- 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
Port
Port
- Chapter:
- (p.154) Chapter 7 Port
- Source:
- Creating Wine
- Author(s):
James Simpson
- Publisher:
- 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.
Keywords: port wine, British wine market, Portugal, Douro valley, Porto, cheap ports, mass market, regional appellations, Anglo-Portuguese Commercial Treaty
Princeton Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.
Please, subscribe or login to access full text content.
If you think you should have access to this title, please contact your librarian.
To troubleshoot, please check our FAQs , and if you can't find the answer there, please contact us.
- 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
