Wine in Modern Times
Arguably the most advancements in wine production technology
and business have occurred in modern times. Wine has remained
important through war and social upheaval. This section offers a
brief overall history of wine from the 17th century to today.
Arguably the most advancements in wine production technology
and business have occurred in modern times. Wine has remained
important through war and social upheaval. This section offers a
brief overall history of wine from the 17th century to today.
Challenge and Advancement
The 17th and 18th centuries were centuries and innovation for wine producers.
New World products like tobacco and products brought from the Far East,
such as coffee brought increasing competition. Indeed, as water supplies
became more reliable and safer, wine was considered less a staple.
(Alcoholic beverages such as wine and beer were generally safer than water
drawn from unclean wells and streams.) The development and widespread
production of distilled spirits, such as gin, also had an effect, though the same
technology could also be used to produce brandy, which is made from wine
grapes.
At the same time, a new method was developed that produced sparkling
wines, invented, not surprisingly, in Champagne, France. Other technological
advancements in glass-making, and the development of the cork helped
wines age longer and improved quality.
The 18th and 19th Centuries
During the 18th century, the modern appellation system for wine -- which is
geographical-based term used to identify where the grapes for a wine were
grown -- began to take shape. It is disputed whether the first appellations were
established in Hungary or Portugal. (Actually, the first appellation system was
created France not for wine but for cheese, specifically Roquefort, but we're
talking about wine here.)
In America, no less an icon than Thomas Jefferson wrote a an elegant paean
to wine in the form of an essay, "On Wine."
Relations between England and France throughout 18th and early 19th
centuries ranged from animosity to open warfare. To ensure a steady flow of
wine, England turned to Spain, Portugal, the Netherlands and Dutch
possessions on South Africa.
Despite the disruptions however, the French wine industry continued to
recover from the challenges of previous years, becoming a highly lucrative
industry. Bordeaux, in particular, began its assent in reputation and profitability.
Today many still consider Bordeaux wines the world's finest (including me).
Meanwhile, the first commercial European vines were being introduced into
California. Charles Krug established his winery in Napa Valley in 1861. A few
years later, author Robert Louis Stevenson wrote his celebratory essay, "Napa
Wine."
20th Century and Beyond
Many technological advancements during the last century have transformed
the way wine is made, brought to market and consumed. Refrigeration
allowed wines to be distributed over a wider area and allowed wineries to
develop more consistent wines through temperature control. Mechanization
has made wine-making more efficient and profitable, and has allowed wine
producers to produce wine on a much larger scale than in the past.
Also in the 20th century, governments began developing laws to regulate wine
and ensure quality. On July 30, 1935, the Institut National des Appellations
d'Origine (INAO), a branch of the French Ministry of Agriculture, was created to
manage the administration of the process for wines, firmly established French
appellation system. The U.S. has followed, creating American Viticultural Area
(AVA system), controlled by the Bureau of Alcohol, Tobacco and Firearms.
There are some 235 AVAs in the U.S. at the time of this writing.
Until the 1970s, American wine was generally considered inferior to European
wines. Then, at the Paris Wine tasting of 1976, New World wine began to gain
new respect. New wines worldwide -- from Chile and South Africa and
Australia and beyond -- are increasingly appreciated on there own merits.
The 17th and 18th centuries were centuries and innovation for wine producers.
New World products like tobacco and products brought from the Far East,
such as coffee brought increasing competition. Indeed, as water supplies
became more reliable and safer, wine was considered less a staple.
(Alcoholic beverages such as wine and beer were generally safer than water
drawn from unclean wells and streams.) The development and widespread
production of distilled spirits, such as gin, also had an effect, though the same
technology could also be used to produce brandy, which is made from wine
grapes.
At the same time, a new method was developed that produced sparkling
wines, invented, not surprisingly, in Champagne, France. Other technological
advancements in glass-making, and the development of the cork helped
wines age longer and improved quality.
The 18th and 19th Centuries
During the 18th century, the modern appellation system for wine -- which is
geographical-based term used to identify where the grapes for a wine were
grown -- began to take shape. It is disputed whether the first appellations were
established in Hungary or Portugal. (Actually, the first appellation system was
created France not for wine but for cheese, specifically Roquefort, but we're
talking about wine here.)
In America, no less an icon than Thomas Jefferson wrote a an elegant paean
to wine in the form of an essay, "On Wine."
Relations between England and France throughout 18th and early 19th
centuries ranged from animosity to open warfare. To ensure a steady flow of
wine, England turned to Spain, Portugal, the Netherlands and Dutch
possessions on South Africa.
Despite the disruptions however, the French wine industry continued to
recover from the challenges of previous years, becoming a highly lucrative
industry. Bordeaux, in particular, began its assent in reputation and profitability.
Today many still consider Bordeaux wines the world's finest (including me).
Meanwhile, the first commercial European vines were being introduced into
California. Charles Krug established his winery in Napa Valley in 1861. A few
years later, author Robert Louis Stevenson wrote his celebratory essay, "Napa
Wine."
20th Century and Beyond
Many technological advancements during the last century have transformed
the way wine is made, brought to market and consumed. Refrigeration
allowed wines to be distributed over a wider area and allowed wineries to
develop more consistent wines through temperature control. Mechanization
has made wine-making more efficient and profitable, and has allowed wine
producers to produce wine on a much larger scale than in the past.
Also in the 20th century, governments began developing laws to regulate wine
and ensure quality. On July 30, 1935, the Institut National des Appellations
d'Origine (INAO), a branch of the French Ministry of Agriculture, was created to
manage the administration of the process for wines, firmly established French
appellation system. The U.S. has followed, creating American Viticultural Area
(AVA system), controlled by the Bureau of Alcohol, Tobacco and Firearms.
There are some 235 AVAs in the U.S. at the time of this writing.
Until the 1970s, American wine was generally considered inferior to European
wines. Then, at the Paris Wine tasting of 1976, New World wine began to gain
new respect. New wines worldwide -- from Chile and South Africa and
Australia and beyond -- are increasingly appreciated on there own merits.
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Fast Facts
- In the 17th century, wine came
under increasing competition from
coffee, tobacco, distilled spirits and
even clean drinking water - Sparkling wine was invented in
Champagne, France - The appellation system began to
take shape - It was during the Paris Wine-tasting
of 1976 that California wine began
to rise in reputation
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