Skip to content


2011 October 26
by Mike

Beijing Hearts Barossa: The Chinese develop a taste for Australian wines and Australian vineyards.

Pennsylvania Considers Embracing Sanity, Entering 21st Century: A report commissioned by the  governor recommends privatizing liquor sales in the state.

Cape of Dashed Hope? An excellent Jancis Robinson article on the lack of equal opportunity and poor working conditions in South Africa’s wine industry.

Pairing Food and Wine, New York Times style: Eric Asimov takes over as the paper’s interim restaurant critic; he will continue writing his weekly wine column.

One Response leave one →
  1. Bill Klapp permalink
    October 27, 2011

    Interesting at the NYT. Why not “FloFab”, who at least writes about FOOD and seems to somewhat knowledgable? It is curious to watch the Times fill the restaurant critic’s position from within, rather than to go for experience and competence. Better a gopher who has been working for the paper for 5 years than a professional food critic. Very clubby, and very shortsighted in my view, or at least reflective of a point of view that the position of Times restaurant critic is no longer very important. The latter notion seems to fly in the face of a history that includes Claiborne, Sheraton and Reichl (and hey, even Frank Bruni got a book deal out of it!). I am still scratching my head to understand how that rich history devolved into Grimes, Asimov (interim), Bruni, Sifton, Asimov (interim). Some smart, articulate cookies in the lot, to be sure, but none of them to be mentioned in the same breath as any of their illustrious predecessors. “Biff” Grimes’ move from restaurant critic to obit writer probably should have tipped us off as to the future of food writing at the Times!

    Mike, but for the fact that you are not currently the admin assistant for an up-and-coming associate editor at the NYT (and thus not in the line of succession of Times columnists), I think that it would be terrific for you to step in for Asimov and see if there is any interest among the Times readership for something more than the Cliff’s (tasting) Notes approach to wine that Asimov’s work reflects…

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS