following prohibition, american wine making reemerged in very poor condition. many talented winemakers had died, vineyards had been neglected or replanted in poor quality grapes, and prohibition had changed americans' taste in wines. consumers now demanded cheap "jug wine" (so-called dago red) and sweet, fortified (high alcohol) wine. before prohibition dry table wines outsold sweet wines by three to one, but after the ratio was more than reversed. in 1935, 81% of california's production was sweet wines. the reputation of the state's wines suffered accordingly.