food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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Trial <strong>and</strong> Error, Innovations, <strong>and</strong> Capabilities 57<br />
missionary Junípero Serra planted the first California vineyard in 1769 at Mission San Diego,<br />
<strong>and</strong> Serra continued to plant vineyards until his death in 1784. The first European vines in<br />
California were planted in 1833 near Los Angeles by a Hungarian immigrant, Agoston<br />
Haraszthy. Haraszthy provided much optimism <strong>and</strong> enthusiasm for the potential of <strong>wine</strong><br />
production in California <strong>and</strong> is considered the founder of the California <strong>wine</strong> industry.<br />
One historical event, Prohibition, greatly impacted <strong>wine</strong> production <strong>and</strong> <strong>wine</strong> grape<br />
growing across both the United States <strong>and</strong> Canada. Prohibition was intended to reduce<br />
drinking by abolishing businesses that manufactured, distributed, <strong>and</strong> sold alcoholic beverages.<br />
In the United States, the movement grew out of concern for increasing alcohol consumption<br />
<strong>and</strong> its negative effects on society. This concern was partially driven by the growing<br />
numbers of immigrants from Europe <strong>and</strong> the fear that a culture of drink among some sectors<br />
of the population was spreading.<br />
The dry movement began in 1816 <strong>and</strong> persisted explicitly for more than a hundred<br />
years—banning the sale of alcohol on Sunday, removing the mention of <strong>wine</strong> from school<br />
<strong>and</strong> college texts, creating dry counties (<strong>and</strong> provinces), <strong>and</strong> finally becoming a national<br />
movement in the United States <strong>and</strong> Canada.<br />
The U.S. prohibition movement continued to pick up steam in the late nineteenth<br />
century, <strong>and</strong> prohibition was enacted into U.S. law in 1920 with the Eighteenth Amendment<br />
to the U.S. Constitution. Two organizations were the main lobbying forces behind this<br />
amendment: the Anti-Saloon League <strong>and</strong> the Woman’s Christian Temperance Union. While<br />
the movement had much support prior to the U.S. entry into World War I, it gained significant<br />
support during the war mobilization. The dry movement was billed as a sacrifice to<br />
support the armed forces, family, <strong>and</strong> the American way, <strong>and</strong> it exploited the patriotic emotions<br />
surrounding the war effort to initiate this constitutional amendment. Prohibition was<br />
repealed in 1933 with the Nineteenth Amendment to the U.S. Constitution. 20<br />
The Canadian prohibition movement followed a similar path, with Prince Edward<br />
Isl<strong>and</strong> being the first province to enact alcohol prohibition in 1901. Quebec was the last<br />
province to do so, in 1919, <strong>and</strong> the first to repeal it, in 1920. The majority of Canadian<br />
provinces repealed prohibition during the 1920s, with Prince Edward Isl<strong>and</strong> being last to<br />
repeal it, in 1948.<br />
During Prohibition, alcohol consumption dropped to 30 percent of pre-Prohibition<br />
levels. From 1919 to 1925, <strong>wine</strong> production dropped 94 percent. Wineries that survived<br />
made <strong>wine</strong>s for medicinal <strong>and</strong> sacramental uses. Alcohol consumption did not return to pre-<br />
Prohibition levels until four decades after its repeal. 21<br />
What was the impact of Prohibition on the <strong>wine</strong> industry? Even after repeal, the ‘‘drys’’<br />
have influenced alcohol use, with many states <strong>and</strong> provinces creating monopoly liquor stores<br />
to restrict consumption. Dry forces are not dead—they continue to pursue obstructionist<br />
legislation encumbering direct <strong>wine</strong> sales to consumers <strong>and</strong> preventing the inclusion of information<br />
on <strong>wine</strong> labels about the potential health benefits of <strong>wine</strong>.<br />
The above examples are but a few of the influences culture <strong>and</strong> history have had on<br />
how, where, when, <strong>and</strong> why we drink what we do. The impact of history <strong>and</strong> ethnic diversity<br />
is distinctly apparent in <strong>wine</strong> production. In the <strong>wine</strong>-producing regions of California, Canada,<br />
<strong>and</strong> other parts of the New World, the influence of French, Hungarian, Italian, <strong>and</strong><br />
German <strong>wine</strong> makers is evident. The unique history <strong>and</strong> cultural diversity of a locality affect<br />
the local <strong>wine</strong>making industry <strong>and</strong> create a distinct identity <strong>and</strong> differences in finished <strong>wine</strong><br />
styles that differentiate one <strong>wine</strong> region from another.<br />
TRIAL AND ERROR, INNOVATIONS,<br />
AND CAPABILITIES<br />
Trial <strong>and</strong> error is at the heart of innovations <strong>and</strong> lasting traditions in <strong>wine</strong> production.<br />
Innovations can have a lasting impact, such as the techniques furthering the evolution of