Terroir
Terroir (/tɛˈrwɑːr/, French: [tɛʁwaʁ]; from terre, lit. 'lands') is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; terroir also refers to this character.[1]
Some artisanal crops for which terroir may apply include wine, cheese, coffee, single malt whisky, onions, and tea.
Terroir is the basis of the French wine appellation d'origine contrôlée (AOC) system, which is a model for wine appellation and regulation in France and around the world. The AOC system presumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site (the plants' habitat). The extent of terroir's significance is debated in the wine industry.[2]
Origins
Over the centuries, French winemakers developed the concept of terroir by observing the differences in wines from different regions, vineyards, or even different sections of the same vineyard. The French began[
Elements
While wine experts disagree about the exact definition, particular consideration is given to the natural elements that are beyond the control of humans.[citation needed]
Components often described as aspects of terroir include:[2]
- Climate
- Soil type
- Geomorphology
- Other organisms growing in, on, and around the vine plots
The interaction of climate and terroir is generally broken down from the
Mark A. Matthews, a professor of viticulture and plant physiology at University of California, Davis, has described the common conception of terroir as a myth. While Matthews agrees local characteristics can have an effect on plant growth and the wines made from particular grapes, he points out that the term is imprecisely defined, and also proposes the concept of terroir is accepted primarily based on traditional belief, and is not backed by rigorous data or research.[9]
Human controlled elements
The definition of terroir can be expanded to include elements that are controlled or influenced by humans. This can include the decision of which grape variety to plant, though whether or not that grape variety will produce quality wine is an innate element of terroir that may be beyond human influence. Some
Influences of viticulture and winemaking
Many decisions during the
The importance of these influences depends on the culture of a particular wine region. In France, particularly Burgundy, there is the belief that the role of a winemaker is to bring out the expression of a wine's terroir. The French word for "winemaker,"
Appellation systems
The influence of terroir means that wines from a particular region are unique, incapable of being reproduced outside that area, even if the grape variety and winemaking techniques are painstakingly duplicated. Winemakers in Burgundy do not believe that they are producing
The names of these European wine regions are protected so that wines from different regions and different terroir are not confused with wines from that those regions – i.e. A
Impact of climate change
As climate change disrupts long-established patterns of temperature and precipitation in wine-growing regions and causes more extreme weather events, there are potential serious impacts on terroir and the wine industry. Hotter temperatures and an earlier growing season can push berries towards a higher sugar content, less acids and differences in secondary compounds that are important for aromas. Growers are attempting to adapt in a variety of ways in response. In 2021, in a controversial move, the French National Institute for Agriculture, Food and Environment formally authorized wine producers in the Bordeaux region to experiment on a trial basis with four red and two white vine types selected from other areas of France. The new types can make up no more than 10% of the final wine blend. The rest must be from the six red and eight white grape varieties traditionally cultivated in the region during its 2,000 year history.[13][14] Another approach to protecting plants against the effects of climate change involves experimenting with rootstocks to develop plants that are resilient, vigorous and use water more efficiently under stressful conditions. Differences in planting, irrigation and harvesting practices are also being studied. Practices developed in warmer climates like Australia, Israel, South America, and Spain are being adapted for use in countries that used to be cooler, as temperatures rise.[13]
In other drinks
The concept of terroir exists in other drinks, notably in tea (
In artisan cheese
The tenet of terroir has also been applied to the production of artisan cheese,[16] and French authorities have fought to balance traditional cheesemakers terroir cheeses concerns with those of major industrialists.[17]
The flavor of cheeses (and other dairy products) is impacted by the production location.[18] For instance, Alpine pastures are composed of a larger variety of grasses, herbs, and flowers, than those in the lowlands. At higher elevations, the flora also changes significantly throughout the grazing period (from spring to autumn), thus also impacting the taste of cheeses produced in different batches. In Switzerland, Alp cheese is typically indicated with a special logo, in addition to the Appellation d'origine protégée (AOP).[19]
Commercial interests
The importance of terroir affects the price of the agricultural product as well as the products made from the product. Branding, variety, and farmer identification affects the price of a product. The Slow Food movement appreciates history of a variety of plant or animal, the story of the farmer who produced it, and ultimately the quality of the product. Chefs and bakers develop their own list of qualities they desire for their creations, and terroir affects these.
Wine critics question the value of a Pinot noir wine from a Burgundy Grand Cru vineyard relative to a wine produced from the "lesser terroir" of a
These critics also question the difference between
Outside Europe
In the United States, the principles of terroir have been applied in a few limited instances, such as
In some East Asian countries, terms like terroir or marriage have been popularised by Japanese manga. A 2008–09 Korean drama, most of whose leading characters work with wine, is titled Terroir after the main setting, a wine restaurant in turn named for the concept.
In popular culture
The concept of terroir has been discussed in several films and television shows. Jonathan Nossiter's 2004 documentary, Mondovino, explores the globalization of the wine business, and features interviews with a number of small producers, mostly French, who talk about terroir. In the 2006 BBC series, Oz and James's Big Wine Adventure, one episode is almost entirely devoted to Oz Clarke teaching James May about terroir. At the end of the episode, May identifies three wines successfully, placing them in the correct order on the basis of the quality of terroir they come from.
See also
References
- ^ Tanzer, Stephen. "What is terroir?". Stephen Tanzer's Winophilia. Archived from the original on 24 July 2015. Retrieved 23 July 2015.
- ^ ISBN 0-19-860990-6.
- ISBN 0-7645-5354-2.
- ISBN 9780761187158. Retrieved 29 June 2016..
[...] the period most crucial in the region's history was the thousand-year period from the eighth century to the French Revolution, when much of the land and most of its wines were under the powerful command of Benedictine and Cistercian monks. [...] Contemplative by nature, patient in temperament, systematic in approach, committed to grueling physical labor, well bestowed with land, and, most important, literate, the monks were uniquely prepared for their mission: to delineate and codify Burgundy's vineyards. Plot by plot, they cleared and cultivated the most difficult limestone slopes of the Côte d'Or, studiously comparing vineyards and the wines made from them, recording their impressions over centuries. Tantamount to a millennium-long research project, the work of these monks [...] in fact, for the first time, established terroir as the critical core of viticulture
- ISBN 1-56305-434-5.
- PMID 25251495.
- PMID 24277822.
- PMID 25062126.
- ISBN 978-0520276956.
- ISBN 9781845694845.
- ^ McCarthy & Ewing-Mulligan (2001), pp. 12–13.
- S2CID 240441688.
- ^ . Retrieved 11 July 2022.
- ^ Voss, Roger; Buckley, Kathleen (8 February 2021). "Bordeaux Aims to Protect its Future with New Grape Varieties". Wine Enthusiast. Retrieved 11 July 2022.
- ^ Risen, Clay (21 August 2018). "Can Liquor Have a Local Taste? They're Banking on It". The New York Times. Retrieved 23 February 2019.
- ^ Erlanger, Steven (31 August 2013). "Vive le Terroir". The New York Times. Retrieved 18 October 2013.
- ^ Monaco, Emily (18 June 2018). "The end to a French cheese tradition?". BBC.
- ^ "The contribution of mountain pastures to the link to terroir in dairy and meat products" (PDF). Mountain Pastures and Livestock Farming Facing Uncertainty: Environmental,technical and Socio Economic Challenges. 2016.
The secondary metabolites of the dicotyledonous plants found in mountain pastures like terpenoids or phenolic compounds are directly transferred to animal products
- ISBN 978-0-19-933090-4.
- ^ "Vidalia Onions Grown in Georgia". 7 CFR Part 955 – via LII / Legal Information Institute.
- ^ "History – Indian River Citrus League". ircitrusleague.org.
Further reading
- Parker, Thomas (2015). Tasting French Terroir: The History of an Idea. Berkeley: University of California Press. ISBN 978-0520277502..
- Fanet, Jacques (2004). Great Wine Terroirs. Berkeley: University of California Press. ISBN 0-520-23858-3.
- Nowak, Zachary (June 2012). "Against Terroir". Petites Propos Culinaires. 96: 92–108.
- Parker, Thomas (2015). Tasting French Terroir: The History of an Idea. Berkeley: University of California Press. ISBN 978-0520277519.
- Rice, Thomas J. & Cervellone, Tracy G. (2007). Paso Robles: An American Terroir. Paso Robles, California: Thomas J. Rice & Tracy G. Cervellone. ISBN 978-0-9799406-1-3.
- Sommers, Brian J. (2008). The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop. New York: Plume Publishing. ISBN 978-0-452-28890-4.
- Torres, Olivier (2006). The Wine Wars: The Mondavi Affair, Globalization and Terroir. New York: Palgrave Macmillan Publishing. ISBN 0-230-00210-2.
- Trubek, Amy B. (2008). The Taste of Place: A Cultural Journey Into Terroir. Berkeley: University of California Press. ISBN 978-0-520-25281-3.
- Wilson, James E. (1999). Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines. Berkeley: University of California Press. ISBN 0-520-21936-8.