- 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.154) Chapter 7 Port
- Creating Wine
- Princeton University Press
This chapter begins by looking at the development of port wine for the British market, and the geographical separation between grape production in the Douro valley and the maturing and exporting houses in Porto. It then discusses the development of different types of port wine and how the sector responded to the challenges of the second half of the nineteenth century, namely, the problems of maintaining supplies and product quality during the phylloxera epidemic, and the opportunities and difficulties faced by producers in creating a mass market for cheap ports. Finally, the chapter considers the conflicts between the British exporters and Portuguese growers over regulation and regional appellations from the eighteenth century.
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