The winemaking process starts by placing the harvest of fruit in a vessel of the winemaker’s choice. Yeast cells on the skins of the grapes are added by the winemaker to metabolize the grape’s sugar producing ethyl alcohol and carbon dioxide. In the fermentation process, the grape’s natural color, aroma, and flavor are changed.
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On display at the Wine History Project of San Luis Obispo County office at 3592 Broad Street, Suite 104 in San Luis Obispo is an exhibit that features a variety of sizes of wine bottles, demi-jons, bungs, books, artwork, and a very small barrel exclaiming that wine and art are interwoven throughout culture.
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Beginning in 1953, the idea of an Office of Historic Preservation (OHP) happened with the establishment of the History Section of the Division of Beaches and Parks. The Office of Historic Preservation was officially established eventually in 1975 within the offices of the Director of California State Parks and was the outgrowth of the passage of the National Historic Preservation Act of 1966 which called for the creation of a state agency to implement provisions of the law.
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The National Park Service (NPS) identifies four cultural landscape types: historic designed, historic vernacular, historic agricultural, and ethnographic. Shouldn’t vineyards also be identified nationally as historic agricultural cultural landscapes?
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Traditional winemaking tools are still in use today in the country of Georgia. In contrast to California’s modern winemaking machinery, and even to the 18th and 19th century tools in our Collection at the Wine History Project of San Luis Obispo County, these wooden pitchforks, gourds, slabs of cherry bark, and other tools are still in use when it comes to winemaking using qvevris.
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