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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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Big Business and American Wine: The California Wine Association

Big Business and American Wine: The California Wine Association

Chapter:
(p.195) Chapter 9 Big Business and American Wine: The California Wine Association
Source:
Creating Wine
Author(s):

James Simpson

Publisher:
Princeton University Press
DOI:10.23943/princeton/9780691136035.003.0009

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.

Keywords:   American wine, California, California Wine Association, CWA, dry wines, dessert wines, American wine industry

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