Ohio: The Hotbed of Wine blogging
What’s with Ohio wine writers and Blogs?
First we get Mark Fisher, a really fine reporter and writer for the Dayton Daily News. Mark not only jumped into the blogosphere feet first with Uncorked, but additionally took on the chore of editing Wine Sediments, the group wine blog that has emerged at the Well Fed Network.
Well, now Tricia Colianne is at it. Tricia is the wine writer for the Akron Beacon Journal. As she notes in her initial blog posting at Vin Vini Vino, Tricia only gets about 8 column inches on a weekly basis for her "Cellar Dweller" Column. It’s not enough.
Tricia appears to have a palate that delivers variety. You’ll note also that her writing also has the pith so essential to a newspaper journalist and writer and that works well in the blog format. It appears too that Tricia has opinions. She has also been fairly prolific since Vin Vini Vino’s debut early this month. All good things from a reader’s perspective.
And not to beat a dead horse, here we have, again, a wine writer making a move to the blogosphere. What’s the world coming to?
Coq au vin and Camembert pasta? Where was she when I was in college?
Don’t forget Jens and the Cincinnati Wine Garage, er, Warehouse!
Welcome Tricia! Don’t forget to put a pin in the wineblogger map
My face turned about eight shades of red when I surfaced over here, but thank you very much for the warm welcome. It’s good to be here!
And let’s not forget Adam at “Untangeled Vine” from Toledo, and Nancy at “Kinkead Ridge” from Ripley.
Being an Ohioan and a wine blogger (on occassion, at least), I figured I’d toss my hat into the ring here. As my academic semester wraps up, I’m hoping to be a bit more prolific as a blogger. We’ll see how that goes.
Oh, also, I’ve decided to start keeping a list of Ohio wine blogs. So if other’s pop out of the woodwork, I’ll try to keep tabs on them.
SOUTH AFRICAN CHICKEN WITH SAUCE PIQUANTE
1 chicken about 4 to 5 lbs
8 slices bacon
3 oz butter
3 Tablespoons tomato puree
1 oz chopped capers
1 tea spoon prepared mustard
Juice 1/2 lemon
1/2 cup Lanzerac Chardonnay
1/2 cup sour cream
Cut up the chicken and salt it. Line the pot with half of the sliced bacon, put the chicken on this and add the lemon juice, tomato puree, capers, mustard. Cover with the rest of the bacon.
Pour some vegetable stock over it and cook it under cover until tender.
Add the butter and brown it without a lid, then pour over the wine and the sour cream, cook for five minutes.
Serve chicken and rice separately and serve on a bed of rice.
Wine recommendation: Landskroon Pinotage
Here’s my wine blog link on AkronNewsNow. Love to trade links with you. Love your site.