Adrienne Lehrer
- Published in print:
- 2009
- Published Online:
- September 2009
- ISBN:
- 9780195307931
- eISBN:
- 9780199867493
- Item type:
- book
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195307931.001.0001
- Subject:
- Linguistics, Theoretical Linguistics
The vocabulary of wine is large and exceptionally vibrant—from straight-forward descriptive words like “sweet” and “fragrant”, colorful metaphors like “ostentatious” and “brash”, to the more ...
More
The vocabulary of wine is large and exceptionally vibrant—from straight-forward descriptive words like “sweet” and “fragrant”, colorful metaphors like “ostentatious” and “brash”, to the more technical lexicon of biochemistry. The world of wine vocabulary is growing alongside the current popularity of wine itself, particularly as new words are employed by professional wine writers, who not only want to write interesting prose, but avoid repetition and cliché. The question is: what do these words mean? Can they actually reflect the objective characteristics of wine, and can two drinkers really use and understand these words in the same way? This book explores whether or not wine drinkers (both novices and experts) can in fact understand wine words in the same way. The conclusion, based on experimental results, is no. Even though experts do somewhat better than novices in some experiments, they tend to do well only on wines on which they are carefully trained and/or with which they are very familiar. Does this mean that the elaborate language we use to describe wine is essentially a charade? This book shows that although scientific wine writing requires a precise and shared use of language, drinking wine and talking about it in casual, informal setting with friends is different, and the conversational goals include social bonding as well as communicating information about the wine. The book also shows how language innovation and language play, clearly seen in the names of new wines and wineries, as well as wine descriptors, is yet another influence on the burgeoning and sometimes whimsical world of wine vocabulary.Less
The vocabulary of wine is large and exceptionally vibrant—from straight-forward descriptive words like “sweet” and “fragrant”, colorful metaphors like “ostentatious” and “brash”, to the more technical lexicon of biochemistry. The world of wine vocabulary is growing alongside the current popularity of wine itself, particularly as new words are employed by professional wine writers, who not only want to write interesting prose, but avoid repetition and cliché. The question is: what do these words mean? Can they actually reflect the objective characteristics of wine, and can two drinkers really use and understand these words in the same way? This book explores whether or not wine drinkers (both novices and experts) can in fact understand wine words in the same way. The conclusion, based on experimental results, is no. Even though experts do somewhat better than novices in some experiments, they tend to do well only on wines on which they are carefully trained and/or with which they are very familiar. Does this mean that the elaborate language we use to describe wine is essentially a charade? This book shows that although scientific wine writing requires a precise and shared use of language, drinking wine and talking about it in casual, informal setting with friends is different, and the conversational goals include social bonding as well as communicating information about the wine. The book also shows how language innovation and language play, clearly seen in the names of new wines and wineries, as well as wine descriptors, is yet another influence on the burgeoning and sometimes whimsical world of wine vocabulary.
Adrienne Lehrer
- Published in print:
- 2009
- Published Online:
- September 2009
- ISBN:
- 9780195307931
- eISBN:
- 9780199867493
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195307931.003.0018
- Subject:
- Linguistics, Theoretical Linguistics
This chapter summarizes the main discussions of the book outlining the topics of the three parts of the books. Part I dealt with wine words and the extensive wine lexicon that has emerged. Part II ...
More
This chapter summarizes the main discussions of the book outlining the topics of the three parts of the books. Part I dealt with wine words and the extensive wine lexicon that has emerged. Part II reported on the experiments conducted which interestingly showed that the nonexpert and even some expert wine drinkers generally did not agree on wine descriptions and often did not form a consensus on wines. Part III dealt with the functions of language and certain aspects of wine culture such as elitism, anti-elitism, and marketing.Less
This chapter summarizes the main discussions of the book outlining the topics of the three parts of the books. Part I dealt with wine words and the extensive wine lexicon that has emerged. Part II reported on the experiments conducted which interestingly showed that the nonexpert and even some expert wine drinkers generally did not agree on wine descriptions and often did not form a consensus on wines. Part III dealt with the functions of language and certain aspects of wine culture such as elitism, anti-elitism, and marketing.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- book
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.001.0001
- Subject:
- Economics and Finance, Economic History
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 ...
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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. The book 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. The book examines how Old and New World producers employed diverging strategies to adapt to the changing global wine industry. The book 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.Less
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. The book 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. The book examines how Old and New World producers employed diverging strategies to adapt to the changing global wine industry. The book 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.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0012
- Subject:
- Economics and Finance, Economic History
This concluding chapter takes a brief look at the changes that took place among traditional producer countries in Europe and then offers some comments concerning the obstacles facing the producers in ...
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This concluding chapter takes a brief look at the changes that took place among traditional producer countries in Europe and then offers some comments concerning the obstacles facing the producers in the New World. It finishes with reflections on the extent to which the organization of the wine industry today is the result of changes that took place before 1914. These changes were not uniform, and by 1914 major differences were found in the organization of production and marketing of commodity wines in places as far-flung as France, California, South Australia, and Mendoza. Even within a country such as France, new and differing institutions had appeared that altered market incentives for growers, winemakers, and merchants in places such as Bordeaux, Reims, and Montpellier.Less
This concluding chapter takes a brief look at the changes that took place among traditional producer countries in Europe and then offers some comments concerning the obstacles facing the producers in the New World. It finishes with reflections on the extent to which the organization of the wine industry today is the result of changes that took place before 1914. These changes were not uniform, and by 1914 major differences were found in the organization of production and marketing of commodity wines in places as far-flung as France, California, South Australia, and Mendoza. Even within a country such as France, new and differing institutions had appeared that altered market incentives for growers, winemakers, and merchants in places such as Bordeaux, Reims, and Montpellier.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0002
- Subject:
- Economics and Finance, Economic History
This chapter examines the growth in wine consumption in the second half of the nineteenth century and shows the impact of phylloxera on the French market, and how the stimulus of higher international ...
More
This chapter examines the growth in wine consumption in the second half of the nineteenth century and shows the impact of phylloxera on the French market, and how the stimulus of higher international prices led to a wine boom in Spain. At the time, Europe's growers, winemakers, and merchants had to adapt to some important changes. On the demand side, the decline in transport costs produced by the railways, rapid urbanization, and rising incomes led to per capita wine consumption in France reaching more than 160 liters in the 1900s, and there were significant increases in other countries. The growth in consumption was all the more impressive given that the vine disease phylloxera vastatrix destroyed large areas of Europe's vineyards. In addition, the chapter discusses the development of scientific viticulture and wine making, and the appearance of large-scale wineries in the Midi and Algeria.Less
This chapter examines the growth in wine consumption in the second half of the nineteenth century and shows the impact of phylloxera on the French market, and how the stimulus of higher international prices led to a wine boom in Spain. At the time, Europe's growers, winemakers, and merchants had to adapt to some important changes. On the demand side, the decline in transport costs produced by the railways, rapid urbanization, and rising incomes led to per capita wine consumption in France reaching more than 160 liters in the 1900s, and there were significant increases in other countries. The growth in consumption was all the more impressive given that the vine disease phylloxera vastatrix destroyed large areas of Europe's vineyards. In addition, the chapter discusses the development of scientific viticulture and wine making, and the appearance of large-scale wineries in the Midi and Algeria.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0004
- Subject:
- Economics and Finance, Economic History
This chapter shows that wine was traditionally a luxury because of the high and discriminatory import duties, which benefited Portuguese and Spanish producers at the expense of the French. With the ...
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This chapter shows that wine was traditionally a luxury because of the high and discriminatory import duties, which benefited Portuguese and Spanish producers at the expense of the French. With the reforms of the early 1860s there was a temporary increase in consumption and a switch in preference away from Iberian fortified wines toward French table wines. Merchants blended cheap commodity wines from different locations to minimize quality fluctuations, but although retail prices remained remarkably stable during the phylloxera-induced period of shortages, this was achieved only by significantly reducing product quality. Poor wines and numerous press reports concerning their adulteration led to falling consumption. The failure of buyer-driven commodity chains such as the Victoria Wine Company or Gilbeys to significantly cut marketing costs implied that the small family retailer remained competitive, but neither could simultaneously cut prices and guarantee product quality for consumers.Less
This chapter shows that wine was traditionally a luxury because of the high and discriminatory import duties, which benefited Portuguese and Spanish producers at the expense of the French. With the reforms of the early 1860s there was a temporary increase in consumption and a switch in preference away from Iberian fortified wines toward French table wines. Merchants blended cheap commodity wines from different locations to minimize quality fluctuations, but although retail prices remained remarkably stable during the phylloxera-induced period of shortages, this was achieved only by significantly reducing product quality. Poor wines and numerous press reports concerning their adulteration led to falling consumption. The failure of buyer-driven commodity chains such as the Victoria Wine Company or Gilbeys to significantly cut marketing costs implied that the small family retailer remained competitive, but neither could simultaneously cut prices and guarantee product quality for consumers.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0009
- Subject:
- Economics and Finance, Economic History
This chapter looks at how the Californian wine industry developed. It first shows how producers adapted grape growing and wine making to local conditions; the chapter then considers the relationship ...
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This chapter looks at how the Californian wine industry developed. It first shows how producers adapted grape growing and wine making to local conditions; the chapter then considers the relationship between growers, winemakers, and San Francisco's merchants that led to the creation of the California Wine Association (CWA). Finally, the chapter examines the difficulties in selling to consumers accustomed to drinking beer and whisky rather than wine. Despite the success of the CWA, consumption of dry wines was strictly limited outside the small group of immigrants from southern Europe, and it was dessert wines that proved to be the most dynamic sector in the decade or two prior to Prohibition.Less
This chapter looks at how the Californian wine industry developed. It first shows how producers adapted grape growing and wine making to local conditions; the chapter then considers the relationship between growers, winemakers, and San Francisco's merchants that led to the creation of the California Wine Association (CWA). Finally, the chapter examines the difficulties in selling to consumers accustomed to drinking beer and whisky rather than wine. Despite the success of the CWA, consumption of dry wines was strictly limited outside the small group of immigrants from southern Europe, and it was dessert wines that proved to be the most dynamic sector in the decade or two prior to Prohibition.
Gerald A. McDermott
- Published in print:
- 2007
- Published Online:
- January 2008
- ISBN:
- 9780199233755
- eISBN:
- 9780191715549
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199233755.003.0005
- Subject:
- Business and Management, International Business
Through a comparative, longitudinal analysis of the wine industry in two Argentine provinces, this chapter examines how different political approaches to reform shapes the ability of societies to ...
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Through a comparative, longitudinal analysis of the wine industry in two Argentine provinces, this chapter examines how different political approaches to reform shapes the ability of societies to build new institutions for economic upgrading. Upgrading in wine and grapes often demands the creation of skills and the coordination of experiments in processes, products, and functions across a wide variety of organizational forms and sub-regions. Inherited structural factors per se can not easily explain the different solutions to this challenge. In particular, although voluntary associationalism improves the needed social learning and collaboration, it is also self-limiting. A better explanation focuses on how governments confront the dual challenge of redefining the boundary between the public and private domains, and of recombining the socio-economic ties among relevant firms and their respective business associations. A ‘depoliticization’ approach emphasizes the imposition of arm's-length incentives by a powerful, insulated government, but appears to contribute little to institutional change and upgrading. A ‘participatory restructuring’ approach promotes the creation of public-private institutions via adherence to two key principles: inclusion of a wide variety of relevant stakeholder groups, and rules of deliberative governance that promote collective problem-solving. The latter approach appears to have the advantage of facilitating collaboration and knowledge creation among previously antagonistic groups, including government.Less
Through a comparative, longitudinal analysis of the wine industry in two Argentine provinces, this chapter examines how different political approaches to reform shapes the ability of societies to build new institutions for economic upgrading. Upgrading in wine and grapes often demands the creation of skills and the coordination of experiments in processes, products, and functions across a wide variety of organizational forms and sub-regions. Inherited structural factors per se can not easily explain the different solutions to this challenge. In particular, although voluntary associationalism improves the needed social learning and collaboration, it is also self-limiting. A better explanation focuses on how governments confront the dual challenge of redefining the boundary between the public and private domains, and of recombining the socio-economic ties among relevant firms and their respective business associations. A ‘depoliticization’ approach emphasizes the imposition of arm's-length incentives by a powerful, insulated government, but appears to contribute little to institutional change and upgrading. A ‘participatory restructuring’ approach promotes the creation of public-private institutions via adherence to two key principles: inclusion of a wide variety of relevant stakeholder groups, and rules of deliberative governance that promote collective problem-solving. The latter approach appears to have the advantage of facilitating collaboration and knowledge creation among previously antagonistic groups, including government.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0003
- Subject:
- Economics and Finance, Economic History
This chapter looks at the experience of the Midi, France's cheapest wine producer. After examining long-run changes in France's domestic wine supply, and in particular merchants' attempts to augment ...
More
This chapter looks at the experience of the Midi, France's cheapest wine producer. After examining long-run changes in France's domestic wine supply, and in particular merchants' attempts to augment supply during the phylloxera epidemic by adulteration, it shows how the changes in political strength of small farmers and workers increased during the Third Republic, especially after the 1884 law permitting the formation of syndicates. Despite the presence of large vineyards in the Midi, the wine industry was relatively united in its attempt first to tackle phylloxera and replant, and then to demand state intervention to control fraud. Finally, the chapter considers how smaller growers started to establish cooperatives in response to another threat to their livelihood, namely, the increasing economies of scale and skills required for wine production and marketing.Less
This chapter looks at the experience of the Midi, France's cheapest wine producer. After examining long-run changes in France's domestic wine supply, and in particular merchants' attempts to augment supply during the phylloxera epidemic by adulteration, it shows how the changes in political strength of small farmers and workers increased during the Third Republic, especially after the 1884 law permitting the formation of syndicates. Despite the presence of large vineyards in the Midi, the wine industry was relatively united in its attempt first to tackle phylloxera and replant, and then to demand state intervention to control fraud. Finally, the chapter considers how smaller growers started to establish cooperatives in response to another threat to their livelihood, namely, the increasing economies of scale and skills required for wine production and marketing.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0008
- Subject:
- Economics and Finance, Economic History
This chapter shows the nature and limits of organizational change in the production and sale of sherry over the nineteenth century. Despite an apparent flexibility in responding to increased demand ...
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This chapter shows the nature and limits of organizational change in the production and sale of sherry over the nineteenth century. Despite an apparent flexibility in responding to increased demand in international markets, a decline in the reputation of sherry caused a rapid drop in sales, as merchants in Jerez and especially Britain sold adulterated and cheap imitation wines. Although there was much talk about protecting the name of sherry in Jerez, this proved difficult because of the diversity of interests within the producing region itself. The big export houses responded to weaker demand for their fine sherries by moving down-market to achieve volume. While the political influence of small growers in France allowed them to capture market power from the merchants by establishing regional appellations and cooperatives, this did not happen in Jerez.Less
This chapter shows the nature and limits of organizational change in the production and sale of sherry over the nineteenth century. Despite an apparent flexibility in responding to increased demand in international markets, a decline in the reputation of sherry caused a rapid drop in sales, as merchants in Jerez and especially Britain sold adulterated and cheap imitation wines. Although there was much talk about protecting the name of sherry in Jerez, this proved difficult because of the diversity of interests within the producing region itself. The big export houses responded to weaker demand for their fine sherries by moving down-market to achieve volume. While the political influence of small growers in France allowed them to capture market power from the merchants by establishing regional appellations and cooperatives, this did not happen in Jerez.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0010
- Subject:
- Economics and Finance, Economic History
This chapter examines how Australians learned to grow grapes and make wine, and the advances in wine-making technologies linked to dry table wine production. The Australian wine industry dates from ...
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This chapter examines how Australians learned to grow grapes and make wine, and the advances in wine-making technologies linked to dry table wine production. The Australian wine industry dates from the end of the eighteenth century, but as in California and Argentina, it was only in the two or three decades prior to the First World War that it became commercially important. The chapter then considers the problems of vertical coordination, or “cooperation” as contemporaries called it, between grape growing and wine making. Finally, the chapter shows that the Australian commodity chain differed from California in that it was market driven from Britain and explains why attempts to create an alternative Australian distribution network failed.Less
This chapter examines how Australians learned to grow grapes and make wine, and the advances in wine-making technologies linked to dry table wine production. The Australian wine industry dates from the end of the eighteenth century, but as in California and Argentina, it was only in the two or three decades prior to the First World War that it became commercially important. The chapter then considers the problems of vertical coordination, or “cooperation” as contemporaries called it, between grape growing and wine making. Finally, the chapter shows that the Australian commodity chain differed from California in that it was market driven from Britain and explains why attempts to create an alternative Australian distribution network failed.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0011
- Subject:
- Economics and Finance, Economic History
This chapter takes a look at the Argentinian wine industry. It first examines the growth of the industry after 1885 and its organization at the turn of the century. The chapter then examines the ...
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This chapter takes a look at the Argentinian wine industry. It first examines the growth of the industry after 1885 and its organization at the turn of the century. The chapter then examines the response of different groups to the major slump in 1901–3 and shows that although attempts to self-regulate the industry were generally successful, wine quality remained poor because consumer choice was determined by price. Finally, the chapter considers the response of different sectors to the collapse in wine prices after 1913 and shows the difficulties leading producers faced in passing the costs of adjustment on to growers and restricting supply.Less
This chapter takes a look at the Argentinian wine industry. It first examines the growth of the industry after 1885 and its organization at the turn of the century. The chapter then examines the response of different groups to the major slump in 1901–3 and shows that although attempts to self-regulate the industry were generally successful, wine quality remained poor because consumer choice was determined by price. Finally, the chapter considers the response of different sectors to the collapse in wine prices after 1913 and shows the difficulties leading producers faced in passing the costs of adjustment on to growers and restricting supply.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0001
- Subject:
- Economics and Finance, Economic History
This chapter looks at the nature of grape production and wine making on the eve of the railways. The process of creating wine followed a well-determined sequence: grapes were produced in the ...
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This chapter looks at the nature of grape production and wine making on the eve of the railways. The process of creating wine followed a well-determined sequence: grapes were produced in the vineyard; crushed, fermented, and sometimes matured in the winery; and blended (and perhaps matured further) in the merchant's cellar; finally, the wine was drunk in a public place or at home. This chapter looks at the major decisions that economic agents faced when carrying out these activities. It examines the nature of wine and the economics of grape and wine production, market organization, and the development of fine wines for export before 1840.Less
This chapter looks at the nature of grape production and wine making on the eve of the railways. The process of creating wine followed a well-determined sequence: grapes were produced in the vineyard; crushed, fermented, and sometimes matured in the winery; and blended (and perhaps matured further) in the merchant's cellar; finally, the wine was drunk in a public place or at home. This chapter looks at the major decisions that economic agents faced when carrying out these activities. It examines the nature of wine and the economics of grape and wine production, market organization, and the development of fine wines for export before 1840.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0005
- Subject:
- Economics and Finance, Economic History
This chapter follows the long history of commercial relations between many British ports and Bordeaux. It begins by examining the long-run changes in wine production and trade during the nineteenth ...
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This chapter follows the long history of commercial relations between many British ports and Bordeaux. It begins by examining the long-run changes in wine production and trade during the nineteenth century and the organization of wine production in the region. After a period of prosperity that lasted from the mid-1850s to the early 1880s, there followed three decades of depression. Moreover, information problems for consumers of fine wines were reduced by the 1855 classification, but the growth in market power and economic independence of the leading estates was checked in the late nineteenth century. Finally, small growers successfully used their political voice to achieve legislation to establish a regional appellation, which limited to wines of the Gironde the right to carry the Bordeaux brand.Less
This chapter follows the long history of commercial relations between many British ports and Bordeaux. It begins by examining the long-run changes in wine production and trade during the nineteenth century and the organization of wine production in the region. After a period of prosperity that lasted from the mid-1850s to the early 1880s, there followed three decades of depression. Moreover, information problems for consumers of fine wines were reduced by the 1855 classification, but the growth in market power and economic independence of the leading estates was checked in the late nineteenth century. Finally, small growers successfully used their political voice to achieve legislation to establish a regional appellation, which limited to wines of the Gironde the right to carry the Bordeaux brand.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0007
- Subject:
- Economics and Finance, Economic History
This chapter begins by looking at the development of port wine for the British market, and the geographical separation between grape production in the Douro valley and the maturing and exporting ...
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This chapter begins by looking at the development of port wine for the British market, and the geographical separation between grape production in the Douro valley and the maturing and exporting houses in Porto. It then discusses the development of different types of port wine and how the sector responded to the challenges of the second half of the nineteenth century, namely, the problems of maintaining supplies and product quality during the phylloxera epidemic, and the opportunities and difficulties faced by producers in creating a mass market for cheap ports. Finally, the chapter considers the conflicts between the British exporters and Portuguese growers over regulation and regional appellations from the eighteenth century.Less
This chapter begins by looking at the development of port wine for the British market, and the geographical separation between grape production in the Douro valley and the maturing and exporting houses in Porto. It then discusses the development of different types of port wine and how the sector responded to the challenges of the second half of the nineteenth century, namely, the problems of maintaining supplies and product quality during the phylloxera epidemic, and the opportunities and difficulties faced by producers in creating a mass market for cheap ports. Finally, the chapter considers the conflicts between the British exporters and Portuguese growers over regulation and regional appellations from the eighteenth century.
David Brown
- Published in print:
- 2007
- Published Online:
- January 2008
- ISBN:
- 9780199231829
- eISBN:
- 9780191716218
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199231829.003.0004
- Subject:
- Religion, Theology
This chapter examines food and drink in all its variety, in particular the impact they had historically on people's perceptions. The discussion exposes the degree to which modern attitudes to food ...
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This chapter examines food and drink in all its variety, in particular the impact they had historically on people's perceptions. The discussion exposes the degree to which modern attitudes to food and drink necessarily — or only accidentally — preclude mediation of the divine through our experience of the various ways in which our bodies are sustained. The first part of the chapter is devoted to food. The second part examines the symbolism of water and wine first before turning to more general questions about drink and the various other ways in which it is given symbolic significance. In the case of water and wine, attention is drawn to how closer examination of the multivalent character of their symbolism has the potential to enrich current understandings of the two major Christian sacraments. The final section considers the various ways in which both alcoholic and non-alcoholic stimulants (tea and coffee in particular) have, in appropriate contexts, also been seen as opening the human mind to wider perceptions of reality.Less
This chapter examines food and drink in all its variety, in particular the impact they had historically on people's perceptions. The discussion exposes the degree to which modern attitudes to food and drink necessarily — or only accidentally — preclude mediation of the divine through our experience of the various ways in which our bodies are sustained. The first part of the chapter is devoted to food. The second part examines the symbolism of water and wine first before turning to more general questions about drink and the various other ways in which it is given symbolic significance. In the case of water and wine, attention is drawn to how closer examination of the multivalent character of their symbolism has the potential to enrich current understandings of the two major Christian sacraments. The final section considers the various ways in which both alcoholic and non-alcoholic stimulants (tea and coffee in particular) have, in appropriate contexts, also been seen as opening the human mind to wider perceptions of reality.
Adrienne Lehrer
- Published in print:
- 2009
- Published Online:
- September 2009
- ISBN:
- 9780195307931
- eISBN:
- 9780199867493
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195307931.003.0001
- Subject:
- Linguistics, Theoretical Linguistics
The large and growing wine vocabulary is analyzed into its major categories: acidity, sweetness, balance, age, astringency, body, nose, finish, effervescence, and evaluation. The vocabulary of most ...
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The large and growing wine vocabulary is analyzed into its major categories: acidity, sweetness, balance, age, astringency, body, nose, finish, effervescence, and evaluation. The vocabulary of most categories have an evaluative as well as descriptive components, where negative words either have too much or too little of the property described, whereas the positive words have the right amount. A thin has too little body while a coarse wine has too much. Both delicate and full-bodied are positive descriptors for describing body. Many words are only evaluative, and these can be divided into those of high praise, low praise, mild derogation, and strong derogation. There are also numerous metaphorical descriptors based on personality and character, such as vivacious, assertive, and aggressive.Less
The large and growing wine vocabulary is analyzed into its major categories: acidity, sweetness, balance, age, astringency, body, nose, finish, effervescence, and evaluation. The vocabulary of most categories have an evaluative as well as descriptive components, where negative words either have too much or too little of the property described, whereas the positive words have the right amount. A thin has too little body while a coarse wine has too much. Both delicate and full-bodied are positive descriptors for describing body. Many words are only evaluative, and these can be divided into those of high praise, low praise, mild derogation, and strong derogation. There are also numerous metaphorical descriptors based on personality and character, such as vivacious, assertive, and aggressive.
Adrienne Lehrer
- Published in print:
- 2009
- Published Online:
- September 2009
- ISBN:
- 9780195307931
- eISBN:
- 9780199867493
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780195307931.003.0016
- Subject:
- Linguistics, Theoretical Linguistics
Wine culture, according to Robert Fuller, shares features with popular religion: a special vocabulary, ritualized behaviors, and ceremonies. Although wine drinking has become popular, there are still ...
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Wine culture, according to Robert Fuller, shares features with popular religion: a special vocabulary, ritualized behaviors, and ceremonies. Although wine drinking has become popular, there are still elements of elitism. Wine marketing sometimes uses snob appeal, but just as often makes fun of snobbery. Names of wines and wineries has become colorful and entertaining, partly to attract customers, but also as a larger part of the word-play in contemporary advertising. Many wines and wineries use animal names (Yellowtail, Black Swan, Funky Llama), and some are puns, like Bored Doe. Although choosing wines to complement food has always been a concern, greater attention and specificity has recently been applied to food-wine pairings; not just red wine with meat, but a Australian Shiraz with grilled rib lamb chops marinated in a mustard cream sauce.Less
Wine culture, according to Robert Fuller, shares features with popular religion: a special vocabulary, ritualized behaviors, and ceremonies. Although wine drinking has become popular, there are still elements of elitism. Wine marketing sometimes uses snob appeal, but just as often makes fun of snobbery. Names of wines and wineries has become colorful and entertaining, partly to attract customers, but also as a larger part of the word-play in contemporary advertising. Many wines and wineries use animal names (Yellowtail, Black Swan, Funky Llama), and some are puns, like Bored Doe. Although choosing wines to complement food has always been a concern, greater attention and specificity has recently been applied to food-wine pairings; not just red wine with meat, but a Australian Shiraz with grilled rib lamb chops marinated in a mustard cream sauce.
James Simpson
- Published in print:
- 2011
- Published Online:
- October 2017
- ISBN:
- 9780691136035
- eISBN:
- 9781400838882
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691136035.003.0006
- Subject:
- Economics and Finance, Economic History
This chapter looks briefly at the early history of champagne and the dramatic increase in production in the late nineteenth century. Champagne producers were the most successful of all producers in ...
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This chapter looks briefly at the early history of champagne and the dramatic increase in production in the late nineteenth century. Champagne producers were the most successful of all producers in establishing brand names, informing consumers of wine quality, and associating the drink with the needs of the rapidly changing lifestyles of the middle and upper classes in rich urban societies during the nineteenth century. The chapter also considers the organization of the commodity chain favoring the champagne houses over British retailers, the response of the champagne houses and small growers to the phylloxera crisis, and the collapse of local production and importation of large quantities of outside wines after 1906. In the end, despite the crisis, the champagne producers were still more successful than those in other wine regions in controlling the quality of their product.Less
This chapter looks briefly at the early history of champagne and the dramatic increase in production in the late nineteenth century. Champagne producers were the most successful of all producers in establishing brand names, informing consumers of wine quality, and associating the drink with the needs of the rapidly changing lifestyles of the middle and upper classes in rich urban societies during the nineteenth century. The chapter also considers the organization of the commodity chain favoring the champagne houses over British retailers, the response of the champagne houses and small growers to the phylloxera crisis, and the collapse of local production and importation of large quantities of outside wines after 1906. In the end, despite the crisis, the champagne producers were still more successful than those in other wine regions in controlling the quality of their product.
Gordon M. Shepherd
- Published in print:
- 2016
- Published Online:
- January 2019
- ISBN:
- 9780231177009
- eISBN:
- 9780231542876
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231177009.003.0001
- Subject:
- Neuroscience, Behavioral Neuroscience
The principle of the book is set out at the start: taste is not in the wine; the taste is created by the brain of the wine-taster. At present there is no book focused on how wine taste is created by ...
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The principle of the book is set out at the start: taste is not in the wine; the taste is created by the brain of the wine-taster. At present there is no book focused on how wine taste is created by the brain. We show how, just as with creating the flavors of food, creating the flavors of wine engages more of the brain than any other human experience. The book aims to explain how this happens to enhance your wine tasting enjoyment, whether yours is the brain of the casual wine drinker at home or the brain of an expert professional wine taster.Less
The principle of the book is set out at the start: taste is not in the wine; the taste is created by the brain of the wine-taster. At present there is no book focused on how wine taste is created by the brain. We show how, just as with creating the flavors of food, creating the flavors of wine engages more of the brain than any other human experience. The book aims to explain how this happens to enhance your wine tasting enjoyment, whether yours is the brain of the casual wine drinker at home or the brain of an expert professional wine taster.
