- 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.263) Conclusion
- Creating Wine
- Princeton University Press
This concluding chapter takes a brief look at the changes that took place among traditional producer countries in Europe and then offers some comments concerning the obstacles facing the producers in the New World. It finishes with reflections on the extent to which the organization of the wine industry today is the result of changes that took place before 1914. These changes were not uniform, and by 1914 major differences were found in the organization of production and marketing of commodity wines in places as far-flung as France, California, South Australia, and Mendoza. Even within a country such as France, new and differing institutions had appeared that altered market incentives for growers, winemakers, and merchants in places such as Bordeaux, Reims, and Montpellier.
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