- Title Pages
- To María Jesús
- List of Illustrations
- List of Tables
- Weights, Measures, and Currencies
- Acronyms and Abbreviations
Part ITechnological and Organizational Change in Europe, 1840–1914
Chapter 1European Wine on the Eve of the Railways
Chapter 2Phylloxera and the Development of Scientific Viti-Viniculture
Chapter 3Surviving Success in the Midi: Growers, Merchants, and the State
Part IIThe Causes of Export Failure
Chapter 4Selling to Reluctant Drinkers: The British Market and the International Wine Trade
Part IIIInstitutional Innovation: Regional Appellations
Chapter 8From Sherry to Spanish White
Part IVThe Great Divergence: The Growth of Industrial Wine Production in the New World
Chapter 9Big Business and American Wine: The California Wine Association
Chapter 10Australia: The Tyranny of Distance and Domestic Beer Drinkers
Chapter 11Argentina: New World Producers and Old World Consumers
Appendix 1Vineyards and Wineries
Appendix 2Wine Prices
- (p.111) Chapter 5 Bordeaux
- Creating Wine
- Princeton University Press
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.
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