Quote:
outside of central Texas winemakers who have a product to promote.
That's offensive and beneath you. Sorry, but it is.
The concepts I'm outlining weren't invented here. They are gaining worldwide for the simple fact that more and more areas in the world are producing great wine.
Quote:
The land dictates what you can plant (health of soil, drainage, climate, etc.). That is terroir.
That is correct. What your refuse to acknowledge is that "terroir", as you have defined it yourself, doesn't produce particular flavors. And that is the entire point. "The land dictates what you can plant." If you'll review the above that succinctly restates precisely what I've been asserting.
https://www.foodandwine.com/wine/is-terroir-real* So what are we left with when it comes to terroir? Is it independent of the human hand, or wedded to it? Natural or cultural? Animal, vegetable, or mineralor all of the above? What remains appears to be a chameleon term that means everything and nothing at the same time, a concept that conveniently adapts itself to fit any situation or argument. It is clear that "terroir," in its slippery elusiveness, has benefited the wine industry.
https://www.tandfonline.com/doi/abs/10.1080/20549547.2019.1539816 While the word
terroir was used sparsely in wine literature dating back to the Middle Ages, our current approach to the term is largely a result of debates that began in France in the early twentieth century. It was in those debates that French wines were said to be
vins de terroir because they were
vins d'histoire, an expression of a "naturalized" wine-based civilization that had existed over millennia. This article examines the unsuccessful attempts by social scientists and historians to write that history with a focus on labor as a central element of
terroir. I demonstrate the flexible redeployment of the language of
terroir across the political spectrum at a critical moment in the creation of twentieth-century French wine policy.
http://academyofwinebusiness.com/wp-content/uploads/2010/04/Charters-Marketing-terroir.pdf (outlines the human, mystical and marketing aspects of terroir)
http://academyofwinebusiness.com/wp-content/uploads/2010/04/Charters-Marketing-terroir.pdf * Yet until the early nineteenth century to describe a wine as having a gout de terroir was considered derogatory (Spurrier, 1998; Whalen, 2009). The current use of the idea and its importance for some consumers may be a fairly recent construction.
https://www.decanter.com/magazine/wine-terroir-soil-taste-405096/[url=https://www.decanter.com/magazine/wine-terroir-soil-taste-405096/][/url]* Of course, a link between wine and the land has long been treasured as something special. It even survived the discovery of photosynthesis that vines and wine are not made from matter drawn from the ground but almost wholly of carbon, oxygen and hydrogen, abstracted from water and the air.
"Terroir - Myth and/or Reality - Outstanding Marketing Idea? A Review " by Klaus Schaller"
* What is a modern phenomenon is the use of the word 'terroir' to describe the idea. Its original French connotations were pejorative. Until the mid-20th century, a vin terroit meant a rustic, earthy wine with, at best, a sort of yokel charm and, at worst, faults. A wine with a got de terroir (flavour of terroir) was a shoddily made wine that tasted of unripe or rotten grapes. The idea of terroir as a more positive attribute did not emerge until the birth of the AC system in the 1930s.
"A first glimpse may cause for non-professionals that terroir has to do something with vine growing because in that commercial field it is mostly used. In a more superficial way it is connected with soil or in a wider sense with regional provenience.
One can state that a multitude of meanings exist with the inherent danger that this mixture gives everyone the possibility to agree with its own belief and personal understanding which will end up in a real confusion of ideas (Pauli, 2016; Goode, 2017) "
"Meaning and sense of the word terroir has no linguistic equivalent in the English, German or other languages.
Beginning with 90s of the last century the term got trendy in the field of viticulture and winemaking. The reason may be the search for a good balance between the rapid technological progress, which is currently noticed in our highly developed societies and the traditional concepts of biology. These movements as "back to nature", care for the environment have surely fostered studies about terroir and
the valorization of "terroir products". ""In other words human activities may cover the static terroir by dynamic changes of the nutrient supply. Finally the influence of the acting viticulturist is substantial and may shift the expected wine quality beyond the borders of a given "terroir". These factor bundles can be actively manipulated by the viticulturist i.e. the consequence will be that the original terroir with its effects will take a background seat. With all these effects in mind it is hard to believe that the terroir has a distinctive effect on the final product. "There's tons more, so hardly a "Central Texas" concept...
