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…

Un exemple de valorisation d’une étude de terroir au sein d’une unité coopérative de production à Saint Hilaire d’Ozilhan (Gard) dans les cotes du Rhône

The winegrowers of the intercommunal cooperative cellar of Saint Hilaire d’Ozilhan have been practicing terroir selection for ten years. Five years ago, after having equipped themselves with an efficient commercial structure, and anxious to improve knowledge of their terroirs and to better control quantitatively and qualitatively the range of typicality that they can develop, they asked the Syndicate Général des Vignerons Réunis des Côtes du Rhône and the Institut Coopératif du Vin to help them set up an approach to better judge the behavior of the Grenache and Syrah grape varieties in the different terroirs, then to enhance this work through the improving product quality.

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

HPLC-based quantification of elemental sulfur in grape juice

Elemental sulfur is commonly used in vineyards as a fungicide to prevent diseases and protect grapevines.1 The challenges of climate change are intensifying disease pressure, further increasing the reliance on sulfur use. Understanding the range of potential impacts of residual sulfur during the winemaking process is becoming increasingly important.

Radiation-associated effects on regulated deficit irrigation management in grapevine cv. Cabernet Sauvignon

The main challenge of regulated deficit irrigation (RDI) research is to isolate the factors that come with RDI, the direct effect of plant water status from the indirect ones like increased radiation and temperature changes on the cluster zone. This study aims to isolate the effects of vine water status from the effects of increased radiation on the phenolic composition of grapes subjected to RDI.
A three-year study on an RDI experiment where radiation was controlled was implemented in a commercial vineyard of Cabernet Sauvignon in Chile. Four RDI treatments based on partial evapotranspiration (ET) irrigation were established. Irrigation treatments were 100% ET, 70% ET, 50-100% ET (50% ET before veraison and 100% ET afterward), and 35-100% ET (35% ET before veraison and 100% ET afterward).

Impact of addition of fumaric acid and glutathion at the end of alcoholic fermentation on Cabernet-Sauvignon wine

Viticulture and oenology face two major challenges today, climate change and the reduction in the use of inputs. Climate change induces low acidity and microbiologically less stable wines