Terroir is a French concept describing the combined natural and human factors that influence the character of an agricultural product from a particular place. In wine, terroir includes soil, geology, slope, aspect, altitude, climate, water availability, grape variety and the local traditions and decisions of the growers and winemakers. The term is often used to explain why wines from different sites can show distinct characteristics even when made from the same grape variety.
Terroir also includes how people work the land: vine training, pruning, canopy management, harvest timing and local winemaking traditions. These practices interact with the natural site and can influence how terroir is expressed in the finished wine.
The concept is also used for foods such as cheese, olive oil, coffee, tea and lamb. In each case, local environment, production methods and regional tradition can influence flavour and character.
Example: two Chardonnay vineyards a short distance apart may produce different wines because of differences in soil, exposure, altitude, water and vineyard management.
Chef’s note: terroir is not a single measurable ingredient or a guarantee of quality. It is a way of understanding the relationship between place, farming and the character of the finished product.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
