Search Results

You are looking at 81 - 90 of 92 items :

  • "wine in america" x
Clear All

German wines have always been sweet”; the patience needed to age dry Rieslings to their peak; the high prices of Charta wines, owing partially to the strength of the German mark; and a “f lat market for German premium wines in America” (H. Goldberg 1993). How- ever, influential importers (initially the likes of Schoonmaker and Valckenberg, then Terry Theise and Rudi Wiest) were slow to adopt dry wines, finding few exemplars to their taste until well into the 1990s. The Theise and Wiest portfolios now show substantial shares of trocken wines. In 2013, Theise

can seem like an outlier. It’s possible to ripen or burn the exotic elements out of the wine, but such practices may be some sort of Faustian bargain: without that exotic element, Syrah would seem to be missing its soul. Along with Pinot Noir, Syrah is arguably the most soulful red wine in American soil. Syrah frequently has impressive fruit, but to judge Syrah on fruit alone is to sell its merits short. It is the variety’s most consistent feature: a dark, plummy, deep core of blue-black fruits, currant, cassis, blueberry, mulberry, plum, or the darkest of

Reclamation, 2002. Phillips, Sara T. Th is Land, Th is Nation: Conservation, Rural America and the New Deal. Cambridge: Cambridge University Press, 2007. Pielou, E. C. Aft er the Ice Age: Th e Return of Life to Glaciated North America. Chi- cago: University of Chicago Press, 1991. Pinney, Th omas. A History of Wine in America: From Prohibition to the Present. Berkeley: University of California Press, 2005. Pintarich, Paul. Th e Boys Up North: Dick Erath and the Early Oregon Winemakers. Portland, OR: Graphic Arts Center, 1997. Piott, Steven L. Giving Voters a Voice: Th e

relative unavailability of legal beer and spirits, Prohibition was a destructive force for the domestic wine industry and re- tarded its development by at least a generation. In California, the more than seven hundred pre-Prohibition wineries declined to 177 by 1933.137 Produc- tion of wine in America at lawful, bonded wineries fell from a high of over forty-five million gallons pre-Prohibition to three million gallons in 1930, when the wine industry was laboring under the burdens of both Prohibi- tion and the Depression.138 Some wineries obtained permits as bonded ware

. Classes not only were renamed; they were re-created to help expand the marketplace for wine in America. In the early 19505, the marketing whiz Ernest Gallo of E. & J. Gallo Winery, having seen liquor stores attach en- velopes of lemon Kool-Aid to bottles of Gallo white port,194 invented a lemon-flavored fortified wine called Thunderbird. Before Gallo could pro- duce and market the wine, federal law had to be amended to recognize this type of wine. Congress did so in 1954, expanding the "special natural wine" designation to include any flavored natural wine, including a

prominence of Michi- gan as a summer resort and tourist attraction for the whole of the Midwest has also been a boost to the winemakers, since they can count on large crowds of summer people for whom a winery is a novel attraction and wine an interestingly exotic commodity. The gradual reemergence of a winegrowing industry in Missouri is a good illustra- tion of the many and complex interests at work. Missouri is in some ways the most in- teresting and challenging of the central states—interesting because of its considerable historical contribution to the story of wine in

, had the potential to yield wine both cheap and good: all that was wanted was "skilful labourers." No account of the history of wine in America is complete without at least a bare summary of "Jefferson and wine."94 THE ESTABLISHMENT OF AN INDUSTRY FROM THE REVOLUTION TO THE BEGINNINGS OF AN INDUSTRY 127 We have already touched briefly on Jefferson's part in Philip Mazzei's Vineyard Society just before the outbreak of the Revolution. Soon after, Jefferson had been transformed from country gentleman and provincial lawyer into a world-famous statesman, but he had never

consumption.”43 When a survey found wine drinkers to deny that such statements would encourage them to drink more, the Treasury Department approved them, saying that “under existing law, [B]ATF can only deny labeling statements if they are false or misleading”; these were neither, because all they did was to direct consumers to sources of information.44 The Wine Institute heralded this decision as an “historic breakthrough . . . a defining new chapter in the evolution of fed- eral policy towards wine in America.”45 Observers viewed this decision as opening the door to the

a following over time. In terms of label count, wine in America is almost entirely composed of distinctive wines of place. But these do not appear at your local Safeway. Anyone who hasn’t tried it can’t possibly imagine how much work is required to establish a new brand in national distribution today. In truth, there is almost no receptivity for a new player outside the norm. You would think that all that web-kvetching about terroir would show up in the marketplace in a way a guy could use to build a brand. In your dreams, maybe. It’s strange to spend all

successful winemaking had I 2 's western Washington, Lambert 424 THE INDUSTRY ACROSS THE NATION at last been established and when the economic possibilities of newly settled re- gions were being explored for the first time. The point I especially want to make is that the current ferment of interest in wine in America is not so much a new thing as it is a return to and a continuation of an earlier state of things. Prohibition and its lingering effects have obscured that fact from us. It is now time to consider what Prohibition was, where it came from, and what it did. 424