Terroir

Terroir (French terroir m., Area ', from the Latin terra, earth ') is a term originally derived from France in the agricultural sector, of which there are no clear German translation of the underlying basic idea. Depending on the interpretation of terroir describes the inherent factors ( location factors ) of a particular piece of land, which affect the characteristics of the crops grown there. These are determined by the interplay between the culture-shaping activity of man and the conditions of nature, such as ( micro) climate, geology, terrain, soil conditions and climate. The term thus judges largely the character, the individuality and the value that is attributed to a given area and its agriculturally products.

Different definitions

Depending on the interpretation of the influence of man in the production of agricultural products is weighted differently. The strictest definition referred to as terroir characteristics of a not significantly altered by human piece of land. In this sense, terroir appears as something natural, which is not significantly affected by the maintenance actions of man. According to recent French representations, the weight is on the ground and his influence and interactions with other environmental elements in the regulation of water supply to the plants.

In Germany - where there is no history of the concept of a German equivalent of terroir - the concept was introduced much later. In addition, terroir is now a word for marketing, especially in the marketing of quality agricultural products and wine, which is used worldwide.

French representations

For the first time the term was used in the French-speaking world for typical regional culinary products. Was he doing reserved until the 1920s exclusively products such as cheese, meat and meat products, herbs or oils, began in France in terms of the classification of documents and wineries, to use the term also in viticulture. He recorded this all natural conditions that affect the biology of the vine, and consequently the composition of the grape itself. In the sense of the definition by Pierre Laville the terroir determine the following factors:

• Climate (temperature and precipitation)
• Solar energy and irradiation
• Bottom relief ( terrain )
• Geology (physical and chemical composition of the soil )
• Hydrology (soil moisture).

Terroir is in this reading, the interaction of climate and soil under the influence of a variety of factors, such as night and day temperatures, rainfall distribution, sunshine duration, slope exposure and slope gradients, soil conditions, etc.

The French winemaker Bruno Prats, owner of Château Cos d' Estournel in the Médoc, describes the concept as follows: " The entirely French term terroir covers all natural conditions that affect the biology of the vine, and consequently the composition of the grape itself. Terroir is the connection between climate, soil and landscape, the interaction of an infinite number of factors: night and day temperatures, precipitation distribution, sunshine hours, slope and soil permeability, just to name a few. All these factors react together and form in each part of a vineyard, what is the name French winemakers terroir. "