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Twelve Tips for Better Content Creation

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I recently came across this statistic in an infographic on content marketing: “64% of B2B content marketers say their biggest challenge is producing enough content.” (B2B means business-to-business.)

I would suspect that “producing enough content” also is the biggest challenge for B2C (business-to-consumer) content marketers. Cranking out content, especially in the constantly-changing world of social media, is really hard. I mean, good content. It’s easy to generate what my Grandma would have called dreck. Coming up with high-level stuff is hard.

I should know: In addition to this blog, which I write five times a week, I do blog posts for Kendall-Jackson, La Crema, Cambria and, soon, Byron for Jackson Family Wines. So, even without Twitter, Facebook and all the rest of the writing I do, blogs alone keep me on the hunt for content.

The problem is that I have high standards. I refuse to publish something, even a tweet, until it’s as good as I can make it. For me, a post has to rock. I don’t mean that everything I’ve ever written will be in the Blog Post Hall of Fame. Far from it. But everything I’ve ever written has been conceived and crafted with the utmost care, something that the end-readers may never be aware of, nor should they be. But to the extent anyone actually reads and enjoys what I write—and I think they do—it’s because I have overcome the “biggest challenge”: producing enough content.

Readers can tell when content has been produced by people who are just out to sell stuff, the same way they can tell the difference between a cheap suit and a good one. Bad content is a witch’s brew of spin and hype, the very things consumers hate. They can tell the difference between something meant to help, educate and amuse them—which is an article–and something meant to part them from their money—which is an ad or commercial. If a content creator doesn’t thoroughly understand the difference, he or she will not be a success.

I would suggest to anyone working in the world of content marketing that they decide to get really good at it, or else it’s not worth doing. This is why, if a company is serious about producing quality content on a frequent basis, it should hire talented people, pay them well and let them do their thing. Creating quality content—by which I mean interesting content–is an expertise that stands alone: top quality content producers have insights into the psychology of personality and the consumer behavior of the masses, which themselves require an entire spectrum of understanding, ranging from art and literature to history, politics and popular culture. They also understand their particular niche in the market, which requires a kind of bird’s-eye view of things. High-caliber content creators, especially those working in the social sphere, are always going to be a little weird because their talents are more of an art form than a skill or craft.

My advice for content creators is probably not needed, for they are an iconoclastic bunch, who come up with their own ideas. However, for what it’s worth, here it is:

  1. Be familiar with the product or service you’re writing about, and love it. As the late, great ad man, David Ogilvy, observed, he would never write an advertisement about a product he himself did not use.
  2. Know the people associated with that product. Be friends with them. They are part of the content.
  3. Study writing and literature, and read a great deal—stuff that inspires you. Have dictionaries and Thesaursi by your side, as well as books of quotations and sayings.
  4. Interesting content is informative, yes, but it’s also conversational. Would you rather have a conversation with an interesting person, or with a boring one?
  5. If you can work visuals (videos, photos, graphics) into your content, so much the better.
  6. Be curious, inventive, bold in your writing. Take risks. Great content production isn’t for the lazy or faint-hearted.
  7. Make yourself laugh with your content creation. If you think it’s funny, so will others. Putting your readers in a good mood will make them more loyal.
  8. Never underestimate the intelligence of your audience.
  9. Remember, your reputation and credibility are riding on everything you publish. The only thing separating you from complete irrelevance is the trust of your readers.
  10. But trust yourself first and foremost.
  11. Always tell the truth.
  12. If you experience writer’s block, re-read this list. It will always give you ideas.

P.S. If you use Wikipedia—I do—please consider making a small donation to keep them in business.


Fourteen rules concerning wine blogging

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I hope you had a great Thanksgiving weekend! We were down in Malibu, where we ate all the traditional foods and washed them down with a bunch of great wine.

 My post of Nov 24 elicited 32 comments (not counting the ridiculous spams, which fortunately you don’t have to see!), which is pretty good for a middle-aged blog that isn’t trying to rock the boat, but only thoughtfully observe what I see around me. Evidently, this subject of the relationship between wineries and bloggers (and the rules that can or should govern them) is of interest to many of my readers. It certainly is to me, which is why I address the topic with some frequency (hopefully, not too much!) As the Santa Barbara winemaker Larry Schaffer observes, This topic certainly has been covered before, but it’s always fun to see where folks stand on it.”

Fun, yes…and important, for as blogging (and other forms of online wine writing) become increasingly more important, it’s imperative to understand what these formal relationships really consist of. To my mind, the most important aspect of that relationship is that wine knowledge is becoming more diffuse and subjective. This is a huge game changer because:

  1. Nothing can be taken for granted anymore, because everybody is playing by their own rules (unlike the old days, when everybody played by the same rules).
  2. Bloggers, and younger generations in particular, are less beholden to the traditional way of doing things than their parents and grandparents.
  3. Therefore, there are as many sets of rules as there are bloggers.
  4. Therefore, any specific wine has a much greater chance of a great review or a lousy review than it used to have.
  5. Yet “what goes around, comes around.” What do I mean by this? See #14, below. But first, read #6 through #13.
  6. There’s no reason, in principle, why a lot of bloggers can’t decide that First Growth Bordeaux is too expensive, and is boring to boot.
  7. Thirty years ago, if someone had said “Bordeaux is too expensive and is also boring,” that person would have had zero credibility. Today, to say that “Bordeaux is expensive and boring” is a perfectly credible statement. Why? See #1 and #2, above.
  8. The inverse of this is to say that “Wine X is cheap but great.” It’s no longer necessarily true that a winemaker who selects a few special barrels of a wine, then puts extra oak on it and ages it longer before release, will produce a better wine. (Why? See #1 and #2.)
  9. When enough people agree that a “reserve”-style wine isn’t worth the extra money, winemakers will stop making reserve wines.
  10. I, personally, believe that most (not all) reserve wines are worth the extra money, but I am a Baby Boomer, and (once again), see #1 and #2, above.
  11. On the other hand, I don’t always want a reserve-style wine. We had mashed, baked sweet potatoes with marshmallows on our Thanksgiving table and it would have been ridiculous to drink an expensive wine with it. (Well, maybe Sauternes would have been nice.)
  12. Younger generations are more likely to eat things like sweet potatoes with marshmallows than gourmet cuisine, so they’re more likely to gravitate toward less expensive wines.
  13. In principle, there’s no reason why the age-old template of “everyday” wine versus “reserve” wine should continue to exist. Pace Andy Warhol, “In the future, every wine, expensive or cheap, will be famous for 15 minutes.”
  14. Here’s the irony. Although I believe everything I wrote above, I also believe we’ll continue to have expensive, critically-acclaimed wines forever. Why? See #5, above.

* * *

Today is our big event down in L.A., “A Tale of Sand & Fog.” I’ll be reporting on it in coming days. Meanwhile, please enjoy the rest of your Tuesday!


Do bloggers have an obligation to wineries that wine and dine them?

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When I was a working critic I was very particular about not letting wineries spend money on me. I had the reputation of not going out to lunch or dinner on the winery’s dime. I did it every once in a while, but tried to keep it rare. I also was extremely fussy about letting wineries spend money on me in other ways. This was only partly because of Wine Enthusiast’s policies; it also was because it didn’t seem right to accept favors (food, travel, etc.) from a winery if I was going to say critical things about their wine. That would have seemed rude and ungrateful. On the other hand, if I said nice things about their wine, it might have given rise to the appearance of a conflict of interest. Better, then (in my judgment), to keep wineries and their money at arm’s length (the sole exception being, of course, that I did accept free samples of their wines!).

Now, it appears that the issue of bloggers accepting freebies from wineries, and then not even bothering to write about them, has risen to prominence. Harpers.com, out of the U.K., has written a scathing editorial piece decrying bloggers who accept a winery’s hospitality and then claim that their “freedom of speech” gives them the right to not even write about the winery. One Italian producer told Harpers, “If I invite a blogger to my winery, and after I have paid for all of the costs the blogger still thinks I am not worth a mention, it is his/her right to do so. [But] it is also obvious that I, the producer, will never again pay a cent for his/her freedom not to write.”

The producer’s umbrage is completely understandable, isn’t it? The point I want to make here is that there are certain unstated but widely accepted rules in wine writing that include the notion of fairness. If a writer is to succeed longterm at being a success (not just a flash in the pan), the writer has to build up trust and affability among the wine producers she writes about. A wine writer with a bad name will find herself not accepted into the circle of wineries she hopes to cover. To get a good name in wine writing is the same thing as getting a good name anywhere and everywhere else: You have to play nice in the sandbox with the other kids. And if you take somebody’s money, and then insult them—either through silence, or by excessive criticism—you’re not playing nice, and word will travel, in this small playground we call the world of wine.

My generation of wine writers (whom I exult in running into whenever we’re at an event) understood the etiquette of wine criticism. Nobody had to explain it to us; somehow, we just knew that it was wrong to accept a winery’s largesse and then bite the hand that had just fed us. Since my main objective as a writer/critic was to tell the truth, I found myself decreasingly accepting largesse of any kind, because I didn’t want my hosts to feel that I’d been an ungrateful little so-and-so.

Too many bloggers, however, apparently don’t suffer from these inhibitions. They leave hurt feelings in their wake. This is why the Harpers article calls them “an endangered species” and adds this warning shot fired over their bow: “[B]loggers need to stay relevant just as any professional in the sector, and producers are starting to question whether the wine bloggers is, indeed, relevant.” Finally, the writer states something I personally know to be true: “Wineries are beginning to distinguish the difference [between informed and relevant bloggers and those who are not], and are analyzing closely as to where they should spend their few available euros.” Yes, marketers are drawing up their “A” list and their “Everybody else” list, and the A list is getting harder to get onto.

It’s all about being professional, and not just have power because you can push a button on a keyboard and self-publish. The wine press has always been a place of politeness, decency and respect, and blogging hasn’t and won’t change that.


Wine bloggers: Blogging, or slogging?

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Are you a blogger? Have you been at it for a while? Are you running out of steam, not as passionate as you use to be? No, I’m not looking for contestants for the Jerry Springer show, and this is not a Viagra ad. It’s an issue that’s at the heart of soul of wine blogging today, because most of the most popular blogs have been around for years now, and it would be strange if they weren’t getting a bit tired.

That, at least, is the thesis of this story, When Blogging Becomes a Slog, that appeared last September in the New York Times. It wasn’t specifically about wine blogs. They profiled a couple, John and Sherry, who admitted that their popular home-renovation blog had been “feeling off for a while” after eight active years. The problem, according to someone the Times reporter interviewed, was a downward spiral well-known to longtime bloggers: A passion turns into a hobby, which becomes a full-time career. And in some predictable period of time, it consumes your life and sucks the joy out if it.”

This is particularly true of bloggers who post every day, or almost every day. Readers want fresh stuff all the time, and the bloggers understand that, in order to keep their readership up, they have to supply the meat. That, in turn, can cause intense pressure to produce, to the point where it becomes a heavy weight. And, feeling that kind of pressure, a blogger is not in the best emotional or intellectual condition to write strongly, colorfully and informatively.

I know from personal experience—and not just my own–how challenging it can be to produce every day. Some of the most popular bloggers have told me, off the record, of the tedium and difficulty of coming up with fresh topics Monday through Friday. One blogger told me his spouse was furious at him for always staying up well past midnight, just to have that new morning post. It can interfere with your sleep as well as your relationships.

There are different ways bloggers deal with this. Some just resort to reviewing wines, which actually is the easy way out, because you don’t have to do anything original or creative, just pop the corks (sent to you for free) and write up your impressions. My own feeling is that such blogs are no longer among the best, although they may keep going for quite some time, because winery marketing departments will keep sending them wine just to get that hoped-for high score.

Another way of dealing with the Blog Blahs is to rehash the same topic over and over. I will admit to being guilty of this on occasion, although I do try to give a different interpretation and style even when I re-address an older topic, like the 100-point system or California’s AVAs. Some bloggers put up a lot of photographs, which is pretty, but also is a fairly easy way to create a post.

Since I love my blog and wish to continue it, and because I know that lots of people like to read it on a daily basis, I work very hard to come up with these posts. I would never want to do stuff on the cheap or compromise the quality of my blog. Sometimes it’s hard. Ideally, I’ll post a topic the day before, for publication at ten seconds after midnight the next day. That happens 90% of the time, but there are times when it’s just not possible. That leads to what I think of as my Morning Nightmare: It’s 6 a.m., I don’t have a post up yet, what to do? I usually come up with something. It’s not always the most gorgeous, beautifully-written or eye-opening topic, but it’s me, and the best I can do. I think I’ve failed to post maybe ten times since May, 2008. Most of those have been due to illness. One or two were because of hangovers. But usually, no matter how I’m feeling, I post dailyt, for me—and for you.

The reason this matters is because blogs really do represent an important evolution in wine writing. And wine writing, of course, is my soul’s blood. I believe in wine writing; we need good wine writers. The question is, can a blog succeed for the long haul, especially if—as is the case close to 100% of the time—it’s not making money, and is getting tired and predictable? I no longer hear bloggers talking about replacing print publications—that fantasy died long ago, alas. Yet wine blogging continues. I’m hoping that the best ones can keep the creativity going for as long as it takes, no matter what it takes.


A writer and his voice

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It’s been six years since I started steveheimoff.com. I had no idea what I was getting into back in those pre-Recession days. But I knew that blogging was something I wanted to do.

People sometimes ask me why I started blogging. After all, I already had a pretty good job, was rather well-known in the wine community, and I didn’t envision blogging as a career move, as apparently others did.

The truth is, I wanted to develop my writing skills further—to push into new areas of creative expression, in a way that had previously been denied me. As California editor of Wine Enthusiast, my writing style was severely restricted by the formal norms of the genre: 40 words per wine review, “Voice of God” tone, avoid the first person singular, stay away from emotional or political content, etc. etc. True, in my books for University of California Press, there was more leeway. But still, a part of me that felt essential—the first consciousness I’m aware of when I awake in the morning, the “me” that I tune into when I meditate—seemed unable to find a place in my writings. That’s what I wanted to capture in my blog.

It turned out to be not so easy. There are many pitfalls in capturing that essence. What writers call “the writers voice” isn’t immediately discernible, drowned out as it often is by other voices in one’s head. These other voices clamor for attention, can be sulky or petulant or angry, and of they are expressed, they lead no one to enlightenment, for they are false voices. Good writers struggle for years to find their authentic voice, which is why avid readers seek good writers: No one wants to hear a false voice.

It took me a few years to find my proper blogging voice. I tinkered here and there, trying on this persona, then that persona. Of course, they were all “me,” in the sense that all came from my mind. But it wasn’t until the summer of 2008 that I found it: the voice that came from my deepest, most seamless place, and one moreover that connected with readers.

Finding your voice as a writer is very similar to finding your palate as a wine professional. In both cases, you have to do the same thing over and over again (writing or tasting) before the pieces begin to fall into place. You begin to see the forest for the trees. It might be, say, Raj Parr developing an appreciation for lower alcohol wines, or Bob Parker falling in love with the big Napa style. I doubt that either of them knew, in advance, what wines they would come to appreciate, and which in turn would help to formulate their reputations in the industry. This is good, and as it should be. What we want, in our writers and in our critics, is authenticity: to find a voice that’s been around the block a few times, knows what it’s talking about, and knows how to express itself. Now, this isn’t to say that all strong and self-confident voices are equal. There is a regrettable tendency in wine blogging for shouters to drown out reasonable conversation. Like yelling “Fire!” in a crowded theatre, these voices certainly are heard—but it’s the wrong thing to do.

The nice thing about finding your voice as a wine blogger is that even when you have nothing in particular to write about, you can crank out a readable post, like this one. It’s like they say about the First Growths of Bordeaux: Even in an indifferent vintage, they make wine that’s interesting.

See you tomorrow!


Is there a “glass ceiling” when it comes to scoring certain wines? (Hint: yes)

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The blog Gargantuan Wine has an interesting post, “Dark Secrets of the 100 Point Wine Scale,” that identifies a “pair of endemic faults” the author says are not only “shameful” but “which are seemingly never discussed.”

Well, never mind that they are constantly discussed, in blogs, newspaper columns and the like. The first “endemic fault” is what the author calls “glass ceilings for certain wines.” He points out that certain varieties never seem to get high scores, no matter how good they are. He cites the example of Beaujolais. He asks: “Why can’t a flawless vin de soif, or ‘quaffer’ — even if that very term conceals an unfair stigma — park itself in an upscale, 90 point neighborhood, without a stop and frisk? For some reason, we relegate even exceptionally tasty, inexpensive wines to an 86-88 point ghetto.”

This is true enough. There’s are reasons for it, which I’ll get to shortly, but first, I’ll point out that even when I was a working wine critic, I wondered about this. I myself gave comparatively few ultra-high scores over my career, but it is true that Chardonnay trended far higher than Sauvignon Blanc, and Cabernet Sauvignon and Pinot Noir trended far higher than Zinfandel, say, or Barbera or Sangiovese. Since I reviewed California wine, I didn’t have the pleasure of reviewing Beaujolais, Sancerre, Alsace, Hermitage or any of the other fabulous French wines I like. But I totally “get” Gargantuan Wine’s criticism, that a great Beaujolais seems to max out at 88 points regardless of how wonderful it is.

I said there are reasons for this. Here are two:

  1. In every sort of contest in which there are winners and losers, there are certain parameters. They may be spelled out explicitly, or they may be tacitly understood, but either way, they’re there. In the Academy Awards, comedies almost never win Best Picture. Why not? Don’t ask me, ask the members of the Academy who do the voting! But I can infer that most of them feel that drama has more importance, more classic virtues, than comedy. This may be unfair to a film like Tootsie, which lost out in 1982 to Gandhi; Gandhi was Cabernet Sauvignon, Tootsie Beaujolais. I personally think Tootsie is a better movie and will stand the test of time. But there you are. Like Tony Soprano always asked, What are you gonna do?
  1. The second reason is just as arbitrary: Generations of wine experts have determined that some varieties are inherently “noble.” These include Cabernet, Pinot Noir, Chardonnay, Riesling, and possibly Syrah. Everything else, no matter how good the wine might be, is less than noble. This, too, is unfair: it’s based on outmoded European systems of royalty and class. But again, there you are: it’s how the system works. No critic is going to give a Beaujolais 100 points (or 5 stars, or whatever), because no critic, in his heart of hearts, believes that Beaujolais is capable of that sort of perfection.

Of course it’s unfair, and Gargantuan Wine is well within his rights to be upset. When he asks, “Can’t a simple rosé…be scored properly for what it is?” I feel his pain. A few nights ago I drank a rosé that was so good, at that particular moment (a warm, muggy night, and I was tired after a long day), that I wouldn’t have traded it for anything else. But had I been reviewing and scoring it, which I wasn’t, I don’t think I would have scored it above 90 points. So I’m not defending the point system, so much as trying to explain why it is the way it is. Perhaps when a younger generation of wine critics takes over (which already is happening), they’ll get away from the “glass ceiling” and we’ll start seeing 100 point rosés and Pinot Grigios. That would be fine with me.

I don’t have much to say about Gargantuan Wine’s second “endemic fault,” what he calls “the deleterious effects of moderation drinking rationale.” It’s an interesting take, but when all is said and done, it’s just another version of the “alcohol levels are too high” critique, which frankly is getting a little stale.

Anyhow, I like Gargantuan Wine as a blog. It’s smart, witty and informative. But I do wish the “About Me” section contained more information. The author’s name, location and employment may be hidden somewhere, but I couldn’t find it. I don’t like “blind reading” blogs; I want to know who the writer is.

Have a great weekend! I’m having an adventure tomorrow: working in the tasting room at Kendall-Jackson. I’ve been in a zillion tasting rooms over the years, but this will be my first time on the other side of the bar. Will report on it this Monday.


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