Whither<i>Terroir</i>in the Twenty-first Century: Burgundy's<i>Climats</i>?

Whalen, Philip

doi:10.1080/09571264.2010.530113

Cited by 7 publications

(3 citation statements)

References 6 publications

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“…In the thirteenth century, the term terroir , from the same Latin root as the French words terre (earth) and territoire (territory), was used to refer to the qualities of particular vineyards along those slopes; qualities that can be noticed in the resulting wine (cf. Rigaux, 2010; Whalen, 2010; White et al., 2009). In the centuries that followed, the wines of Burgundy gained a reputation for quality, which persists to this day, and has had further refinement with a classification of premiers crus and grands crus instituted in 1861 under the aegis of the Comité d’Agriculture de Beaune .…”

Section: Conceptual Coordinatesmentioning

confidence: 99%

‘Le terroir, c’est la vie’: Re-animating a concept among Burgundy’s wine producers

Hill

2021

Environment and Planning E: Nature and Space

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Organic and biodynamic methods of cultivation present particular challenges for the production of wine in a terroir-based system. This remains underexplored in academic work, yet it represents the confluence of two important contemporary trends in the wine industry. In this article, I draw upon interviews and participant observation with wine producers in the French region of Burgundy to examine emergent tensions between terroir and environmentally sustainable modes of production. Following an introduction to the subject, in the first section of the article I show how claims made about vineyard soils operated within the context of a simultaneously agronomic, environmental and cultural notion of terroir. In the second, I show how organic and biodynamic wine producers drew my attention to ecological dimensions of terroir by reference to things that could be appreciated aesthetically in the landscape. Reflecting on producers’ opinions, media coverage and wider scholarship, I make some initial steps in examining how environmentally sustainable modes of production are rhetorically and practically mobilised in the service of the widely shared notion of terroir, and, by extension, how these modes of production shape the sense of terroir that is promulgated in the cultural, economic and political organisation of wine.

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Section: Conceptual Coordinatesmentioning

confidence: 99%

‘Le terroir, c’est la vie’: Re-animating a concept among Burgundy’s wine producers

Hill

2021

Environment and Planning E: Nature and Space

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“…Gade 2004Moran 1988Moran , 1993Moran , 2001 and terroir (e.g. Atkinson 2011;Dion 1959;Unwin 1991;Whalen 2010;van Leeuwen and Seguin 2006). Moreover, Dougherty's (2012) edited book on the Geography of Wine features a number of examples regarding wine in relation to the cultural, regional, physical, economic and technical context, and advances our current understanding of the Canadian wine tourism sector (Carmichael and Senese 2012), the physical and cultural characteristics of terroir in Burgundy and Bordeaux (Lemaire andKasserman 2012), viticulture in California (Elliott-Fisk 2012), and how GIS (geographical information systems) and remote-sensing techniques can be deployed to manage vineyards (Green 2012;Johnson et al 2012), and so on.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

The Globalization of the Wine Industry in Hong Kong: A Local and Global Perspective

Ho¹

2019

The Globalization of Wine

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“…; Moriondo et al. ), a change that strikes a blow at the heart of the concept of terroir —a concept specifically important to the European wine‐making tradition—that encompasses all the local environmental conditions and elements that affect the quality of grapes, including rainfall, temperature, and soil conditions (Seguin and Garcia de Cortazar ; Whalen ).…”

Section: Organically Evolved Landscapes: Agrobiodiversity and Climatementioning

confidence: 99%

Biodiversity in World Heritage Cultural Landscapes: Possibilities and Problems for Communicating Climate Change and Mobilizing Mitigation

Samuels¹

2017

Culture Agric Food & Envi

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When biodiversity is recognized not simply as a natural quality but as a cultural concept and product, it highlights human agency in fostering and promoting biodiversity. Mobilizing human agency becomes particularly important in the face of significant threats to biodiversity, such as those posed by global climate change. UNESCO World Heritage Sites offer an ideal platform for communicating global conservation challenges like climate change, and therefore for mobilizing social action for climate change mitigation. The World Heritage category of cultural landscapes is particularly well suited to presenting biodiversity as a joint natural‐cultural product, and likewise demonstrating both the impacts of climate change on biodiversity and the social possibilities for climate action.

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WhitherTerroirin the Twenty-first Century: Burgundy'sClimats?

Cited by 7 publications

References 6 publications

‘Le terroir, c’est la vie’: Re-animating a concept among Burgundy’s wine producers

‘Le terroir, c’est la vie’: Re-animating a concept among Burgundy’s wine producers

The Globalization of the Wine Industry in Hong Kong: A Local and Global Perspective

Biodiversity in World Heritage Cultural Landscapes: Possibilities and Problems for Communicating Climate Change and Mobilizing Mitigation

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