Terroir 2006 banner
IVES 9 IVES Conference Series 9 Visualization of wine origin, quality level and terroir by the landscape

Visualization of wine origin, quality level and terroir by the landscape

Abstract

The communication of the aims of a viticulture under the premise of terroir is presently discussed in a lot of wine-growing regions around the world. To encourage this discussion the differences in knowledge, understanding, and preference concerning wine and landscape should be regarded more closely: the wine should be perceived as a representative of its region and one of the most characteristic features of a region is the landscape. The basis of the concept presented is the integration of the landscape in the notion of terroir. The aim is the linking-up of attributes of the viticultural landscape with attributes of the wine in a system of increasing complexity: with increasing spatial resolution, the attributes and descriptors for landscape and wine increase, too. In a vertical line the landscape is regarded at different levels, from the region to the local territory to the vineyard site. It is assumed, that in the same manner, the sensory evaluation of wine is presented in an increasing complexity according to the increasing specification of the origin. In a horizontal line the typical of each level is described. This parallelism of landscape and sensory evaluation might contribute to a transparent communication of wine origin, quality, terroir, and sustainability to wine-grower and consumer.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Stephan REUTER

RLP AgroScience GmbH, Institute for Agroecology, Breitenweg 71, D-67435 Neustadt a.d.W./Germany

Contact the author

Keywords

communication, landscape, terroir, wine, origin

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Analisi delle modalita’ d’interazione tra conoscenza dl un territorio e gestione dei suoi aspetti enoturistici relativamente ad una regione (Toscana)

Il Turismo negli anni 2000 si appresta ad essere la più vasta ed estesa impresa presente nel mondo. Se a cio si aggiunge il fatto che il tempo libero risulta essere, per la maggior parte delle persone, la principale aspirazione da considerare ben oltre il proprio benessere eco­nomico, ci si rende conto del perché di una crescente domanda di ecoturismo. Un viaggiare sempre più accorto aile valenze ambientali e tipiche di un territorio.

Effect of different winemaking techniques and grape variety on chemo-sensory parameters of white wines

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

Further insight on the use of yeast derivative products as alcoholic fermentation enhancers

Issues that can arise during the alcoholic fermentation are frequently attributed to imbalances or deficiencies in the nutrient composition of the fermentation medium.

Influence of viticulture on the temporary evolution of the landscape: the case of the AO Ribera del Duero (Central Spain)

The European Landscape Convention (ELC, 2001) defined the landscape as the “part of a
territory as perceived by the population and resulting from the action of natural and/or human factors and their interrelationships”. Wine landscapes, protected or not under figures such as cultural landscapes or Cultural heritage, are a clear demonstration of this definition, denoting the interrelationships of the natural
environment and the action of the human, which modulates the territory to give the different wine
landscapes. This work was focused on the study of the effect of the human factors linked to the cultivation of the vine on the modification of the landscape.

Novel table grape varieties as “ready-to-eat” products

Consumers are increasingly requesting ready-to-eat products, which are time-saving and convenient. Offering ready-to-eat fruits and vegetables represents a quick and easy way for any consumer to add healthy products to their diet. In this study, we evaluated the aptitude of several table grape varieties to be included in the processing and packaging lines of ready-to-eat products. The following work was based on the characterization of genetic materials and varietal innovation.