Throughout 2023, the Wine History Project presented an exhibit, How the Italians Changed the Landscape and Wine Culture of San Luis Obispo County: 1900 to the Present. It opened on January 27, 2023, in the Wine History Gallery at the Paso Robles History Museum.
Here are the objects from our collections that were displayed in that exhibit.
Barrel Tap– Model: Peerless Tin Key #0
INVENTORY #: S&T103C
CIRCA: 1898-1910
LOCATION: Newark, New Jersey, United States
MATERIAL: fruitwood, zinc
This object is known as a faucet, tap or spigot and was used for wine barrels, wooden kegs, and oak casks for both storing and dispersing liquids including wine, olive and vinegar oils, whiskey, beer, cider and juices. As seen in the photo, the spigot is two pieces made of wood and metal. Wooden spigots are made with a variety of natural woods. The handle turns in either direction to allow the liquid to pass. These spigots can leak or fail if not well-maintained. The cork insert should be inspected regularly to make sure it does not dry out or wear down during use.
Spigots range in size from seven inches to 11.5 inches and the sizes were usually identified with a number as can be observed by the chart provided in Frankfurth’s Hardware Company 1917 Catalog #5 located in Milwaukee, Wisconsin.
|
No. |
Size |
Cost per dozen |
|
1 |
7 inches |
$1.00 |
|
2 |
8 inches |
$1.25 |
|
3 |
8.5 inches |
$1.50 |
|
4 |
9 inches |
$1.75 |
|
5 |
10.5 inches |
$2.00 |
|
6 |
11.5 inches |
$2.25 |
The first patent for a faucet for barrels was by John Sommer, Jr. and was applied for on July 22, 1887, and in use since 1885. The John Sommer Faucet Company was incorporated at Newark, New Jersey in 1908, to manufacture wooden faucets and specialties in woodenware. The capital stock was $50,000 and the incorporator included John Sommer, Sr., John Sommer, Jr., and Elizabeth Sommer.
John Sommer Faucet Company two-piece tap. Illustration of one of the patents for this type of tap.
Wood Spigot for Barrels
INVENTORY #: S&T56
SIZE: 10”L X 5”H
CIRCA: 1900-1910
LOCATION: United States
MATERIAL: Wood
This is a Size #5, one-handled tap which is removable. These taps originally sold for as little as $2.00/dozen.
Personal Wine Field Barrel
INVENTORY #: V&F145
SIZE: 9 ½”H x 7”W (6” across at ends)
CIRCA: late 1800s
LOCATION: California
MATERIAL: Wood, metal, leather
This is identified as a personal wine field barrel in the Wine History Project collections, but it would also be known as a wine cask, a harvester’s canteen, or a wooden costrel. Believed to be from the late 19th century, this small, portable barrel with carrying straps has a bung opening to drink from. When vineyard workers would need a refreshing drink poured during a break, this object was used for that as illustrated in the following photo.
Photo found in Donald A. Bull & Joseph C. Paradi book, Wine Antiques & Collectibles
The costrel in the WHP collection appears to be self-made and uses hand-wrought metal rings to attach the carrying straps. However, coopers were generally known for their craftsmanship, and this small vessel may have been made by a cooper and sold or traded.
Barrels were made using a total of fifteen staves and assembled with handmade nails. The barrel was finished by using metal rings to hold the staves in place.
There is an opening on the bulging center of this barrel for a bung used to pour out of and to keep the liquid inside.
Italian Wine Jug
INVENTORY #: BOT37
SIZE: 11” H
CIRCA: 1927 – 1950s
LOCATION: Geyserville, CA, Sonoma County
MATERIAL: Stoneware
Giovanni and Julia Pedroncelli purchased hillside property west of Geyserville California in Sonoma County in 1927.
During Prohibition, Giovanni planted 25 acres of Zinfandel. Much like the Italian winemakers in San Luis Obispo County, Pedroncelli harvested and sold grapes to local home winemakers between 1927-1934.
After Prohibition was repealed at the end of 1934, Giovanni Pedroncelli applied for licensing to begin wine production for the upcoming harvest. The federal government allowed him to use the original Bonded Winery #113.
Pedroncelli label on stoneware jug 1930-1940s
The Pedroncelli family makes wine, selling and delivering in barrels to grocery stores, local families, and ranchers. A gallon of the red and white field blend sells for 45 cents to consumers who drive to the winery to fill up their own bottles.
Wine Bottle Carrier
INVENTORY #: BOT110
SIZE: 12” H x 16” W x 8” D
3 ½” x 3 ½” each square
5” W handle
CIRCA: 1900s-1950s
LOCATION: SLO County, originally from France
MATERIAL: Riveted steel metal frame, wood handle
This is an early 20th century French wine carrier caddy made from galvanized zinc with a smooth wooden handle for carrying comfort. This type of carrier was most often used in restaurants to carry bottles from wine caves to the serving areas of restaurants.The Wine History Project’s collection object holds ten bottles.
Demijohn
INVENTORY #: BOT806
SIZE: 17”H X 18”W X 11 ½”D
CIRCA: late 1800s
LOCATION: Napa Valley
MATERIAL: Wicker, glass
The process to wrap the bottle was called “wickering”. Archaeological records in Italy from as early as the 14th-century show that the wicker bottle was used in apothecaries and chemistries.
Originally a demijohn, or glass balloon, covered in bamboo, reeds, sedges, willow twigs, and wicker was used to protect the fragile blow glass for storage and shipping.
The oldest example of the shape in the Wine History Project collection is a port-shaped demijohn bottle. The types of bottles were used in America at least as early as the middle of the 18th century, although at that time, they still would have been predominantly imported from Europe.
In Italy, large balloon bottles made of glass and usually 28 to 53 liters and wrapped in wicker, were filled, and sold on the spot. These containers were used for olive oil or vino sciolto (open wine), both liquid products being filled in the container that the buyers would bring with them.
Wood Barrel
INVENTORY #: CT137
SIZE: 22”H x 12”C
CIRCA: 1860-1910
LOCATION: Found in Sonoma County
MATERIAL: Oak, metal, silver paint, red ink/paint
This barrel, a part of the collection, was found in Sonoma County, California. On one of my investigations through the collection I discovered this barrel with the word TOKAY stenciled on the top of the barrel, as pictured in the photo. I was determined to find out more about it.
I discovered that TOKAY was the most widely planted grape in the early days of the Central Valley. It was the big, seeded table grape and was also known as Flame Tokay. In the late 1800s, it was the premier grape in Lodi, California. Originally the town was called Mokelumne, the name changed to Lodi on March 21, 1874 as some of the earliest settler families were from Lodi, Illinois. By 1888 it was named the fourth of five townships in San Joaquin County located in the center portion of California’s Central Valley. Lodi, its early industries, including cattle ranching, orchards, and vineyards, is now best known for wine grape production.
The prominent grape introduced from Algeria in 1857 is known as the seeded “Flame Tokay” grape. Eventually, substantial quantities of the grapes were sold to Inglenook and other older Napa wineries. These grapes were also sold right out of the trucks (after crushing) to San Francisco restaurants who made their own “house” wines. Lodi was the king of Tokay. Lodi had a fine sandy loam so that the vines could establish their wild root systems. Here is where the term terroir, or sense of place comes into play; impacting the quality and characteristic of the grape ripening to optimum levels.
The demand for the Tokay grapes vanished during the mid-1980s after the widespread introduction of seedless grapes and the thousands of acres of the Tokay vines were pulled out in favor of the demand of Cabernet Sauvignon and Chardonnay grapes.
By coincidence, the Klintworth family grew Tokay grapes in the Geneseo area, east of Paso Robles in San Luis Obispo County. The Klintworths also were originally from Illinois. The Wine History Project has documented that the Klintworth family began growing Tokay grapes in the late 19th century in their vineyard, which still exists in the Geneseo district.
Field Boiler/Heater with Small Tin Kettle
INVENTORY #: V&F190
SIZE: 47”H x 24”W
CIRCA: 1897-1900
LOCATION: Napa Valley Estate
MATERIAL: Tin, cast iron, brass
PLAQUE: BERTHOUD ET da LIDIEUX CONSTRUCTEURS
BRETETES S.G.O.B.
BELLEVILLE S/S (RHONE)
Grape Vine Root Puller
INVENTORY #: V&F158
SIZE: 22”L
CIRCA: 1860s-1900
LOCATION: France
MATERIAL: Cast Iron
Eradicating grapevines was important during the early days of the infestation in the vineyard known as phylloxera. Grape phylloxera damaged the root systems of grapevines because it fed on the root. Many ways of getting rid of the roots were performed. This tool was found in a French collection.
Now the most reliable method to kill grapevines is to use an herbicide which is best used in the autumn, when the vines are pulling nutrients back into their roots. The herbicide is painted on the cut end of the remaining stump once cut. The cut is now made with a heavy-duty pair of garden shears. Vineyards in potential or actual danger from phylloxera should be planted with vines grafted onto tolerant rootstocks.
Rotta Winery Jug Wine
INVENTORY #: BOT490 or BOT489
SIZE: Gallon
CIRCA: 1958
LOCATION: Templeton, California
MATERIAL: Glass, metal
The Rotta Winery, located at 250 Winery Road in Templeton, was operated by three generations of Swiss-Italians: the first generation by brothers Joe and Clement Rotta, the second by Clement’s son Mervin, the third by Clement’s grandson, Michael Giubbini and his wife. The ownership by members of the Rotta family spanned from 1908 to 1976 and then again from 1990 to 2013. Grape growing and winemaking operations by the Rotta family are thought to have been established around 1917 or shortly thereafter. Known for its jug Zinfandel wine, the winery developed a strong following among Southern California surfers, Cal Poly students, and the Hippie generation who continue to talk about their visits and memories of Romilda Rotta to the present day.
