I don’t really read wine reviews either. Always skip the Jancis Robinson bit lol. I’d rather go to a good local wineshop, try some wines, and if I like them, I know the buyer has a similar taste. Then I can always go back for more. Reviews in written print have such large audiences that hype often surrounds them, making them less of a value imho.
Funny, I like Jancis Robinson best among the professional wine writers. I read her column in the FT. My impression is she doesn’t faff around with meaningless descriptions.
My point about reading reviews is to get a sense of the things to look for. There are far too many wines produced in the world for any one person or even any people to sample all but a tiny bit. I like to talk to wine shop owners too but your point about getting to know them is key. I have realized there are plenty of owners of liquor/wine store owners here in the US that know very little about wine and really don’t care. There will be more varieties of tequila than Pinot noir. They stock the wine the salesman brings. Don’t try to have a discussion of the merits of NZ versus SA Sauvignon Blanc with them.
I think the majority of wines produced are just meh. They’re made for an audience that really doesn’t care. That’s why so many whites wines taste like nothing but tart lemon water. In a world where the biggest new alcoholic sales sensation is hard seltzer what else would you expect? Apparently the way to get a boost on sales is to put animals on the label. If I see an animal or flower or anything else like that, I stay away. But I have had plenty of guests bring me bottles that they tell mine they picked out because of the beautiful label. Finding a well made interesting wine for a reasonable price isn’t easy. All the help I can get, I will take.
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It is interesting to delve deeply into specific varietals in specific regions or, in at least on case, not specific regions. I grew up loving Napa Cabs and then had Ridge, prompting me to go beyond Napa. I went to school at Willamette and love most Oregon Pinot Noirs. I have my favorite high dollar ones, but for a reliable and inexpensive pour I like Firesteed. I recently jumped into Willamette Valley Chardonnay. I find it much more like white Burgundy than like California Chardonnay. With a very few exceptions, California’s predominant style of Chardonnay just is not for me. Anyway, Stoller is an affordable gateway bottle.
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Myezz, as I prefer a 1982 Mad Dog 20/20 (apple edition). Love yous guyz.
In seriousness, though, I love white Burgundy, but not so into the “buttery Chardonnay” trend. I’d love to find the Willamette and dig in.
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If you took your “whatever tickles your fancy” martini and served it in a coupe, a wine glass or highball , would it still be a “whatever tickles your fancy” martini?
I find myself googling when I see extra brut, extra dry, and brut in a store. Conclusion: need to drink more bubbly. It’s the extra dry/brut that throws me.
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Two instances in which the word extra is arguably extra.
The Guardian chimes in >ducks< 
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Stunt drinks.
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The chicken soup cocktail sounds positively revolting.
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I think the never ending additions and substitutions to the martini are for those who want a martini in their hand to appear sophisticated but just do not like gin. Similarly, the ever growing Bloody Mary trend suits those who want a Bloody Mary, sort of, but are too cheap or too smashed to order food. Can I have mine with a cheeseburger on a toothpick with an umbrella on top, please, extra spicy? It’s like taking the hangover cure in advance to be efficient.
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Since I don’t eat meat, I’ve very unlikely to drink it. But other than a Bloody Bull, are there any legit meat drinks?
Hmm, garnishes like bacon on a bloody Mary?
Yeah, those over-the-top ‘decorative’ food additions to a Bloody Mary absolutely escape me. I’ve seen some that rival a meal for two. No thx.
@small_h I found this here. Not sure I’d try any of them, but I was surprised by the variety.
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I agree with you. Though I would add that its not only they don’t like gin, they don’t like liquor at all. Its why the base for almost all of these cocktails is vodka and then a lot of sweet mixers so that the result has hardly any discernible taste of alcohol. They want to get the buzz without the booze. Its why hard seltzers are an exploding drink category. Add grain alcohol to fizzy water with a bunch of artificial sweeteners and flavoring agents. Package it in a convenient can and sell it in grocery stores.
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I would not be in favor of this even if I ate bacon. Sounds like it would grease up the drink.
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Looks like that article is almost 10 years old. Maybe it came out during one of those periodic “put bacon all over everything” phases.
ETA: My ratio for martinis at home is 4:1, but now I def want to try 6:1 
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My ratio varies depending on the vermouth. 3:1 with Dolin dry, 4:1 with Noilly, 5:1 with M and R, 6:1 with Vya, all with Tanq. Gins can alter the ratios, too, but less so than vermouth. YMMV.
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No sht on the Bloody mjary stuff. Smorgasbord over a glass. sausages, cheese. It’s the drink version of a Starbucks coffee. All the bells and whistles.
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