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.

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…

Phenolic composition profile of cv. Tempranillo wines obtained from severe shoot pruning vines under semiarid conditions

One of the limitations of vineyards in warm areas is the loss of wine quality due to higher temperatures during the grape ripening period. In order to adapt the vineyards to these new climatic conditions, a possible solution is to delay the ripening process of the grapes towards periods with milder temperatures, by means of management practices and thus improve the quality of the fruit and the wine produced. The technique of severe shoot pruning (SSP) has proven useful in achieving this objective.

The drought, the temperature, and the time: drivers of osmotic adjustment?

Context and purpose of the study. Leaf osmotic adjustment (i.e., active accumulation of osmolytes in the cells) has been reported in grapevines in response to drought and as a natural process throughout the growing season (seasonal osmotic adjustment).

Climat-roche-sol-fromage. Cartographie fonctionnelle du terroir. Exemple de l’A.O.C. Comté

La place prépondérante que prend le Massif Jurassien en Franche-Comté confère à la région un caractère montagneux qui a orienté l’agriculture vers l’élevage laitier. Cette vocation pastorale marquée et de rudes conditions climatiques sont à l’origine de la production, attestée depuis l’Antiquité, d’un fromage de réserve pour la longue période hivernale. Cette tradition fromagère, liée à des prairies naturelles, a perduré jusqu’à nos jours. La qualité et la spécificité du produit actuel, le fromage de Comté, ont été reconnues dès 1952 par l’attribution d’un label et dès 1958, par la reconnaissance d’un périmètre d’appellation d’origine contrôlée, l’A.O.C. Comté (fig. 1).

Comparative study of the volatile substances and ellagitannins released to wine by barrels of Quercus pyrenaica, Quercus petraea and Quercus alba

The aim of the study was to study the volatile substances and ellagitannins released to wine by barrels of Quercus pyrenaica (Spanish Oak) in comparison with barrels of Quercus petraea (French Oak) and Quercus alba (American Oak) as well as to determine their sensory impact.

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Wine Oxidation

Wine longevity is a complex multifactor phenomenon in which the weight of the different factors is not well known. One of the key factors of wine longevity is related to its resistance to oxidation. This property can be defined as the ability of the wine, under an exposure to oxygen, to keep its color, avoid accumulation of acetaldehyde and Strecker aldehydes (SA), and keep as long as