Creating wine : the emergence of a world industry, 1840-1914 /
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作 者：James Simpson.
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ISBN：9780691136035
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简介
Summary:
Publisher Summary 1
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 Wineincludes 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.
目录
Cover 1
Contents 8
List of Illustrations 12
List of Tables 14
Acknowledgments 16
Maps 18
Introduction 32
Weights, Measures, and Currencies 40
Acronyms and Abbreviations 42
Part I: Technological and Organizational Change in Europe, 1840\u20131914 44
Chapter 1 European Wine on the Eve of the Railways 46
What Is Wine? 46
Family Producers 50
The Production of Grapes prior to Phylloxera 54
Traditional Wine-Making Technologies 60
Markets, Institutions, and Wine Consumption 64
The Development of Fine Export Wines 67
Chapter 2 Phylloxera and the Development of Scientific Viti-Viniculture 73
The Growth in Wine Consumption in Producer Countries 74
Phylloxera and the Destruction of Europe's Vines 77
Phylloxera and the International Response in Spain and Italy 84
Wine Making, Economies of Scale and the Spread of Viticulture to Hot Climates 91
La Viticulture Industrielle and Vertical Integration: Wine Production in the Midi 96
Chapter 3 Surviving Success in the Midi: Growers, Merchants, and the State 101
Phylloxera and Wine Adulteration 102
Politics, Phylloxera, and the Vineyard during France's Third Republic 106
The Midi: From Shortage to Overproduction 108
From Informal to Formal Cooperation: La Cave Coop茅rative Vinicole 114
Part II: The Causes of Export Failure 120
Chapter 4 Selling to Reluctant Drinkers: The British Market and the International Wine Trade 124
The Political Economy of the Wine Trade in Britain prior to 1860 126
Gladstone and the Rise and Decline in Consumption in the Late Nineteenth Century 130
The Retail Market and Product Adulteration 135
Who Controls the Chain? Experiments at \ 141
Part III: Institutional Innovation: Regional Appellations 150
Chapter 5 Bordeaux 154
Claret, Trade, and the Organization of Production 155
The 1855 Classification and the Branding of Claret 158
Supply Volatility, Vine Disease, and the Decline in Reputation of Fine Claret 163
Response to Overproduction: A Regional Appellation 169
Chapter 6 Champagne 175
The Myth of Dom P茅rignon and the Development of Champagne 177
Economies of Scale, Brands, and Marketing 181
The Response to Phylloxera 184
Organization of a Regional Appellation 188
Chapter 7 Port 197
Port and the British Market 198
Product Development and the Demands of a Mass Market 202
Rent Seeking, Fraud, and Regional Appellations 207
Chapter 8 From Sherry to Spanish White 214
The Organization of Wine Production in Jerez 215
Sherry and the British Market 221
Product Innovation and Cost Control 226
Wine Quality and the Demand for a Regional Appellation 230
Part IV: The Great Divergence: The Growth of Industrial Wine Production in the New World 234
Chapter 9 Big Business and American Wine: The California Wine Association 238
Creating Vineyards and Wineries in a Labor-Scarce Economy 240
Production Instability and the Creation of the California Wine Association 247
The California Wine Association and the Market for California's Wines 252
Chapter 10 Australia: The Tyranny of Distance and Domestic Beer Drinkers 263
Learning Grape Growing and Wine Making 264
Organization of Wine Production 268
In Search of Markets 273
Chapter 11 Argentina: New World Producers and Old World Consumers 283
Establishing the Industry 285
Redefining the Industry 291
The Limits to Growth and the Return to Crisis 299
Conclusion 306
Old World Producers and Consumers 306
New World Producers and Consumers 310
The Wine Industry in the Twentieth Century 313
Appendix 1 Vineyards and Wineries 316
A.1. Area of Vines and Output per Winery in France, 1924 and 1934 317
A.2 Number of Growers and Area of Vines by County, California, 1891 319
A.3. Winery Size in the Midi and Algeria, 1903 321
Appendix 2 Wine Prices 322
A.4. Farm and Paris Wine Prices, July 1910 322
A.5. Price List, Berry Brothers, London, 1909 324
Glossary 334
Bibliography 336
Index 356
A 356
B 356
C 357
D 358
E 358
F 358
G 358
H 358
I 358
J 358
K 358
L 358
M 359
N 359
O 359
P 359
R 360
S 360
T 360
U 361
V 361
W 361
Y 361
Contents 8
List of Illustrations 12
List of Tables 14
Acknowledgments 16
Maps 18
Introduction 32
Weights, Measures, and Currencies 40
Acronyms and Abbreviations 42
Part I: Technological and Organizational Change in Europe, 1840\u20131914 44
Chapter 1 European Wine on the Eve of the Railways 46
What Is Wine? 46
Family Producers 50
The Production of Grapes prior to Phylloxera 54
Traditional Wine-Making Technologies 60
Markets, Institutions, and Wine Consumption 64
The Development of Fine Export Wines 67
Chapter 2 Phylloxera and the Development of Scientific Viti-Viniculture 73
The Growth in Wine Consumption in Producer Countries 74
Phylloxera and the Destruction of Europe's Vines 77
Phylloxera and the International Response in Spain and Italy 84
Wine Making, Economies of Scale and the Spread of Viticulture to Hot Climates 91
La Viticulture Industrielle and Vertical Integration: Wine Production in the Midi 96
Chapter 3 Surviving Success in the Midi: Growers, Merchants, and the State 101
Phylloxera and Wine Adulteration 102
Politics, Phylloxera, and the Vineyard during France's Third Republic 106
The Midi: From Shortage to Overproduction 108
From Informal to Formal Cooperation: La Cave Coop茅rative Vinicole 114
Part II: The Causes of Export Failure 120
Chapter 4 Selling to Reluctant Drinkers: The British Market and the International Wine Trade 124
The Political Economy of the Wine Trade in Britain prior to 1860 126
Gladstone and the Rise and Decline in Consumption in the Late Nineteenth Century 130
The Retail Market and Product Adulteration 135
Who Controls the Chain? Experiments at \ 141
Part III: Institutional Innovation: Regional Appellations 150
Chapter 5 Bordeaux 154
Claret, Trade, and the Organization of Production 155
The 1855 Classification and the Branding of Claret 158
Supply Volatility, Vine Disease, and the Decline in Reputation of Fine Claret 163
Response to Overproduction: A Regional Appellation 169
Chapter 6 Champagne 175
The Myth of Dom P茅rignon and the Development of Champagne 177
Economies of Scale, Brands, and Marketing 181
The Response to Phylloxera 184
Organization of a Regional Appellation 188
Chapter 7 Port 197
Port and the British Market 198
Product Development and the Demands of a Mass Market 202
Rent Seeking, Fraud, and Regional Appellations 207
Chapter 8 From Sherry to Spanish White 214
The Organization of Wine Production in Jerez 215
Sherry and the British Market 221
Product Innovation and Cost Control 226
Wine Quality and the Demand for a Regional Appellation 230
Part IV: The Great Divergence: The Growth of Industrial Wine Production in the New World 234
Chapter 9 Big Business and American Wine: The California Wine Association 238
Creating Vineyards and Wineries in a Labor-Scarce Economy 240
Production Instability and the Creation of the California Wine Association 247
The California Wine Association and the Market for California's Wines 252
Chapter 10 Australia: The Tyranny of Distance and Domestic Beer Drinkers 263
Learning Grape Growing and Wine Making 264
Organization of Wine Production 268
In Search of Markets 273
Chapter 11 Argentina: New World Producers and Old World Consumers 283
Establishing the Industry 285
Redefining the Industry 291
The Limits to Growth and the Return to Crisis 299
Conclusion 306
Old World Producers and Consumers 306
New World Producers and Consumers 310
The Wine Industry in the Twentieth Century 313
Appendix 1 Vineyards and Wineries 316
A.1. Area of Vines and Output per Winery in France, 1924 and 1934 317
A.2 Number of Growers and Area of Vines by County, California, 1891 319
A.3. Winery Size in the Midi and Algeria, 1903 321
Appendix 2 Wine Prices 322
A.4. Farm and Paris Wine Prices, July 1910 322
A.5. Price List, Berry Brothers, London, 1909 324
Glossary 334
Bibliography 336
Index 356
A 356
B 356
C 357
D 358
E 358
F 358
G 358
H 358
I 358
J 358
K 358
L 358
M 359
N 359
O 359
P 359
R 360
S 360
T 360
U 361
V 361
W 361
Y 361
Creating wine : the emergence of a world industry, 1840-1914 /
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