>Hmm. Did it not take for reasons of not growing well (e.g. poor taste, even
>if the vines were still there), or for other reasons? If it's for other
>reasons, then they may change ATL. I'm picturing Hawaiian wines becoming a
>mainstay, for some reason. They need something to make up for a smaller
>pineapple market ITTL (most of the pineapples which the *USA produces are
>grown in the Caribbean, especially Puerto Rico).
Well, the climate and soil isn't too different from the Madieras, so
I'm guessing it was the fact that no experienced wine makers came to
Hawaii. My great great grandfather was a field boss who just happened
to make his own wine. My father told me that the wine seemed to be much
stronger than actual Madiera/Port, so I'm guessing he topped it with
higher proof Brandy or the g.s had a higher sugar content. It also
might be because he couldn't do the actually estufa process to it as
well. I doubt Hawaiian wine could become anything more than a knock-off
of the real thing, which their might be some major demand for. Madiera
was a pretty big wine in OTLs U.S. South due to the fact that it
remained stable without the need to for cool cellerage. You actually
can also make pretty good wine/hard liquor from pineapples, though it's
one dimensional.
As for Hawaii, I suppose it's agricultural market could do what it's
doing right now with the decline of sugar and pineapple, namely growing
tropical produce for the Asian market. Durians and jackfruit are
growing in popularity here over the past decade or so.
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