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This volume collects the most important writings on viticulture by Nicholas Herbemont (1771-1839), who is widely considered the finest practicing winemaker of the early United States. Included are his two major treatises on viticulture, thirty-one other published pieces on vine growing and wine making, and essays that outline his agrarian philosophy. Over the course of his career, Herbemont cultivated more than three hundred varieties of grapes in a garden the size of a city block in Columbia, South Carolina, and in a vineyard at his plantation, Palmyra, just outside the city. Born in France, Herbemont carefully tested the most widely held methods of growing, pruning, processing, and fermentation in use in Europe to see which proved effective in the southern environment. His treatise "Wine Making," first published in the American Farmer in 1833, became for a generation the most widely read and reliable American guide to the art of producing potable vintage. David S. Shields, in his introductory essay, positions Herbemont not only as important to the history of viticulture in America but also as a notable proponent of agricultural reform in the South. Herbemont advocated such practices as crop rotation and soil replenishment and was an outspoken critic of slave-based cotton culture.

Viticulture --- Vintners --- Wine and wine making --- History.

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Die Gefahrtragung beim Kauf ist ein umstrittenes Problem. Als Leitprinzip galt im klassischen römischen Recht periculum est emptoris; dieser Satz wurde jedoch bislang durch die Perfektionslehre präzisiert. Dadurch kam eine komplizierte Definition zustande, die viele Ausnahmen kannte. Im Mittelpunkt der Untersuchungen stand bisher das „gesetzte Recht“, obwohl die Quellen eine tief im gelebten Recht wurzelnde Kasuistik überliefern. Dieses Spannungsverhältnis motivierte die Autorin, Éva Jakab, dazu, die Gefahrtragung aus dem Aspekt der Vertragspraxis zu untersuchen. Die „Nahaufnahme“ konzentriert sich auf einen einzigen Kauftyp, den Weinkauf. Die Autorin beleuchtet den wirtschaftlichen Hintergrund des Weinkaufs und die Methoden der antiken Weinproduktion. Zudem behandelt sie die Vermarktung des Weines. Hier werden Vertragsformulare zusammengestellt, die beim Verkauf von Wein am häufigsten verwendet wurden (Catos leges venditionis, Arrhalkauf und Lieferungskauf in den Papyri und in den Schriften der Juristen Roms). Schließlich fasst sie die Ergebnisse der Arbeit zum Thema „Risikomanagement“ zusammen. Von der herrschenden Lehre abweichend differenziert sie zwischen dem periculum vis maioris und dem „vertragsspezifischen Risiko“. Eine Hauptregel von allgemeiner Geltung (periculum emptoris) kannte das römische Recht allein für das periculum vis maioris. Die vertragsspezifischen Risiken wurden durch vertragliche Abreden geregelt. Ein Überblick über die Quellen zeigt, welche Risiken bei Weingeschäften tatsächlich auftraten. Die Verfasserin versucht die Problematik des periculum rei venditae nach einem neuen Konzept zu lösen. Der methodische Ausgangspunkt ist die Berücksichtigung der Vertragspraxis. Dabei wurde die Barriere zwischen lateinischen und griechischen Dokumenten übersprungen. Sie geht auf die Erscheinungen des gelebten Rechts ein und markiert damit die Bruchstellen in den bisher gelehrten dogmatischen Strukturen. Die offengelegten Inkonsequenzen drängten auf neue…

Wine and wine making --- Vintners --- Risk management. --- Law and legislation --- Legal status, laws, etc. --- Risk management --- Wine industry --- History --- Regions & Countries - Europe --- History & Archaeology --- Italy --- Alcoholic beverage industry --- Insurance --- Management --- Wine and wine making - Law and legislation - Rome --- Vintners - Legal status, laws, etc. - Rome --- Gefahrtragung --- Weinkauf --- Vertragspraxis

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“Demossier’s engrossing analysis of Burgundy—the wine, the place, the brand—should be imbibed (pun intended!) on many levels—and slowly, for best appreciation.”—foodanthro.com Drawing on more than twenty years of fieldwork, this book explores the professional, social, and cultural world of Burgundy wines, the role of terroir (the environmental factors that affect a crop's character), and its transnational deployment in China, Japan, South Korea, and New Zealand. It demystifies the terroir ideology by providing a unique long-term ethnographic analysis of what lies behind the concept. While the Burgundian model of terroir has gone global by acquiring UNESCO world heritage status, its very legitimacy is now being challenged amongst the vineyards where it first took root. From the introduction: Superficially then, Burgundy might appear to be simply acquiring recognition for its unchanging landscape, tradition and culture. Yet, for all the power of its rich local identity, folklore and culture which is broadcast to the world, there hides underneath the comforting blanket of this seamless place, untouched by change or conflict, a far more complex reality. Burgundy’s listing as a World Heritage landscape emphasises its international reputation as a traditional and historical site of wine production and opens a new chapter in the production and marketing of its quality, differentiation and authenticity. It is also about readjusting Burgundy and the grands crus in response to a changing global market and the shifting kaleidoscope of world wine values.

Wine and wine making --- Terroir --- Wine industry --- Vintners --- Burgundy wine. --- agriculture. --- anthropological. --- anthropology. --- burgundian model. --- burgundy wines. --- ethnographic analysis. --- european studies. --- food and wine. --- food scholars. --- food science. --- food studies. --- geographies of heritage. --- geography. --- global anthropology. --- social anthropology. --- social science. --- terroir ideology. --- terroir. --- vineyards. --- wine growers. --- wine making. --- wine. --- winemaking. --- winescape.

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"Can you change a tire? Then you can make wine. This according to Sheridan Warrick, Berkeley author of The Way to Make Wine, a step-by-step guide for home vintners. Warrick walks readers through each step of the process, explaining in plain English crushing, the Brix scale, fermentation, racking and bottling. The second part of the book is a how-to on fine-tuning the process. Along the way Warrick includes tips, sidebars and sources for grapes and other supplies. And even if you never bottle a drop, you'll come away with a greater appreciation of what goes into your glass."-San Francisco ChronicleThe Way to Make Wine reveals everything needed to make delicious wines-both reds and whites-from start to finish. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever. Straightforward illustrations of key tools and steps help make this book one-stop shopping for wine lovers, beer brewers, avid cooks, or anyone who's ever dreamed of producing table wines at home. This updated and expanded edition features: * new how-to illustrations * tips and techniques from accomplished professional winemakers * up-to-date information on the rewards and challenges of running natural wine fermentations * fresh ways to apply your home-brewing knowledge to make remarkable reds and whites Providing concise, clear, and practical guidance, Sheridan Warrick shows that making your own wine is not only easy but also a pleasure.

Wine and wine making --- amateur vintner. --- amateur winemaker. --- california wines. --- easy wine at home. --- food and bev. --- food and wine. --- home vineyards. --- home vintners. --- home winemaking. --- home winery. --- how to make wine. --- making wine at home. --- making your own wine. --- professional winemakers. --- red wine. --- viticulture. --- white wine. --- wine books. --- wine lovers. --- wine. --- winemaking equipment. --- winemaking for dummies. --- winemaking how to. --- winemaking instructions. --- winemaking schedule. --- winemaking step by step. --- winemaking.

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Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly "Italian" in their success? In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to "social capital," or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history-particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos-he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture. Skillfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.

Wine and wine making --- Vintners --- Italian Americans --- Italians --- Viticulture --- Enology --- Oenology --- Vinification --- Wines --- Alcoholic beverages --- Grape products --- Fruit wines --- Wine makers --- Wine merchants --- Winemakers --- Ethnology --- Grape culture --- Viniculture --- Fruit-culture --- Grapes --- Terroir --- History. --- Social aspects --- California --- Alta California (Province) --- CA --- Cal. --- Cali. --- Calif. --- Californias (Province) --- CF --- Chia-chou --- Departamento de Californias --- Kʻaellipʻonia --- Kʻaellipʻonia-ju --- Kʻaellipʻoniaju --- Kalifornii --- Kalifornii︠a︡ --- Kalifornija --- Ḳalifornyah --- Ḳalifornye --- Kālīfūrniyā --- Kaliphornia --- Karapōnia --- Kariforunia --- Kariforunia-shū --- Medinat Ḳalifornyah --- Politeia tēs Kaliphornias --- Provincia de Californias --- Shtat Kalifornii︠a︡ --- State of California --- Upper California --- Πολιτεία της Καλιφόρνιας --- Καλιφόρνια --- Штат Каліфорнія --- Калифорния --- Калифорнија --- Калифорнии --- Каліфорнія --- קאליפארניע --- קליפורניה --- מדינת קליפורניה --- كاليفورنيا --- カリフォルニア --- カリフォルニア州 --- 캘리포니아 --- 캘리포니아 주 --- 캘리포니아주 --- Economic conditions. --- Ethnic relations --- Wine And Wine Making --- United States --- Cooking --- Technology & Engineering --- Social Science --- Business & Economics