Creating wine [electronic resource] : the emergence of a world industry, 1840-1914 / James Simpson.

ISBN:

9781400838882

9781283227421

Title:

Creating wine [electronic resource] : the emergence of a world industry, 1840-1914 / James Simpson.

Author:

Simpson, James, 1953-

Personal Author:

Simpson, James, 1953-

Publication Information:

Physical Description:

1 online resource (318 pages) : illustrations, maps.

Series:

The Princeton economic history of the Western world

Contents:

European wine on the eve of the railways -- Phylloxera and the development of scientific viti-viniculture -- Surviving success in the Midi: growers, merchants, and the state -- Selling to reluctant drinkers: the British market and the international wine trade -- Bordeaux -- Champagne -- Port -- From sherry to Spanish white -- Big business and American wine: the California Wine Association -- Australia: the tyranny of distance and domestic beer drink -- Argentina: New World producers and Old World consumers.

Local Note:

eBooks on EBSCOhost

Subject Term:

Wine industry -- Europe -- History.

Wine and wine making -- Europe -- History.

Format:

Electronic Resources

Electronic Access:

Click here to view

Publication Date:

2011

Publication Information:

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
338.88763209034 23	1:E-BOOK	1	1:ONLINE	Searching... Unknown

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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.

Author Notes

James Simpson is professor of economic history and institutions at the Carlos III University of Madrid. He is the author of Spanish Agriculture: The Long Siesta, 1765-1965 .

Reviews (1)

Choice Review

A quote in this book's preface summarizes the different philosophies of the wine industry: "In the Old World, wine-making is an art; in America, it is an industry." "America" could be extended to include not only the Americas but also Australia. South Africa would be included today, but it was not a big player in the time period examined in the book. Since Simpson (economic history, Carlos III Univ. of Madrid) is interested in the industry, consumers and importers of wine also receive their due in this book. England's list of entries in the index is twice as long as Italy's. The separate paths of the two worlds are described in light of the substantial changes experienced in the eight decades considered. Transportation evolved to make wine accessible to large numbers of people in far-off places. Disease threatened the great vineyards of the Old World, and genetic manipulations produced disease-resistant grapes with other attractive qualities. Human nature was less malleable: traditional Old World vineyards remained small and fixated on terroir, while the New World experimented with technologies and concentrated industrial structures. Given Simpson's excellent job in describing the evolution of the industry, this book should find a large audience. Summing Up: Highly recommended. Upper-division undergraduates through professionals. J. M. Nowakowski Muskingum University

List of Illustrations	p. xi
List of Tables	p. xiii
Acknowledgments	p. xv
Maps	p. xvii
Introduction	p. xxxi
Weights, Measures, and Currencies	p. xxxix
Acronyms and Abbreviations	p. xli
Part I Technological and Organizational Change in Europe,1840-1914	p. 1
Chapter 1 European Wine on the Eve of the Railways	p. 3
What Is Wine?	p. 3
Family Producers	p. 7
The Production of Grapes prior to Phylloxera	p. 11
Traditional Wine-Making Technologies	p. 17
Markets, Institutions, and Wine Consumption	p. 21
The Development of Fine Export Wines	p. 24
Chapter 2 Phylloxera and the Development of Scientific Viti-Viniculture	p. 30
The Growth in Wine Consumption in Producer Countries	p. 31
Phylloxera and the Destruction of Europe's Vines	p. 34
Phylloxera and the International Response in Spain and Italy	p. 41
Wine Making, Economies of Scale and the Spread of Viticulture to Hot Climates	p. 48
La Viticulture Industrielle and Vertical Integration: Wine Production in the Midi	p. 53
Chapter 3 Surviving Success in the Midi: Growers, Merchants, and the State	p. 58
Phylloxera and Wine Adulteration	p. 59
Politics, Phylloxera, and the Vineyard during France's Third Republic	p. 63
The Midi: From Shortage to Overproduction	p. 65
From Informal to Formal Cooperation: La Cave Cooperative Vinicole	p. 71
Part II The Causes of Export Failure	p. 77
Chapter 4 Selling to Reluctant Drinkers: The British Market and the International Wine Trade	p. 81
The Political Economy of the Wine Trade in Britain prior to 1860	p. 83
Gladstone and the Rise and Decline in Consumption in the Late Nineteenth Century	p. 87
The Retail Market and Product Adulteration	p. 92
Who Controls the Chain? Experiments at "Buyer-Led" Commodity Chains	p. 98
Part III Institutional Innovation: Regional Appellations	p. 107
Chapter 5 Bordeaux	p. 111
Claret, Trade, and the Organization of Production	p. 112
The 1855 Classification and the Branding of Claret	p. 115
Supply Volatility, Vine Disease, and the Decline in Reputation of Fine Claret	p. 120
Response to Overproduction: A Regional Appellation	p. 126
Chapter 6 Champagne	p. 132
The Myth of Dom Perignon and the Development of Champagne	p. 134
Economies of Scale, Brands, and Marketing 138 The Response to Phylloxera	p. 141
Organization of a Regional Appellation	p. 145
Chapter 7 Port	p. 154
Port and the British Market	p. 155
Product Development and the Demands of a Mass Market	p. 159
Rent Seeking, Fraud, and Regional Appellations	p. 164
Chapter 8 From Sherry to Spanish White	p. 171
The Organization of Wine Production in Jerez	p. 172
Sherry and the British Market	p. 178
Product Innovation and Cost Control	p. 183
Wine Quality and the Demand for a Regional Appellation	p. 187
Part IV The Great Divergence: The Growth of Industrial Wine Production in the New World	p. 191
Chapter 9 Big Business and American Wine: The California Wine Association	p. 195
Creating Vineyards and Wineries in a Labor-Scarce Economy	p. 197
Production Instability and the Creation of the California Wine Association	p. 204
The California Wine Association and the Market for California's Wines	p. 209
Chapter 10 Australia: The Tyranny of Distance and Domestic Beer Drinkers	p. 220
Learning Grape Growing and Wine Making	p. 221
Organization of Wine Production	p. 225
In Search of Markets	p. 230
Chapter 11 Argentina: New World Producers and Old World Consumers	p. 240
Establishing the Industry	p. 242
Redefining the Industry	p. 248
The Limits to Growth and the Return to Crisis	p. 256
Conclusion	p. 263
Old World Producers and Consumers	p. 263
New World Producers and Consumers	p. 267
The Wine Industry in the Twentieth Century	p. 270
Appendix 1 Vineyards and Wineries	p. 273
A.1 Area of Vines and Output per Winery in France, 1924 and 1934	p. 274
A.2 Number of Growers and Area of Vines by County, California, 1891	p. 276
A.3 Winery Size in the Midi and Algeria, 1903	p. 278
Appendix 2 Wine Prices	p. 279
A.4 Farm and Paris Wine Prices, July 1910	p. 279
A.5 Price List, Berry Brothers, London, 1909	p. 281
Glossary	p. 291
Bibliography	p. 293
Index	p. 313

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Bound With These Titles

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Summary

Summary

Author Notes

Reviews (1)

Choice Review

Table of Contents