Terroir 2016 banner
IVES 9 IVES Conference Series 9 The role of terroir in tourism led amenity migration: contrasting effects in Tuscany and the Okanagan valley of British Columbia

The role of terroir in tourism led amenity migration: contrasting effects in Tuscany and the Okanagan valley of British Columbia

Abstract

Definitions of terroir elude consistent agreement. As defined geographical space the common denominators of its conceptualization include natural and cultural elements of life, work, and lifestyle that have become idealized, even fetishized worldwide. It seems the ideal terroir for wine production is also an idealized lifestyle location. A very high quality of life is associated with the landscape of the wine terroir, hence, visiting a winery, running a winery and living in the vicinity of a winery has become valued among amenity seeking tourists often followed by amenity migrants.

This broad scale investigation uses the theoretical framework of evolutionary economic geography to examine the process and effects of tourism led amenity migration in Tuscany, Italy and the Okanagan Valley of British Columbia, Canada. Tuscany and the Okanagan are examples of old and new worlds of wine production where wine tourism and amenity migration have taken on common qualities with often differing results. Evolutionary histories of the wine and tourism industries in Tuscany and the Okanagan are laid out alongside the process of lifestyle or amenity migration that have emerged. Key motivators that facilitate tourism led, wine based migrations are theorized to illustrate temporal and spatial patterns of tourism and migration. The amenities of the wine terroir integrate natural, cultural and lifestyle characteristics associated with the rural countryside in general. The process of change from wine led tourism to migration appears imbedded in a class attachment to the romanticized social construction of wine production. However, the effects of wine based amenity migrations are deeply localized and appear driven by local innovations and innovators, the transition and specialization of local institutions and the presence or absence of windows of opportunity created by cultural and economic transformations.

DOI:

Publication date: June 23, 2020

Issue: Terroir 2016

Type: Article

Authors

Donna Senese (1), Filippo Randelli (2), John S. Hull (3)

(1) University of British Columbia, 252-Arts 1147 Research Road, Kelowna British Columbia Canada V1V 1V7
(2) Universita` degli Studi Firenze, Dipartimento di Scienze per l’Economia e l’Impresa, 950127 Firenze, Italia
(3) Thompson Rivers University, Faculty of Adventure, Culinary Arts and Tourism, 900 McGill Road, Kamloops, British Columbia Canada V2COC8

Contact the author

Keywords

terroir, amenity migration, wine tourism, Tuscany, Okanagan

Tags

IVES Conference Series | Terroir 2016

Citation

Related articles…

Aroma compounds involved in the fruity notes of red wines potentially adapted to climate change.

Currently, climate change represents one of the major issues for the wine sector. The increasing temperature already recorded and expected in the upcoming years reduce the vegetative cycle of the grape varieties planted in Bordeaux area, affecting the physicochemical parameters of grapes and consequently, the quality of wine. From a sensory point of view, the attenuation of the fresh fruity character in some varietals is accompanied by the accentuation of dried-fruit notes [1]. As a new adaptive and ecological strategy on global warming, some winegrowers have initiated changes in the Bordeaux blend of vine varieties using late-ripening grape varieties [2]. 

Sensory profile: a tool to characterize originality of wines produced without sulfites

A trend to reduce chemical inputs in wines exists, especially sulfur dioxide (SO2). This additive is widely used due to its antioxidant, antiseptic and antioxidasic properties. During without sulfites vinification, bioprotection by adding yeast on harvest could be a sulfites alternative. With extension of this wine market, sensory impact linked to sulfites absence and/or sulfites alternative should be evaluated. That’s what this approach proposes to do, focusing on sensory characteristics of wines produced with or without SO2 addition during the winemaking process. METHODS: Wines were elaborated from Merlot grapes of two maturity levels according to three modalities: SO2, without SO2 and bioprotection on harvest (mix of Torulaspora delbrueckii and Metschnikowia pulcherrima). SO2 modality was sulfited throughout the winemaking and aging processes whether other modalities received any addition. After two years of aging, sensory studies were carried out with a specific panel for one month. First, descriptors were generated to differentiate the wines, then panelists were trained on these specific descriptors for five sessions and finally wines sensory profiles were elaborated

Enological, economical, social and viticulture ”terroir” units as fundamental elements of mosaic of “big” zoning

Nous savons tous très bien qu’on a assisté au cours de ces dix dernières années à une éclosion soudaine de recherches sur le zonage viti-vinicole qui, à partir par exemple du modèle du concept de “terroir”, se sont de plus en plus enrichies en passant aux “Unités ou Systèmes de Transformation” (UTTE) et “Valorisation” (UTCE) pour terminer avec les “Systèmes productifs globaux du Territoire” (UTB) comprenant en filière les aspects existentiels (UTBES), sociaux (UTBSO) et économiques (UTBEC) hypothisés dans le “GRANDE ZONAZIONE: Grand zonage” (MORLAT R., 1996, CARBONNEAU A., 1996, TOUZARD J.M. 1998, CARBONNEAU A., CARGNELLO G., 1996, 1998, CARGNELLO G., 1994, 1995, 1996, 1998, 1999, 2001, -MILOTIC A., CARGNELLO G., PERSURIC G., 1999, PERSURIC G., STAYER M., CARGNELLO G., 2000, MILOTIC A., OPLANIC M., CARGNELLO G., PERSURIC G., 2000).

High-altitude vineyards under extreme conditions in the PIWI context of cultivation: economic and marketing evidence from an exploratory study in Northern Italy

Viticulture has spread to unexpected locations, such as high-altitude terrain. Among these, high-altitude viticulture has captured considerable attention, not only for the uniqueness of its products and landscapes but also because it offers an effective response to climate changes
The aim of this study is to analyse and compare wineries that used Piwi varieties (acronym for the German Pilzwiderstandfähig, i.e., cryptogame-resistant) at high altitudes (between 500 and 920 m a.s.l.) with the traditional non-mountainous viticulture model.

Changes in grape-associated microbiome as a consequence of post-harvest withering

AIM: Grape withering is an oenological post-harvest process used for production of reinforced and sweet wines. Drying can be carried out by keeping the ripe grape in traditional large, well-aired rooms (non-controlled environment) or, more and more often, in a warehouse under controlled conditions of airflow and relative humidity (controlled environment)[1].