detailed stories about wine makers and wineries? Or do you simply want a laundry list of wine reviews? And if you write about wine, what type of articles do you pen? Stories or mere tasting notes?

In the latest issue of Decanter (May 2010), there is an editorial which touches on these questions. In "Fleshing the Press" by Sarah Kemp, the publishing director for Decanter, Sarah states: "With limited space (and a limited editorial brief) given to wine writers, the inevitable has happened--columns have become glorified shopping lists with tasting notes. And tasting notes are probably the reason most people don't engage with wine. Intimidated by talk of blackberries and blueberries, hints of this and that, they conclude that wine knowledge is beyond them." (p.6)

This is an intriguing insight, and accurate to some degree, especially in local newspapers. You are far more likely to find tasting notes and recommendations rather than stories about specific wines, wineries and wine makers. There are blogs as well that are primarily tasting notes, just lists of wines that are and are not recommended. Sure, there is a place for tasting notes, but they have their disadvantages as well. I would agree too that such tasting notes can turn off some consumers, who already feel intimidated by wine.

What most compels consumers? Sarah states they get engaged when they "... read the stories behind it, succumbing to its emotional pull and aspirational effect rather than the taste. What inspires wine lovers is not just the taste but the story, the people, the place and the anecdotes." (p.6) I wholeheartedly agree with this sentiment, and have said as much on my blog before. I believe such matters are much more memorable than tasting notes. They are the matters people will repeat to others, tales they will tell at dinner parties or when they hang with friends.

At a party, are you likely to tell a friend about the blackberry, leather and violet taste of some wine you recently tasted? Or are you more likely to tell that friend about an interesting wine maker who names his wines after constellations and reads medieval wine-making books? I bet that your friend would most likely appreciate the later, and they might then relate it to others.

I know I have much more fun writing about the stories behind wine, rather than creating a tasting note. And my readers seem to react more positively to the fascinating stories. I too find it more interesting to read other's stories about wines rather than their mere tasting notes. What about you?

"What we need is not a campaign for wine columns but a campaign for great wine writing--in whatever medium today's consumer wants." (p.6)

That would include newspapers, magazines, books and even blogs.

Paso Robles: Food, Wine & Travel

In the latter part of March, I will be traveling to Paso Robles, California. I have never been there before so I look forward to the opportunity to learn more about this region, and to experience the variety of food and wines they have to offer.

In the interests of full disclosure, this will be a press trip arranged and paid for by the Paso Robles Wine Country Alliance. Approximately six to eight journalists will participate in this four-day, three-night trip. Though we have not yet received the exact itinerary, it will include visits to wineries, farms, restaurants and more.

I made it clear that my acceptance of this opportunity was contingent on my usual policy as per samples and review products. I am under no obligation to write anything about this trip, and if I choose to do so, I have complete discretion as to what to write. My regular readers will know that though I try to stress the positive, I do not refrain from constructive criticism as well. That will remain the case with Paso Robles. If I do write about the trip, you will hear both the positive and negative.

Press trips are not without their controversy, and you may have read previous discussions concerning the ethical issues associated with such. Some feel that you cannot be truly unbiased if you attend such a trip. It is true that one must be very careful when assessing and reviewing such trips, to try your best to limit any potential bias. Yet it is the same basic caveat that occurs when you receive free samples, albeit on a larger basis. I will do my best to limit any potential basis in any future posts about this trip that I write.

Such trips though provide an excellent opportunity to learn and experience a region that you might not otherwise have visited. Bloggers generally do not get paid for their writing, so much of their travel, food and wine, is paid for by themselves. As few, if any of us, are independently wealthy, our income does limit what we can buy. We don't have the expense accounts that may be provided by professional print media. We can't afford to take a dozen trips each year, to visit regions all over the world. So, to learn and experience more, these press trips can be a great benefit.

This Paso Robles trip will be similar to other trips I have taken on my own. The hotel and restaurants I will experience will be on a similar quality level to many others I have visited on my own in prior vacations. Thus, the press trip will not be offering something that is far above what I am used to, which I believe will help limit any potential bias. Plus, I can better compare my prior experiences to what I find in Paso Robles.

In the end, my readers will judge me in this matter, and whether any subsequent posts I write are biased or not. I am sure you will be able to make such a determination, and I vow to you to do my best to eliminate or minimize any potential bias.

Palate Press Is Released!

PALATE PRESS: The online wine magazine has launched today and we hope this is the beginning of a fruitful endeavor. Palate Press is a collaborative effort of numerous wine and food writers from all over the world. It is not an aggregator but will contain much original content, spanning the entire realm of wine and food.

You will undoubtedly recognize many of the editors and contributors and can check out the complete list of editors here. I am honored to be on that list, as the Plus Food editor, handling the interactions of wine and food. Besides my editorial duties, I will also be contributing original articles to Palate Press.

Palate Press has contributors from all over the world, and also welcomes submissions from other wine writers too. Though many of the editors and contributors are wine bloggers, others are not, and include winemakers, retailers, sommeliers and professional wine writers. If you have something to say about wine, and can write a good article, then you too can be a part of Palate Press.

Articles on Palate Press are presented in seven distinct departments, or "Pages": Feature Story; The Wine Life; Spotlight; Hot Potato; + Food; Soap Box; and, starting in October, Wine Reviews. One benefit to Palate Press will be the ability of readers to comment on the stories they read, to engage in a dialogue with the writer and other readers.

So please check out Palate Press and give us our feedback. It is a new project, an experiment of sorts, and your feedback will help us make it better.

Boston Wine School: Wine Writer's Workshop

This past summer, I attended the Wine Writer's Workshop held by Jonathon Alsop at the Boston Wine School. It was an excellent workshop and well worth attending. Now, Jonathon has scheduled another such workship.

The Wine Writer's Workshop will be held from January 26 to March 2, on six consecutive Monday evenings, from 6:30pm-9:00pm. "Whether you're a writer who wants to expand into wine and food, or a writer who's just getting started, this class will help you organize your ideas and focus your efforts. If you've always dreamt of writing about wine and food, you owe it to yourself to devote Monday nights to making that dream come true." The workshop costs $150 and you can register here.

I recommend this workshop to all local wine writers and bloggers. Jonathon is an engaging instructor and it is also a good networking opportunity.

You should also check out the Boston Wine School website as Jonathon has posted the preliminary schedule for his classes through March 2009. You will find classes such as Wine 101: Wine Tasting for the Complete Novice, Burgers & Bordeaux, and Seven Deadly Zins.

Boston Wine Writers: Meeting #3

Last evening, the Boston Wine Writers met for the third time at Jonathon Alsop's Boston Wine School. The group meets once a month, giving everyone a place to meet, exchange ideas and contacts, discuss story ideas, critique each other's work and more. It is free to attend and everyone is welcome to come, not just wine writers.

Jonathon states: "As long as you have a passion for good wine writing, it doesn't matter whether you're a published writer, editor, sales rep, importer, restaurateur, blogger, PR person, publisher, wine lover, whatever: you're invited!"

There was a small group last evening, including some regulars as well as one new member. While chatting, we shared some wine, including an Israeli Chardonnay and a Cabernet Franc from Massachusetts. As the other meetings have been, it was a pleasant and relaxed atmosphere. We spent the beginning of the meeting talking about ourselves and our newest endeavors. Jonathon shared some information about a local magazine seeking articles on spirits.

The latter part of the meeting centered on advice and suggestions on digital photography. I really liked this as I do post photos on my blog, but I don't consider myself any type of expert photographer, not even an advanced amateur. I think the suggestions I learned will actually help make my photos look better. I will at least try them out and see what happens.

The next meeting will be held on November 24, from 6:30-8:30pm, and there will be no meeting in December. At the November meeting, there will be advice and suggestions on working with HTML Dale of Drinks Are On Me will lead the HTML discussion. If you have any particular questions about HTML or wish to discuss specific topics, feel free to email Dale prior to the meeting. Jonathon is currently working on prepating a schedule for meetings in 2009.

I would encourage all local bloggers and wine writers to come join the Boston Wine Writers. The group can benefit all of us. I hope to see many more people at the next meeting.