Having (mostly) recovered from the birthday party I am busy gathering my wits together for a bevy of beer posts I’ve been planning (’09 spring LCBO beer lineup, the new Innis & Gunn Blonde and a requested review of Sleeman’s Fine Porter) but after a sleeping most of the day, I’m still not up to recalling all of my tasting notes so a post of links it is!
Robert Parker caused a bit of a fuss and an uproar on his forum (and on the Internet at large) when he bitched about the Wine Blogger’s Conference and what he perceived as collusion between bloggers and the Californian wine industry. An excerpt of this diatribe follows:
“looking at that Bloggers Conference, it does look like a big and free sloppy kiss and then some from the California wine industry…with much more than minimal hospitality offered…love to see some transparency from the bloggers(how many of them are paying for travel, car rental, hotels and meals?)…or should I say blobbers since they are the source of much of the misinformation, distortion, and egegious falsehoods spread with reckless abandon on the internet”
Mr. Parker, who I must add is one of the most important writers when it comes to wine, then goes on to state just how much industry cock the bloggers are sucking:
“bloggers can’t continue to exist without wine-related advertising(we do and will continue to do so)….hopefully the smarter consumers will recognize the game plan of both the California wine industry and the bloggers-they are certainly more in bed together than I ever imagined.”
While I don’t doubt that bloggers exist out there who are reaping some kind of reward for schilling for companies; just as many (if not more) don’t.
Blogging is often something you do on the side. It’s having passion for whatever you write about and wanting to cast a spotlight on (in the case of booze) products and the recipes used to employ them.
While I certainly like the idea of being sent a couple of bottles (and if you’re reading this and want to send me some, feel free!) I currently buy everything I review from the LCBO (and occasionally The Beer Store). This means I don’t get to write about everything I might want to write about but even if I did get sent products by promotional reps, I’d still give my honest opinion because at the end of the day, if I’m not drinking it on a semi-regular basis, I’m not going to recommend it to everyone.
I want people to enjoy booze as much as I do and I really, really want to expand their horizons when it comes to what they serve at home or what they order at a bar.
Parker et al. have managed to make a living out of what we do and I would argue that that’s the ambition of many a blogger. We would like to make a living from our writing and we’re going about it the best way we know how. Conferences are fantastic for networking and I don’t see how these events hurt the established pros. There will always be an ear bent their way, as it should be, just as there will always be new blood looking to mingle and get in on the action.
Now that I’m done with my own diatribe, we can move on to something more fun: alcohol in a pressurized can (which I found via Bevlog)!
Two fellows from Atlanta, Paul Urbanowicz and Tyler Moore, have invented flavored, alcoholic whipping cream. Clocking in at 18 ABV, it comes in four flavors: orange, cinamon, macadamia, and almond. Produced in Georgia, it should be available in Nashville and Gainesville by Halloween which does me a fat lot of good up in Canada but I can always dream…
Over at the New York Times, Philip Ward gets comfortable with mezcal which is good news for me ‘cos I’ve been eyeing that bottle of Cazadores at the LCBO for some time now. Maybe he’ll even open a bar in Toronto someday?
Want to make the next legendary cocktail but not quite sure how to go about it? Darcy O’Neil over at Art of Drink writes about popular cocktail recipes, how they got that way and how your own version can get a little attention.
Imbibe magazine’s latest video features Jerry Morgenthaler demonstrating three citrus garnishes (including my favorite, the flamed orange peel). Try ‘em, they’re that easy! (Although I didn’t know until know how much I needed a channel knife until now…)
(Image taken from Agency 26.)