Robert Parker Online is a logical extension of The Wine Advocate: Self-published and independent, it holds out the promise of privileged access to the man. For $99US, you can peer over Robert Parker’s shoulder as he scribbles his tasting notes on all of those pilgrimages he makes across the world’s great wine regions.
Take the current issue—there are something like 1000 reviews of wines from a very modest number of regions. The back-catalogue promises tens of thousands of reviews; the known universe of wine logged on a scale of 75 to 100. It’s all very intimidating, actually: Having unlimited access to Parker’s notes is a bit like putting on Sauron’s great ring of power, or staring into the Palantir of Orthanc—it can be deadly if you haven’t got the personal power or strength of character to process the information capably.
And these days, the rings of power are of most use to the merchants. A Parker score of 85 or above on a tag below a bottle on a wine-store shelf is a guarantee of a second look from a customer; a score of 90 virtually assures a sale. At least one reason a wine-lover hardly needs to subscribe to the newsletter is that all the good scores have already been cherry-picked and posted at a store near you. You already have access where you need it most.
Much of the rest of RPO is fairly typical weblog fare, i.e., gossip and filler—albeit at a social level where hubris is on the menu right after the aperitif. (A running series of dinner-party notes called The Hedonist’s Gazette feels like Don Juan’s Diary for the wine-slut—yet another unsuccessful attempt to give porn a good name.)
If that sounds as sour as a month-old, half-finished bottle of Beaujolais, it’s not meant to. The point is that we should probably think twice before we try to meddle in the affairs of enological wizards. Parker is a Force, and if we’re candid we admit that that’s what we’re trying to buy into when we subscribe to Robert Parker Online. And we’re not there to admire the depth of the metaphors; to luxuriate in the explosions of fruit, silky tannins and hints of shoe-leather on the finish. It’s Parker’s mighty 90’s and withering 79’s that are the name of Parker Online game; he’s there to sit in judgement of our purchasing decisions, and we’re paying him the money to either praise his good taste when he agrees with us, or call him a fool when he doesn't. Robert Parker Online is wine-appreciation as fantasy baseball: A library of Alexandria for people whose lives revolve around vinicultural box-scores.
Published 2007, EAT Wineblog
Tuesday, May 17, 2016
Are they worth it? Part 1: Jancis Robinson
When somebody asks you to pay $140CDN a year for access to her private blog, the first claim you'd want its author to make is of some professionalism; Robinson professes something closer to flirty neurosis: "Welcome to this very personal, obsessively updated, completely INDEPENDENT source of news, views and opinion on fine wine and food by me, Jancis Robinson." Close your eyes and pretend that was written by a guy---would you ever want to meet him without witnesses?
What's perhaps most fascinating is the almost teen-magazine vocabulary she uses to promote her wares, promising "gossip and my deeply personal opinions" or "my special collection of advice and facts" to the subscriber. (You mean, there's an ordinary collection of advice somewhere in the free section, alongside a selection of more superficially impersonal opinions?) The come-on is that you're not only getting inside information, but that you're getting an ethereal sort of equivalent to personal access; she's not only going to be whispering in your ear but nibbling on it as well.
And the privileged content? Well, for every two articles available only to paid members, there are three that any plebe can read, so you've already got more than half of her output without dropping even a sou. As for the rest, a lot is local and inapplicable to you (like February 1st's "If you're going to the Australia tasting today..."); or ratings of wines you're never going to see (the same day's "Domaine de la Romanée Conti 2004's"). By and large, the unique stuff that you might find nowhere else really does amount to highly esoteric gossip---her marketing actually matches her goods.
Are the goods worth it? Well, here's one way to think of it: For the cost of a year's admission to JancisRobinson.com, you could buy a couple of fabulous bottles of wine and a copy of Robinson's Oxford Companion to Wine---a book that, the last time I looked, made no claims to being obsessive or deeply personal, but merely to being a fabulously professional piece of work. The choice isn't just yours, it's a pretty easy choice as well.
Published 2007, EAT Wineblog
What's perhaps most fascinating is the almost teen-magazine vocabulary she uses to promote her wares, promising "gossip and my deeply personal opinions" or "my special collection of advice and facts" to the subscriber. (You mean, there's an ordinary collection of advice somewhere in the free section, alongside a selection of more superficially impersonal opinions?) The come-on is that you're not only getting inside information, but that you're getting an ethereal sort of equivalent to personal access; she's not only going to be whispering in your ear but nibbling on it as well.
And the privileged content? Well, for every two articles available only to paid members, there are three that any plebe can read, so you've already got more than half of her output without dropping even a sou. As for the rest, a lot is local and inapplicable to you (like February 1st's "If you're going to the Australia tasting today..."); or ratings of wines you're never going to see (the same day's "Domaine de la Romanée Conti 2004's"). By and large, the unique stuff that you might find nowhere else really does amount to highly esoteric gossip---her marketing actually matches her goods.
Are the goods worth it? Well, here's one way to think of it: For the cost of a year's admission to JancisRobinson.com, you could buy a couple of fabulous bottles of wine and a copy of Robinson's Oxford Companion to Wine---a book that, the last time I looked, made no claims to being obsessive or deeply personal, but merely to being a fabulously professional piece of work. The choice isn't just yours, it's a pretty easy choice as well.
Published 2007, EAT Wineblog
New frontiers in Euclidian wine-tasting theory: The exponential tasting
Over the last couple of decades, two separate theoretical camps have evolved: First, that group we might call the Parkeristas, who aim for a universal and accessible wine language, based on teasing out and analytically identifying components of taste and bouquet (i.e., ‘this wine has a palate of lychees, saddle leather and earwax.’). Facing them are the people whom Robert Parker has benevolently dubbed the terroirists, who believe the best way of conveying meaning when you’re talking about a bottle of wine should be how it meets the standards of its geography, (i.e., ‘this tastes like a well-made, medium-priced right-bank Bordeaux ought to’).
The distinction between these groups is largely a decision about what you’re going to take as your wine-taster’s fundamental atomic particle; that descriptor that can’t be understood in terms more basic than itself. What makes a good Bordeaux? An enological Bill Clinton might say that it all depends on what you want to mean by ‘Bordeaux’: is it a progressive time-space nexus leading to the wine in your glass: France→Bordeaux→ Medoc→Margeaux→Chateau Giscours→1995; or is it “aromas of licorice and sweet, smoky new oak intermixed with jammy black fruits, licorice and minerals”?
A fundamental element of the descriptive discipline for each side has to be a familiarity with those most basic elements of your vocabularies—if you’re going to talk about licorice and lychees, (or if talk about them is to have any meaning for you) you need to experience what they taste and smell like, and learn to distinguish them in the wine you’re drinking. Similarly, if type, geography, style and terroir are going to be the most basic elements of your wine vocabulary, you need to experience what they taste like, and learn to distinguish them—you need to first know what, for example, that well-made, medium-priced right-bank Bordeaux tastes like. The rest of it is simply zeroing in—and then at some point of specificity, resolution fails and you have to shut up.
If the tastings in this blog are going to lean more towards the topographical winespeak of the terroirists, it’s because this is largely how the most interesting wines come to you—by geography, not fruit-genre. While you can certainly go out and buy yourself a multitude of, say, Tempranillos, when you start to seek out real distinction of winemaking expression, you end up getting geographically specific; you start exploring estate-made Riojas and Ribera del Dueros.
So here’s a relatively inexpensive method—a party-trick, almost—to get familiar with the fundamental elements of a region. Take Bordeaux as our thought-experiment: Eight people each kick in $25 to give a total kitty of $200. (And before you gulp too hard at that entry price, remember what an average evening at a bar usually costs you.) Find a reputable store and spend half the pot on the best bottle of Bordeaux you can get for that price. Spend half of what remains on the best bottle you can get for that price. And so on. Geometrically, it’s called the Golden Spiral.
You can also follow that spiral in reverse: find the cheapest bottle of Bordeaux you can. (In my regular store, it’s about $11.) Find a bottle that’s approximately double that ($25) and so on through $50 to $100. You should find that as the price goes up you zero in on a more precise geographical designation. Walk your spiral from cheapest to most expensive and back, and by the end of the tasting, you’ll be well on the way to mastering the fundamentals of your chosen language—or at least one dialect of it.
A sample exponential Bordeaux tasting assembled from BC sources might look like the following:
Chateau de Courteilliac (Bordeaux AC) $11.99
Chateau Greysac (Medoc AC) $25.99
Chateau d’Aurilhac (Haut-Medoc AC; Cru Bourgeois) $32.48
Chateau Grand Puy Lacoste (Pauillac AC) $98.60
Or from Ontario retailers:
Christian Moueix Merlot (Bordeaux AC) $14.95
Chateau Les Cabannes 2004 (Saint-Émilion AC) $23.95
Chateau Villemaurine 2001 (Saint-Émilion Gran Cru) $56.45
Chateau Troplong Mondot 2003 (Saint-Émilion Gran Cru) $99.00
The variations are endless: all you need to remember is, spiral in geographically. And if you’re dealing with a good retailer, don’t hesitate to ask for advice—it may be the most fun the proprietor has all day.
Published 2007, EAT Wineblog
Oak Chips from the A.S.I.’s Woodchopper’s Ball
A profile of NYC Sommelier Aldo Sohm in a recent Washington Post serves to warn us of the upcoming International Association of Sommeliers bonspiel in Greece a few weeks from now. Sohm (who was judged “American Sommelier of the Year” by the American Sommelier Association), “clearly intends to win” in the breathless words of the Post’s Karen Page and Andrew Dornenburg. Sohn’s Rocky-like training regimen is not half so unintentionally hilarious as the authors’ wide-eyed boosterism for it, but if you read between the lines, it brings out a lot of the contradictions in this upcoming sommelier’s bake-off.
At first blush, a Sommelier’s competition that’s staged like an athletic event or a competitive cultural occasion like a film festival seems completely wrong-headed; sort of like getting Margaret Atwood and Alice Monroe to face off with word-processors in front of the fans at BC Place. No matter how you stage the event, or what you require of the participants, you’re not in any meaningful way measuring what counts as excellence in their professions.
Virtually all the professional qualities that make a great sommelier are things that can’t be measured in a centralized contest. Just a few of those skills are
- Knowing clientèle: to be able to non-patronizingly tease out a customer’s tastes and preferences, and in a limited time, accurately judge what would make a customer happy
- Knowing the menu: being intimately acquainted with the food that the restaurant serves; with what went into a dish; how the way it might have been cooked will affect the taste of the wine it’s paired with; and a hundred other local details
- Knowing the chef: outstanding sommeliership is invariably a successful partnership with an excellent chef
- Mastering the setting: putting it all together—the successful sommelier-chef partnership produces an outstanding unified experience matching wine, food, and a unique individual who walks through a restaurant’s front door
Competition instead measures a sommelier’s robot-like qualities, like identifying a wine blind—something that will never happen or be required in a sommelier’s job. Worst of all, a competition like the one coming up in Greece rips the sommelier out of context: If the International Sommelier’s Association honestly wants to find the world’s best sommeliers, then they should have a meal in the competing sommelier’s restaurants! Visit them on their home turf, like everybody else does.
But that wouldn't be an Event. Taking the actual steps required to find the world’s best sommeliers would make the IAS’s central committee more like the authors of the Michelin Guide, than the blue-bloods of, say, the International Olympic Committee. And when you shine your flashlight down around the bottom of the competition’s barrel, it’s the capital-e nature of the Event that counts.
This Event exists not to find the best sommelier in the business—at least the best in the way we restaurant patrons would most benefit from—but to publicize the organization, feed the egos of the people running it and (only incidentally) to promote the profession of Sommelier itself. Publicly endorsing the people who do the best job matching wines to foods for the people who actually patronize the world’s restaurants—and pay the tab—is way down at the bottom of their menu. It’s a reminder that the virtues of the successful critic are selflessness and anonymity. But the vices of the successful competition organizer are egomania, privilege, and vanity.
Published 2007, EAT Wineblog
If an oak-chip falls into a bottle of wine and there’s nobody around to talk about it, does it make a sound?
Every now and then, a big-ticket wine commentator will gingerly prod at an issue that a lot of big-time winemakers wish would go away: Wood chips. A couple of weeks back, Decanter Magazine briefly reported that the practice of adding oak chips to aging wine had increased by more than 200% in Bordeaux, which moved Eric Asimov to throw the issue open for discussion in his New York Times blog. (In the dialogue roused there, at least one chipper chip-booster rightly pointed out that if the process had a name with more cachet, the practice of using oak chips in winemaking would be a lot less controversial.)
But mostly, the sound you hear is that of a lot of wine-people walking softly. There’s a mighty oak growing in the corner of the room, but nobody really wants to talk about it. Why doesn’t anybody want to talk about it? Because everybody knows that nobody really knows anything, and controversy usually most easily thrives in an information vacuum.
What part does an oak barrel play in the taste of, say, a good Bordeaux? (The part it can play in a really crummy bottle of wine is already obvious to anybody who indiscriminately drinks a lot of new world wines.) More precisely, what part of that glamorous flavour comes from wine merely coming into contact with oak; and how much from something that an oak barrel sitting in a Bordeaux cellar can uniquely provide? Or if you really want to be paranoid in your epistemology, if the makers of Chateau Margeaux suddenly started conscientiously ageing half of their output in stainless steel with oak chips, and the other half in their usual barrels, would Robert Parker notice the difference if he didn’t know to look for it in advance?
Nobody really knows: in strict symbolic logic, all counterfactuals are true; and in an information vacuum, your guess is as good as mine, or Robert Parker——or Dick Cheney and Woody Woodpecker’s. And when nobody really knows, tradition and inertia is all you have to guide you. The tradition is oak barrels for great wines, and with the stakes as high as they are for great wines, nobody in the information-vacuum continuum is going to change any time soon. (Or at least tell anybody about the changes they've made.)
When does tradition mutate into mystique? And has the oak barrel crossed over into that dimension? Well, without taking sides, let’s just observe that the winemakers who can charge hundreds of dollars for a bottle of their product (which you also won’t be able to drink for years) have the most to gain from science morphing into the supernatural. When your business is founded on mystique, you’re not likely to join the mythbusters.
Published 2007, EAT Wineblog
But mostly, the sound you hear is that of a lot of wine-people walking softly. There’s a mighty oak growing in the corner of the room, but nobody really wants to talk about it. Why doesn’t anybody want to talk about it? Because everybody knows that nobody really knows anything, and controversy usually most easily thrives in an information vacuum.
What part does an oak barrel play in the taste of, say, a good Bordeaux? (The part it can play in a really crummy bottle of wine is already obvious to anybody who indiscriminately drinks a lot of new world wines.) More precisely, what part of that glamorous flavour comes from wine merely coming into contact with oak; and how much from something that an oak barrel sitting in a Bordeaux cellar can uniquely provide? Or if you really want to be paranoid in your epistemology, if the makers of Chateau Margeaux suddenly started conscientiously ageing half of their output in stainless steel with oak chips, and the other half in their usual barrels, would Robert Parker notice the difference if he didn’t know to look for it in advance?
Nobody really knows: in strict symbolic logic, all counterfactuals are true; and in an information vacuum, your guess is as good as mine, or Robert Parker——or Dick Cheney and Woody Woodpecker’s. And when nobody really knows, tradition and inertia is all you have to guide you. The tradition is oak barrels for great wines, and with the stakes as high as they are for great wines, nobody in the information-vacuum continuum is going to change any time soon. (Or at least tell anybody about the changes they've made.)
When does tradition mutate into mystique? And has the oak barrel crossed over into that dimension? Well, without taking sides, let’s just observe that the winemakers who can charge hundreds of dollars for a bottle of their product (which you also won’t be able to drink for years) have the most to gain from science morphing into the supernatural. When your business is founded on mystique, you’re not likely to join the mythbusters.
Published 2007, EAT Wineblog
Wine fraud's bright future
The fallout from Christies' admission that they had been subpoenaed by US Federal authorities investigating fraud in the auction of classic wines, continues to fall out: Sothebys and Zachys Auction houses have now been dragged in to the vat.
But the reason it's little more than spectator sport for the typical wine-lover is that both morally and aesthetically, it's a win-win, so-what situation: First off, anybody who can afford to pay $20K for a '45 Mouton and who's planning to drink it, can afford to have a bottle of '45 Haut-Brion as a backup. And anybody who buys a '45 Mouton not intending ever to consume it, deserves whatever he gets. For real wine-lovers, this kind of thing makes better theater even than a Dick Cheney hunting-trip.
How widespread is wine counterfeiting likely to be? The sages at The Wine Spectator have pulled a figure of 5% out of their hats, (Interpol claims 6%) but there's no reason to believe that the total isn't significantly higher, if only because with the stupendous amounts of money involved, it's in everybody's interest to keep their mouths shut about it.
The theatrically-minded wine-consumer is thus hoping that this story has more legs than a glass of good Port: Hell, let's discover that 30% of the collectible wines sold to the speculators at auction are frauds. It's probably too much to hope for, but let's have big-ticket wine auctions become so risky a proposition that wine will lose any attraction it has as an object of financial speculation.
So, comrade wine-lovers, let's hear it for the world's wine forgers: Keep up the good work!
Published 2007, EAT Wineblog
But the reason it's little more than spectator sport for the typical wine-lover is that both morally and aesthetically, it's a win-win, so-what situation: First off, anybody who can afford to pay $20K for a '45 Mouton and who's planning to drink it, can afford to have a bottle of '45 Haut-Brion as a backup. And anybody who buys a '45 Mouton not intending ever to consume it, deserves whatever he gets. For real wine-lovers, this kind of thing makes better theater even than a Dick Cheney hunting-trip.
How widespread is wine counterfeiting likely to be? The sages at The Wine Spectator have pulled a figure of 5% out of their hats, (Interpol claims 6%) but there's no reason to believe that the total isn't significantly higher, if only because with the stupendous amounts of money involved, it's in everybody's interest to keep their mouths shut about it.
The theatrically-minded wine-consumer is thus hoping that this story has more legs than a glass of good Port: Hell, let's discover that 30% of the collectible wines sold to the speculators at auction are frauds. It's probably too much to hope for, but let's have big-ticket wine auctions become so risky a proposition that wine will lose any attraction it has as an object of financial speculation.
So, comrade wine-lovers, let's hear it for the world's wine forgers: Keep up the good work!
Published 2007, EAT Wineblog
Sunday, April 10, 2016
The Last Great Spectacle
I’m going out to see my
favorite movie tonight. I’m taking all my friends with me, and for four hours,
the earth will move. For four hours we will be safe from Arnold Schwarzenegger
and Demi Moore and Mission Impossible.
For four hours we will believe in movies again. Tonight, we’re all going off to
see David Lean’s Lawrence of Arabia .
It’s time that somebody
came out and said it: Lawrence of Arabia
is the greatest cinematic experience ever wrought by the hand of man. This is
not an opinion that any sane person is supposed to maintain, by the way. A
highbrow guilty pleasure, maybe. An extraordinary visual achievement,
certainly. But a great film—with a capital ‘G’? Let’s put it this way: in 1992,
Sight and Sound asked 130 critics
from around the world to choose their top ten films of all time. Lawrence of Arabia was named precisely
twice—one time more than Conan the
Barbarian.
It’s been a rocky ride to critical legitimacy for Lawrence —to say nothing of Lawrence lovers. It is surely the most unlikely
epic ever made: a minor, anti-heroic historical character from an obscure
corner of World War One became the subject of one of the most expensive movies
ever made. The recipient of seven Academy Awards in 1962, Lawrence was largely forgotten afterwards; cut from 222 minutes to
202, and then to 187; it’s negative left to rot and it’s color left to fade.
Restored in 1989 by Robert A. Harris, Lawrence
has since been allowed to tread a more dignified career arc: pristine 70mm
prints regularly make the rounds to better rep. cinemas everywhere. Once a year
it puts in an appearance at the local Imax theatre in Toronto , together with an ever-changing host
of pretenders to the throne of the Big Visual Experience. And of course, it
mops the floor with all of them.
Seen up against these miserable usurpers, two things
become immediately obvious. First, Lawrence
of Arabia is unarguably the most
literate, subtle spectacle ever made. Second, it’s a kind of film that will
probably never be made again. To see Lawrence is not
just to notice that they don’t make ‘em like that any more. (They didn’t make
‘em like that then, either.) It’s to
notice that Lawrence is unique.
Yet, Lawrence has always seemed a guilty kind of pleasure for serious
film types. I used to think of it as a sort of Gone With the Wind for the erudite. It was certainly my Gone With the Wind: I first saw Lawrence
in 1962 when I was seven and for me it was a life-event. Images stayed with me
for years: Sherif Ali emerging from a mirage; the sun rising over the desert;
the film’s final, muted shot of T.E. Lawrence on his way home—thirty years old
and the most important events of his life behind him.
Multiple viewings later, Robert Bolt’s instantly
memorable dialogue for Lawrence has
wormed its way into my life—mostly those great lines he gave to Anthony Quinn,
who played Arab chieftain Auda Abu Tayi. Confronted with a giant-killing
argument, what better rejoinder than “thy mother mated with a scorpion”? When I
face a desk piled over with work I sometimes gaze grimly out the window towards
an imaginary desert horizon and think: “I must find something honorable.” If I’ve cooked a good meal
my roommate says: “You are a river to your people.”
Sometimes, I dream that Scarlet O’Hara and Lawrence have
somehow psychically become one. Scarlet, near starvation, clutches a handful of
dirt and looks into a blood-red sky. “I must find something honorable” she
puffs. “Nothing is written” croaks Lawrence
to Sherif Ali after rescuing Gassim from the desert, “and after all, tomorrow
is another day.”
Alas, until recently it has
been perversely fashionable to despise David Lean’s films for being too big,
and too grandiose from about The Bridge
on the River Kwai forward. Director Francois Trufault best summed up the
French New Wave’s opinion: “Rubbish”, he called them, “traps for fools, Oscar
machines.”
Ten years after the release of Lawrence ,
Lean was called to account for his cinematic gigantism. “You’re the man who
directed Brief Encounter” began
critic Richard Schickel at a National Society of Film Critics
luncheon-and-lynching in Lean’s honour, “explain to us how you could come up
with a piece of bullshit like Ryan’s Daughter.”
Two hours of invective later, Lean complained: “I don’t think you ladies and
gentlemen will be satisfied until I do a film in 16mm and black-and-white.”
“No,” said Pauline Kael, then the armour-piercing critic
for the New Yorker, “you can have colour.” David Lean didn’t make another film
for 13 years. He was to make only one more before he died.
Looking over those lost years, it’s hard not to feel
cheated. The new wave’s fight against excess has been utterly lost, with Lean
ending up as collateral damage. Today the philistines are more securely in
charge than ever. A big film must now be an action spectacular, and budgets of
literally hundreds of millions are controlled by cinematic nonentities like
Renny Harlan and Kevin Costner. Surveying the wasteland today, who is there to
take on the Lean mantle? Steven Spielberg? The mind boggles.
One thing is for certain—no Hollywood studio will ever
allow anyone to make anything like Lawrence again.
Omar Sharif, who’s career started with Lawrence,
sums up the most obvious reason: “If you are the man with the money and
somebody comes to you and says he wants to make a film that's four hours long,
with no stars, and no women, and no love story, and not much action either, and
he wants to spend a huge amount of money to go film it in the desert—what would
you say?”
Hollywood is notorious for saying “yes” and throwing
enormous amounts of money at filmmakers with hands of cement—this summer alone
six movies with Lawrence-like budgets
will be released—but they’re not quite so potty as that. We now live in a time
where a marble-mouthed ex bodybuilder like Arnold Schwarzenegger can become a Hollywood power, but a David Lean will never again be
allowed to exist.
To revisit Lawrence 35
years on is not merely to behold a masterpiece. It is to bear witness to a more
cinematic age, a time when a big budget was not a guarantee of mediocrity. It
is to recall an epoch when something like big cinema was possible.
So, tonight my friends and I shall make our pilgrimage.
We shall see Lawrence of Arabia, and
for a few short hours we shall rest. We shall rest. We shall hear the camels.
We shall see the desert shining like a jewel. We shall see all evil and all our
pain sink away in the great compassion that will enfold the theatre. Our lives
will feel as peaceful and tender and sweet as a caress....
Then on Monday, it’s back to the Stalones, the
Schwarzeneggers, the Twisters. God! I
must find something honorable.
Published in the Globe and Mail, 1997
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