Moderators: Jenise, Robin Garr, David M. Bueker
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Florida Jim
Wine guru
1253
Wed Mar 22, 2006 1:27 pm
St. Pete., FL & Sonoma, CA
Paul Winalski
Wok Wielder
8497
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Paul Winalski wrote:I've always admired his dedication and enthisiasm. He deserves a lot of credit for assisting a bunch of neophytes, including me, in finding their way around the world of wine. I think he is particularly to be credited for quashing that horrible wine fad, the "food wine". Left to itself, California will always produce overblown, overly alcoholic fruit bombs. It's their climatic curse, just as the French have to wrestle with achieving enough ripeness. Frank Prial managed to start a counter-trend towards wines that were more suitable companions to a meal, and a good thing, too. But a distressing number of producers excused thin, tasteless efforts as "food wines". Then along came Parker, who insisted that a wine for which one was shelling out good money actually should have some flavor and structure there.
But IMO Parker has in many cases gone too far in the other direction. Elegance and insipidness aren't always synonyms. Grace, as well as size, has its place. Bigger isn't necessarily better.
The other thing I fault Parker for is his absolutism. He has a Bush-like "you're with me or agin' me" attitude. I happen to think that there's room for dissenting opinions on such a subjective experience as wine. But Parker's attitude is that his pronouncements are fatwa. To disagree means that you are at best ignorant, or at worst somehow in the pay or conspiracy with those out to promote inferior wine.
Personally, I outgrew Parker years ago. It's been years since I paid any attention to what he's said.
-Paul W. (ex-15 year subscriber to The Wine Advocate)
Ian Sutton wrote: It seems e-bob forum is far more critical of his palate than I recall when I first stumbled across it. There seems to be plenty of people wondering why they bought those soupy aussie (made for US market) and Californian fruit / alcohol monsters.
I think the days of the all conquering Parker palate are limited.
Paul Winalski
Wok Wielder
8497
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
OW Holmes wrote:One would only hope that Ian is right. While there will always be those who follow Arpy blindly, and brag about their cellars with an average Arpy rating of 96.5, I believe more and more winos will eventually chose wine they like rather than wine that has high RP points.
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Florida Jim wrote:Robin,
Certainly, he is now more a brand than a critic, hence his stable of critics. And I do think that the retail wine trade will continue to keep him and his brand strong and that his considerable influence will continue.
Personally, I don't subscribe to the Advocate, don't own his books and pay little attention to his recommendations.
But one thing I will say for Parker; I have never doubted his passion and enthusiasm for wine; it is contagious.
And that alone will keep the fires burning.
Best, Jim
Paul Winalski
Wok Wielder
8497
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Mark Lipton wrote:I may decide to renew my subscription to the WA as a result of David Schildknecht's growing role and the promised increased attention to regions (Alsace, Germany, Beaujolais, the Loire) that I care about. Parker as a critic isn't anathema to me: I find him a reliable critic of Bordeaux and the S. Rhone, though I have taken to parsing his language carefully to decide which wines I should try. I don't know how I feel about him as a person: his portrayal in Mondovino told me more about Jonathan Nossiter than it did about RMP and he certainly came off better than did many others (James Suckling, anyone?). I haven't spent any time on eBob to form an opinion, and that's partly by design since I've heard less than savory tales of the goings-on there.
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