Terroir 2006 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2006 9 Contributions to the definition of terroir (Terroir 2006) 9 The concept of « terroir »: what does that mean ? What is it useful for ? French young adults perception

The concept of « terroir »: what does that mean ? What is it useful for ? French young adults perception

Abstract

Far from complicated discussions on the relevant way to define « terroir », this article deals with the social perception that French young adults (aged from 18 to 30) have of this concept and the way it can help them to become wine consumers. For young adults, « terroir » has two major meanings: on the first hand, through the identification of restricted areas, it allows them to feel as a membership of a local community that they are proud to represent and to further, for example by drinking local wine; on the other hand, consumption of « terroir-products » is a means to struggle against the standardization of ways of life and to stand up for regional know-how and taste’s authenticity. As a result, and in spite of their difficulties to appreciate wine’s flavour, the concept of « terroir » appears important to help young adults to enter the complex universe of wine. Moreover, this issue seems to go past French frontier and concerns nowadays all wine producer countries. The aim is the same everywhere: it consists in charming consumers while offering them a high quality level and a « typicity » of the wine.

Download the PDF

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Isabelle SAULLE

Département de sociologie, Université Victor Segalen, Bordeaux 2, 3 ter, place de la Victoire
33076 Bordeaux cedex, France

Contact the author

Keywords

French young adult, social perception, sociology, terroir, wine consumption

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Gamma-ray spectrometry In Burgundy vineyard for high resolution soil mapping

Aim: A soil mapping methodology based on gamma-ray spectrometry and soil sampling has been applied for the first time in Burgundy. The purpose of this innovative high-resolution mapping is to delimit soil areas, to define elementary units of soil for terroir characterization and vineyard management. The added value of this integrated approach is a continuous geophysical mapping of the soil with an investigation depth of 60cm.
Read More

Dalle zonazioni storiche alle “nuove forestazioni storiche produttive vitivinicole” per la valorizzazione delle cultivar e dei prodotti tipici ed originali dei Monti Iblei

Analisi sulle zonizzazioni storiche, sulle produzioni tipiche ed originali e sulla “forestazione classica” per impostare innovative zonazioni vitivinicole e dei prodotti tipici, originali attraverso la “Nuova forestazione storica produttiva”. Le recenti ricerche ed attività svolte sulle zonizzazioni storiche, sulle produzioni tipiche ed originali e sulla “forestazione classica” dei Monti Iblei (Ragusa) (I) hanno permesso di rilanciare le produzioni tipiche ed originali vitivinicole in un innovativo programma integrato tra zonazione (“Grande Zonazione”) e “Nuova forestazione storica produttiva” (“Grande Forestazione Produttiva”) di questo importante territorio.

Read More

Towards a European data basis based of advanced multi-isotopic signatures and artificial intelligence: the wine in blue project

Major and trace elements are essential for the development of grapes used for the wine. They are primarily originating from the soil. Some elements are also seldomly added during the wine making process. Therefore, the largest spectrum of major, trace and ultra-trace elements in the final wine product is a good signature of its geographical origin. In the frame of the European tracewindu, we have developed a very original multi-isotopic dilution method using triple quadrupole icp/ms.

Read More

Comparison of destructive and non-destructive measurements of table grape berries to assess quality parameters using spectroscopy

The quality of table grapes is critically influenced by several parameters, including sugar content, acidity, firmness, and overall appearance.

Read More

Analysis of peptide fraction from white wines

Among nitrogen compounds included in white wines, the peptide fraction is certainly the least studied, however this fraction is quantitatively the most important (Feuillat, 1974). Existing studies concern the fraction below 1 kDa and only for white and sparkling wines (Bartolomé et al, 1997, Desportes et al 2000). In this report, we have developed methods to isolate peptides from reference white wines. Then, we have applied this methodology with bitter wine to answer a research question: is there a relation between peptides and the bitterness of white wine as for some cheese for example (Furtado, 1984)?

Read More