Terroir 2006 banner
IVES 9 IVES Conference Series 9 Soil or geology? And what’s the difference? Some observations from the New World

Soil or geology? And what’s the difference? Some observations from the New World

Abstract

Observational historical geology seeks to establish the evolutionary history of the surface of Earth. This approach is applicable not only to bedrock, but to the soft material that lies at the surface, the stuff called soil by most people. The geologic perspective provides a view of this material that is quite different from that of soil science, at least as practiced by many in America. Examples from the Walla Walla Valley of Washington and Oregon, and from the Napa Valley, illustrate the differences between these approaches. In Napa, correlation of grape character and viticultural realities with geologic observations suggests some underlying shared factor, perhaps drainage and water accessibility, but possibly influences of substrate temperature or microbiology. In addition, the geologic approach has proven useful in designing drainage and irrigation systems.

Download the PDF

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

Jonathan SWINCHATT

EarthVision, Inc., 52 Cook Hill rd., Cheshire, CT. 06410, USA

Contact the author

Keywords

geology, soil, Napa, Walla Walla, terroir

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Effect of ozone treatments in wine production of young and short-term aged white wines: destructive and non-destructive evaluation of main quality attributes

The main aim of WiSSaTech project (PRIN P2022LXY3A), supported by Italian Ministero dell’Università e della Ricerca and NextGenerationEU program, is to investigate eco-friendly and safe alternatives to sulphur dioxide (SO2) in wine production.
Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Fluorescence spectroscopy with xgboost discriminant analysis for intraregional wine authentication

AIM: This study aimed to use simultaneous measurements of absorbance, transmittance, and fluorescence excitation-emission matrix (A-TEEM) combined with chemometrics as a rapid method to authenticate wines from three vintages within a single geographical indication (GI) according to their subregional variations

Read More

OENOLOGICAL POTENTIAL OF AUTOCHTHONOUS SACCHAROMYCES CEREVISIAE STRAINS AND THEIR EFFECT ON THE PRODUCTION OF TYPICAL SAVATIANO WINES

Due to the global demand for terroir wines, the winemaking industry has focused attention on exploiting the local yeast microflora of each wine growing region to express the regional character and enhance the sensory profile of wines such as varietal typicity and aroma complexity. The objective of the present study was to isolate and compare the indigenous strains of Saccharomyces cerevisiae present in different vineyards in the Mesogeia – Attiki wine region (Greece), evaluate their impact on chemical composition and sensory profile of Savatiano wines and select the most suitable ones for winemaking process.

Read More

Natural sparkling wine pétillant naturel: technological features and sensory profile

The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties.

Read More