Search Results

You are looking at 41 - 50 of 328 items :

  • "grape growing" x
Clear All

York, Pennsylvania, Ohio, and Michi- 161 gan. The Missouri River region from Omaha to St. Louis was a district of persistent and varied enterprise in grape growing and winemaking; so was the Ozark region, both in Missouri and in Arkansas. There was a marginal commerce scattered over Texas and along the Rio Grande in New Mexico. On the East Coast a small but distinctive industry ex- isted in New Jersey. Generally, the South lagged behind, though the operations of Paul Garrett in North Carolina and Virginia, based on the rotundifolia grapes native to the re- gion, were

area as Southern California and immediately think of Los Angeles and San Diego as the centers of interest. And although there are vineyards and wineries in quite close proximity to both cities, it is the Cucamonga Valley and the Temecula Valley, both removed from the central cities by almost a hundred miles, that contain the largest portions of the three thousand acres of grapes in the area. The Cucamonga area has a very long grape-growing heritage, but it has slowly and inexorably lost its standing over the last ninety years. Temecula, in contrast, is

wineries are located. The estimates of the effects of these characteristics on wine prices are also of interest and will be discussed later in this chapter.16 A study by John Haeger and Karl Storchmann (2006) analyzing the effect of wine scores, climate, and winemaker characteristics on the price of California and Oregon Pinot noir estimated that a one-point increase in score results in a 4.2 percent increase in the price of a typical North American Pinot noir. Their results suggest that grape-growing climate and winemakers’ skills are relatively more important in

generic style of wine that can come from any wine-producing region in the world, and lacks a unique character or personality that refl ects the loca- tion where the grapes are grown and the wine is made. The development of an international wine style coincides with, and may largely result from, another globalization indicator: the growing infl uence of international winemaking consultants, called fl ying wine- makers, and foreign direct investment in domestic vineyards and winer- ies. Prior to the 1980s, grape growing and winemaking ideas and tech- nology spread

cooperatives, 290–91. See also costs; variable inputs; wine fi rms entry barriers, 144, 176, 177–78, 186; for commodity wines, 177–78 equipment. See capital equipment “estate bottled,” 103 European nations, regulation of winemaking and grape growing, 179 evapotranspiration measurement, 71 Ewing-Mulligan, Mary, and Ed McCarthy, on quality standards of wine, 311n.10 excess leaf production, 59 excess supplies: of blending wines, 109; of grapes, 76, 110, 114. See also bulk wine market excise taxes, 23, 32, 84, 99, 136, 138; federal excise tax, 15, 84, 150; state excise

stores across the United States. Surely, if Castle Rock is a wine fi rm, then Whole Foods qualifi es as a wine fi rm also, does it not? To produce and sell wine, a wine fi rm must make a number of choices. How should it organize and coordinate grape growing, wine production, and wine distribution? What tasks should be performed within the fi rm and which should be contracted out to other fi rms? What particular technology and method of production should be used for tasks done by the wine fi rm itself? How many and what types of wine products should be offered

’s vineyards were important, and the state’s wines enjoyed high regard. According to U.S. census figures from 1869, Missouri contributed 42 percent of the total United States wine produc- tion, compared with California’s 27 percent and New York’s 13 percent. In that third quarter of the nineteenth century, almost all who led in viticultural innovation and research in the United States were in, of, or associated with Missouri. They included Frederick Muench of Augusta, Missouri, whose book, School for American Grape Culture, is as clear a guide to grape growing as

FREE ACCESS

authorities as well as other early cookery classics, tracing our rich ethnic and regional traditions; to which are added a display of early charity cook books, offering the treasured family recipes from private kitchens—Alabama to Wisconsin; and a large number of divers culinary ephemera, many embellished with fine period illustrations. And also a collection of important American books on grape growing and wine making tracing the early Old World influences, the evolution of the native grape and the emergence of California as our premier wine growing state. Ann Arbor

specifi c grape varieties. White wine drinkers started to ask for Chardonnay. Those who pre- ferred reds zeroed in on Zinfandel and Cabernet Sauvignon. By the late ’70s and early ’80s a small, but growing, number of consumers equated distinctive wine character with specifi c areas in California. And thanks to improved approaches to grape growing and winemaking, Napa Valley was rising to the top in terms of quality. While it was a new idea that special places in the United States could produce wines of distinct character, it was an old story in Eu rope. The

sandals, which I’m pretty sure is his idea of formal wear. At that fi rst meeting, I can tell you he was not my idea of  a con sul tant in a high- pressure business like Napa Valley grape growing. At a meeting at neighboring winery Robert Sinskey Vineyards, Amigo Bob talked about how grape growers in the Central Valley had thrown tons of chemicals at an insect problem that hadn’t gone away. He had introduced some growers there to more earth- friendly and cost- eff ective ways to deal with a variety of agricultural issues that did not involve using manufactured