Terroir 2004 banner
IVES 9 IVES Conference Series 9 Landscape marketing and landscape reality: what is the relationship? The case of the Loire Valley vineyards

Landscape marketing and landscape reality: what is the relationship? The case of the Loire Valley vineyards

Abstract

This issue poses two questions: the relationship between beauty and taste (is landscape quality an index of wine quality ?), and the gap or the conformity between our image of the “terroir” and the visible reality. The landscape is both an object and a representation. When it is presented as a advertising image, there is inevitably a choice; to show the attractive aspects of the product and to exacerbate them. It results in an aesthetic construction process which is not or no longer faithful to the original landscape. It can be positive when it encourages a discovery; on the other hand, it can be negative when it betrays an identity, and finally it can also lead those managing the territory to modify the identity of their vineyard landscape.
The Chinon vineyard is an example of an approach in the hypothesis that there is a relationship between taste and landscape. The Anjou vineyard is a second example, which characterises a gap between a showcase and a landscape reality.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

F. Joliet

National Institute of Horticulture, 49100 Angers, France
Department of Landscape, National Institute of Horticulture, Angers, France

Contact the author

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification.

Read More

Un jour, l’AOD (Appellation d’Origine viticole Durable), fusion de l’origine et de la durabilité

The evolution of wine quality issues is historically expressed by the passage from wine quality (what is a wine?) to wine quality (what is a good wine?). Perhaps the next question could be: what is a good sustainable wine? To contribute to reflection on this theme, it may be worthwhile to undertake an exercise in prospective fiction, which we have identified in the hypothesis of the AOD, the “appellation d’origine durable”, a scenario we will develop in the light of developments in the wine industry and the regulation on geographical indications.

Read More

How to reduce SO2 additions in wine with the aid of non-conventional yeasts

Among the factors that influence the sensory quality, style, safety, sustainability, and sense of place of a wine, the contributions of microbial biodiversity are widely becoming more recognized. Throughout winemaking, multiple biochemical reactions are performed by a myriad of different microorganisms interacting in many ways.

Read More

Evaluation of Saccharomyces cerevisiae strains from honey by-products by their performance as starters in the wine industry

AIM: Recent studies on yeast ecology of non-oenological niches have highlighted the ability of some Saccharomyces cerevisiae yeasts to ferment grape must [1]

Read More

Using a grape compositional model to predict harvest time and influence wine style

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation

Read More