Terroir 2008 banner
IVES 9 IVES Conference Series 9 The wine country, between landscape and promoting tool. The example of Chinon and Saint-Nicolas-de-Bourgueil vineyards (France)

The wine country, between landscape and promoting tool. The example of Chinon and Saint-Nicolas-de-Bourgueil vineyards (France)

Abstract

When talking about wine, terroirs are never too far. The National Institute of Apellation d’Origine (INAO) defines it as a system inside of which interact a group of human factors, an agricultural production and a physical environment. This definition leads to see terroirs as entities deeply linked to the wine landscape. The latter is above all cultural, which means it was born not only from a land use outstand by the omnipresence of vineyards, but also mainly by men who make the wine, their knowledge and history. In a worldwide wine producing context, the notion of terroirs, full of culture and history, symbolizes the promotion of a product in an old traditional wine area. For this study, we followed the course of two Appellations d’Origine Conrôlée (AOC) situated in North West Touraine (West Centre of France), the Chinon and Saint Nicolas de Bourgueil wines. We realized a diachronic work starting from the end of the 19th century and the phylloxera crisis which marked a break in the French vineyard history, to nowadays strategies to face the new wines. This long lasting course naturally brought us to be interested in the links between terroirs and landscape. From this study, we concluded that the terroirs becomes the link between a more or less glorious past, which created an important wine culture, and a doubtful economical future. The terroirs notion flies to the wine economy’s assistance and perpetuates symbolic landscapes. On the contrary, the value of theses landscapes in particular thanks to the interventions of different actors such as the Mission Loire or the Parc Naturel Régional (PNR) Loire-Anjou-Touraine, takes part directly or indirectly in the promoting of the wine production and in the highlight of terroirs.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

 Jean Louis YENGUE (1,2), Cécile RIALLAND-JUIN (1,3), Sylvie SERVAIN-COURANT (1,4)

1) UMR CITERES 6173. 33, allée Ferdinand de Lesseps, BP 60449, 37204 Tours Cedex 03
(2) Maître de Conférences. Université de Tours, UFR Droit, Sciences économiques et sociales, Département de Géographie, BP 0607, 37206 Tours Cedex 03
(3) Maître de Conférences. Directrice du Master Professionnel Paysages et territoires ruraux. Université de Tours, UFR Droit, Sciences économiques et sociales, Département de Géographie, BP 0607, 37206 Tours Cedex 03
(4) Maître de conférences. Ecole Nationale Supérieure de la Nature et du Paysage, 9 rue de la Chocolaterie, cs 2902, 41029 Blois cedex

Contact the author

Keywords

Landscape, vineyards, terroir

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Nivel de infección y saneamiento del virus del entrenudo corto (GFLV) en el cv. de vid Pedro Ximenez en la denominación de origen Montilla-Moriles (DOMM)

Mediante análisis por test ELISA de hojas de vides (Vitis vinifera L.) del cv. Pedro Ximénez, procedentes de 28 parcelas experimentales distribuidas por la DOMM

Gamay and Gamaret winemaking processes using stems: impact on the wine chemical and organoleptic characteristics

AIM: Stalks are empirically known to bring many benefits to the wine such as alcoholic reduction, color protection or improvement of the tannic intensity. Not much used on Swiss grape varieties, the aim of this study was to identify the relevance of using this type of winemaking in the case of Gamay and Gamaret red grape varieties.

Simultaneous monitoring of dissolved CO2 and collar from Rosé sparkling wine glasses: the impact of yeast macromolecules

Champagne or sparkling wines elaborated through the same traditional method, which consists in two major yeast-fermented steps, typically hold about 10 to 12 g/L of dissolved CO2 after the second fermentation in a closed bottle. Hundreds of molecules and macromolecules originating from grape and yeast cohabit with dissolved CO2; they are essential compounds contributing to many organoleptic characteristics (effervescence, foam, aroma, taste, colour…). Indeed, the second alcoholic fermentation and the maturation on lees (which may last from 12 months up to several years) both induce various quantitative and qualitative changes in the wine through the action of yeast, as listed hereafter: development of aromas during aging on lees, release of nitrogen compounds during autolysis and release of macromolecules (polysaccharides, lipids, nucleic acids) in wine.

Sensory study of potential kokumi compounds in wine 

Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the kokumi sensory concept (Yamamoto & Inui-Yamamoto 2023).

Vineyard Landscape in Vale dos Vinhedos: Pressure and Protection

The region with Origin Indication Vale dos Vinhedos (IPVV) is located in the cities of Bento Gonçalves, Garibaldi and Monte Belo do Sul. It was established in November 2002, through an act of Instituto Nacional de Propriedade Industrial, according to Resolução INPI Nº. 75, of 2000, and Law Nº. 9.279 of 1996. The changes on the grape growing and wine making in the last 15 years, with the expansion of grapevines Vitis viníferas cultivation, the installation of several modern family wine companies, making wine with competitive quality, among other aspects, have enabled the implementation of concepts of Geographical Indications.