Before I begin, I want to be clear that I was not criticizing Erica’s writing. I’ve already stated that I enjoyed her Oct. article about wine, but in general I enjoy her voice and her perspective. If your defensiveness comes from believing I was throwing stones at your colleague, you can stand down now. If your defensiveness stems from interviewing someone who came across sounding ridiculous, well…

I will start by correcting your assumption that I have formulated some conspiracy theory that you work for Busa. A bit paranoid of you, but that was not the deep structure of the question. Asking you if you worked for Busa was my tongue in cheek way of saying if you, Andrew, who does not work for Busa could make such excellent and articulate points, then why couldn’t you find someone from Busa who could?

My first post began by stating simply that I was disappointed. True, the article is about wine basics for the beginner – or more aptly, the 20-30 something finally getting around to enjoying quality not quantity. And though I whole-heartedly agree that it’s reasonable to write an introductory article given this demographic (though I completely disagree that wine is a new or growing fad in the US) in my opinion regardless of the basic content it still warrants an expert voice; clear and informative. First grade math textbooks are not written by first graders.

If the only thing the reader can expect to learn from Bonaventura is the epiphany to find something you like and drink it then as I said in an earlier post, a more colorful “man” on the street article would have provided as much useful information. You are spot on. It should have been framed differently with some facts and less filler. And that is what I found so frustrating, not the topic or the depth of information but the lack of clarity. What we got from her instead were silly sound bites. She does not come off as sounding like a wine expert because she isn’t one. Are you suggesting that she could sound more articulate and knowledgeable, but chose not to because the article was about the basics? Hmmm. Let that just sit there and breathe for a minute. And if that is true, again I say let’s raise the bar a bit. I found Ms. Bonaventura to be like cheap champagne; not much taste, not very crisp and too bubbly to do anything but give one a headache.

There really isn’t a problem with my criticism. The problem is confusing criticism with critique. I think it’s appropriate and expected in your duties as copy editor to be to teaching and building through your critique of the articles and their writers. As a reader of an article that offers an opportunity to respond with my opinion, I’m not bound by the same responsibility. An opinion is just that. You can love it, you can hate it, you can disagree with it but it can’t be wrong.

If the mission of Blast is to represent our generation, I ask that you do so by finding the best and the brightest to interview. You’ve certainly done a fine job of staffing. Why stop there.

0  0

I think the real problem in your criticisms of the article (and I don’t intend to say that your criticizing us is a problem — quite the opposite), is the context with which you’ve juxtaposed your complaints. This is an article on basics very much for the beginner, and makes no attempts or pretenses about being anything but that. If this was a detailed article on the intricacies of the wine industry, I can understand being frustrated at some of the simplistic nature and omission of certain facts, but from what I can judge of the intent of this article, they’re not relevant. As the article clearly states in the first graph, wine is not as popular here as it is in many other countries. As a growing fad here, I think it’s reasonable to write an introductory article.

Given that most of your ire is directed towards Bonaventura, I went over most of her quotes just now, and the gist of the advice she gives is essentially on how to find what you like, and to drink it. I think some of the context could have been framed different — some basis for understanding the rules, instead of just saying ignore them — but I think you’re taking a little too much offense at some pretty sensible advice for a new wine drinker. Bonaventura might not come off as sounding like a wine expert, because she’s not talking about expert-realm material. You’re assuming she doesn’t know anything simply because she’s not talking about it, and in my opinion reading too much into her simplification for a beginner’s guide. Indeed, looking at Bonaventura’s quote about Coppola, I’m sort of hard-pressed for how you’ve decided one is necessarily related to the other: it’s a logical fallacy to assume that because she loves his movies she loves his wine. The quote is “I love his movies and I love his wine!” It isn’t “I love his movies, and therefore love his wine!”

As far as offering criticism, which we do appreciate getting at Blast, there’s an important distinction between criticism, which is often helpful, and just being a jerk. We invite questions, comments, and criticism. In addition to serving as Blast’s ombudsman, I am the copy editor, and as such sometimes have to send out emails to writers explaining why I changed something or cluing them in to common style mistakes they make. Being able to give worthwhile criticism doesn’t just include a valid point when you have one, but in the delivery. If I write an angry email to a writer calling him mediocre, an idiot, incompetent, etc., I’m just going to be angry, he’s going to be hurt and angry, and nothing gets solved. Your comments seem to only serve your own desire to point out someone’s fallibility. You would have better results and be taken more seriously if you can provide your criticism in a constructive manner. To just rail against someone for the sake of meanness without any inkling of compassion or desire to help or improve them is a far greater mediocrity than any I’ve seen working for any magazine. Everyone makes mistakes, including you, and we don’t succeed as people by having everyone calling us idiots for it.

I appreciate your recognition of my articulate points, and in your reply you did a better job of articulating what actually bothered you with the article, though your conspiracy that I must work for Busa to come to their defense is a bit of a leap. From your concerns with the article, you seem to know a bit about wine. Maybe you can offer to write something you might approve of better, or offer some suggestions to Erica.

0  0

If we are lead to believe we are going to learn something, someone smart enough to use a different name when commenting on her own article should be interviewed. We differ in that I didn’t find her comments funny, just useless. You may as well have walked into any wine store and interviewed the patrons. Which would have made for better reading, I’m sure.

I enjoyed reading last month’s article with Ken Zraly. I’m looking forward to next month when it’s “stepped up a notch.”

“If you’re such an expert, then don’t read the column, it’s not for you.”

Ah, yes. There’s that low bar again.

0  0

What exactly makes you think Ms. Bonaventura knows nothing? This column is for beginning wine drinkers who don’t know a lot about wine. In addition, the tone of Blast (and this column) is often humorous. These quotes add to that tone and make it a fun article to read. Why does a funny comment about Coppola mean that she only drinks this wine bc he makes it? I also don’t understand what sets the bar low here. Re-read the article, then make a comment. If you’re such an expert, then don’t read the column, it’s not for you.

0  0

0  0

I was not implying that one must follow rules to enjoy or appreciate wine. You are quite correct, wines DOES offer a rich and detailed world. One where there IS much to be learned. Perhaps someone could teach Ms. Bonaventure.

My complaint is with interviewing someone who clearly knows nothing. And I don’t take issue with someone’s wine suggestion simply because they quite incorrectly used the word “squished.” Maybe the comment about choosing a wine because they like a film director pushed me in that direction. But give ME a break, I could hear her gum cracking as I read.

The real issue is my frustration with my fellow Gen-Y’s who set the bar so very low and seem content in their mediocrity. Here, she seems to be quite the expert! Cheers.

0  0

In my experience, the only rule about wine worth following (and the one I hear almost exclusively from every sommelier I talk to) is to drink what you like. Wine offers a great, detailed world that anyone can get lost in, learning about every aspect of production and consumption, but the true beauty of it is how accessible it can, and should, be to everyone who wants to. It sounds to me like you’re a little too much of an old-guard wine elitist. Taking issue with someone’s wine suggestions because they said “squished?” Give me a break.

0  0

0  0

0  0

0  0