Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink

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University of California Press, Jul 14, 2008 - Cooking - 208 pages
7 Reviews
After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, Wine Politics exposes a little-known but extremely influential aspect of the wine business—the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, Wine Politics reveals just how deeply politics matters— right down to the taste of the wine in your glass tonight.
 

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Review: Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink

User Review  - Karen Verdier - Goodreads

You'll sip your wine with more respect after reading the intrigue behind the noble grape. Read full review

Review: Wine Politics: How Governments, Environmentalists, Mobsters, and Critics Influence the Wines We Drink

User Review  - Aditi Gupta - Goodreads

A very intriguing book which provides insights into the politics that is involved within the wine industry alongside detailed account of history wine and regions. Read full review

Contents

1 What Is Wine Politics?
1
2 Soil and Society
7
3 Authenticating Origins
37
4 Baptists and Bootleggers
67
5 Who Controls Your Palate?
103
6 Greens Gripes and Grapes
125
7 Celebrating Diversity
145
Notes
149
Bibliography
167
Index
173
Copyright

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About the author (2008)

Tyler Colman teaches wine classes at New York University and the University of Chicago. He contributed to the third edition of The Oxford Companion to Wine and his articles have appeared in Food & Wine and Wine & Spirits.

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