Posts Filed Under going pro

Answers.com January Wine Articles Roundup (And What To Expect from 1WineDude In 2014)

Vinted on January 28, 2014 binned in going pro, wine publications

Today, I was planning on giving you a recap of the January 2014 articles penned for my Wine.Answers.com gig, which I’m still planning on doing in a minute or so, but being cooped up in the house for days because of the second Deep Ass Freeze of the Winter season, coupled with drinking more than I should have been, topped off with dealing with the 4 billionth snow storm of the year here in the Philly area… well, it’s all got me a nit contemplative.

And so I’ve been thinking about things 1WD-ish, spurred by a conversation I had recently with Joshua Greene, the editor/publisher of Wine & Spirits magazine. I was a guest at the unveiling of the 2014 list of the 50 Great Wines of Portugal, which Joshua had been asked to select (much more on that to appear here in a week or two). After we’d gone through some sound bite interview stuff, Joshua and I got to shooting the shizz, and he asked me what everyone always asks me: “so what do you do, besides writing about wine, I mean?” The “…because, sh*t, there’s no way in hell anyone makes a real living writing about wine!” part is unspoken, because it’s implied.

I had to explain to him that this was, in fact, my gig, and that wine media / writing / freelancing / speaking / etc. was what I actually do for a living now. To the point that, between my status as a stay-home father and my hustling to make a buck while also making a dent in the wine world, I felt as though I’d been taking slack (not unjustifiably) from the online wine community for not being as involved as I should be. “For one thing,” I told him, “my daughter is more adorable than anyone in the world, online or not; for another, I really feel as though I need to prioritize the (very cool) paying gigs that I’ve been fortunate enough to have fall into my lap.”

Damn right!” was Joshua’s response.

And in a way, that sums up what you an expect from 1WD in 2014…

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Are Cute Wine Labels Sweet For The Consumer? (Publix Grape Magazine Winter 2013)

Vinted on December 17, 2013 binned in commentary, going pro

One of my favorite “pro” gigs is penning the In Focus section of Publix Grape Magazine, which I will happily continue doing for so long as they’re willing to ask, because I have so much freakin’ fun doing it. I learn more than I’d otherwise suspect every time I write for the seasonal magazine, both in researching and in trying to take complex wine topics such as yeasts, oak, and acids, and make them palatable (see what I did there?) to non-geeks. You know, normal people!

For the 2013 Winter edition of Grape, I solicited the help of my winemaking bud Steve Matthiasson in breaking down the topic of wine sugars, much like yeasts break those suckahs down in real life (see what I did there?… whatever…). Corkscrews are the topic for the Spring, so go subscribe (for free) if you don’t want to miss it.

But I’m not blogging to talk about that, I actually want to talk about another aspect of the Winter release of Grape, in which I’m quoted on the topic of cute wine labels. Namely, are they good or bad for wine, and would they appeal to Millennials?

I’m one of a few wine geeks quoted in that article, which understandably but unfortunately didn’t quote my lengthy caveat that if wine brands like Skinny Girl and Cupcake are selling, then there must be good reasons for that and it doesn’t really matter what I or any other critic-type-person thinks about them. Interestingly, the article also mentioned Gnarly Head and Smoking Loon, which I don’t consider as “kitschy” as Skinny Girl or Cupcake (loons are not cute, and neither are gnarly old vines), but I’ve long considered them decent bargains because they’re getting nice old vine fruit from places like Lodi at suppressed prices, which translates into really decent wines in some cases…

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Ye Olde Dreaded Thanksgiving Day Wine Article (And Other November Tidbits, Including The Most Talked About Wines Online In 2013)

Vinted on November 28, 2013 binned in going pro, holidays

It’s time for wine writers and wine geeks to heave a collective, heavy sigh.

Just as every story about Australia is spiritually obligated to include a photo of the Sydney Opera House (seriously, what is with that?), the close of November brings the wine geek heartburn of Ye Olde Dreaded Thanksgiving Day Wine Pairing Article.

Long-time 1WD readers already know how I feel about the subject of Ye Olde Dreaded Thanksgiving Day Wine Pairing Article. But there is NO way that any wine writing gig is letting a wine writer out of having to pen that one, because people apparently want the help. Ironically, it’s the very situation that causes wine drinkers angina – the fact that the Turkey Day dinner table, with its clashes of foodstuffs of various flavors, textures, and sweetness levels, is a veritable mine field for any one wine pairing choice – that makes the task of recommending wines for Thanksgiving dinner more or less impossible.

Seriously. It’s like Strangelets or Antiparticles. Theoretically they’re there, and theoretically we can test for their existence, but not without a crap ton of work and learning from failed attempts. Actually, in the case of Strangelets, testing for their existence in a large scale particle collider could theoretically create a chain reaction that turns all matter on Earth into Strangelets, which would suck major donkey bong (but only for a few millionths of a second, after which you’d just be a bunch of Strangelet particles) if it happened on Thanksgiving and you were really looking forward to your Aunt’s pumpkin pie. Best if we just not think about that one from here on out, okay?

Anyway… there are general guidelines that can reduce the impossibility quotient of the Turkey Day wine decision, and this year I’ve used the Answers.com wine gig as the outlet for my latest take on those. They’re in Dos/Don’ts format, and include at least one reversal of a a previous Thanksgiving dinner wine recommendation that I’ve given in the past, which if nothing else can provide you some fodder for making fun of me and calling me a hack, which is another annual tradition for some people (if you’re one of them: you’re welcome!)…

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