Terroir 2004 banner
IVES 9 IVES Conference Series 9 Viticulture, landscapes and the marketing of our wine

Viticulture, landscapes and the marketing of our wine

Abstract

The global wine market is polarising over brands versus origin. Provenance is emerging as a marketing megatrend in many fast moving consumer goods. Origin has always been important in wine but does that mean consumers understand, or care about terroir? South Africa’s diversity of terroir is an asset for the quality of our wine – how can we develop it into a marketing advantage? Our majestic winelands evoke strong emotions in our visitors – but will they buy into the authenticity of site specific wines? This presentation looks at how competitive countries are using terroir in their marketing and suggests some routes for South Africa.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2004

Type: Article

Authors

S.M. Birch

Wines of South Africa, PO Box 987, 7599 Stellenbosch, Republic of South Africa

Contact the author

Tags

IVES Conference Series | Terroir 2004

Citation

Related articles…

Multivariate data analysis applied on Fourier Transform Infrared spectroscopy for the prediction of tannins levels during red wine fermentation

Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.

Read More

VitExpress, an open interactive transcriptomic platform for grapevine

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

The key role of vineyard parcel in modifying flavor compounds of Cabernet Sauvignon grapes

To produce premium wines in a specific region is the goal of local oenologists. This study aimed to investigate the influence of soil properties on the flavoromics of Cabernet Sauvignon grapes to provide a better insight into single-vineyard wines. Six commercial Cabernet Sauvignon vineyards were selected in the Manas region to collect berries at three harvest ripeness in three seasons (2019–2021). The six vineyards had little difference in mesoclimate conditions while varying greatly in soil composition.

Read More

Acetaldehyde-induced condensation products in red wines affect the precipitation of salivary proteins. Will this impact astringency?

Acetaldehyde is a common component of wine. It is already formed during the fermentation being an intermediate in the production of ethanol. Moreover, it can derive from the oxidation of ethanol during the wine production and aging. In wine, concentrations of acetaldehyde range from 30 to 130 mg/L. Acetaldehyde in wine can react with many compounds such as SO2, amino acids and

Read More

Integration of the AOC and terroir concepts by future professionals of the international wine sector

A survey has been conducted on 32 students and 25 former students of 28 nationalities of an international master course training executives of the international Wine sector.

Read More