The life of a someone who writes about wine is a conflicted one. On the one hand you want to write honestly and enthusiastically about something you love; but on the other, there\u2019s a conflict of being part of \u2018the industry\u2019.<\/p>\n
Reviewing is, inevitably, one part of a wine hack\u2019s work. And in order for me to write about what I think about a certain wine – I need to have that wine to open and taste, and consider. Ideally, I need the producer of that wine to send it to me, for free. \u2018Wahoo\u2019 you\u2019d think, free wine!! Well, yes it is, but be careful what you wish for. The first box of wine that ever arrives at your door for you to taste is a great feeling \u2014 euphoric even\u2026 but when a box arrives daily, weekly\u2026 the shine definitely wears off. This is now a job \u2014 a pile of work to be done. I\u2019m often behind schedule in my tastings.<\/p>\n
I also don\u2019t charge to review that wine. It is common to pay to have your wine reviewed by someone who knows what they\u2019re doing. The price is in the region of $40NZ. This is to cover the time (expense) of doing the review, and I think that\u2019s fair enough. But I choose not to charge the producer to taste the wine, as that gives me a sense of independence to then write what I honestly feel.<\/p>\n
But, do I? I\u2019ve had plenty of wines arrive to look at that are not going to get scores of over 90\/100, or even 80\/100. So what happens to those reviews? I\u2019ll contact the producer and let them know that the wine isn\u2019t getting a glowing write up, and (usually) we\u2019ll agree to not publish that. And that is common practice. So, really, if you know of a wine that is new to the market, and there\u2019s no reviews of it online \u2014 chances are it is rubbish.<\/p>\n
Now, is that fair? Is that honest? To say nothing? My Mum taught me that if you have nothing nice to say, then say nothing. But in this context, is that being truthful? Conflict – you see? I like to think that I support the New Zealand wine producers, and that I\u2019m generally positive about New Zealand wine. I\u2019ve never set out to \u2018burn\u2019 anyone in a review, but I also like to think that I\u2019m independent and \u2018professional\u2019 about the words I publish.<\/p>\n
When I set out to do writing \u2014 of any kind – I looked to an established journalist for advice and guidance. They said a few things that have stuck with me. One was \u2018find something positive to say\u2019. I did a lot of restaurant reviews when I lived in Bristol – in the UK – \u201cWahoo, free food\u201d you\u2019d think (again, it soon becomes a job). And although the food might not always (or even often) be five star; I might find the setting, ambience, service to be excellent, for example. Another piece of advice was \u201cwrite it like you\u2019re talking to your mates down the pub\u201d \u2014 and I\u2019ve usually tried to adopt that approach. That can be more difficult with wine – where the lingo is often clumsy, complicated or traditional. Talking about \u2018on the nose\u2019 and \u2018palate weight\u2019 aren\u2019t phrases you drop into everyday conversation really.<\/p>\n
Now, I\u2019ve written about cars, travel, opera, food, raves, sport and a myriad of things in between. I sort of specialise in two things \u2014 \u2018the arts\u2019 and interviewing. Overall, I\u2019d describe it as \u2018telling stories\u2019. To me, \u2018the arts\u2019 are the most important part of this puzzle we call life. The pinnacle of life to me is a poem, a performance, a song, a painting. These are the best that human life can achieve. Not climbing a mountain or scoring a goal. Those are admirable, but for me it\u2019s bringing out what\u2019s inside, into the outside. Thoughts and \u2018soul\u2019 onto the page, the stage, the canvas.<\/p>\n
I\u2019d put food \u2014 and wine \u2014 into that category. And if to be part of that involves critiquing the product, then I\u2019m cool with having a go at that.<\/p>\n","protected":false},"excerpt":{"rendered":"
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