Wine growing regions global climate analysis


We depict the main features of five viticulture agroclimatic indices for 626 wine growing regions within 41 countries. The indices are calculated using the WorldClim 30 sec arc (1 km) resolution database, updated for the period 2000-2014 using CRU3.2 database. The spatial limits of each region are given by the Vineyard Geodatabase, an electronic map elaborated from various sources (Atlases, wine region maps, land cover database…).


Publication date: June 22, 2020

Issue: Terroir 2016

Type: Article


Benjamin BOIS (1), Catinca GAVRILESCU (1), Marco MORIONDO (2), Gregory V. JONES (3)

(1) Centre de Recherches de Climatologie, UMR Biogeosciences 6282 CNRS / Univ. Bourgogne-Franche-Comté, 6bd Gabriel 21000 Dijon. France
(2) CNR-IBIMET, via G. Caproni 8, 50145, Florence, Italy
(3) Department of Environmental Studies, Southern Oregon University, 97520,101A Taylor Hall, Ashland, OR, U.S.A.

Contact the author


Climate, viticulture, vineyard geodatabase, WorldClim, Growing season temperature, temperature extremes


IVES Conference Series | Terroir 2016


Related articles…

Sensory differences of Pinot noir wines from willamette valley subregions

Wines from different regions or AVAs have been found to have sensory differences, as these areas are typically located quite far apart and have dramatically different climates, soils and other terroir factors.

The role of molecular ecophysiology in terroir expression

Terroir is a complex concept which associates soil, climate, grape variety and cultural practices that include the training system and oenological techniques. It is a type of social construction with man at its centre. The typicality of a wine is also a social construction which is the result of an agreement among specialists vis à vis a given quality of the wine whose references are the wine’s origins (e.g. terroir) and taste.

Étude intégrée et allégée des terroirs viticoles en Anjou: caractérisation et zonage de l’unité terroir de base, en relation avec une enquête parcellaire

The terroir concept is presented as the basis of the A.O.C system, in the french vineyards. The “Anjou terroirs” programme aims at bringing the necessary scientific basisfor a rational and reasoned exploitation of the terroir. lt must lead to finalizing a lighter, more relevant integrated method of characterisation wich could be generally applied.

Response of different nitrogen supplementation on Saccharomyces cerevisiae metabolic response and wine aromatic profile

The wine yeast Saccharomyces cerevisiae can highly affect wine aromatic profile by producing and/or mediating the release of a whole range of metabolites (such as thiols, esters, and terpenes), which in turn contribute to enhanced aroma and flavor. These metabolites depend on yeast metabolism activated during fermentation which can constitute the ‘’metabolic footprint’’ of the yeast strain that carried out the process.

Possible Reduction Method Of Volatile Acid Content And Polyphenols Of Tokaj Aszú Wines With The Aid Of Citosan Bactericid Wine-Treatments

The historical Tokaj region in northeast Hungary is a UNESCO World Heritage region since 2002 owning 5.500 ha vineyards. Produced from „noble rot” grapes, Tokaji Aszú is known as one of the oldest botrytized wines all over the world. Special microclimatic conditions (due to Bodrog and Tisza rivers, Indian summer), soil circumstances (clay, loess on volcanic bedrock) and grape-varieties (Furmint, Hárslevelű) of Tokaj-region offer favourable parameters to the formation of noble rot caused by Botrytis cinerea. The special metabolic activity of Botrytis results in noble rot grapes called “aszú” berries. The grapes undergo complex chemical modifications as the joint result of the enzymatic activity of Botrytis and the physical process of concentration.