Fifty Years of American Winemaking, All in One Hour on October 29

The Smithsonian Institution’s National Museum of American History is 50 years old this year. As part of the birthday celebrations, the museum’s food and wine history project will host a discussion of “Fifty Years of American Winemaking” on Wednesday, October 29, from 2-3 p.m.

I will moderate the discussion along with Paula Johnson, who heads the team that brought us the marvelous exhibit, “FOOD: Transforming the American Table, 1950-2000.” If you haven’t seen that exhibit, you should – it includes Julia Child’s kitchen as well as a fascinating section on the growth of the U.S. wine industry.

Our discussion on the 29th will include representatives of pioneering wine families from the 1960s who helped shape American wine as we know it today: Robert M. Cook of Chalone Vineyard in California, Fred Frank of Dr. Konstantin Frank’s Vinifera Wine Cellars in the Finger Lakes; Jason Lett of The Eyrie Vineyards in Oregon, Kathleen Heitz Myers of Heitz Cellars in Napa, and Jeffrey Patterson of California’s Mount Eden Vineyards.

The discussion will be held in the American History Museum’s Warner Bros. Theater. There’s no wine tasting, unfortunately, but admission is free. They do request you register, however, to be assured of seating. Here are the details.


About Dave McIntyre

Wine columnist for The Washington Post, co-founder of, and blogger at Dave McIntyre's WineLine (
This entry was posted in California, Local Wine, New York, Oregon, Wine and tagged , , , , . Bookmark the permalink.

1 Response to Fifty Years of American Winemaking, All in One Hour on October 29

  1. drmrs1 says:

    Dear Mr. McIntyre: I am compelled to write to you about your article in the Washington Post today about, “It’s a matter of degrees.” For many decades, I have preferred to drink red wine chilled. But, to my consternation, I have received constantly negative attitudes from fancy restaurants, hotels, and even winegrowers. In some cases, red wine bottles are stored in windows with the sun beating down on them. Then they are poured in glasses to the customers ( which to me is abhorrent ). When I try to reason with people, that wine is stored in cellars (61 degrees) and not in hot attics, they only smile. So when dining out, I always ask for my bottle of wine in an ice container! To me, people in France and other countries drink warm wine, because they don’t drink the local water. You have made my enjoyment with red wine more special, and I raise a glass of chilled red wine and drink to your good health! Thanks so much!

    drmrs 10/29/2014 Rockville, MD

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