Paleo diets to wacky wines: some fads we’d like to leave in 2014
Erez Gordon, restaurateur, Bishop Sessa, Sydney
Self-indulgent mutual-backslapping wine professionals everywhere: I get that you need more excitement in your lives. I get that new weird/funky/bearded winemaking twiddles your knobs and makes a change from the boring old barrel-fermented shiraz/chardonnay set, but what about the rest of the gang? People are doing great stuff out there. Don’t ignore them. More to the point, don’t imagine the average wine drinker is as jaded as you and never disrespect their love of sauvignon blanc. Just serve it to them. They’ve had a hard day.
AWARDS FOR SILLY WINES
On the same note, those of you handing out arbitrary awards for wine lists, why not read and judge those lists through the eyes of a regular diner rather than a spoiled, junket-dizzy dilettante? Then your awards might have more relevance.
All you hardworking restaurant people who sometimes forget you’re not actually saving lives and fighting crime should make an effort to remember you’re not actually saving lives and fighting crime.
YOU KNOW WHO YOU ARE
On a very personal level I have a small note for a diner who insisted that Chablis was not in Burgundy. Read something. Anything. Even the false-prophet Wikipedia will set you straight.
Wine lovers, stop listening to the wine journos as if they’re a cross between an apostle and a seer. They’re only human, just like you. Use your own judgment. It’s OK. And for the record, not every wine made in Australia in 2011 was awful. Just saying.