Baker and Banker Review in SF Chron

originally posted by Cory Cartwright:
I realize that everything in the piece is Bauer's responsibility, and ultimately has to be taken as his opinion and his opinion alone, but several people were quick to suggest, both on the blog and in private e-mails, that there has definitely been another hand doing the wine list reviews in the past. So I'm definitely curious.
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We'll wait for the response, but if he's relying on someone else for an opinion of the wine list that would be absurd.
 
originally posted by Tom Glasgow:
originally posted by Cory Cartwright:
I realize that everything in the piece is Bauer's responsibility, and ultimately has to be taken as his opinion and his opinion alone, but several people were quick to suggest, both on the blog and in private e-mails, that there has definitely been another hand doing the wine list reviews in the past. So I'm definitely curious.
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We'll wait for the response, but if he's relying on someone else for an opinion of the wine list that would be absurd.
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I wonder. Some restaurant critics know nothing at all about wine (and others of course know little about food) and their reviews might benefit from a kibitz.
 
originally posted by SFJoe:
originally posted by Tom Glasgow:
originally posted by Cory Cartwright:
I realize that everything in the piece is Bauer's responsibility, and ultimately has to be taken as his opinion and his opinion alone, but several people were quick to suggest, both on the blog and in private e-mails, that there has definitely been another hand doing the wine list reviews in the past. So I'm definitely curious.
Click to expand...
We'll wait for the response, but if he's relying on someone else for an opinion of the wine list that would be absurd.
Click to expand...
I wonder. Some restaurant critics know nothing at all about wine (and others of course know little about food) and their reviews might benefit from a kibitz.
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My point being if you don't like/know wine who do you know if someone else has valid opinions? Bauer needs different persons to kibitz with.
 
At least there's never been a restaurant critic who didn't drink alcohol at all, yet still managed to -- on occasion -- "review" wine lists. This, I hasten to add, is purely hypothetical and speculative, and in no way bears any relation to any restaurant critics who've ever worked in any city in which I've lived. At all. Ever. No, really. Cross my heart.
 
originally posted by SFJoe:

I wonder. Some restaurant critics know nothing at all about wine (and others of course know little about food) and their reviews might benefit from a kibitz.
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Do you feel that:

a) A restaurant review should include an in depth analysis of the wine list and how it goes with the food, if wine is an integral part of the offerings?

b) The person discussing the wine list, be it the actual restaurant critic or another employee, should be comfortable with wine as a subject and familiar with different styles of wine from around the world?

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www.nydailynews.com

and from years ago in the nyt web site:

"A restaurants wine list is such an important factor in determining the quality of ones experience in a restaurant. Why do you discuss a restaurants wine list so sparingly? How extensive a list is it? Prices? Are the choices main-stream or more creative? Are the wines market-friendly or distinctive and terroir driven?

"I may be in the minority, but more extensive reviews of restaurants wine lists would greatly help me.

"Perhaps, the role is not yours alone. Perhaps, Asimov should, in addition to reviewing individual wines or categories of wines, review restaurant wine lists. Rate the list as a stand alone document. How does it go with the food? What is the theory behind the list? Some nice examples"

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dinersjournal.blogs.nytimes.com
 
We're having an epoxy party next weekend. It's like those old nuts'n'bolts mixers, but with more squeezing of tubes. Or...well, I guess they're pretty much the same.
 
originally posted by Sharon Bowman:
the most listed varietal is Chenin Blanc and Malvasia
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Also, is he or anyone proofreading his article a native speaker of English?

I is not sure.
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It's a new crossing between the two grapes, bettern known as Malin Blanc. I'm surprised that they were able to find so many examples of it, though.
 
originally posted by Claude Kolm:
originally posted by Sharon Bowman:
the most listed varietal is Chenin Blanc and Malvasia
Click to expand...

Also, is he or anyone proofreading his article a native speaker of English?

I is not sure.
Click to expand...
It's a new crossing between the two grapes, bettern known as Malin Blanc. I'm surprised that they were able to find so many examples of it, though.
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If you taste with tongue-in-cheek, you can find anything!
 
originally posted by drssouth:
originally posted by Brian C:
Damn, that's a mighty fine list for current release drinking.
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What about all the '98 Bdx and Burgundy if one wanted "mainstream" wines??
The list is amazing and quite reasonably priced overall...I would search out such a place not disparage it...
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There are quite a few things to drink, but the list is not well priced at all. Looks like 3x or even 4x pricing. Boo. Hiss.
 
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