Print Journalism vs. Blogging

As a certified denizen of the blogosphere at www.steveheimoff.com, I’ve been watching developments on the Internet with fascination, wondering like everybody else where it’s all headed. But as a journalist, I also am a little scared.

I was brought up to think that, in order to report about something, you have to know about it -- or, at least, ask all the right questions so you can learn. (That lesson was really brought home to me when I used to write for the Oakland Tribune.) Nowadays, with Twitter, blogs and instant review sites like Yelp, anyone can say anything and, at the push of a button, send it around the world, where it may influence people regardless of its truthfulness.

So, when I read GraceAnn’s “First Look” review of Wexler’s restaurant last week, it didn’t really surprise me to learn that someone had reviewed the restaurant 10 days after it opened with a “so-so” review. I think we can all agree that reviewing a restaurant whose kitchen has been working for less than two weeks is patently unfair. The crew – both kitchen and wait staff – haven’t got their act together. I don’t know how long it takes for a new restaurant to get up to cruising speed, but I’m sure it’s longer than two weeks. Whoever published that review is abusing the power of the Internet.

And that’s what makes me worry. As a wine writer and critic, I’ve been at Ground Zero of the debate about print journalism vs. blogging (although I don’t think that “versus” is necessarily the right description of their relationship), and have seen how some of the younger bloggers (I think they’re younger; they don’t always provide photos of themselves) grow resentful when some of the older writers remind them that just because you downloaded WordPress doesn’t make you an instant critic! True, anyone can have an opinion about wine. But I’m sorry, you can’t develop knowledge and understanding of wine overnight, not even with Wikipedia and Google.

When my generation of wine writers came along, we were conscious and respectful of the generation of wine writers who had preceded us. I think I can speak for my generation when I say we were in awe of the accomplishments of Michael Broadbent, Alexis Lichine, Harry Waugh, André Simon, and others too numerous to mention, and we wanted nothing more than to be half as good as they were. So when the new bloggers come along and get all hot and bothered when we remind them we have a bit more experience under our belts than they do, I think they’re taking the wrong approach.

But I also understand their zeal, and I admire the way they’ve gotten a sometimes stodgy wine industry to pay attention to them. Gotta get that point in, otherwise they’ll be setting me on fire on their blogs. Bloggers, go get ‘em! And don’t stop learning about your favorite subject, wine.

E-mail: Steve@yummyletter.com

Yummy Recommendation of the Week

Dry Sack Aged 15 Years Sweet Old Oloroso Solera Especial, $30. Oloroso is a form of Spanish sherry in which the formation of the flor yeast is suppressed, making it less yeasty. Olorosos can be sweet or dry. This Dry Sack, based on the Pedro Ximénez grape, is quite sweet and luscious, with nutty, chocolate and plum pudding flavors. This is the prestige sherry from Williams & Humbert. It is perfect with roasted nuts, pecan pie, or chocolate dessert pastries. It is widely available in wine stores, including K&L in San Francisco and Redwood City.

Sip-Worthy Wine Events

Ahwahnee Hotel 2009 Vintners’ Holidays
Nov. 1 - Dec. 3
(different sessions)
Location: The Ahwahnee Hotel Yosemite National Park
Cost:
THE AHWAHNEE  
Two-night packages from:           $996
Three-night packages from:         $1,295

YOSEMITE LODGE AT THE FALLS
Two-night packages from:           $596
Three-night packages from:         $695
(All tickets are for two, and include lodging, Gala Vintners Dinner and Meet the Winemakers event.)

Everybody should go at least once to this annual Fall event. Yosemite Valley is beautiful (and not too cold) in November, and the Ahwahnee setting is spectacular. Lots of great wine and food and personal time with winemakers. Register online at

East Bay Vintner’s Alliance 4th Annual Urban Wine Experience
Sat. Aug. 8, at The Meadow at Jack London Square
2 - 5 p.m.
$45 advance ticket purchase online, or $60 at the door.

Fifteen East Bay wineries pour their wines, coupled with food provided by some of the region’s top restaurants.





Sip Drink Recipe

Tea and Bourbon Highball
(Serves 8)

1-1/2 quarts (48 ounces) brewed black tea
Zest of 2 oranges
16 ounces mint simple syrup 
16 ounces sIngle-barrel bourbon
Ice cubes
8 fresh mInt sprigs, for garnIsh

In a 2-1⁄2-quart pitcher, combine the tea, orange zest, simple syrup, and
bourbon. Cover and refrigerate overnight.
To serve, fill highball glasses with ice cubes and pour the bourbon-tea
mixture into each glass. Garnish with mint sprigs, and serve.

Recipe courtesy of Bourbon: 50 Rousing Recipes for a Classic American Spirit, out this winter from Harvard Common Press, harvardcommonpress.com

Check out my blog at www.steveheimoff.com for all the latest insider stuff.