At City Winery on Sunday, Wine Twits co-sponsored an experiment in social media and wine called Spit & Twit, to bring users of Twitter together to taste and tweet at the same time. In case you’re not in the know, as I was not until recently, Wine Twits is an online networking site for those who tweet about wine. By addressing @WineTwits before every tweet, one contributes to the database/online community at at Wine Twits, which could potentially help generate a following, voice, and/or cyber-friends. It’s an interesting concept, that brought together a host of imbibers, some tweeting amongst many who seemed quite happy to sip and social network the old fashioned way–face-to-face.
With a screen on the stage, one could read tweets as they were posted. But I confess to not having done this. Busy engaging, selecting and tasting, or scribbling notes for this post…I tweet, but just sometimes. Upon being invited to this event, I warned that I wasn’t much of a Twitterer but would be happy to blog it. And though I like the challenge of editing one’s thoughts to 140 characters–how many actually take the opportunity to be poetic?
I tweet a few occasions a week, perhaps more if I’m inspired–wine notes, random thoughts, or to announce a new post. I’m terrible at reaching out to other Twitterers, and even worse at using it as a networking device. Others, such as Zachary Cohen of Farm to Table (pictured above with Talia Baiocchi of WineChap), are master tweeters and brilliant manipulators of social media in ways that I envy.
How can we gage the results of this experiment? Are they based upon one’s personal/professional fulfillment, the number of tweets posted on Wine Twits, or the quality of such said posts? With 100+ selections, there was a lot to comb through–and only a few really warranted much comment. And though the Twit option was covered, the Spit buckets were not. Most were too short for one to successfully expectorate (without practice or splash), and so, most buckets sat empty.
Dry and stain free- I hit upon Table J with Jenn, and found a few familiar tastes by Weingut Christ and Jutta Ambrositsch, producers from Vienna, imported by Darcy and Huber. Said then, I’ll state again now–delicious wines–check out the Gemischter Satz. At the same table we sampled two wines produced by Rotes Haus, which apparently, is also the name of a whorehouse in Frankfurt.
Returning to Table A to sample the reds, we happened upon Lucie et Auguste Lignier 2006 Morey St. Denis ‘Clos de la Sionnieres’, distributed by Liz Willette of Willette Wines, who I’ve had the pleasure of meeting before. This Burgundy comes with aromas of red cherry and plum, followed by stone cherry-cranberry, and tannins that coat the mouth like milk. Hmmm…
So…Who Twitters or Tweets–and how might this alter our experiences with wine? Poetic devices or free advertisements? Multi-media or a pen in hand??? What do you think?