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at the University of California, Berkeley. See especially Louis P. Martini, A Family Winery and the Cali- fornia Wine Industry, 1984; Louis M. and Louis P. Martini, Wine Making in the Napa Valley, 1973; Harold P. Olmo, Plant Genetics and New Grape Varieties, 1976; and An- dré Tchelistcheª, Grapes, Wine and Ecology, 1983. Important treatments include Thomas Pinney, A History of Wine in America from the Beginnings to Prohibition (Berkeley: University of California Press, 1989); Charles Sullivan, A Companion to California Wine (Berkeley: University of California Press

. Pendergrast, Mark. For God, Country dr Coca-Cola. Basic Books, 2d ed., 2000. Pennock, Pamela E. Advertising Sin and Sickness: The Politics of Alcohol and To- bacco Marketing, ipfo—ippo. University of Northern Illinois Press, 2007. Pinney, Thomas. A History of Wine in America: From the Beginnings to Prohibi- tion. University of California Press, 1989. . A History of Wine in America: From Prohibition to the Present. Univer- sity of California Press, 2005. Pole, J. R., ed. The Federalist. Hackett, 2005. Polk, William R. The Birth of America, from before Columbus to the

. ———. 2002. “Andy Beckstoffer.” Wine Business Monthly, May. ———. 2010. “Research Shows Organic Practices Raise Wine Scores and Prices (if the Wineries Don’t Talk about Them).” Wine Business Monthly, October. Perdue, Lewis. 1999. The Wrath of Grapes: The Coming Wine Industry Shake- out and How to Take Advantage of It. New York: Avon Books. Pinney, Thomas. 2005. A History of Wine in America, vol. 2: From Prohibition to the Present. Berkeley: University of California Press. References | 333 Posner, Richard A. 1977. Economic Analysis of Law. Boston: Little, Brown. Pregler

299 Conclusion The purpose of this book has been to explore wine in America from an economic perspective. The principal goal has been to explain the eco- nomic organization of the U.S. wine industry, and how individuals interact and behave in their role as wine producers and consumers. A set of fundamental economic concepts and principles have been used to organize the approach taken to the study of wine. This chapter high- lights and summarizes insights from these guiding principles and the results of empirical studies presented in this book. Economics

.” New Zealand Winegrowers 78 (Feb/March 2013): 71–75. Patterson, Tim. “Rocks in my Head.” Wine Enthusiast 20, no. 11 (November 1, 2007): 136. Peynaud, Emile. The Taste of Wine. Translated by Michael Schuster. San Francisco: Wine Appreciation Guild, 1987. Pincus, Robert. “Wine, Place, and Identity in a Changing Climate.” Gastronomica 3, no. 2 (Spring 2003). Pinney, Thomas. A History of Wine in America: from Prohibition to the Present. 2nd revised ed. Berkeley: University of California Press, 2005. Pinney, Thomas. A History of Wine in America: from the Beginnings to

Media. Pincus, Robert. “Wine, Place, and Identity in a Changing Climate.” Gastronomica 3, no. 2 (Spring 2003). Reprinted with permission from The University of California Press, Jour- nals Division. Pinney, Thomas. A History of Wine in America: from the Beginnings to Prohibition. Berkeley: University of California Press, 1989. Pinney, Thomas. A History of Wine in America: from Prohibition to the Present. 2nd revised ed. Berkeley: University of California Press, 2005. Pinney, Thomas. “The Language of Wine in English.” Wayward Tendrils Quarterly 21, no. 1 (January

. 18–20; “A Viticultural Mystery Solved,” California History (the quarterly of the California Historical Society), Summer 1978, pp. 114–129; “The Historical Origins of Zinfandel in California,” Vintage, April 1979, pp. 42–47, and May 1979, pp. 19–25. This work was expanded and later published in “Zinfandel: A True Vinifera,” Vinifera Wine Growers Journal, Summer 1982, pp. 71–86. 5. Thomas Pinney, A History of Wine in America: From the Beginnings to Prohibition (Berkeley: University of California Press, 1989), pp. 188–190; William Robert Prince, A Treatise on the Vine

” from New Almaden Vineyards and created a brand that survives to the present day. 6. The account here is derived from multiple sources, including Haraszthy’s own story, Grape Culture, Wines and Wine-making (Harper & Brothers, 1862); David Darlington’s Angels’ Visits: An Inquiry into the Mystery of Zinfandel (New York: Henry Holt & Co., 1992), Thomas Pinney’s majestic two-volume A History of Wine in America (Berkeley: University of California Press, 1989), and Brian McGinty’s Strong Wine: The Life and Legend of Agoston Haraszthy (Stanford: Stanford University

and Our Navy. Providence, RI: Albertype, 1898. Perry & Company. The Improved American Hot Blast Cooking Stove. Albany: Perry & Company, 1870. Illustrated trade catalog. Peterson, Mrs. M. E. Preserving, Pickling and Canning Fruit. Philadelphia: G. Peterson & Company 1869. Pierce, Paul. Suppers. New York: Barse & Hopkins, 1907. Pinney, Thomas. The History of Wine in America: From the Beginnings to Prohibition. Berkeley: University of California Press, 1989. Pollan, Michael. The Omnivore’s Dilemma. New York: Penguin, 2006. Preston, Cathy Lynn, and Michael J. Preston

Delocalization: Dietary Changes since 1750.” Journal of Interdisciplinary History 14 (1983): 507–28. Penn, Cyril. “What Is Quality?” Wine Business Monthly 8 (May 23, 2001). www.wine business.com/html/MonthlyArticle.cfm?dataId=24592 (accessed September 2005). Petrini, Carlo. Slow Food: The Case for Taste. New York: Columbia University Press, 2003. Peynaud, Emile. The Taste of Wine: The Art and Science of Wine Appreciation. New York: John Wiley & Sons, 1996. Pinney, Thomas. A History of Wine in America: From Prohibition to the Present. Berke- ley: University of California Press