Search Results

You are looking at 81 - 90 of 643 items :

  • "winemaking" x
Clear All

ACKNOWLEDGMENTS Winemaking has inspired thousands of books over the years. Few, if any, however, have been devoted solely to women’s contributions to the world of wine. This book is intended to fill that void, to highlight those con- tributions, and to create greater visibility for the remarkable women who are influencing today’s wine industry. Although I have relied heavily on primary and secondary resources for background material, this book would not have been possible with- out the women and men who granted me interviews. To those individ- uals with whom I

throughout, with a bit of grip at the end. , radio-coteau wine cellars Forestville, California Eric Sussman, a New Yorker who discovered wine while studying agriculture at Cornell University in the s, created Radio- Coteau in . He learned winemaking on the job, working fi rst in Washington’s Yakima Valley, then in  for the various enterprises of Baron Philippe de Rothschild in Bordeaux, and fi nally in  for régisseur Pascal Marchand at the Domaine du Comte Armand in Pommard. From  to , Sussman was the associate winemaker at dehlinger

4 MAKING AND SELLING WINE IN THE ’30S HOW WINE WAS MADE In 1933, before Repeal had come to pass but when its coming was already certain, Lou Stralla, having heard that the wine business might be a good thing, decided that he would give it a try, even though he knew nothing about wine or winemaking.1 Stralla took a sim- ple and direct path: he approached the wealthy J.K. Mo‹tt, who owned the historic Charles Krug winery, then lying idle outside St. Helena in the Napa Valley, and asked Mo‹tt to lease it to him. To Stralla’s surprise, Mo‹tt agreed to do so. Stralla

intervention in grape growing and winemaking is inherently economic. Wine is an economic good gov- erned by the market forces of demand and supply. Grape growing and winemaking choices are heavily infl uenced by consumer tastes and pref- erences and production costs. Decisions to intervene in the natural wine 36 | The Wine Product production process invariably involve quality and cost considerations related to the satisfaction of consumer wants and desires. WINE AS AN ECONOMIC GOOD Wine is an economic good because people value it and derive utility from its

25 Home winemakers were allowed to produce as much as two hundred gallons a year for their own consumption during Prohibition. Selling wine grapes to these winemaking operations in basements across the country helped create a decent living for some growers in the Valley. There was a pretty lively illegal alcohol trade as well. According to our neighbor, Frank Perata, who lived on our property as a boy in the 1940s, there is an old moonshine that is still buried somewhere along the creek behind the winery. In addition, when Frank’s father was tearing down

115 We weren’t alone in the kinds of winemaking challenges facing us. These same diffi culties were making cellar crews sweat blood and bul- lets throughout the Valley. Back in the 1940s Andre Tchelistcheff , Beau- lieu Vineyards’ brilliant winemaker, believed quite rightly that the more vintners and winemakers talked to one another and shared ideas, the better the wines of the whole region would become— the concept that a rising tide fl oats all boats. With this in mind Tchelistcheff or ga nized the Napa Valley Wine Technical Group as a forum that


Contents List of Illustrations xi Preface xv PART I. FROM THE DISCOVERY TO THE REVOLUTION THE BEGINNINGS, l000–1700 3 Early Explorers and Native Grapes 6 The Promise of Virginia Wine 12 The Other Colonies in the Seventeenth Century 29 THE GEORGIA EXPERIMENT 40 VIRGINIA AND THE SOUTH IN THE EIGHTEENTH CENTURY 55 South Carolina; Florida; North Carolina 5 5 Domestic Winemaking in Virginia 62 Public Interest and Public Support 69 OTHER COLONIES AND COMMUNITIES BEFORE THE REVOLUTION 83 Maryland and Pennsylvania: The Discovery of the Alexander Grape 83 The Royal

285 américaniste One who held that winning the battle against the phylloxera in France would necessarily involve using American vine material, either as direct producers, rootstocks, or hybrid parents. AxR1 A hybrid rootstock produced by Victor Ganzin by crossing the vinifera variety Aramon with a selection of the American species rupestris. This was effectively the fi rst hybrid rootstock; it later became notorious for its role in the 1980 phylloxera disaster in California. cépage Roughly, a variety of grape, typically one used in winemaking; the term

, 250, 251; sparkling wines, 244, 246 – 47, 248 – 49; tasting at Apple Farm, 247 – 50, 251; typical wine char- acteristics, 247; vineyard practices, 250 – 51; winemaking methods, 249 Andrillat, Jean-Pierre, 44 – 45 Anjou, 16 Anselmi, Roberto, 131 – 34, 135 Antinori, 146 appellations: Bordeaux classifications and, 59; impacts on growers, 27 – 28, 98. See also American Viticultural Areas; specific regions and appellations Argentine Cabernet Sauvignon clone, 256 Athimon, Claude, 49 Auberge Road Vineyard, 256 Au Bon Climat, 214 Ausonius, 56 Auxerrois, 67, 68. See

” they were taught in winemaking school. The prevailing opinion used to be that ferments were almost always carried out by winery-resident strains of yeast, and that S. cerevisiae was rare to nonexistent in the vineyard. Once people have learned something, they tend to hold on to this knowledge and relinquish it only slowly. 120 . a m y s t ic a l t r a ns f or m at ion culturing them, and then commercializing them in packets of active dried yeast. Winemakers must there- fore decide whether or not to inoculate. Cultured yeast can be considered to be part of