In this Book

Creating Wine
summary

Today's wine industry is characterized by regional differences not only in the wines themselves but also in the business models by which these wines are produced, marketed, and distributed. In Old World countries such as France, Spain, and Italy, small family vineyards and cooperative wineries abound. In New World regions like the United States and Australia, the industry is dominated by a handful of very large producers. This is the first book to trace the economic and historical forces that gave rise to very distinctive regional approaches to creating wine.

James Simpson shows how the wine industry was transformed in the decades leading up to the First World War. Population growth, rising wages, and the railways all contributed to soaring European consumption even as many vineyards were decimated by the vine disease phylloxera. At the same time, new technologies led to a major shift in production away from Europe's traditional winemaking regions. Small family producers in Europe developed institutions such as regional appellations and cooperatives to protect their commercial interests as large integrated companies built new markets in America and elsewhere. Simpson examines how Old and New World producers employed diverging strategies to adapt to the changing global wine industry.

Creating Wine includes chapters on Europe's cheap commodity wine industry; the markets for sherry, port, claret, and champagne; and the new wine industries in California, Australia, and Argentina.

Table of Contents

  1. Cover
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  1. Title Page, Other Works in the Series, Copyright, Dedication, Epigraph
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  1. Contents
  2. pp. vii-x
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  1. List of Illustrations
  2. pp. xi-xii
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  1. List of Tables
  2. pp. xiii-xiv
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  1. Acknowledgments
  2. pp. xv-xvi
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  1. Maps
  2. pp. xvii-xxx
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  1. Introduction
  2. pp. xxxi-xxxviii
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  1. Weights, Measures, and Currencies
  2. pp. xxxix-xl
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  1. Acronyms and Abbreviations
  2. pp. xli-xlii
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  1. Part I. Technological and Organizational Change in Europe, 1840–1914
  2. pp. 1-2
  1. 1. European Wine on the Eve of the Railways
  2. pp. 3-29
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  1. 2. Phylloxera and the Development of Scientific Viti-Viniculture
  2. pp. 30-57
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  1. 3. Surviving Success in the Midi: Growers, Merchants, and the State
  2. pp. 58-76
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  1. Part II. The Causes of Export Failure
  2. pp. 77-80
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  1. 4. Selling to Reluctant Drinkers: The British Market and the International Wine Trade
  2. pp. 81-106
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  1. Part III. Institutional Innovation: Regional Appellations
  2. pp. 107-110
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  1. 5. Bordeaux
  2. pp. 111-131
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  1. 6. Champagne
  2. pp. 132-153
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  1. 7. Port
  2. pp. 154-170
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  1. 8. From Sherry to Spanish White
  2. pp. 171-190
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  1. Part IV. The Great Divergence: The Growth of Industrial Wine Production in the New World
  2. pp. 191-194
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  1. 9. Big Business and American Wine: The California Wine Association
  2. pp. 195-219
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  1. 10. Australia: The Tyranny of Distance and Domestic Beer Drinkers
  2. pp. 220-239
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  1. 11. Argentina: New World Producers and Old World Consumers
  2. pp. 240-262
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  1. Conclusion
  2. pp. 263-272
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  1. Appendix 1. Vineyards and Wineries
  2. pp. 273-278
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  1. Appendix 2. Wine Prices
  2. pp. 279-290
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  1. Glossary
  2. pp. 291-292
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  1. Bibliography
  2. pp. 293-312
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  1. Index
  2. pp. 313-318
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