By the 1970s, with the quality of most California table wine greatly improved, winemakers began focusing on building their brand identities. Many became aggressive, innovative marketers, creating distinctive events and experiences at their vineyards and wineries. They were selling more than just a beverage—they were selling the place, the lifestyle, and the connection with good food. Some winery owners promoted their cultural heritage and family history to distinguish their products in the marketplace.
FOOD: Transforming the American Table 1950-2000