Today's wine industry is characterized by regional differences
not only in the wines themselves but also in the business models by
which these wines are produced, marketed, and distributed. In Old
World countries such as France, Spain, and Italy, small family
vineyards and cooperative wineries abound. In New World regions
like the United States and Australia, the industry is dominated by
a handful of very large producers. This is the first book to trace
the economic and historical forces that gave rise to very
distinctive regional approaches to creating wine.
James Simpson shows how the wine industry was transformed in the
decades leading up to the First World War. Population growth,
rising wages, and the railways all contributed to soaring European
consumption even as many vineyards were decimated by the vine
disease phylloxera. At the same time, new technologies led to a
major shift in production away from Europe's traditional winemaking
regions. Small family producers in Europe developed institutions
such as regional appellations and cooperatives to protect their
commercial interests as large integrated companies built new
markets in America and elsewhere. Simpson examines how Old and New
World producers employed diverging strategies to adapt to the
changing global wine industry.
"Creating Wine" includes chapters on Europe's cheap commodity
wine industry; the markets for sherry, port, claret, and champagne;
and the new wine industries in California, Australia, and
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