Robert Parker is “omnipresent”
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So has he jumped the shark?
“BusinessWeek, US Airways in ad deal: Magazine will put Welch and wine columns in skies” [SF Chron]
Consumers who suspect they may never escape the omnipresence of wine god Robert Parker and management gurus Jack and Suzy Welch will soon have one more reason to think so: Starting next month, columns by Parker and the Welches will be laminated onto airplane pull-down tray tables as part of a deal to sell advertising on US Airways planes.
Jun
1
2007
One of the "seven best wine blogs." 
One of the three best wine blogs
On June 1st, 2007 at 2:28 pm ,Upgrades and Downgrades — June 2, 2007 — Airport food, infectious diseases, and tray tables » Upgrade: Travel Better wrote:
[...] were accompanied by editorial content.” Other blogs are already deriding this (see here and here for two examples) and I’m all too happy to pile on. May I suggest that the following recent [...]
On June 1st, 2007 at 4:34 pm ,Steve wrote:
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.
On June 2nd, 2007 at 10:09 am ,Dr.Debs wrote:
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!
On June 2nd, 2007 at 2:01 pm ,denise m wrote:
Talk about in your face! Will US Air also be selling “billboarding” for brands on their jets?
On June 2nd, 2007 at 2:39 pm ,Joel Harms wrote:
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.
On June 2nd, 2007 at 5:43 pm ,Rich.winfield wrote:
information re: proper temperature for reds!? I am informed by an acquaintance that reds should be chilled!
On June 3rd, 2007 at 11:09 am ,denise m wrote:
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.