- 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
Champagne
Champagne
- Chapter:
- (p.132) Chapter 6 Champagne
- Source:
- Creating Wine
- Author(s):
James Simpson
- Publisher:
- Princeton University Press
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.
Keywords: champagne, champagne producers, brand names, wine quality, product quality, champagne houses
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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
