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A lot of what’s written is concerned (justifiably) with California as it relates to agriculture and labor, but S. America in particular has had a lot of indigenous fermentation erased by Euro influences.

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This is a little pop sci, but hits the major historical moments: https://vinepair.com/wine-colonized-world-wine-history/

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“exploring the history of global fermentation, and why only fermented grapes are “allowed” to be wine (spoiler: because colonization).” — I wish I could come to this!!! Any good reading on the subject you can recommend?

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