- 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.132) Chapter 6 Champagne
- Creating Wine
- 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.
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