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Burgundy, Bordeaux, Champagne. The names of these and other French regions bring to mind time-honored winemaking practices. Yet the link between wine and place, in French known as terroir, was not a given. In The Sober Revolution, Joseph Bohling inverts our understanding of French wine history by revealing a modern connection between wine and place, one with profound ties to such diverse and sometimes unlikely issues as alcoholism, drunk driving, regional tourism, Algeria's independence from French rule, and integration into the European Economic Community.In the 1930s, cheap, mass-produced wines from the Languedoc region of southern France and French Algeria dominated French markets. Artisanal wine producers, worried about the impact of these "inferior" products on the reputation of their wines, created a system of regional appellation labeling to reform the industry in their favor by linking quality to the place of origin. At the same time, the loss of Algeria, once the world's largest wine exporter, forced the industry to rethink wine production. Over several decades, appellation producers were joined by technocrats, public health activists, tourism boosters, and other dynamic economic actors who blamed cheap industrial wine for hindering efforts to modernize France. Today, scholars, food activists, and wine enthusiasts see the appellation system as a counterweight to globalization and industrial food. But, as The Sober Revolution reveals, French efforts to localize wine and integrate into global markets were not antagonistic but instead mutually dependent. The time-honored winemaking practices that we associate with a pastoral vision of traditional France were in fact a strategy deployed by the wine industry to meet the challenges and opportunities of the post-1945 international economy. France's luxury wine producers were more market savvy than we realize.

Wine and wine making --- Wine industry --- Marks of origin --- History --- French wine history, state-sponsored modernization, Algeria, European Integration, profiting from globalization, deliberate capitalist strategy.

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This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir's evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.

Terroir --- Wine and wine making --- Viticulture --- History. --- cooking. --- culinary history in france. --- culinary history. --- culinary studies. --- culinary. --- europe. --- food and agriculture in france. --- food and culture. --- food and wine. --- food in france. --- food in french culture. --- frances food regions. --- frances green evolution. --- french culinary. --- french culture. --- french dining. --- french food and wine. --- french food. --- french history. --- french identity. --- french wine. --- gastronomic mores. --- gastronomy. --- geography of food in france. --- regional foods in france.

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Today's wine industry is characterized by regional differences not only in the wines themselves but also in the business models by which these wines are produced, marketed, and distributed. In Old World countries such as France, Spain, and Italy, small family vineyards and cooperative wineries abound. In New World regions like the United States and Australia, the industry is dominated by a handful of very large producers. This is the first book to trace the economic and historical forces that gave rise to very distinctive regional approaches to creating wine. James Simpson shows how the wine industry was transformed in the decades leading up to the First World War. Population growth, rising wages, and the railways all contributed to soaring European consumption even as many vineyards were decimated by the vine disease phylloxera. At the same time, new technologies led to a major shift in production away from Europe's traditional winemaking regions. Small family producers in Europe developed institutions such as regional appellations and cooperatives to protect their commercial interests as large integrated companies built new markets in America and elsewhere. Simpson examines how Old and New World producers employed diverging strategies to adapt to the changing global wine industry. Creating Wine includes chapters on Europe's cheap commodity wine industry; the markets for sherry, port, claret, and champagne; and the new wine industries in California, Australia, and Argentina.

Wine industry --- Wine and wine making --- Enology --- Oenology --- Vinification --- Wines --- Alcoholic beverages --- Grape products --- Fruit wines --- Viticulture --- Alcoholic beverage industry --- History --- E-books --- History. --- 1855 classification. --- American wine industry. --- American wine. --- Anglo-Portuguese Commercial Treaty. --- Argentina. --- Argentinian wine industry. --- Australia. --- Australian commodity chain. --- Australian wine industry. --- Australian wine. --- Bordeaux. --- Britain. --- British ports. --- British wine market. --- CWA. --- California Wine Association. --- California. --- Californian wine. --- Douro valley. --- France. --- French wine. --- Gilbeys. --- Gironde. --- Jerez. --- Midi. --- New World producers. --- New World wine. --- Porto. --- Portugal. --- Spain. --- Victoria Wine Company. --- World War I. --- brand names. --- champagne houses. --- champagne producers. --- champagne. --- cheap ports. --- cheap wines. --- claret. --- commercial relations. --- dessert wines. --- distribution network. --- dry table wine. --- dry wines. --- economic agents. --- family businesses. --- family retailer. --- fine wines. --- fraud. --- grape growing. --- grape production. --- grapes. --- imitation wines. --- international wine trade. --- market organization. --- marketing costs. --- mass market. --- organizational change. --- phylloxera vastatrix. --- phylloxera. --- port wine. --- port. --- product quality. --- railways. --- regional appellation. --- regional appellations. --- regional cooperatives. --- scientific viticulture. --- self-regulation. --- sherry. --- small farmers. --- small growers. --- small-scale production. --- traditional wine producers. --- transportation. --- vineyards. --- viticulture. --- wine adulteration. --- wine boom. --- wine consumption. --- wine cooperatives. --- wine export. --- wine industry. --- wine making. --- wine market. --- wine marketing. --- wine prices. --- wine production. --- wine quality. --- wineries.