The concept of terroir has been with us for centuries. It helps us understand a wine\u2019s growing conditions and <\/span>what affects its quality<\/span><\/a>. Though the term has been in the winemaking consciousness for over 1000 years, it is still misunderstood and debated among wine enthusiasts. We explain what terroir is, its history, factors that affect it, and more.\u00a0<\/span><\/p>\n Key takeaways:<\/b><\/p>\n A basic<\/span> definition of terroir<\/span><\/a> is the effect the environment grapes are grown in has on a wine\u2019s quality and taste. The ability to determine what your vineyard\u2019s terroir is and being able to consistently emphasize it is the hallmark of a quality winemaker.<\/span><\/p>\n The root of the French word <\/span>terroir<\/span><\/i> comes from the Latin word <\/span>terra<\/span><\/i>, which refers to soil or earth. Historically, terroir refers to a small area of terrain whose soil and micro-climate adds distinct quality to food products. It characterizes a food\u2019s taste and quality to the region it was grown in.\u00a0<\/span><\/p>\n A generation or two ago, those who enjoyed a good Burgundy wine considered its slight barnyard flavor to be part of its terroir. The barnyard taste was due to a controversial yeast named Brettanomyces, also known as \u201cBrett.\u201d Some see the yeast as part of the terroir but others do not \u2013 it depends on your definition.\u00a0<\/span><\/p>\n This disagreement is a classic example of how winemakers differ in defining terroir. In the past, the term \u201ca sense of place\u201d was the vague definition used. Today, the majority of vintners agree that terroir includes soil, climate, sun exposure, slope, and row orientation\u00a0<\/span><\/p>\n Although experts\u2019 opinions are not completely aligned, most agree terroir is a combination of the rocks, soil, and climate where the grapes are grown. These factors all work together to influence the taste and aroma of the wine. A place like Mendoza, Argentina, for example, is an <\/span>ideal location to produce wine<\/span><\/a> because of its rich, sandy soil, high altitude, and diurnal shift.\u00a0<\/span><\/p>\n Some experts also tout culture, growing, and harvesting practices as influences on the result. How the grapes are handled and cared for can make a big difference.\u00a0<\/span><\/p>\n Wine comes from a variety of soil types. These include clay-rich soil, gravelly soil, and heavy clay soil. <\/span>These<\/span> soils affect the grapes<\/span><\/a> through water availability and mineral regulation. Moderate water stress to vines during development enhances grape color, flavor, aroma, and acidity. Soils that allow certain\u00a0<\/span>minerals through in excess or deficiency influence the quality of the grapes as well.<\/span><\/p>\n While soil\u2019s impact on winemaking is more indirect, the effect of climate on the growth of grapes is direct. If a climate is not favorable to growing grapes, it will be difficult, if not impossible, to produce a fine wine.<\/span><\/p>\n Depending on the location, the ideal time to grow grapes each year may be limited because of changing seasons. Globally, changing environments (due to climate change and other factors) are also affecting the growth cycle for some winemakers.\u00a0\u00a0<\/span><\/p>\n Science reveals that the main<\/span> effect rocks have<\/span><\/a> on the quality of grapes is the water supply. Certain rocks are more resistant to the effects of erosion and thus help maintain a beneficial environment for a quality vineyard.<\/span><\/p>\n An effective environment of rocks provides good water drainage so the grapes are not flooded during rainy seasons, but they also provide storage of water, so the vines still get adequate moisture during drier times.<\/span><\/p>\n There are diverse rocks that satisfy these needs. Examples include Champagne\u2019s chalk, Bordeaux\u2019s gravel, and Northern Rhone\u2019s granite.<\/span><\/p>\n Scientists have been working to find specific influences on the growth of plants that affects their taste and quality over time. First, they assess whether the terroir components could leave a lasting chemical or microbial stamp that is easily traceable back to the region, soil, and climate.<\/span><\/p>\n Ecologist Jim Ehleringer<\/span><\/a> began looking at trace elements that plants soak up during their growth cycle. These elements, Ehleringer claims, don\u2019t fade over time and thus become part of a soil\u2019s base characteristics over many years.<\/span><\/p>\n While Ehleringer\u2019s work involved coffee beans, other researchers use similar techniques to analyze the soil of vineyards. These techniques can be used to accurately authenticate the origin of a plant. However, these techniques do not reveal flavor or aroma.<\/span><\/p>\n Some researchers are finding that terroir leaves a distinctive mark on food aroma molecules, affecting their smell. A plant produces a compound called aroma glycoside. This compound has a sugar aspect connected to what\u2019s called a volatile aroma compound. When the sugar-volatile compound is broken (either by high temperature or certain enzymes from yeast), its aroma is released. The aroma from a well-aged wine comes partially from yeast enzymes releasing these aromas over time.\u00a0\u00a0\u00a0<\/span><\/p>\n Domaine Bousquet\u2019s<\/span><\/a> terroir incorporates the ideal conditions to produce flavorful, appealing organic wines. Located 4000 feet\/1200 meters above sea level, our vineyards have<\/span> optimal growing conditions<\/span><\/a>:<\/span><\/p>\n\n
What is terroir?<\/b><\/h5>\n
Terroir\u2019s history<\/b><\/h5>\n
Differing opinions<\/b><\/h5>\n
Factors that affect terroir\u00a0<\/b><\/h5>\n
The soil effect<\/b><\/h5>\n
The climate effect<\/b><\/h5>\n
Rocks and terroir<\/b><\/h5>\n
Using science to evaluate Terroir<\/b><\/h5>\n
How terroir affects aroma<\/b><\/h5>\n
The significance of Domaine Bousquet’s terroir<\/b><\/h5>\n
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