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.

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…

The Cognac industry: history, successes and challenges

With alcohol consumption steadily declining, the growing popularity of dry january, a fiercely competitive environment, high dry matter inflation, economic upheavals, commercial uncertainties… The wine industry must adapt and offer products that meet consumer expectations, without denying their historical singularities.

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

New fungus-resistant grapevine varieties display high and drought-independent thiol precursor levels

The use of varieties tolerant to diseases is a long-term but promising option to reduce chemical input in viticulture. Several important breeding programs in Europe and abroad are starting to release a range of new hybrids performing well regarding fungi susceptibility and wine quality.

Understanding the impact of climate change on anthocyanin concentrations in Napa Valley Cabernet Sauvignon

Climate change is having a significant impact on the wine industry through more regular drought conditions, fires, and heat events, leading to crop loss. Furthermore, these events can reduce overall quality of the fruit, even when crop yields are not impacted. Anthocyanins are considered one of the most important classes of compounds for red wine production and are known to be sensitive to vine water status and heat events.