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April 8, 2022: Gabriella Petrick: Making Bordeaux Modern: The Bordelaise Wine Industry After World War II

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Culinary Mind presents the Half Baked Online Colloquia Series - Spring  2022

Gabriella Petrick - University Of Stavanger

Making Bordeaux Modern: The Bordelaise Wine Industry After World War II

April 8, 2022 - On Zoom, H. 10 am CET

In order to partecipate, please register at: https://forms.gle/8XHWVCXvBuqwYain9


At the 1976 “Judgment of Paris” blind tasting, Napa’s New World winemakers dethroned the best Chateaux in Bordeaux as the standard for excellent wine. While the French were shocked by the result, they should not have been, given a set of wine scandals that plagued the region over the previous ten years.This paper examines how the Bordeaux region modernized its wine making practices after the Second World War in an effort not only to improve the quality of their wine to create a global wine that tasted distinctly Bordelaise.

For more information contact: andrea.borghini@unimi.it

http://www.culinarymind.org or http://www.facebook.com/culinarymind/

Everyone interested is welcome to attend.

Participation is strongly recommended to students of the Doctoral School in Philosophy and Human Sciences and of the Doctoral School in Mind, Brain and Reasoning.

Symposium online organized by Andrea Borghini, Megan Dean, Nicola Piras, Beatrice Serini for Culinary Mind.

08 April 2022
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