The future of wine writing, redux
They call it “the gig economy,” a “growing tribe of independent contractors and freelancers who are hoping to transform hardship into opportunity on the sidelines of the nation’s traditional 9-to-5 economy,” in the words of a recent New York Times story.
The article reported on people in their 20s and 30s who, unable to land “real” jobs in this post-Recession economy, opt for the freelance life. Not only writers, but lawyers, website developers and many others, they exist from gig to gig, working out of their homes, or from wi-fi enabled coffeeshops, enjoying the freedom their unemployed lives give them–but worried also about paying the bills, much less saving anything for their retirement.
From the perspective of journalism, including wine writing, the gig economy should worry consumers who want solid, honest reporting. You can argue that a reporter who doesn’t actually work for anyone is all the more independent, because she doesn’t have to be concerned with how her publisher, editors, company CEO or advertisers feel. Instead, she can fearlessly investigate and report the news, and offer opinions (e.g. wine reviews) that are fiercely objective.
True. But there’s a risk in going the independent path. Several risks, actually. They include:
1. Not having the solid bench of staff a reporter needs to do the job properly. An old-fashioned newspaper had copy editors, fact checkers, librarians, ombudsmen and others who, working alongside the reporter, can ensure the greatest depth and credibility to her stories.
2. Working a consistent beat. Print reporters generally specialized: you had the police guy, the City Council guy, the science writer, the sports guy, the style writer, and so on. Specializing meant that the writer could get really knowledgeable about his field, getting to know the major personalities and thus offering a value-added perspective. In the new gig economy, it’s hard to get a job that’s consistent, and so the writer is forced to write about whatever he can get paid for at that moment (or whatever wine is coming in, willy nilly). It’s a scattershot way of reporting.
I don’t mean to suggest that wine writers in the gig economy can’t be good. They can. But it’s going to be increasingly hard for them to make a living, because wages in the gig economy just aren’t very high. That’s the whole point of a gig economy: it provides cheap labor to employers, who not only don’t have to pay well, but also don’t have to shell out benefits. And as low as the pay is, it can be even lower when the number of job applicants exceeds the number of job opportunities–as it the case with wine writing today.
What is all means for the future of wine writing is obscure. But it is very hard to escape the suspicion, or dread, that wine writing’s glory days are coming to an end. Not tomorrow. Not in five years. But in twenty? Unless there’s some kind of major shift in the paradigm–and I don’t know anyone who thinks well-paid wine writers are coming back.