Writing

How Shall We Write So We Are Professional Sommelier Writers?


What is the solution? I like my material to be presentation quality which is easy. I just have to proofread before publishing and minor changes. The trouble is I have so little time. I have too little time. I can barely type up something of value while I eat breakfast or ride the train and proofreading delays the entire process to indefinite. I have always agreed with the feedback that I am a “vicious writer” and try to avoid that. A vicious writer knows too much about audience and how people read, think and follow thought. He can write so knocks the reader off one’s seat everytime. All it takes is reading first draft slowly and fixing a little so there are no breaks in the vicious line of thought. Sometimes leaving draft for later makes for a better entire rewrite that is vicious rather than ambiguous. And what is the benefit of writing for audience whom need to try extremely hard to come up with something that creates an exchange? Writing at the level of the reader achieves such an exchange and that is best achieved by first drafts in my case. They are more humane! And now once again I have another objective. My blogs also represent professional level work. After a week I finally was able to grasp the idea presented by Wine Advice that some sommeliers write and achieve professional contribution rather than traditional duties of the trade! And it was added to that later how about doing more of that while doing the traditional stuff? How do I do that? Same way I did my photography. A Flickr handpick of under 200 from some 3000 uploaded says more about my signature style than all the blog posts I wrote on photography. I think I do what I did with an older blog. I write and post what I write but change some posts to private later. In time, what is left are posts that meet selection criteria. I won’t censor old posts beyond what is now. In time, I hope my wine writing parallel my photography in saying a great deal about us and our philosophy rather than a river of blog posts that may have good content but…. We see if this works. 4 Jan 2014 9:06 am Lake Merritt, California

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Tuesday the 31st


Happy New Year! I should call my readers idiots or morons as I do in my other blogs but I am a professional wine person so I CAN be polite. Just don’t forget the CAN part. It can change. I am upset. Everything is fine but I am getting pushed. My ostracized art adviser says I should begin by Googling finding an editor. I did. It was too easy. As Monk put it in Barton Fink restaurant scene all Fink had to do was throw a rock in the room and would hit another writer to help him with his problem. Apparently editors are in large supply and I even found out why! Half upfront and half after? Are they talking about money? I can get any question I have answered by the top of the top people in any industry locally and turn around and insult them in writing the next day AND they still insist to answer future questions! Pay? Uncle Cush does not like that! In better or worse feedback I am told to find a school teacher to correct my typos and grammar before posting AND they tell me the life of the teacher is not in danger regardless what I write about wine business. “Who would target a school teacher for correcting my grammar?” I get a lot of help. I ask Department of State to find me an editor and if gets hit will be remembered as lost in action while serving the country! They really like to help. I will find a brave soul to edit my wine blog and threats are real hence editorial help is a must. Some of us have all kinds of protection but is not fair to the injured party to have such a hard time getting back for their loss so editorial help is recruited. They fear nothing. Humble writers eat and drink and write obscene criticisms. That is not a balanced equation. When the editor goes down it becomes fair and square. I am just kidding but I am famous. I need a strong editor who can handle a famous person. 31 Dec 2013 5:09 pm Hayward, California

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Nokia Lumia 520 Notes 50 in A Wine Blog?


This post is from another blog I have on Food and Technology and the content is too relevant here AND I was asked to drag my old blogs like this one not new ones and I did. I tell a joke too. Russians say what I do is like this poet who can right very cool poems only when he dislikes someone and he only publishes them by paying some kid here or there to write his latest poem on a public bathroom wall hence the explosive excitement amongst public that a new poem was published and they bet os great and even better everyone wants to know WHERE was it published. Russians say depending on how much I dislike the subject of the poem, the kid is instructed to write the poem so many feet from the floor on the wall hence the lower and closer to floor the more intense for readers and they can feel our poet how much dislike (what a sentence. Like a poem! Ha Ha. It cannot be me. I no poet.) that is 100% mad in Russia joke and I am told they say they will get me for sharing it. Ha Ha again. I prefer to say the medium was destroyed by us! And thanks to Windows Mobile I can write on my blogs that have different logins. Would you believe I couldn’t write on wine since I reactivated my wine blog because Android like iOS thinks WordPress is used by kids and allow minimum abilities for user. Windows is like Blackberry was. Power at your finger tips.

And Saturday ends. I am tired. My body has begun adjusting. After a day of dealing with wine bottles and boxes so much has changed. First of all, I begin to remember a lot. It is said by scientists that if we learn something well it can never be unlearned and lack of use pushes the contents to back of the mind. It comes back fast because this knowledge exists in a cluster. I run into all kinds of wine things and my brain works hard remembering everything it knows about this one and that one. In a couple of days loads of wine (tales?) will flow through my mind. It is all back soon. I need a quick review because I am anal and will be afraid there are some blanks I would know and not filled. Being anal is not fun but unhappiness is the new business and cultural trend ahead so I guess I will be normal. Lol? I have however changed my approach toward wine. I cannot say I got yelled at because I was only given a message containing an angry message how I did not follow the instruction I was given to go to every tasting and I ended up not where I ought to be. I keep a low profile for a few days and is forgotten. I am also done blogging. I can write a book of very cool and valid information on what I know of blogging etc and I am confident I don’t blog any more. I just write stuff anywhere and somehow gets read by same people which brings me to the point I missed once. I was instructed by my university advisers how not to rewrite and not organize and so on. They wanted me to write raw anywhere and I was so anal I had to pack everything within categories and subjects. I couldn’t let go BUT things have got out of hand so much that all my blogs have destroyed their original objectives. No wonder food and technology fit in same blog so well now!!! They wanted no blogging and a lot of writing. That is university thought. Today, I am told I was asked not to start my flashy new blogs and stick my stuff in same old blogs. That is nostalgia for people asking who are wine industry friends and a new way to look at wine writing. I guess is like when artists destroy their medium after so much training and dedication because style demands violating it all. My work has grown to much and not only is not mine but too many others lay claim to because of the time and sweat they put into following the stuff and harassing me in what to write as if theirs. It is theirs too. Secondly the medium is destroyed. Lets just leave it at that. It has been too long since I was a blogger. I am a monster by literary standards. The people whom say that at NYT say I have written so much as I do that too many people have such strong opinions of my stuff they cannot be shut up if they get to start talking. Where is the medium? It was destroyed. Whatever happens is a sort of battle amongst angry literary and intellectual types regardless of their day jobs and I stand alive in the middle of this mess. Case in point is what does this post have to do with Nokia Lumia? Well… I needed this background to state what a good idea it is to have a phone like Nokia Lumia 520 BECAUSE when I break it and is easy at this job I just buy another one. That is what a work phone ought to be. It is too small however. I have to check if Nokia backs up all like blackberry used to. Then I just get a new $70 SUPERPHONE and I am not kidding. If I can restore all, this is the perfect phone for business (but is too small too. Same six screen as iPhone? Not for business). 21 Dec 2013 5:57 McArthur at Oakland, California

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Post Created on Nokia Lumia 520 WordPress App

Raj Parr: Parr Selections and some of the wines that inspired them at Ferry Wine Merchant (Tasting #46)


 

I am not surprised that Debbie Zachareas was made wine professional of the year (where did I read that a few years back? and many other honors). Where would the SF wine bar scene would be without her first rate events? Doing flights of their favorite wines on Tuesday nights? There is a lesson to be learned: Good events are what is lacking at the static food and beverage establishments which have to stop and cry about bad business often and regularly. Their only problem is it takes so much to do a first class event and there is such a big difference with the run-of-the-mill stuff everybody does. Here is a good one for you

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Raj Parr: Parr Selections and some of the wines that inspired them
Type:
Party – Bar Night
Date:
Wednesday, March 24, 2010
Time:
4:30pm – 7:30pm
Location:
Ferry Plaza Wine Merchant
Description
Join us on Wednesday, March 24th, from 4:30-7:30pm, as we welcome special guest Rajat Parr, of Parr Selections and the Mina Group. We are thrilled to have this very special guest and dear friend join us at our Wine Bar for an evening of great wines personally produced by this heralded expert compared with the wines that inspired him to make them. Raj, as his friends call him, was a trained chef before beginning his wine career in San Francisco as an apprentice to Larry Stone at Rubicon. He soon blossomed, taking over the wine list at Fifth Floor, earning a Grand Award there, and then joining Michael Mina as Wine Director of the star chef’s burgeoning empire of stellar restaurants, including Michael Mina and their latest superstar, RN74. He has since branched out to start his own wine company, producing wines to his refined taste from various regions. Tonight we will feature a Chardonnay, a Pinot Noir, and a lovely Syrah paired with the wines that originally inspired Raj to make those particular wines. You will have the chance to compare and contrast the old world wines that served as his muse for the new world wines. Plus, you can discuss first hand what made those wines special in the mind of the man that took that inspiration and turned it into a line up of delicious California wines. Don’t Miss It!

We know you won’t want to miss this opportunity to taste a wonderful range of delicious wines with this wine star and quiz him about all aspects of wine, from his favorites to his selction methods. Learn from a famous sommelier. So come down and help us welcome this charming wine czar, Rajat Parr to Ferry Plaza Wine Merchant.

****AS A SPECIAL FEATURE ALL WINES SERVED ON PRODUCER FLIGHT NIGHT WILL BE ON SALE FOR THAT NIGHT ONLY AT A 15% DISCOUNT TO THOSE WHO PURCHASE A FLIGHT!!!

MARCH MADNESS comes to Ferry Plaza Wine Merchant and Oxbow Wine Merchant! We are not immune to this Spring ritual of college basketball zaniness. We will be showing all of the games available on all of the big screen, high-def TV’s at the Ferry Plaza Wine Bar and at our sister store in Napa, Oxbow Wine Merchant. Come on down and join us for a tasty beverage and some game time snacks and enjoy all the thrills that the NCAA Basketball Tournament has to offer! Starting today all the way through to the Championship Game on April 5th. See you there.

 

The featured wines are served as a series of two ounce glasses. If you would like a full glass just ask your bartender. The wines will also be available for retail purchase while supplies last….

The cost of the flight will be $38 and will feature the following six wines served as three pairs for comparison:

2007 Parr Solomon Hills Chardonnay, Santa Maria Valley, Santa Barbara County
Retail $45, 5oz. glass $14.50

2006 Domaine Leflaive Macon-Verzé, Burgundy, France
Retail $35, 5oz. glass $12.00

2007 Parr Seven Springs Pinot Noir, Willamette Valley, Oregon
Retail $45, 5oz. glass $14.50

2007 Domaine L’Arlot Nuits-St-Georges, 1er Cru, Clos de L’Arlot, Burgundy, France
Retail $75, 5oz. glass $22.00

2007 Parr Purisima Mountain Syrah, Santa Ynez, Santa Barbara County
Retail $45, 5oz. glass $14.50

2006 Yves Gangloff Cote-Rotie La Barbarine, Rhone Valley, France
Retail $88, 5oz. glass $25.25

Hope to see you all there!
Peter, Bo, Jeff, Debbie and the entire Ferry Plaza team.

Also, don’t miss the complete schedule of our highly popular Ferry Plaza Wine Classes in San Francisco, at 6:30 pm in the Ferry Building’s Port Commission Hearing Room.

Click Wine Bar for the complete Wine Bar Event Schedule. Many of our wines are available online at FPWM.com

Join our Wine Club!

For questions, comments:
call (415) 391-9400.

Ferry Plaza Wine Merchant
One Ferry Building,
Shop 23
San Francisco, CA 94111

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

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From Virgin Mobile to Boost, Unlimited Flat-fee without A Contract is the Future of Cell Services (Short Piece #28)


 

A nice lady from Virgin Mobile wrote on my blog I misstated that Virgin is getting rid of their contract service but do have monthly service. That is my mistake but also brings me to a point that monthly unlimited service (or limited flat fee) is not necessarily a contract service.

I have been looking some phones over mostly because the keyboard on my phone is not very big. It is actually small but no different than a Blackberry. I had to explain to a customer, who was buying a cellphone with a keyboard, last week that contrary to what people believe one does not hold these small phones by two hands and use thumbs to type by visually dividing the keyboard into two equal halves. The reason my fingers do not get tired is because I divide the keyboard to two unequal halves. My right thumb does most of the pushing buttons and my left thumb helps with less than ten keys that are on the far left of the keyboard. It is a trick that works but in the long run, it is better to have a larger keyboard and a fancy phone with good keyboard can go a long way.

I looked various services over and frankly I am afraid of any contract service because I will have overages. I estimated I must have spent $5000 to $7000 with my last carrier which was an excellent provider thus no name mentioned but even with a $35 plan that I had forever, I never could figure out how I went over so much. I looked a few things over and Virgin carries Rumor 2 which should do everything I need to do but I also found Boost has new phones that work on Sprint network for flat fee. Sanyo Incognito, by my research and we also sell it but hardly ever in stock, costs a flat $50 each month which means the damage will never be over $600 per annum but works on Sprint network. That technically makes it Sprint service on an unlimited monthly basis but without a contract and I believe that is what the nice Virgin lady was saying. Virgin contract and Virgin monthly are not the same and the point is now well taken. Sprint contract and Sprint monthly are not the same either. I now know I can have Sprint service without a contract as Sprint monthly unlimited under the name Boost. That is great since Incognito will allow me all the social media privileges (as Virgin does and has been ahead of them in providing) but also has a very nice keyboard that I can type till I drop.

I think I have made my final decision and when my next bill is due with my phone (unless something better and more interesting comes my way) I just port my phone number into Boost as long as Incognito is available for sale. Why all this talk about my phone shopping? I think the days of contract phone service are coming to an end quickly and the signs of the times are here. I have had my present phone for four months and is a great device and is time for it to go. Incognito will do everything I need to do with a few things my present phone cannot do (which are very important by the way) but I figure it will last me 90 days before I have to move up again. Technology is not the only thing that changes rapidly. Our business needs can change quickly also and these devices are not made to last forever or do the job perfectly forever. A phone locked into a contract is great for non-professionals with static needs but the rest of us will have to be flexible and ready to change often.

Virgin purchased Helio (or whatever is its name) and the contract service was inherited from them. That is out the door and Virgin mobile will do pre-paid and monthly flat fee no contract service. That may be a strategic move by Virgin to take care of their niche market but is also a sign of the times. Phone contracts used to be one year and that scared people and have been two years for so long nobody cares any more. The cost of the monthly fee has gone up so much a $100 fee is nothing both by getting used to and the inflation of money. $100 is same as $40 three years ago but nobody notices the loss of purchasing power. I think the trend will be to provide equal service to contract carriers with phones that can be changed more often than two year periods and no contracts to tie people down. We can blame Sprint for that one by introducing phones that work on Sprint network but are also unlimited and flat fee through another carrier (which they own as they own Virgin). Phone service will be different in the near future and everyone has to work harder and better to keep their customers or just buy out the competition and be able to give the public a hard time by the lack of choices of providers. I think I know what I need and the solution works for 90 days. Who knows what I will need beyond that?

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

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Edition Twenty Nine – 15 March to 21 March 2010 (Wine by Cush)


 

Edition 29 has three posts. First is a tasting announcement and the other two are about data-only cellphones. I write articles that do not directly relate to wine and they show up in this blog or writing by Cush. I believe many relate to the wine business and wine professionals and this blog is a good place to post them as is this short piece about the need for non-voice phone lines. I should have more posts in the near future as I am reading my Google reader and getting into the field visits also.

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.

Non-voice Cellphones Look Even Better Now (Reflection 40)


 

I have found out since I wrote the piece that ATT offers a data only plan for Blackberry phones but costs $60. That defeats the purpose if one is to have multiple cellphones. A data-only with optional voice usage or a small voice package is invaluable but should cost little so the general population would want to have multiple cellphones. One cellphone with current plans is too expensive as is and the need for multiple cellphones will not be met with expensive plans. I think the final outcome will be some carriers will specialize in such plans. Virgin mobile was bought out by Sprint and will lose its monthly plans soon. They offer only pre-paid and have a text-only plan for $20 or something. If that plan was $30 and had unlimited text, web and email with optional phone call, it would make a great deal of sense to pack a second phone on Virgin for that purpose. The fact that no contract is needed and nice phone with keyboard costs only about $100 would speed up the process. I think there is solid potential in this area and should be explored but also customized for professionals and those who need a second and third line without crazy costs or commitments. Those lines will serve many professionals and will stay around benefiting both the carriers and the customers.

*This post belongs to this week’s edition of Wine by Cush Magazine blog and published early in World of Cush also.