Cornelis Van Leeuwen and Gerard Seguin: “The Concept of Terroir in Viticulture"

Soil, climate, process, culture...what are the environmental and human impacts on the ultimate quality of wine?

--Brent W.

Charles L. Sullivan: Napa Wine: A History from Mission Days to the Present

Missionaries established a system north along the west coast. San Diego was established in 1769; San Francisco in 1823 (click here for a timeline). With them came the first grape designated for wine making in California: the Mission grape.

--Brent W.

Hugh Johnson and Jancis Robinson: The World Atlas of Wine

Call me a geek, but this is one of my favorite books. It features amazingly detailed cartography and highlights a handful of the world's top producers.

--Brent W.

Stephen Rannekleiv: “Review of the Industry: Future of the California Wine Industry"

What is the future of the wine industry in California? Is it in the famous Napa Valley, or in the expansive vineyards that stretch across the irrigated fields of the Central Valley? What becomes of inexpensive California wine in a world flooded with inexpensive wine from vigorous competitors like Australia, Argentina, New Zealand, and Chile?

--Brent W.

Amy B. Trubek: “Chapter Three: California Dreaming" in The Taste of Place

Trubek introduces the cultural phenomena that surround the concept of terroir. Is it strictly French, or can the United States also achieve this elusive marker of quality? What is that quality, anyway? Note: On the left is a quote from Randall Grahm of Bonny Doon (Santa Cruz Mountains), where we will travel in August.

--Brent W.

Cesar Chavez: "The Organizer's Tale"

Chavez is a significant leader for farmworker rights.

--Brent W.

J. V. Palerm: "A season in the life of a migrant farm worker in California"

This is a harrowing story of personal challenge. Immigrant labor is key to the success of California agriculture. Click here to hear a song by Tom Russell focusing on some aspects of the Mexican immigrant experience.

--Brent W.