Terroir 2012 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2012 9 Ancient and recent construction of Terroirs 9 Kimmeridgian age in Chablis: a geological argument for the social building of a terroir

Kimmeridgian age in Chablis: a geological argument for the social building of a terroir

Abstract

Situated at the beginning of the 20th century on the territory of the Chablis municipality, delimited according to specialists of the time to plots of “kimmeridgian” origin, the vineyard producing Chablis wines has considerably extended as a result of challenges and internal conflicts. The reference to the Kimmeridgian age progressively lost its sense to finally disappear from delimitation criteria. The geological definition of the Chablis terroir actually appear as an unbiaised pretext hiding political, economical or social issues along with struggles for influence which lasted throughout the 20th century.

In order to shed light on human and social inputs into processes of normalization of terroirs via Appellations of controlled origin, we describe the different historical phases of the definition of the Chablis vineyard. We analyze the contribution of the geological argument put forward in front of judges, and then since 1935, in front of the INAO, while deciphering actor games, which as negociations go, were influential on the Chablis delimitation. We thus show that the input of a geological standard of the Chablis terroir is instrumental for negociations or social stresses within territories between professional syndicates, wine merchants, state agents or scientists, in reaction of economical, administrative or law contexts.

DOI:

Publication date: August 26, 2020

Issue: Terroir 2012

Type: Article

Authors

Éric VINCENT (1), Olivier JACQUET (2)

(1) Institut National de l’Origine et de la Qualité,16 rue du golf 21800 Quetigny
(2) Chaire UNESCO « Culture et traditions du vin » de l’Université de Bourgogne. Institut Jules Guyot, Université de Bourgogne BP 27877 21078 DIJON CEDEX

Contact the author

Keywords

Geology Chablis terroir building.

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

The origin and the discovery of “terroir”

Le mot “terroir” dérive du latin “terra”, mais déjà les Romains l’indiquaient comme “locus” ou”loci”, c’est-à-dire un lieu ayant le “genius”destiné à la production d’un produit d’excellente qualité.

Territoires et zones viticoles. Aspects climatiques, pédologiques, agronomiques. Caractérisation des terroirs viticoles: une étude systémique

On assiste actuellement à l’émergence d’une demande sociale forte à l’égard de fonctions par ailleurs traditionnelles de l’agriculture, qui concernent la gestion des ressources du milieu, le maintien d’un tissu social rural, la valorisation des territoires ruraux et l’entretien des paysages.

Podcasts – Terroir Congress 2020

All about “Australian grapevine stories”

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.