Turning Three Years-Old
Is three years a long time to have been writing a wine blog? I guess in the context of the wine blogging world it ranks up there. Today marks the 3rd anniversary of Fermentation. This blog entry is number 1,446 since the beginning of the blog. That’s 1.3 blog entries per day for the past 1,095 days. I’m not sure what that means either.
The past year, as related to blogging and Fermentation, has been interesting. I’ve had the pleasure of speaking before a number of groups on the very issue of blogging. I’ve been asked consulted professionally with a number or business on the issue of blogging. Advertising inquiries at Fermentation have increased significantly. The American Wine Blog Awards were created. My readership has increased to around 23,000 Unique Visitors Monthly. My RSS subscriptions is at 800. I receive inquiries as though I were a member of the wine media at the rate of 3 or 4 per day.
All this because of my unfortunate tendency to be a Know-It-All.
I’m not a Know-It-All, even though I fancy myself one. In fact, the more time I spend blogging, reading the number of amazing wine blogs that have emerged and the longer I stay in the wine industry I discover that I’m actually a Know-It-Less-And-Less. But what I do know for sure is that in the capacity of a wine blogger I have a perfect venue for exploring those things about which I know less while still feeding my inner Know-It-All.
I find myself in a very enviable position in my professional life after three years of blogging. I’m still enjoying the blogging. It’s a source of amazing pleasure. I also find myself professionally in a position of working with a set of clients that can only be described as the best combination I’ve ever brought together at Wark Communications: Vinfolio, Inertia Beverage Group, Specialty Wine Retailers Association and Mayo Family Winery. The more astute reading this entry will notice something about that group of clients. They represent, together, an obvious point on a specific trajectory that my public relations and wine industry career has taken. I think Bill MacIver, If he keeps track of me, would be proud. Others who read Fermentation regularly will also see this career trajectory informing my blog posts.
Finally, when I reflect on three years and 1,446 posts worth of Fermentation, I always get the feeling I’m in the middle of something very unique that is churning around me in a vigorous and always surprising way. In my Bloggerviews I ask the subjects if blogging is having an effect on the world of wine. It is. I don’t pretend that Fermentation is very significant in the way that wine blogging effects the industry. But I do recognize that by blogging about wine I find myself in the midst of something that is developing into an arm of the wine industry that will cause some folks, some time from now, to reflect, "wow, do you remember where there were no wine blogs?"
This is fun.