Terroir 1996 banner
IVES 9 IVES Conference Series 9 The social construction of wine-growing areas: the “Graves de Bordeaux”

The social construction of wine-growing areas: the “Graves de Bordeaux”

Abstract

Graves de Bordeaux» est une des rares appellations à porter le nom d’un terroir, au sens agronomique du terme. Et ce territoire vitivinicole présente une relative unité géographique, de Langon à Bordeaux sur la rive gauche de la Garonne. Pourtant l’histoire et les hommes ont finement mis en valeur les nuances du milieu géographique pour que la variété des organisations sociales se traduise par des territoires variés avec, coupant l’appellation Graves en deux, l’affirmation du Sautemais et, au sein même de l’aire d’appellation, l’individualisation des Graves de Pessac-Léognan, sans oublier les appellations Barsac et Cérons.

“Graves de Bordeaux” is one of the few wine appellations that has the name of the soil where it grows. The wine growing area is relatively unified from Langon to Bordeaux on the left bank of the Garonne. Nevertheless the geographical differences have been well exploited along the history so that the diversity of social organizations could be related to different wine areas such as the Sautemais appellation that separates the Graves region in two parts. The Pessac-Léognan appellation is as well located inside the Graves appellation area and last but not least the Barsac and Cerons appellations

DOI:

Publication date: February 16, 2022

Issue: Terroir 2002

Type: Article

Authors

Jean-Claude HINNEWINKEL

CERVIN /Université Michel de Montaigne-Bordeaux3 -33607 PESSAC Cedex

Keywords

terroir, AOC, organisation, structure, histoire
terroir, AOC, organization, structure, history

Tags

IVES Conference Series | Terroir 2002

Citation

Related articles…

The regulation of ABA-induced anthocyanin accumulation in grape berry

Color is a key quality trait for grape berry and the producing wines. Berry color of red genotypes is mainly determined by the quantity and composition of anthocyanins accumulated in the skin and/or pulp. Both genetic and environmental factors could influence the quantity and composition of anthocyanins, while the underlying mechanisms are not fully clear. To explore the mechanisms underlying the diversity of anthocyanin accumulation in grape berry, we compared two grapevine genotypes showing distinct sensitivities to ABA-induced anthocyanin biosynthesis, where one genotype showed minor responses to exogenous ABA application while the other showed significant increase in anthocyanins after exogenous ABA application.

Phenology and bioclimate of grapevine varieties in the tropical region of the São Francisco Valley, Brazil

La région de la Vallée du São Francisco, situe à 9º S, est en train d’augmenter la production des vins fins les dernières années. La région présente climat du type tropical semi-aride (climat viticole à variabilité intra-annuelle selon le Système CCM Géoviticole : “très chaud, à nuits chaudes et à sécheresse forte à sub-humide” en fonction

Technological possibilities of grape marc cell walls as wine fining agent. Effect on wine phenolic composition

Fining is a technique that is used to remove unwanted wine components that affect clarification, astringency, color, bitterness, and aroma. Fining involves the addition of adsorptive or reactive material in order to reduce or eliminate the presence of certain less desirable wine components and to ensure that a wine remains in a particular stable state for a given period of time Recently concerns have been raised about the addition of animal proteins, such as gelatin, to wine due to the disease known as bovine spongiform encephalopathy (Mad Cow disease). Although the origin of gelatins has been moved to porcine, winemakers are asking for substitute products with properties and application protocols similar to the traditional animal-derived ones, making the use of plant-derived proteins in fining a practically viable possibility. As a consequence, various fining agents derived from plants have been proposed, including proteins from cereals, legumes, and potato.

Can the satellite image resolution be improved to support precision agriculture in the vineyard through vegetation indices?

Aim: This study aims to show the application of a new methodological approach to improve the resolution of Sentinel-2A images and derived vegetation indices through the results from different vineyards. 

Fructose implication in the Sotolon formation in fortified wines: preliminary results

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a naturally occurring odorant compound with a strong caramel/spice-like scent, present in many foodstuffs. Its positive contribution for the aroma of different fortified wines such as Madeira, Port and Sherry is recognized. In contrast, it is also known to be responsible for the off-flavor character of prematurely aged dry white wines. The formation mechanisms of sotolon in wine are still not well elucidated, particularly in Madeira wines, which are submitted to thermal processing during its traditional ageing. The sotolon formation in these wines has been related to sugar degradation mechanisms, particularly from fructose [1].