Creating Wine

The Emergence of a World Industry, 1840-1914
Erscheinungsjahr 2011
ISBN: 978-0-691-13603-5
Verlag: Princeton University Press

Buch, Englisch, 344 Seiten, Format (B × H): 159 mm x 241 mm, Gewicht: 647 g

Reihe: The Princeton Economic History of the Western World

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.

Autoren/Hrsg.

Simpson, James

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Wirtschaftsgeschichte
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Wirtschaftswissenschaften Volkswirtschaftslehre Volkswirtschaftslehre Allgemein Geschichte der VWL
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Wirtschaftswissenschaften Wirtschaftswissenschaften Wirtschaftsgeschichte
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Weinherstellungsverfahren

Inhaltsverzeichnis

List of Illustrations xi

List of Tables xiii

Acknowledgments xv

Maps xvii

Introduction xxxi

Weights, Measures, and Currencies xxxix

Acronyms and Abbreviations xli

Part I: Technological and Organizational Change in Europe,1840-1914 1
Chapter 1: European Wine on the Eve of the Railways 3

What Is Wine? 3

Family Producers 7

The Production of Grapes prior to Phylloxera 11

Traditional Wine-Making Technologies 17

Markets, Institutions, and Wine Consumption 21

The Development of Fine Export Wines 24

Chapter 2: Phylloxera and the Development of Scientific Viti-Viniculture 30

The Growth in Wine Consumption in Producer Countries 31

Phylloxera and the Destruction of Europe?s Vines 34

Phylloxera and the International Response in Spain and Italy 41

Wine Making, Economies of Scale and the Spread of Viticulture to Hot Climates 48

La Viticulture Industrielle and Vertical Integration: Wine Production in the Midi 53

Chapter 3: Surviving Success in the Midi: Growers, Merchants, and the State 58

Phylloxera and Wine Adulteration 59

Politics, Phylloxera, and the Vineyard during France?s Third Republic 63

The Midi: From Shortage to Overproduction 65

From Informal to Formal Cooperation: La Cave Cooperative Vinicole 71

Part II: The Causes of Export Failure 77

Chapter 4: Selling to Reluctant Drinkers: The British Market and the International Wine Trade 81

The Political Economy of the Wine Trade in Britain prior to 1860 83

Gladstone and the Rise and Decline in Consumption in the Late Nineteenth Century 87

The Retail Market and Product Adulteration 92

Who Controls the Chain? Experiments at "Buyer-Led" Commodity Chains 98

Part III: Institutional Innovation: Regional Appellations 107

Chapter 5: Bordeaux 111

Claret, Trade, and the Organization of Production 112

The 1855 Classification and the Branding of Claret 115

Supply Volatility, Vine Disease, and the Decline in Reputation of Fine Claret 120

Response to Overproduction: A Regional Appellation 126

Chapter 6: Champagne 132

The Myth of Dom Perignon and the Development of Champagne 134

Economies of Scale, Brands, and Marketing 138 The Response to Phylloxera 141

Organization of a Regional Appellation 145

Chapter 7: Port 154

Port and the British Market 155

Product Development and the Demands of a Mass Market 159

Rent Seeking, Fraud, and Regional Appellations 164

Chapter 8: From Sherry to Spanish White 171

The Organization of Wine Production in Jerez 172

Sherry and the British Market 178

Product Innovation and Cost Control 183

Wine Quality and the Demand for a Regional Appellation 187

Part IV: The Great Divergence: The Growth of Industrial Wine Production in the New World 191

Chapter 9: Big Business and American Wine: The California Wine Association 195

Creating Vineyards and Wineries in a Labor-Scarce Economy 197

Production Instability and the Creation of the California Wine Association 204

The California Wine Association and the Market for California?s Wines 209

Chapter 10: Australia: The Tyranny of Distance and Domestic Beer Drinkers 220

Learning Grape Growing and Wine Making 221

Organization of Wine Production 225

In Search of Markets 230

Chapter 11: Argentina: New World Producers and Old World Consumers 240

Establishing the Industry 242

Redefining the Industry 248

The Limits to Growth and the Return to Crisis 256

Conclusion 263

Old World Producers and Consumers 263

New World Producers and Consumers 267

The Wine Industry in the Twentieth Century 270

Appendix 1: Vineyards and Wineries 273

A.1. Area of Vines and Output per Winery in France, 1924 and 1934 274

A.2 Number of Growers and Area of Vines by County, California, 1891 276

A.3. Winery Size in the Midi and Algeria, 1903 278

Appendix 2: Wine Prices 279

A.4. Farm and Paris Wine Prices, July 1910 279

A.5. Price List, Berry Brothers, London, 1909 281

Glossary 291

Bibliography 293

Index 313

Über Autor(innen)

Simpson, James
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".