I've never been much of a fan of Wine Spectator magazine; its writing tends to be a bit over-the-top, and its point-rating system drives too many innocent people into believing that a wine is automatically good just cuz THEY say so.That, and their lists of what's hot are all based on which producers want to pony up a fee to be rated. Doesn't that rank up there with paying a matchbook-cover "publisher" to print your poetry in their next Annual Yearbook of Contemporary North American Rhyme?
So when I opened the paper this morning and read about this guy who decided to stick it to the editors and test their selection criteria for the Wine Spectator Award of Excellence with a totally fake restaurant, I snickered -- just a little bit. Excellence, indeed.
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