How to become a wine writer

by Martin Field

‘How did you become a wine writer?’ It’s perhaps the most frequent question I’ve had from wine drinkers over the years. What they really mean is ‘How could I go about becoming a wine writer?’

In other words, they too would like a job they assume involves nothing more than the consumption of an endless round of free lunches and gratis wine samples.

My life is nothing like that, I tell them. (I can lie like a politician when necessary.)

The process
My ticket on the gravy train was easy enough to obtain. The process really was as simple as follows and the dialogue is as accurate as memory will allow.

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Posted by Martin Field at 06:31 AM
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Star Drinking

by Martin Field

Crown Ambassador Reserve Lager 2008 – around $55 * * * * *
A limited 5000 bottle release beer, in individually numbered 750ml bottles, each with a wax seal and a presentation box. The lager is bottle-conditioned, so look for the yeast sediment when pouring. At 9.2 percent alcohol, it is twice as strong as some regular beers.

I tasted bottle number 2465: Dark amber in colour, with a nose of malt and toffee along with hoppy high notes. In the mouth, the high alcohol contributes to a thick, velvety, creamy mouthfeel. The long-lasting, complex flavours of malt, hops and a hint of mocha made me wonder where I could get another bottle. They reckon this lager will cellar for ten years or so and I wouldn’t be surprised. A scrumptious drop, which, despite the price tag, will be snapped up by collectors.

Chandon Vintage Brut 2005 – under $39 - * * *
A blend of chardonnay, pinot noir, pinot meunier, two years on yeast lees. Very pale, tinged with green, persistent bead. Bouquet shows brioche and lime blossoms and praline. The palate is lip-smackingly crisp and dry showing flavours of baked bread, hazel nuts and a zesty Granny Smith apple finish. A first class aperitif style.

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Posted by Martin Field at 06:27 AM
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Electronic menu

by Martin Field

The chief boffin in our R&D department is about to patent a design for an electronic menu.

Basically, the E-menu (as she likes to call it) is designed to increase efficiency of ordering, to provide detailed information to diners, to minimise the unwanted attention of pushy waiters and sommeliers and thereby to reduce the number of floor staff. There are obvious cost savings related to this latter aim.

The wi-fi menu can be permanently installed in dining tables, one at each setting or, as a less expensive alternative, can take the form of a menu folder to be handed out to individual guests.

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Posted by Martin Field at 06:24 AM
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