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Creating WineThe Emergence of a World Industry, 1840-1914$
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James Simpson

Print publication date: 2011

Print ISBN-13: 9780691136035

Published to Princeton Scholarship Online: October 2017

DOI: 10.23943/princeton/9780691136035.001.0001

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From Sherry to Spanish White

From Sherry to Spanish White

Chapter:
(p.171) Chapter 8 From Sherry to Spanish White
Source:
Creating Wine
Author(s):

James Simpson

Publisher:
Princeton University Press
DOI:10.23943/princeton/9780691136035.003.0008

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.

Keywords:   sherry, Jerez, Spain, organizational change, wine adulteration, imitation wines, cheap wines, regional cooperatives, regional appellations

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