10 Questions for Anthony Dias Blue

As a contributor for prestigious magazines such as  THE WINE SPECTATOR, GQ, TRAVEL & LEISURE, ELLE, FORBES, THE NEW YORK TIMES, and CIGAR AFICIONADO and the Editor-in-Chief of THE TASTING PANEL MAGAZINE, Anthony Dias Blue has established himself as one of the most influential food and wine personalities in the U.S. Additionally, his coverage can be found online at www.epicurious.com and www.bluelifestyle.com and www.wcbs880.com.

Now read about Mr. Blue’s background and his assessment of the wine and media industries.

How did you first become interested in the food and wine business?
I became interested in food and wine first. My mother was a wonderful home cook and my father adored Burgundy. Dinnertime was usually a gustatory adventure. There was always wine on the table. When I went to college I was the social chairman of my fraternity and could tap a keg in the dark if necessary. I also learned about whiskey and how to put on events. After college I went into magazines, advertising and theater, never expecting that the food and wine business could afford me a proper living. I got my break when a friend, Steve Birnbaum, talked me into writing about wine and food in his magazine, DIVERSION, a lifestyle publication aimed at doctors.

What important experiences helped you achieve a position of prominence in the industry?
Learning how to taste was key – having the discipline to analyze and think about the tasting experience and being able to mentally catalog those sensory impressions.  Moving to California was an important influence that caused me to  focus more on wine. When I lived in New York, I wrote mostly about food.

What do you like about what you do?
Just about everything.  I love the mental exercise and the exquisite pain of the creative process. I have found the people in the industry to be, for the most part, interesting and enjoyable.

What is the biggest misconception about food and wine writers?
Some people take them too seriously and slavishly follow their recommendations.  As a result, many writers take themselves way too seriously. I’m fairly serious about my subject, but not so serious about myself.

Given the evolution of digital media, what is your opinion on the current state of wine journalism?
Clearly it is in the midst of a dramatic change. Print media is shrinking as the internet becomes the source of information for most people. There is plenty of opinion out there but I lament the growing shortage of good writing.  In the thirty years or so that I have been doing this, I have always had an editor. Most bloggers don’t have an editor, and it shows.

Which wine region, varietal, or winemaker are you currently enamored with?
From childhood on I have had a fondness for Burgundy but lately I have been highly impressed by the Malbecs from Argentina. I love Barolo and well-aged Champagnes.

What is the single greatest change you are seeing in the wine industry?
As consumers become more knowledgeable and sophisticated, the industry has to change to accommodate their tastes. Clearly significant changes in technology and vineyard management have a big impact as does the welcome trend toward sustainability and a more organic approach to farming. I’m also happy to see more and more wines bottled under screwcap.

What is the single best piece of advice you could offer to a new wine enthusiast?
Don’t get locked into the same varieties and producers; be daring and experimental. Try everything. Get information from many sources.

What is one accessory that every wine enthusiast should have?
An enquiring and open mind.

Describe your perfect day off.
A swim, a football game, the New York Times Sunday crossword puzzle and a nice glass of wine.

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