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FOOD: Transforming the American Table 1950-2000

Wine for the Table

Close-up of wine poster


Wine—the fermented juice of grapes or other fruit—has been part of European life for centuries, but in America, wine traditions struggled to take root. From Thomas Jefferson’s failed efforts to cultivate French grapevines in Virginia to the onset of Prohibition, the desire to produce wine for the table on American soil seemed beyond reach. But in the second half of the 20th century, a community of California dreamers would spark a revolution in a bottle that not only realized Jefferson’s vision, but changed the entire world of wine.

Grape crate label, mid-20th century

Gift of Nanci Edwards

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