- Title Pages
- To María Jesús
- Epigraph
- List of Illustrations
- List of Tables
- Acknowledgments
- Maps
- Introduction
- Weights, Measures, and Currencies
- Acronyms and Abbreviations
-
Part I Technological and Organizational Change in Europe, 1840–1914 -
Chapter 1 European Wine on the Eve of the Railways -
Chapter 2 Phylloxera and the Development of Scientific Viti-Viniculture -
Chapter 3 Surviving Success in the Midi: Growers, Merchants, and the State -
Part II The Causes of Export Failure -
Chapter 4 Selling to Reluctant Drinkers: The British Market and the International Wine Trade -
Part III Institutional Innovation: Regional Appellations -
Chapter 5 Bordeaux -
Chapter 6 Champagne -
Chapter 7 Port -
Chapter 8 From Sherry to Spanish White -
Part IV The Great Divergence: The Growth of Industrial Wine Production in the New World -
Chapter 9 Big Business and American Wine: The California Wine Association -
Chapter 10 Australia: The Tyranny of Distance and Domestic Beer Drinkers -
Chapter 11 Argentina: New World Producers and Old World Consumers - Conclusion
-
Appendix 1 Vineyards and Wineries -
Appendix 2 Wine Prices - Glossary
- Bibliography
- Index
Bordeaux
Bordeaux
- Chapter:
- (p.111) Chapter 5 Bordeaux
- Source:
- Creating Wine
- Author(s):
James Simpson
- Publisher:
- 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.
Keywords: Gironde, Bordeaux, commercial relations, British ports, 1855 classification, wine production, fine wines, small growers, regional appellation
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- Title Pages
- To María Jesús
- Epigraph
- List of Illustrations
- List of Tables
- Acknowledgments
- Maps
- Introduction
- Weights, Measures, and Currencies
- Acronyms and Abbreviations
-
Part I Technological and Organizational Change in Europe, 1840–1914 -
Chapter 1 European Wine on the Eve of the Railways -
Chapter 2 Phylloxera and the Development of Scientific Viti-Viniculture -
Chapter 3 Surviving Success in the Midi: Growers, Merchants, and the State -
Part II The Causes of Export Failure -
Chapter 4 Selling to Reluctant Drinkers: The British Market and the International Wine Trade -
Part III Institutional Innovation: Regional Appellations -
Chapter 5 Bordeaux -
Chapter 6 Champagne -
Chapter 7 Port -
Chapter 8 From Sherry to Spanish White -
Part IV The Great Divergence: The Growth of Industrial Wine Production in the New World -
Chapter 9 Big Business and American Wine: The California Wine Association -
Chapter 10 Australia: The Tyranny of Distance and Domestic Beer Drinkers -
Chapter 11 Argentina: New World Producers and Old World Consumers - Conclusion
-
Appendix 1 Vineyards and Wineries -
Appendix 2 Wine Prices - Glossary
- Bibliography
- Index
