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.
We often speak of a “wine culture” or “the wine consumer” but of course these phrases are wildly inaccurate. They imply that all American wine drinkers are part of one big, happy, thirsty family, when in fact just the opposite is true. There are at least two wine communities–and they couldn’t be more different from each other.
On the one hand, we have the Occupy movement’s version of the one percent: Extremely wealthy people who keep the Colgins, Harlans and Screaming Eagles in business. This community largely lives among, and associates with, its own kind. The own their own homes, usually large, well-appointed ones, golf at country clubs, spend their vacations on tropical isles and live lives of opulence. Price means little or nothing to them: if they want something badly enough, they go out and get it.
On the other hand, we have the 99% of consumers who have to think of their budget every time they buy something. To them, there’s a big difference between a $15 bottle of wine and a $12 one. That differential would be meaningless to the 1%, assuming, of course, that the 1% would even deign to buy a $15 bottle of wine. But to the 99% consumer, saving $3 on a bottle of wine mounts up; if she buys 100 bottles of wine a year–not an unreasonable quantity–that’s $300 she saves, or doesn’t. These are the sort of financial calculations that drive the 99%, and they’ve become more profound since the onset of the Great Recession, in 2008.
As a wine writer/critic/journalist, I have to take cognizance of these two communities. I need to understand both of them, which involves different sorts of analysis and empathy. In this, I feel that I, and Wine Enthusiast, have taken an independent approach, one that not all wine publications have chosen.
For example, some critics cater to the 1%; I’d put, say, Antonio Galloni and James Suckling in that category. Nothing wrong with that. It’s perfectly honorable. But it’s important for readers to understand that their approach is necessarily geared toward the desires and motives of the 1%. By that I mean that they are dealing almost exclusively with luxury products, and they bring a certain attitudinal exclusivity to their reviews that by and large discounts any appreciation of everyday wines. By way of an extended metaphor, it’s analogous to those art critics whose esthetic is concerned only with “museum-quality” art. To them, street art–graffiti–isn’t true art, it’s vandalism. This is not a viewpoint that is shared, however, by street artists themselves, who take their pursuit very seriously, and for whom its freely distributed, populist nature is precisely the point: for them, it is art of and for “the people,” not the uber-wealthy.
The appreciation exclusively of expensive wine has never been my thing. I’ve never drawn any severe distinctions between cult wines and very good ones that are “merely” affordable. For example, a $625 Yao Ming is clearly a very great Cabernet Sauvignon–but so is a $50 Sequum, and for that matter a $45 Terra Valentine might beat them both in a blind tasting on any given day. By the same token, it pleases me to no end to be able to review, say, a Benziger 2010 Cab, or a Katherine Goldschmidt 2011, both of which retail for $20, and give them high scores. What could be better than that?
Producers have to figure out which end of the great divide they wish to appeal to. Some larger wine companies, like Kendall-Jackson and to some extent Gallo, can span the gamut, with something for everyone. But for the most part, wineries can’t do that. The ones who cater exclusively to the 1% or the 99% seem to be doing well; they’ve defined their markets. But some other wineries fall into the squishy center. They’re not expensive enough for the 1%, and they’re too expensive for the 99%. This is where sales tactics and strategies enter the picture, but that’s another story.
By the way, before you start telling me that social media is the key to these tactics I’m referring to, read this blog post from Tablas Creek, which appeared yesterday. In it, Jason Haas discusses the new Facebook policy “would be reducing the organic reach of pages and requiring those pages that wanted to reach a significant percentage of their fans to advertise to do so.” By way of illustration, he writes, “an average [winery] post to a page with 5000 fans will be seen in the news feeds of just 600-700 of those fans,” unless the winery pays for a more extensive reach.
I did not know that, but this trend doesn’t bode well for the continued [free] use of social media. It seem to me that the ability of wineries to use social media will increasingly by threatened, or neutered, as these social media companies increasingly force everybody to pay up; and the less you pay, the less of a reach you’ll have. In other words, the social media companies–having gotten us hooked on the use of their products–will now jack up the price, which, in accordance with the free market theory of capitalism, will send users away, in search of cheaper competitors. Am I reading this wrong? I’m sure my social media-savvy friends will be happy to explain to me my utter misinterpretation of reality.
What does it mean when people say Millennials want wines that are “more approachable” and less “snooty”?
You hear it everywhere, especially in the Blogosphere, but also in conversations about social media and in the columns of newspaper writers: for example, “Snooty is no longer where it’s at in the wine world,” and young people are seeking “more approachable and drinkable wines that are suitable for a range of dining and social occasions,” in the words of this article.
The suggestion is that some sort of cosmic alteration has occurred in the way younger consumers view wine, that this paradigm shift is revolutionizing the way wine is marketed (with, for example, Franzia WineTaps appealing to “growing demand [for] intriguing products”), and that “Specialty wines such as sangrias and chocolate wines” are aiming for the “sweeter taste profiles” the under-30s like.
In line with this blog’s continuing struggle to get at the truth, and hewing to its “the more things change, the more they stay the same” philosophy, I now dispel these modern myths with the wave of a hand. Begone!
Let’s break it down.
Of course consumers want wines that are less snooty and more approachable. Nothing new about that. “You certainly don’t have to be a wine expert to drink wine…For wine-drinking is fun. And wine isn’t difficult. Why consider it harder to serve than coffee, soda pop or beer? There isn’t any hocus-pocus, except for the so-called experts who as specialists have fun trying to make things complex and involved.”
That might have been written yesterday by any number of wine bloggers. But no, it was written by Mary Frost Mabon, then the food and wine editor at Harper’s Bazaar, in her 1942 book, ABC of American Wine. I cite it merely to illustrate the fact that more than seventy years ago writers were reassuring “ordinary” Americans that wine wasn’t “snooty” and that “preciosity in a wine connoisseur” (Mabon again) is laughable.
When I read this stuff about “more approachable and drinkable wines” my first reaction is that it’s sheer nonsense. Milliennials aren’t looking for “more approachable and drinkable” wines because these words have no meaning. They sound like they’re describing something real, because they hew to standard English syntax; but just because I can make up a proper sentence doesn’t mean it corresponds to something in reality. (“My unicorn just leapt over the radioactive rainbow.”) How is any wine “more approachable and drinkable” than any other wine that has ever existed? It all depends on what you like, right? Now, if “more approachable and drinkable” really means sweeter, then why don’t we just come out and say that Millennials prefer sweet wines to dry? Because it’s not true, that’s why. There’s no proof of that. The explosion of things like Moscato (and, yes, sangrias and chocolate wines) is indicative only of rising consumption of wine across all demographic groups, some of whom want their wines sweet while others like them dry.
What writers really mean when they say Millennials want “more approachable and drinkable wines” is that they want cheaper wines. This, too, hardly qualifies as a Eureka! moment, nor would it have come as a surprise 70 years ago to a producer (or 300 years ago to a London merchant). People, especially younger ones, always want value in their drinks, which is why The Wine Group, Bronco, Barefoot and so many other companies are doing so well.
So, you ask, is Heimoff saying that nothing ever changes? In a way, that’s exactly what I’m saying. Trends come and go–Moscato will fade back into semi-obscurity someday–boxed wines were inevitable once the technology developed–one day tequila is on top, the next day rum–sweet, fruity wine-based concoctions have been around from the days of Bali Hai through the coolers of the 1970s to today–young people always will like inexpensive wine but usually are willing to spend more as they age and earn more money–the Sun continues to rise in the east and set in the west–lazy or ill-informed wine writers continue to search for “news-like” information they can pass on with seeming authority–well, you get the picture.
I will stipulate the following concerning younger consumers: they want more interesting wines these days, wines that tell them stories and about which they can talk with their friends (and perhaps to the proprietor via social media). And this, they certainly have, in spades, in unprecedentedly open and interactive ways. But this is a double-edged sword for wineries. It makes the younger consumer easily the most fickle consumer in the history of the world. As soon as the story becomes boring–as soon as a more interesting story pops up (and I use the phrase “pop up” deliberately, in its latter-day urban sense)–the consumer moves onto the next thing.
I leave with this word of caution to wineries tempted to stroll down the “less snooty-more approachable” path: you may be headed up the garden path, leading to a cul-de-sac from which there is no escape. It’s one thing to make a wine-in-a-box and be content to sell gazillions of gallons of it (and this is in no way a criticism of such wines; among critics I’ve probably praised them the most, on grounds of quality-price ratio). But what if your ambitions as a winemaker are set higher than a boxed wine? What if you’re a garagiste or terroirist or someone seized with the notion of creating something awesome from your patch of ground? Some writers and customers always will “squint, swirl, sniff, sip, swish and spit” (in Mary Frost Mabon’s alliterative words), meaning in turn that these wines by definition become “more snooty” and “less approachable,” which is simply a way of saying that they become of greater intellectual and conversational interest, at least to those of us who care about such things. Do we really want this appeal to “less snooty and more approachable” to result in the end of pleasant discussions about wine, terroir, technique, varieties, aromas, finishes and all the other arcane topics we geeks love to talk about? I would hope not. Any winery that walks the serious quality walk but talks the “unsnooty and approachable” talk is trying to have it both ways, an unsustainable proposition that ultimately will please no one.
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In the 1970s and 1980s, when I was coming up in wine, the conventional wisdom was that in order to be ageable, a young wine had to be undrinkable.
That made sense. After all, it was the case in most of Europe. Barolo, Rioja, great German Riesling, and especially Grand Cru Burgundy and the top Classified Growth Bordeaux all required years and years in the cellar.
I figured it was the same for the top California wines. The people whose guidance I was depending on–Charlie Olken, Norm Roby, Earl Singer, Bob Thompson, Harvey Steiman–were saying that Cabs in particular required aging, and sometimes for an extended period of time (10-15 years, said Olken-Singer-Roby in their “Handbook,” 20 years in Thompson’s “Encyclopedia”).
I took them at their word. Trust was involved, because they were tasting a lot more and a lot better wines than I was able to (which was actually very little, given my limited budget and the fact that it was to be many years before wineries started sending me free samples), and so I had no basis other than their judgment on which to form a conclusion regarding ageability. I began collecting, modestly: Cabs from Freemark Abbey, Louis M. Martini, Beringer, Pinots from Carneros Creek and Acacia, and so on, and then aging them; but the results were disappointing. I’d open a bottle after 6 or 8 years and more often than not found the resulting wine dried up and boring.
Of course, my cellar conditions were inadequate then. You couldn’t even call it a “cellar.” I had a plastic contraption that I kept in my apartment. Whatever the temperature was in my apartment, that was the temperature in my “cellar.” I knew that was bad, but it was San Francisco, where it’s pretty cool even in summer, so I kept my fingers crossed.
At some point, there was a sea change in popular thinking concerning Cabernet and Pinot. The view began to be that a wine that was undrinkable (hard in tannins, biting in acidity) in youth would never age out. Instead, the theory now went, any California wine that was ageable should be good and drinkable on release.
I fully subscribe to that theory, but when did it start and how did it come about? I was thinking about this as I read the following quote from the winemaker Philip Togni (Philip Togni Vineyard), in Benjamin Lewin’s new book, Claret & Cabs:
“I used to claim that if the wine wasn’t pretty terrible coming out of the fermenter it would never amount to anything, but I no longer believe that.”
Given Philip Togni’s wealth of experience (Chateau Lascombes, Gallo, Chateau Montelena, Chappellet, Cuvaison), this is quite a statement: The confession of a great winemaker who’d essentially gotten something very important very wrong. The only “excuse” (if that’s the right word, and it isn’t, but I can’t think of a better one) is that pretty much everyone in the 1970s in Napa Valley thought that a Cabernet had to be “pretty terrible” coming out of the fermenter in order to age well. It was the weltanschauung of the era, and weltanschauungs are the hardest things in the world to see beyond.
The reason things began to shift was, IMHO, the rise of Parker. We can argue until the cows come home about him, but let’s not today. Parker pushed winemakers around the world to produce wines that tasted pretty darned good right out of the fermenter (and out of the bottle on release).
Do they age as well as the Bordeaux of old? The critical community is still debating that one, and since there are now billions and billions of critics (tip of the hat to Carl Sagan), the debate may go on forever. On the other hand, the attitude toward aging wines is shifting with tectonic force. The parents of Baby Boomers aged their wines. Baby Boomers themselves might have aged some of their wines (if they had some kind of cellar), but they were not as obsessed with aging as their Depression-era parents. Now, the children of Baby Boomers, and in some cases their grandchildren, are becoming the main consumers of fine wine in America, and as far as I can tell, they don’t give a rat’s patootie about aging wine. They want something delicious and interesting, at whatever price they’re prepared to pay, not something they have to stick away for some point in the future when they might not even be around to enjoy it.
Much is made of Cathy Corison’s Cabernets when it comes to Napa wines in the “older” style. And it is indeed true that her Cabs are lower in alcohol and age gorgeously–well, up to ten years anyway, which is the oldest Corison Cab I’ve had. (A 2001 was fantastic in 2011.) However, ageable as they are, they’re lovely on release. Here’s what I wrote about Corison’s 93 point 2007 regular (not the Kronos): A beautiful wine, dry and classically structured, showing the elegant balance for aging. Made from 100% Cabernet Sauvignon, it’s long and deep in blackberries and cassis. Give it a brief decant if you open it now, but it should develop over the next six years, at least.
I suppose if Cathy had been making Cabernet in 1976 I might have written something like “Tough and tannic and sharp, almost undrinkable, a dark, brooding wine of astringency. It stubbornly refuses to reveal its inner nature. However, a deep core of fruit and cassis suggests 10, 15, even 20 years in the cellar.”
Well, that wine never existed, so we don’t know, do we? It might have aged gracefully, but it might have been one of those clunkers like the Cabs I tried aging from the mid- to late 1970s. Aging wine always is a crapshoot, and I’m not a gambler. I like a sure thing, which is why I like Napa Valley Cabernet nowadays: it’s drop dead gorgeous and sexy from the get-go, and whether or not it will go 20 years is pretty much irrelevant. (But a lot will.)
READERS: Here’s another blast from the past, originally published late in 2008. I’ll resume regular posting when I come back from New York, this Friday.
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I had coffee yesterday with M., a highly regarded North Coast winemaker (actually, he had tea) who’s been in the business for a long time. What did we talk about? Blogs, of course. I wanted to know how he (and, by extension, his winemaker colleagues) view wine blogs, and did he think they hold value for him in publicizing his brands.
Yes, M. replied, but… There’s always a “but.” M. put it this way: In determining the value of any particular blog, he wanted to know if it was relevant.
Hmm, I wondered. How do you determine if a blog is relevant? So it was a bit of serendipity this morning to surf through my usual morning mush of blogs and stumble across this one from Caveman Wines, which asks the question, “How do we as wine PR professionals determine which wine bloggers are legitimate or not?” To answer that, the blogger, Michael Wangbickler, a P.R., account manager at Balzac Communications, turned to a guy named Kevin Palmer, who runs an outfit called Social Media Answers. According to Caveman, Palmer came up with a list of 5 metrics by which he measures the value of a blog. Quote:
1. Alexa/Compete – Good for painting a general picture of the strength of traffic to their blog.
2. Quantcast – Most won’t have the tag installed necessary to register with Quantcast. Those that do may be a little more serious about their blogging.
3. Age of blogs – There is high turnover on blogs. An older blog may indicate that the blogger is here to stay.
4. Average Number of posts per month – The more frequently a blogger posts, the greater likelihood that their audience will be larger.
5. Other Social Media channels – Does the blogger have a good following on Facebook, Twitter, etc.? It may indicate that their readership is larger than implied by visits to the blog.
By this method, Caveman writes, he can figure out whom to send review bottles to, because “We can’t just send wine samples to every Tom, Dick, and Harry who happens to say they have a blog.”
I can’t quibble with Palmer’s 5 metrics, although I believe there are additional ways to evaluate a successful blog: the blogger’s breadth of knowledge and experience; number of visits; demographics of the blog’s readership; the blogger’s reputation in the industry (although not all of these are readily quantifiable). I agree with Palmer’s conclusion, taken from his website, that wine blogging currently “seems really fractured and disorganized.” Palmer referred to a Twitter discussion that gave him the feeling “that a lot of bloggers weren’t being respected or included by wineries or PR people. They felt slighted, a little angry” at not being sent samples and not getting invited to events. Well, that gets me back to my conversation with M. With 1,000 wine blogs out there, there’s no reason why a winery should reach out to every one of them. As M. said, he’s happy to play ball with a blog, as long as it’s relevant. Turns out, he couldn’t really define what makes a blog relevant; he just had a feeling which ones are and which ones aren’t.
Blog relevance may be difficult to precisely measure, but, to misquote the late Supreme Court Justice Potter Stewart, you know it when you see it.
Readers: Please enjoy this re-broadcast of the original Aug. 26, 2008 post. It generated more comments than anything else I ever wrote, and, for me, inaugurated what I now call “The Blog Wars,” which, hopefully, are now over. Back on Monday with new material.
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I found myself in a bit of a flap this morning. Yesterday, I made a comment on Mike Duffy’s blog, The Winery Web Site Report. He’d written about Rodney Strong sending preview samples of their debut 2005 Rockaway Cabernet Sauvignon ($75) to “a select group bloggers” in advance of sending it the usual way to paper-based wine reviewers like me (although obviously I’m a blogger too!). I didn’t know about the program, not having been contacted, although I did know about the impending Rockaway launch because Rodney Strong has been aggressively touting it through press releases for quite a while. Over the past week or so, during my routine web cruising, I’d seen a spate of glowing tributes to Rockaway on various wine blogs. These were almost universally positive and had phrases like “Making History” and “bold and prescient” and “cool and revolutionary.” As I saw more and more of these postings, I thought, WTF? But I let it go until I came across Duffy’s blog. That’s when I wrote this comment:
“Maybe the early release to bloggers will prove to be a good move on Rodney Strong’s part. But when I started seeing all these online reviews of Rockaway I really had to wonder. Why did all those bloggers give it free publicity? Don’t they get free wine every day? So why write about Rockaway? I haven’t had the wine (plan to review it tonight) and I have no idea if it’s any good, but it shows how easily some parts of the blogosphere can be manipulated into providing free publicity to wineries.”
That comment stirred up something of a s**tstorm. One person said it “smacks of some old media arrogance…” Another asked, “How exactly is this any different from WE or any other glossy getting samples and writing about them? Isn’t that ‘free’ publicity for the winery?” 1WineDude, who participated in the launch, wrote: “I did ask RS why they decided to do this, and my take on their response was that their PR / Marketing dept. was the driver behind it…” while Jeff, at Good Grape blog, said my comment was “misguided” and “made in something of a vacuum.”
So let me spell out my discomfort with Rodney Strong’s approach, even while I concede it was clever marketing. Rodney Strong for years has been trying to get the High Scores and the resulting attention for their wines. Nothing wrong with that. My impression has been that, while their reviews (at least, from me) have been quite good, it’s never been enough for owner Tom Klein. I figure the order must have gone out to the marketing and PR people (just as 1WineDude surmised) to figure out a way around the mainstream wine media and garner some attention in a new way. And guess what? It worked! The problem from my perspective is that those who participated were manipulated, and happily embraced their manipulators. I don’t blame any of the bloggers for reporting on Rodney Strong’s unique marketing strategy, but the glowing, gushing and self-referential “Aren’t we special?” quality is, for me, a turnoff. As for WE getting samples, yes, I do all the time, but I don’t write headlines or columns or special blogs about them, I just review them along with everything else. And I note that quite a number of well-known bloggers, who must have been approached by Rodney Strong, evidently declined to participate. I think they saw the potential for themselves to be used and decided, wisely, not to allow it.
Update (Aug. 27) Apparently, the participating bloggers agreed in advance to write about the wine. If a winery told me they’d send me a wine only if I agreed to write about it, I’d strongly refuse.