Comments on: Robert Parker is “omnipresent”

By: denise m

denise m — Sun, 03 Jun 2007 16:09:04 +0000

Red wines are generally served too warm, and white wines are served too cold. I’ve heard debates about this, and the only dissagreement was whether 58 or 63 degrees was right. Try it, you will be amazed at the difference.

By: Rich.winfield

Rich.winfield — Sat, 02 Jun 2007 22:43:51 +0000

information re: proper temperature for reds!? I am informed by an acquaintance that reds should be chilled!

By: Joel Harms

Joel Harms — Sat, 02 Jun 2007 19:39:32 +0000

Well how wonderful now I will have to listen to self appointed wine snob and his crappy takes on wine. He has never made wine and in many cases I dont think he tastes all that he claims he dose. His bias towards high alcohol overly oaked wines will now ruin my air travel. I will not be flying that airline.

By: denise m

denise m — Sat, 02 Jun 2007 19:01:06 +0000

Talk about in your face! Will US Air also be selling “billboarding” for brands on their jets?

By: Dr.Debs

Dr.Debs — Sat, 02 Jun 2007 15:09:05 +0000

Really, it’s the fact you cannot escape them because they’re stuck to the tray table that’s the creepy part. I don’t want to eat my peanuts with Parker looking at me!

By: Steve

Steve — Fri, 01 Jun 2007 21:34:16 +0000

Talk about increasing a carbon footprint! Too bad since I actually like Business Week. More odd than Parker is the Welch part. I’m sorry but CEOs are not interesting, esp. retired CEOs. Perhaps more depressing is reading Parker’s blurb/score for Le Pin while drinking Turning Leaf.

By: Upgrades and Downgrades — June 2, 2007 — Airport food, infectious diseases, and tray tables » Upgrade: Travel Better

Fri, 01 Jun 2007 19:28:00 +0000

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