Cincinnati Wine: An Effervescent History (American Palate)

Product Description

Wine and Cincinnati were once a perfect pairing, so much so that the “Queen City” nickname was inspired by Sparkling Catawba Wine, the delectable libation that sparked the Catawba Craze of the mid-1800s. Longworth’s Golden Wedding Sparkling Catawba was the most celebrated, but Werk’s Golden Eagle and Red Cross, Corneau’s Cornucopia, Thompson’s Hillside, Bogen’s Diamond, Mottier’s National Premium and Schumann’s Queen Victoria also bolstered the city’s reputation as the American Rhineland. These winemakers passed their knowledge on to Lake Erie, the New York Finger Lakes, Pennsylvania, Missouri and California. Today, that knowledge has returned home, as Henke, Skeleton Root, Meier and Vinoklet hope to make the city a wine haven once again. Food historian Dann Woellert leads a tour through Cincy’s storied past and promising future with the grape and the vine.

About the Author

Dann Woellert has been writing and speaking about regional food and drink for a decade. He’s traveled the region, walking vineyards and sipping native wine with the mission to bring the Ives and Norton grapes back to Cincinnati. Six years ago, he started curating the blog
Dann Woellert the Food Etymologist. He’s been a historical tour guide for the Cincinnati Preservation Association and served on the boards of the Over-the-Rhine Museum and the Delhi Historical Society Museum. He’s created food video shorts for the German Heritage Museum and is active with the German American Citizens League, the Brewery District and the Ohio 9th: A Living History.