The separate valleys, the difficult communications, the strong peculiarities of the local market, the unchanged inheritances, the improvements bequeathed from previous generations: all these parameters are at the origin of the notion of Terroir. Every region and micro-region had a strong identity. The farmers used varieties (plant and animal) adapted to the climate and to the relief (cow of Salers in Cantal for its rustic character) ewes Caussenardes for their capacity in the transhumance. So Cabernet in Aquitaine, is chosen for their resistance to humidity, the average yielding and their aromatic potential.
In Champagne, Chardonnay found the conditions required for its adaptation to the continental climate, to the late frosts and to the short summer. So it is logical to find white grape varieties in the North where the sun is insufficient to have quality red: Chenin in the Loire Valley, the Riesling in Alsace. The South naturally specialized in red wines, where polyphenols reach maturity. Syrah in the Rhône Valley, Cinsault and Grenache more sober in water and more demanding in sun in Languedoc.
The growth of these cultures in France is dating from 18th and early 19th centuries, period when transport were not adapted to quality wines and the technical means of wine making could question the beautiful grape harvests. So, in the 18th century Languedoc was not able to develop its qualitative vineyard seen the difficulties of export (competition, length of the route, the distance of markets).
Burgundy, given the late character of its grape harvests had higher potential to avoid bad wine makings, the first colds of the autumn allowed to prevent the heating of vats (and loosing quality). Aware of all these inconveniences, the qualitative wine growers always tried to produce the best possible wines to develop loyalty of their clientele. The solution was to find the most aromatic and best adapted grape to the climatic conditions.
Thus the grenache is a variety resistant to the drought, standing upright and with hard wood is able to resist the violence of the Mistral, essential qualities for the countries such as Roussillon and Rhône delta. To reduce the risks to have rotten harvest, the habit was to distribute the risk with several varieties, with spread out maturities.
On several generations, work improved, the ways and paths were reinforced, winemakers maintained ditches, rectified low walls, plowed grounds: the wine landscape became more adapted. The peasants not having power tools to work used to help each other, work was much more collective. In the same way, winemakers often collected themselves to invest on the large equiment like the presses, draining fields…. An identity feeling developed at the same time as an emulation to produce better and more. Gradually, through work, these wine communities, resulting from the same agricultural unit set up a common quality, whose customers identified a style and a regularity of taste. Finally the identity principle was established. Terroir is as much adaptation on the ground and climate that the representation of an identity of a valley or a region.
Loading ...