American Viniculture and Viticulture
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I n the years since the Paris tasting, American wines have become recognized as world-class wines. American tastes in food and drink also shifted radically as more Americans were introduced to wines and interest in more and better American wines grew. Land formerly believed useless for conventional agriculture has proved valuable for the winemaking. Wineries and vineyards exist throughout the nation.
But American wines and those of the rest of the world are interdependent, rather than competitive. Americans are still producing wines from European rootstocks, often aged in French oak. And everywhere, wine enthusiasts are discussing the "French paradox"--new evidence on the healthful benefits of moderate wine drinking. European vintners have begun to use the American style of labeling wines, as well as technologies for producing wine (such as steel fermentation tanks) developed in the United States.
The art and business of making wine in America is not without obstacles. Phylloxera has reappeared in American hybridized vines once thought to be disease-resistant, and the wine industry today is the target of criticism on labor and environmental health issues such as pesticides. But American viticulture and viniculture seem to be fulfilling Jefferson's dream of wines "doubtless as good" as those of Europe.

Doubtless As Good
Jefferson's Dream Growing Gains The Paris Tastings American Viniculture