Understanding Wine and Terroir

Natural and human factors are an integral part of the concept of wine terroir. Terroir includes specific characteristics of the soil, topography, climate, landscape and biodiversity. The same grape variety produces different wines depending on where the vines are grown. And the winemaker's expertise also has a considerable impact on the diversity of wines.

The soil, and more specifically the subsoil, on which the vines are grown influences the organoleptic characteristics of the wine. The same grape variety, grown on different soils, will not have the same taste and aroma. The subsoil supports the vines and provides them with nutrients: the roots draw the minerals and water they need from varying depths. Poor soils are good for vines, which will draw nutrients from deeper down. Conversely, overly rich soil will cause the vines to grow excessively and prevent the juice in the grapes from reaching optimal concentration.

Added to this are the geological characteristics of the soil: the geology of the terroir gives the wine the mineral structure of the soil (nature of the rocks, texture, drainage, water reserves), parameters which influence the nutrition and irrigation of the vines and the ripening potential of the grapes. These are reflected in the wine through a balance of freshness, tension, salinity and aromatic complexity.

It is this link between soil and grape variety that is essential: as different grape varieties do not adapt to all soils, the grape variety planted is generally chosen according to the nature of the soil. This is why certain grape varieties are more suitable than others depending on the soil.

It is legitimate to ask this question, given that certain authorities have created designations that “protect” the origin of wines. In reality, it is less a question of protection than of defining production rules for a specific area in order to guarantee the authenticity of a wine, which, let's face it, most often benefits from a heritage and historical expertise.

In France, wine production is regulated by the Appellations d'Origine Contrôlée (AOC) system, known as Appellations d'Origine Protégé (AOP) under European standards. The AOC guarantees the quality, unique character and origin of the wine. Winemakers express the terroir through their expertise. To be classified as AOC, a wine must be produced in accordance with a set of rules established by the Institut National des Appellations d'Origine (INAO). The ‘concept of terroir’ was a founding element of the AOC, for which it corresponds to a defined geographical area. The AOC highlights a particular originality and typicality, the result of the interaction between the biological and the human. In an appellation, it is truly the notion of terroir that is emphasised.

However, it should be borne in mind that terroir refers to the natural and human factors (soil, geology, climate, exposure, viticultural practices) that influence the wine, whereas appellation is a legal and regulatory framework. Some winegrowers may decide to break the rules by choosing, for example, to blend grape varieties that are not included in the specifications: the fact remains that this is a personal choice to freely interpret the terroir in their own way. In France, they will then market their wines under the Vin de France designation, which does not include any regional geographical indication... and yet the factors specific to the terroir, such as the soil, grape varieties, climate, topography and human factors, are very much present in the wine.