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Jason Calacanis: You gotta love this guy


“Web 1.0 was the first stage of the World Wide Web linking webpages with hyperlinks,” says Wikipedia. That’s when everyone was wondering what the web’s “killer app” would be.

“Web 2.0 was the Age of Interactivity…where people who may not have had a voice before could publish whatever they want…Add the ability to comment on stories and then share them through social media” and that was Web 2.0. This is from Read Write Web, a tech blog that offers interesting daily analysis of the industry.

And now, here’s Web 3.0. It’s “the age of Expertise,” in which people who don’t know what they’re talking about will be winnowed out of the hyper-democratized blogosphere, which will be reshaped as “an interactive discussion engine of experts.” That’s from Jason Calacanis, an L.A. blogger, web startup guy, and entrepreneur, whose Facebook page lists Gary Vaynerchuk–a kindred soul–as one of his friends. More to the point is Jason’s take on how “Blogging is largely dead…There are a lot of stupid people out there .. and stupid people shouldn’t write.”

Far be it from me to resurrect the blog wars of 2008-2009, so I’ll leave it to Jason to fight that fight for me. “There needs to be a better system for tuning down the stupid people and tuning up the smart people,” he told writer Dan Rowinski in the Read Write Web Q&A. “You have to have a deep understanding to be a blogger…It is not enough to be a writer. You need to be a writer and an expert.”

I said the same thing 3-1/2 years ago and everyone jumped on me for being an elitist who was trying to prevent a new generation from horning in on the monopoly I, and other aging Baby Boomers, had imposed on the genteel field of wine writing. When I suggested that the ability to say anything you wanted, no matter how vapid, and then self-publish on the Internet was not a great step forward for the concept of expertise, I was lacerated for being a paranoid dinosaur, protecting his turf like a mother weasel snarling in her lair. (Apologies for the mixed speciological metaphors.) “People and their blogs will continue,” Calacanis predicts. “Yet, that doesn’t mean that anybody will be paying attention.”

Indeed, when I mull over the current state of the wine blogosphere, it seems to be just on the line between Web 2.0 and Web 3.0. There are still 1,000 wine blogs, and while there’s nothing prohibiting people from blogging for as long as they like, we are seeing an illustration of the old saying, Many are called but few are chosen. More and more blogs are going defunct, or publish only intermittently, because they fail to attract readership, which makes their authors dejected. The top wine blogs have peaked in readership [mine included], to judge by various metrics. I don’t know how Web 3.0 will affect wine blog traffic–if it will stimulate it in one direction or another. But I do welcome it, if for no other reason than that it will sharpen the research and writing abilities of the bloggers who remain, making the wine blogosphere a more professional platform. If wine blogs are to have a future in Web 3.0, it will be because the best ones take it to the next level: accurate reporting and intelligent analysis, and above all good writing, with more color and personality than traditional journalism has allowed.

I interview myself


The blogger Fast Company yesterday ran this interview with Nicholas Kristof, the New York Times columnist who also was that newspaper’s first blogger. It’s a good read. I thought it would be interesting to take the interviewer’s questions and answer them myself. Of course, some of his questions wouldn’t be relevant to me, so I dropped them.

In your columns and online posts you encourage reader dialogue and response. What kind of responses do you get?

It depends on the particlar post. Some topics elicit a lot of response: anything about Parker, the 100 point system, blind tasting, social media, ethics. For some other topics, I won’t get more than a handful of comments. Some people have accused me of deliberately writing about provocative topics in order to generate heavy response, but that simply isn’t true. I really go by whatever I’m thinking about that day, or if there’s something in the news I have to write about. I often write about things knowing full well that I won’t get more than 3 or 4 comments.

How do you think about your social media interaction?

I love it. I don’t reply to every comment, because quite often, there’s really nothing to say, except maybe “thank you for writing.” Also, some bloggers reply to every comment because that doubles their number of comments, which in turn might move the blog higher up on some popularity lists. That’s a little phony, so I don’t do it. When I read a comment that really needs for me to reply, I know it.

Is this a revolutionary shift in journalism or a more natural progression?

Great question. The answer is: a little of both. There’s clearly something radically different about social media. People all over the world can talk to each other, more or less instantly. It’s very difficult to censure. You can do it on your cell phone or pad: you don’t even have to be sitting at your computer anymore. I think social media has turned out to be revolutionary in certain areas, such as politics, where we see regimes being toppled (Libya, Egypt) with the help of Twitter. In other areas, like sales and marketing (including wine), the jury’s out how “revolutionary” social media is. At this time, I’d call it more of a natural progression that combines aspects of the telephone, the U.S. mail, television and a town meeting. I haven’t yet seen anything in the wine industry being revolutionized by social media. Indeed, I can’t even envision what that would look like.

There’s a lot of debate about the role of social media in journalism, especially on the part of the major print news institutions. While [Wine Enthusiast] was developing strategies and policies, you just started doing it. Why?

Because I wanted to jump into this blog thing and explore its possibilities. I am a writer at heart. Few things in life give me more pleasure than pecking away at the old keyboard and watching my words magically appear onscreen. In May, 2008, Wine Enthusiast was going through their initial deliberations in blogging. I was just too impatient to wait.

Is there a more problematic side with the journalism in the digital age? Do you worry that citizen journalism diminishes overall credibility, for instance?

“Citizen journalism” has always been around. After all, journalists are citizens too. What’s different is the speed and access that people have to publish anything they want. And of course, this does raise issues of credibility. I don’t “worry” about it–there are too many more important things for me to worry about. But I do recognize it and have been stung by it on occasion, when irresponsible people make false charges. However, I take it in stride. And I will say that the positives of social media and “citizen journalism” far outweigh the negatives.

One of the other big changes in journalism we’ve seen in recent years is the rise of advocacy journalism. That’s different than what you do. Take Fox News for instance.

I don’t do “advocacy journalism” on my blog, if you take Fox and MSNBC as the prime examples today on TV. However, I can express my personal opinions a lot more candidly and colorfully in my blog than I can in the traditional journalism we practice at Wine Enthusiasm. That’s one of the pleasures of blogging. It’s on my Facebook page that I do true advocacy journalism. But I try to keep my politics out of my blog.

How do you negotiate the line between activism and journalism?

At the magazine, that line is kept rigorously bright by our New York-based editors, who impose strict journalistic standards that might be a little old-fashioned by today’s social media standards, but are very important nonetheless. Somebody has got to make sure that statements are based on fact and not just made up. On my blog, the standards are looser, I freely confess. However, there’s an enforcement mechanism that I would argue is every bit as powerful and effective as an editor: my credibility. If I was slinging unsubstantiated trash around on my blog, readers would long ago have lost respect for it.

Happy 2012!


Steve! will be back tomorrow.

Winery P.R. tools embrace much more than social media


I’m unable to participate in Rusty Eddy’s class on Winery P.R. at U.C. Davis this year, because I have to be–no, make that want to be in Santa Barbara on Dec. 2, but I promised Rusty I’d give the class some promo, so here it is: It’s this Friday, from 10 a.m. – 4 p.m. You can sign up online here, for a cost of $190. Worth it!

Participants in the class, at which I’ve guest lectured for years, are winery P.R. people, or those who want to be. They’re looking, I suppose, for any additional insight in how to be better at their jobs. Four or five years ago, there was barely a mention of social media in the class. Instead, attendees wanted to know about stuff like how to prepare a press kit, write a press release, and how to pitch an article to a wine writer. They also wanted to know about the 100 point system and the more arcane aspects of wine criticism.

All of a sudden, around 2008, it began to shift. Suddenly, blogs, Twitter and Facebook were all the rage. It was as profound a paradigm shift as you could ask for.

I wonder what the students will want to know about this year. My own feeling–and that’s all it is, a feeling, because I have no empirical evidence to support it–is that the social media thing may have peaked when it comes to winery P.R. I just don’t sense the excitement, the breakthrough gee-whiz breathlessness that accompanied social media 2008-2010. In that little window of time, social media seemed to be the be-all and end-all of winery P.R. and marketing, the magic bullet that would overturn traditional forms of publicity and replace it with an online revolution in which anyone could participate, more or less for free. Heady stuff, for a winery on a budget.

Looking back now, during this winter of economic and social discontent, it’s hard to believe how naive everyone was. Did people really believe that social media could sell out a warehouse of SKUs, with a single keystroke? They did. But that’s what happens when you have stardust in your eyes: you don’t see things clearly.

Yes, there always were voices of reason arguing that social media was but a single arrow in the quiver, and possibly not even the one that went the furthest or sank the deepest. But those voices were all but drowned out by competing views that social media had changed everything, was destroying traditional P.R., and would reward those who hopped on its bandwagon while punishing everyone who stayed off.

Be honest now. Does anyone still make that claim?

I think a couple things combined to make social media less of a star than it purported to be. One was inherent in the concept itself: social media is merely a way for people to mass-communicate. That’s good, but what does it have to do with selling wine? Not much. People said social media would replace other sorts of sales techniques with peer-to-peer recommendations. Actually, that happened all too well. The peer-to-peer space is shared by an expanding universe of sources. A million peer-to-peer networks result in a million different wines being recommended, each for about 15 nanoseconds of fame.

Another reason the social media revolution failed was because of the Recession. Funny how an event that seemed historic at the time can be vaporized by another event that has truly Historic with-a-capital-H ramifications: namely, the collapse of the global economy. Maybe, just maybe social media could have been more helpful for wineries, if there hadn’t been a meltdown and people actually had the disposable income to buy wine. But that’s a hypothetical situation we can dispense with.

Everything feels like it’s in stasis these days. Black Friday and Cyber Monday aside, nobody’s buying, nobody’s spending, nobody’s hiring, nobody’s lending. If I were a young grad student wanting to move into winery P.R. and attending Rusty’s class, I think my first question to his guests (Sara Schneider from Sunset and Paul Mabray from VinTank) would be: Now that we’ve seen the limitations of social media for winery P.R., what traditional approaches do you believe will work? If I had to answer that question, I’d say that in addition to (not in place of) social media, a winery should have someone representing it who is ultra-skilled at captivating the media. That person might come from internal P.R. or external P.R., or it might be someone like Robert Mondavi, Gary Pisoni or Jayson Woodbridge, none of whom needed P.R. agents at all because they were such dynamic geniuses on their own. Of course, not everyone has that level of flash, which is why God invented public relations. As to the exact form of P.R. that works, impossible to say. It depends on the winery situation. If there were a formula, everyone would know it by now. Obviously, there isn’t.

Anyhow, like I wrote, I’ll be in beautiful Santa Barbara this week, reporting for Wine Enthusiast, doing a big blind tasting of local wines and, hopefully, coming up with interesting posts for my blog!

Mea culpa to beer drinkers


I upset a lot of beer drinkers yesterday on my blog post and for that I apologize. I guess they just didn’t see that I was having some fun at their expense. Do I really think beer drinkers are stupid while wine drinkers are smart? Of course not. Some people mistake parody for earnestness. I know that craft or artisanal beer is fantastic stuff and I occasionally crave it myself. I had an IPA from a Napa company recently that blew me away and I even told the proprietor it was as good as any wine I’d ever had. So, foamheads, put down those pitchforks and stop stalking me. You are good people.

Keep in mind that these Nielsen statistics represent scanning data from supermarkets and large superstores like Costco and Wal-Mart and so they do not capture the upscale market. Wine Market Council and Nielsen are the first ones to admit that they have little or no idea concerning trends in the above $40 wine tier, and I would guess that the small, local micro-brews also do not show up in scantrack data. So when I posited that wine drinkers are more adventurous than beer drinkers, what I meant was at the supermarket level. People who shop at supermarkets are considerably more limited in their choice of beers than their choice of wines. The beeries are more likely to grab what they had last week and last year than the wine people. I suppose there are those who always drink the same boxed wine or cheap magnum from the bottom shelf, but the real action is on the eye-level middle shelves, and it’s there that wine drinkers seem to be more adventurous, today grabbing, say, Souverain, tomorrow choosing Dancing Bull or Kenwood or Robert Mondavi, tomorrow opting for Peju or Cambria. Of course, a lot of their choice is dependent on sale prices, or the language on a shelf talker, so maybe the word “adventurous” is a little misleading. It’s not that wine drinkers have the personalities of bungee jumpers and rock climbers on excursions to Half Dome, it’s that the realities of the wine industry compel them to jump around when it comes to brands.

I don’t think there’s any real brand loyalty in wine. Maybe a little, but not the way there is in beer. If you’re a Coors guy, you’ll likely stay one. If you’re into Napa Smith Amber Ale, you probably buy it all the time. But I don’t think that people are wedded to any one particular wine brand in the popular price range. More likely, they switch around.

Wineries try to make people loyal to their brands, but that’s very difficult, almost impossible. It’s the Holy Grail of P.R. folks, but it’s really a hopeless task. Nearly 100% (96%) of core wine drinkers are not members of wine clubs, while only 82% of marginal wine drinkers are. If people were loyal to their brands, those numbers would be far lower (meaning that most drinkers would be members of wine clubs). (I’m back to using Nielsen data again.) This is because most wine drinkers “find the selection of wines where I regularly shop to be sufficient.” So we’re back to the infamous Wall of Wine, the Aisle of Angst, where shoppers make the best decision they can, cross their fingers and hope for the best.

So, beer drinkers, if I offended you, I offer my deepest regrets. But I do stand by my assertion that wine goes better with food than beer. Not with all food. I would much rather have beer with Chinese, Vietnamese and Thai food than wine. Ditto for standard Mexican (burritos, tacos), although at a place like Maya, I might spring for a cocktail or New Zealand Sauvignon Blanc. But for upscale California-style cuisine, with French or Asian influences, which is the majority of the good dining I do, it’s always going to be wine. Ditto for barbecue and grilling, which is big year-round here in Cali. Ditto for almost every appetizer I can think of, and it’s been a long time–like never–that I went anyplace where somebody served beer for a cocktail or aperitif.

I’ll say this for wine drinkers and craft beer aficienados (and it’s something a few of the commenters pointed out). We certainly have a lot in common. I have a feeling if I lived someplace in Oregon’s brewski country I’d fit right in. I never met a brewmeister I didn’t instantly like. A young, visionary beer maker is like a young, visionary winemaker: both are artist-entrepreneurs seeking to wrest beauty from the plants of the earth, their feet on the ground and their heads in the clouds, not wanting to put on a suit and tie everyday and march off to some job simply for the money. Come to think of it, that describes most wine writers too.

A new look


Welcome to my blog’s spiffy new look! I thought it was about time to change the its appearance. The old one was 2-1/2 years old and was getting a little stodgy. The photo of me was even older, about 4 years. So I set about changing things.

The new header was designed by Thomas Reiss, of Kraftwerk Design, in San Luis Obispo. I think Thomas and his team are the top wine label, wine website and packaging designers in the Central Coast. They’ve done everyone from Justin and Vina Robles to Eberle and Zaca Mesa, and you can almost always tell a Kraftwerk label because it’s so clean and elegant. Thomas did a great job with my header. At first, I thought it looked like I was standing in front of a jellyfish tank at the Monterey Aquarium, but the more I looked at it, the more I liked it.

Thomas himself, who’s tattooed, had suggested my look: long-sleeved shirt, rolled up to the elbow, showing off the bottom of my arm. The actual photo was taken in the garden of the Santa Ynez Inn, with me posing in front of a rosebush, which I thought would echo the flowers in my tattoo; but Thomas chose to remove the background. The signature is similar to, but not, mine; Thomas explained you don’t want to have your real signature publicized, for legal and identity theft reasons.

The blog layout is a WordPress template. The actual work was done by Jose Diaz, of Diaz Communications, an old friend (with his wife, Jo). Jose listened carefully to my desires, contributed ideas of his own, and the result is this new look. I may have some additional surprises to add to it in coming months. We’ll see. In the meanwhile, I’ll be troubleshooting the new format for problems. If any of my readers experience difficulties, or have suggestions for improvement, I hope you’ll contact me.

* * *

I reviewed Pinot Noirs yesterday and what a pleasure it was. I hated to pour the remnants down the sink, but what’s a critic to do? In my early years of reviewing, I’d take the opened bottles (which were almost full; I’d pour out only a tiny sip) around to my neighbors, knocking on doors, asking them to help themselves. They were pleased to, of course. I also told them to not hesitate to come around to my place, late in the afternoon after my tasting sessions were finished, to take whatever I had reviewed that day. No one ever did. I found it enormously puzzling. Here I was, offering them free, good wine, and they weren’t taking advantage of the situation. Then I put myself in their shoes, and figured out why. They didn’t want to seem like supplicants. I couldn’t blame them. So I started pouring the bottles down the drain. I still feel awful doing that when it’s a 95 point bottle, but there’s nothing that can be done, so I just do it.

Anyway, I won’t mention the brands I tasted yesterday, but they were all Russian River Valley and Sonoma Coast Pinots, mainly from 2008. Well, I will mention one, Merry Edwards. Compared to some of the lighter, silkier Pinot Noirs that are so good to drink right now, hers are dense and tannic, almost coarse. Of course, they’re too young. But there’s so much stuff going on, not just fruit, but earthy, mulchy, mushroomy things that remind me of long walks in the Autumn through fog-shrouded Redwood forests. Hints of wild, feral things, game, pine cones, fir needles, wet leaves, old fallen limbs. Very interesting and inimitable wines.

The ascendance of California Pinot Noir has surely been the most significant and satisfying event of my career. I cannot imagine another variety doing anything similar in my lifetime. I like to think that Pinot’s success was the wine version of the Manhattan Project, in which the nation poured all its resources toward a single end: the creation of the atom bomb. In Pinot’s case, it was all the resources of California, from the universities and laboratories to the young, ambitious winemakers and growers, as well as the critics and writers who, from the sidelines, cheered everyone on, creating a sense of excitement. Could that happen again? Probably not.

I hope you like my blog’s new look!

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