Both terroir and appellation are words of French origin that are widely used in European winemaking. And if connoisseurs of the drink even vaguely grasp the difference, then for a simple layman it is not so obvious.
What is Terroir
Terroir (from French terre – earth) is a combination of specific local winemaking factors that determine the bouquet and potential of the drink. It includes soil characteristics, climate, topography, site location, which give the wine a recognizable character.
These include: the number of sunny days, the abundance of precipitation, the height above sea level, the steepness of the slopes, the strength of the wind, temperature changes and much more. That is, this is a kind of list of regional parameters or, figuratively speaking, a “special atmosphere” that surrounds wine from the moment the vine is planted to the sale of the finished drink.
The task of the winemaker is not to interfere with the terroir to create products with a unique bouquet.
What is an appellation
Appellation (from French appellation – name, name) – This is a territory with clearly defined boundaries by law, where grapes of certain varieties are grown and wine is made with certain properties.
This is a huge plot of land (up to several thousand hectares), united on the basis of a similar terroir. The law delimiting French vineyards into appellations was issued in 1935, although the concept itself appeared much earlier. The job of describing and controlling the requirements for each region is carried out by the National Institute for Designations of Origin (INAO).
He issues a special decree, where he stipulates: the boundaries of the appellation, the technology for making wines, their category, color, alcohol content, varieties used, and other characteristics. Beverage manufacturers must strictly adhere to these parameters in order to be eligible to label a particular appellation.
A similar system was adopted by other European countries, resulting in a common EU wine classification system. In each country, it is called differently, but the same principle is put in the basis.
All wines are divided into categories
Top quality – controlled by name and origin.
High quality – controlled by origin.
Regional – made in a certain area from local varieties.
Canteens – without requirements for the place of cultivation and the type of raw materials.
Relevance: 11.06.2020
Tags: wine and vermouth