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Author: Thomas Pinney
Publisher: Univ of California Press
ISBN: 052093458X
Category : Cooking
Languages : en
Pages : 572
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Book Description
The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that they covered the ground down to the very seashore, they concluded that "in all the world the like abundance is not to be found." Thus, from the very beginning the promise of America was, in part, the alluring promise of wine. How that promise was repeatedly baffled, how its realization was gradually begun, and how at last it has been triumphantly fulfilled is the story told in this book. It is a story that touches on nearly every section of the United States and includes the whole range of American society from the founders to the latest immigrants. Germans in Pennsylvania, Swiss in Georgia, Minorcans in Florida, Italians in Arkansas, French in Kansas, Chinese in California—all contributed to the domestication of Bacchus in the New World. So too did innumerable individuals, institutions, and organizations. Prominent politicians, obscure farmers, eager amateurs, sober scientists: these and all the other kinds and conditions of American men and women figure in the story. The history of wine in America is, in many ways, the history of American origins and of American enterprise in microcosm. While much of that history has been lost to sight, especially after Prohibition, the recovery of the record has been the goal of many investigators over the years, and the results are here brought together for the first time. In print in its entirety for the first time, A History of Wine in America is the most comprehensive account of winemaking in the United States, from the Norse discovery of native grapes in 1001 A.D., through Prohibition, and up to the present expansion of winemaking in every state.
Author: Thomas Pinney
Publisher: Univ of California Press
ISBN: 052093458X
Category : Cooking
Languages : en
Pages : 572
Get Book Here
Book Description
The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that they covered the ground down to the very seashore, they concluded that "in all the world the like abundance is not to be found." Thus, from the very beginning the promise of America was, in part, the alluring promise of wine. How that promise was repeatedly baffled, how its realization was gradually begun, and how at last it has been triumphantly fulfilled is the story told in this book. It is a story that touches on nearly every section of the United States and includes the whole range of American society from the founders to the latest immigrants. Germans in Pennsylvania, Swiss in Georgia, Minorcans in Florida, Italians in Arkansas, French in Kansas, Chinese in California—all contributed to the domestication of Bacchus in the New World. So too did innumerable individuals, institutions, and organizations. Prominent politicians, obscure farmers, eager amateurs, sober scientists: these and all the other kinds and conditions of American men and women figure in the story. The history of wine in America is, in many ways, the history of American origins and of American enterprise in microcosm. While much of that history has been lost to sight, especially after Prohibition, the recovery of the record has been the goal of many investigators over the years, and the results are here brought together for the first time. In print in its entirety for the first time, A History of Wine in America is the most comprehensive account of winemaking in the United States, from the Norse discovery of native grapes in 1001 A.D., through Prohibition, and up to the present expansion of winemaking in every state.
Author: Thomas Pinney
Publisher: Univ of California Press
ISBN: 0520254295
Category : Cooking
Languages : en
Pages : 572
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Book Description
"Completely fascinating, Pinney's History of Wine in America combines a myriad of facts about all the states that have endeavored to grow grapes at any time since colonial days into a readable and coherent story. The only study to approach wine through its historical aspects, it will be invaluable to wine writers who want to include historical perspectives in their articles and it will be seized upon by grape growers and wineries throughout the country who want to discover their region's historical roots in viticulture and winemaking. A significant contribution to scholarship, this book should have broad appeal."—John R. McGrew, USDA Agricultural Research Service (retired)
Author: Rod Phillips
Publisher: Harper Perennial
ISBN: 9780060937379
Category : Cooking
Languages : en
Pages : 400
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Book Description
Variously regarded as a sacred, religious drink, an inebriant, and even the work of the Devil, throughout the ages wine has generated passions that verge on mania. In A Short History of Wine, Rod Phillips tells the story of wine in the Western world with all its grandeurs and miseries. Packed with fascinating stories, unexpected insights, and the myriad tricks of the trade, A Short History of Wine is an essential book for anyone who treats this most venerated drink with the zeal it deserves.
Author: Thomas Pinney
Publisher: Heyday.ORIM
ISBN: 1597144266
Category : Cooking
Languages : en
Pages : 435
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Book Description
The author of A History of Wine in America recounts the beginnings of California’s wine trade in the once isolated pueblo now called Los Angeles. Winner of the 2016 California Historical Society Book Award! With incisive analysis and a touch of dry humor, The City of Vines chronicles winemaking in Los Angeles from its beginnings in the late eighteenth century through its decline in the 1950s. Thomas Pinney returns the megalopolis to the prickly pear-studded lands upon which Mission grapes grew for the production of claret, port, sherry, angelica, and hock. From these rural beginnings Pinney reconstructs the entire course of winemaking in a sweeping narrative, punctuated by accounts of particular enterprises including Anaheim’s foundation as a German winemaking settlement and the undertakings of vintners scrambling for market dominance. Yet Pinney also shows Los Angeles’s wine industry to be beholden to the forces that shaped all California under the flags of Spain, Mexico, and the United States: colonial expansion dependent on labor of indigenous peoples; the Gold Rush population boom; transcontinental railroads; rapid urbanization; and Prohibition. This previously untold story uncovers an era when California wine meant Los Angeles wine, and reveals the lasting ways in which the wine industry shaped the nascent metropolis.
Author: Erica Hannickel
Publisher: University of Pennsylvania Press
ISBN: 0812208900
Category : History
Languages : en
Pages : 313
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Book Description
The lush, sun-drenched vineyards of California evoke a romantic, agrarian image of winemaking, though in reality the industry reflects American agribusiness at its most successful. Nonetheless, as author Erica Hannickel shows, this fantasy is deeply rooted in the history of grape cultivation in America. Empire of Vines traces the development of wine culture as grape growing expanded from New York to the Midwest before gaining ascendancy in California—a progression that illustrates viticulture's centrality to the nineteenth-century American projects of national expansion and the formation of a national culture. Empire of Vines details the ways would-be gentleman farmers, ambitious speculators, horticulturalists, and writers of all kinds deployed the animating myths of American wine culture, including the classical myth of Bacchus, the cult of terroir, and the fantasy of pastoral republicanism. Promoted by figures as varied as horticulturalist Andrew Jackson Downing, novelist Charles Chesnutt, railroad baron Leland Stanford, and Cincinnati land speculator Nicholas Longworth (known as the father of American wine), these myths naturalized claims to land for grape cultivation and legitimated national expansion. Vineyards were simultaneously lush and controlled, bearing fruit at once culturally refined and naturally robust, laying claim to both earthy authenticity and social pedigree. The history of wine culture thus reveals nineteenth-century Americans' fascination with the relationship between nature and culture.
Author: Todd Kliman
Publisher: Crown
ISBN: 0307409376
Category : Cooking
Languages : en
Pages : 290
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Book Description
A rich romp through untold American history featuring fabulous characters, The Wild Vine is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today. Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an international exhibition in Vienna in 1873. At a time when the vineyards of France were being ravaged by phylloxera, this grape seemed to promise a bright future for a truly American brand of wine-making, earthy and wild. And then Norton all but vanished. What happened? The narrative begins more than a hundred years before California wines were thought to have put America on the map as a wine-making nation and weaves together the lives of a fascinating cast of renegades. We encounter the suicidal Dr. Daniel Norton, tinkering in his experimental garden in 1820s Richmond, Virginia. Half on purpose and half by chance, he creates a hybrid grape that can withstand the harsh New World climate and produce good, drinkable wine, thus succeeding where so many others had failed so fantastically before, from the Jamestown colonists to Thomas Jefferson himself. Thanks to an influential Long Island, New York, seed catalog, the grape moves west, where it is picked up in Missouri by German immigrants who craft the historic 1873 bottling. Prohibition sees these vineyards burned to the ground by government order, but bootleggers keep the grape alive in hidden backwoods plots. Generations later, retired Air Force pilot Dennis Horton, who grew up playing in the abandoned wine caves of the very winery that produced the 1873 Norton, brings cuttings of the grape back home to Virginia. Here, dot-com-millionaire-turned-vintner Jenni McCloud, on an improbable journey of her own, becomes Norton’s ultimate champion, deciding, against all odds, to stake her entire reputation on the outsider grape. Brilliant and provocative, The Wild Vine shares with readers a great American secret, resuscitating the Norton grape and its elusive, inky drink and forever changing the way we look at wine, America, and long-cherished notions of identity and reinvention.
Author: Paul Lukacs
Publisher: W. W. Norton & Company
ISBN: 0393239640
Category : Cooking
Languages : en
Pages : 418
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Book Description
"Meticulously researched history…look[s] at how wine and Western civilization grew up together." —Dave McIntyre, Washington Post Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history—how wine acquired its social cachet, how vintners discovered the twin importance of place and grape, and how a basic need evolved into a realm of choice.
Author: Patrick E. McGovern
Publisher: Princeton University Press
ISBN: 0691197202
Category : Cooking
Languages : en
Pages : 456
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Book Description
Stone age wine -- The Noah hypothesis -- The archaeological and chemical hunt for the earliest wine -- Neolithic wine! -- Wine of the earliest pharaohs -- Wine of Egypt's golden age -- Wine of the world's first cities -- Wine and the great empires of the ancient Near East -- The Holy Land's bounty -- Lands of Dionysos : Greece and western Anatolia -- A beverage for King Midas and at the limits of the civilized world -- Molecular archaeology, wine, and a view to the future.
Author: Charles L. Sullivan
Publisher: Univ of California Press
ISBN: 9780520920873
Category : Cooking
Languages : en
Pages : 464
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Book Description
California is the nation's great vineyard, supplying grapes for most of the wine produced in the United States. The state is home to more than 700 wineries, and California's premier wines are recognized throughout the world. But until now there has been no comprehensive guide to California wine and winemaking. Charles L. Sullivan's A Companion to California Wine admirably fills that gap—here is the reference work for consumers, wine writers, producers, and scholars. Sullivan's encyclopedic handbook traces the Golden State's wine industry from its mission period and Gold Rush origins down to last year's planting and vintage statistics. All aspects of wine are included, and wine production from vine propagation to bottling is described in straightforward language. There are entries for some 750 wineries, both historical and contemporary; for more than 100 wine grape varieties, from Aleatico to Zinfandel; and for wine types from claret to vermouth—all given in a historical context. In the book's foreword the doyen of wine writers, Hugh Johnson, tells of his own forty-year appreciation of California wine and its history. "Charles Sullivan's Companion," he adds, "will provide the grist for debate, speculation, and reminiscence from now on. With admirable dispassion he sets before us just what has happened in the plot so far."
Author: Ian Tattersall
Publisher: Yale University Press
ISBN: 0300211023
Category : Cooking
Languages : en
Pages : 264
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Book Description
A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two--one a palaeoanthropologist, the other a molecular biologist--to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question "What can science tell us about wine?" And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
