Asimov: Somms going the way of the dodo?

Asimov's writing is just fine, as a rule, and he's done a lot to popularize wine and to keep discussion of wine afloat when all around us is smashburgers.

I don't eat in exalted places very much so I have not noticed any more or any fewer sommeliers on the floors of the places I go. Their numbers seem about the same to me.

What has changed is the size and quality of wine lists: they are almost all shorter than they were before, but, if the resto makes an effort, they can be much more interesting. Perhaps that reveals that there are fewer somms minding the store? Perhaps that reveals that access to better wine is easier now?

One bad trend is rising prices for btg.
 
originally posted by Eden Mylunsch:

This gets into one of the differences between a writer and a critic. A good critic will have an idea of what the restaurant is trying to do and in the course of the review educate their readers about the expectations as much as inform them of the quality of the particular place. They'll have done a lot of research about what the food is based on and thus be able to lend an opinion on what the joint is doing right (or doing wrong, as the case may be)...

I like Pete Wells' writing -- I learn from his reviews and am entertained by them.
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Sure. He's fine. I always read the reviews and don't really have strong views about why someone else should do things differently.

But, in the spirit of kvetching that is so strongly encouraged on this board, I figured I would mention my one complaint. Because he does write so knowingly about obscure gastronomical practices in various parts of the world, I have a hard time believing he really knows about those practices in the deep way he intimates. More likely, he was informed by somebody from those cultures. Which is fine. But, there are often many local takes on these practices, and there is no one correct way. So I feel like he often overstates the case, for the sake of appearing to be an authority.

This connected to Levi's points about Asimov, so I figured I would mention. But, yes, in the grand scheme of things I am happy to read the columns and never expect any of these papers to conform to all my personal style preferences.
 
I agree that Pete Wells' "takedowns" are cringeworthy, but one cringes at Wells' writing, not at the subject restaurants. They invariably come off as deliberate and desperate attempts to enter the canon of hatchet-job reviews, with Wells embarrassingly pleased with himself over his witty bon mots, but the wit is as sharp as a beach ball.
 
One of my favorite wine writers is Jon Bonné. I always learn something from Jon's writing. I know how much effort and extensive research he puts into his work. I think he spent 10 years working on his current book. I am also impressed with all of the various medium Aaron Ayscough puts out. And would give a nod to Trink given their focus on Alto Adige, Austria and Germany.
 
originally posted by Robert Dentice:

One of my favorite wine writers is Jon Bonné. I always learn something from Jon's writing. I know how much effort and extensive research he puts into his work. I think he spent 10 years working on his current book. I am also impressed with all of the various medium Aaron Ayscough puts out. And would give a nod to Trink given their focus on Alto Adige, Austria and Germany.
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Bonne's books on New California Wine and New French Wine are both great and I refer to both frequently.

Peter Liem is also a great wine writer, but that goes without saying. His Champagne book is invaluable (and those Larmat maps he dug up are pretty ground-breaking).
 
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