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A french point of view
May I say the current definition seems to me a bit restrictive ? Even the vintage areas have best accurate terroirs and their physical components are very well-know, the french use of terroir is far more larger. It's a geographic concept used down to the non-agricultural civilisations. Sincerely. Calbp 09:19, 6 August 2005 (UTC)[reply]
I thought so, because I've heard it used for cheeses too, and how it's not just the geography, but the local culture of the people of the region effecting the product.
Okay.. I am the web master of this.. but the guy who wrote it owns a vineyard and did a good job of it http://www.lodgedevotion.net/devotionnews/food-cooking-wine-spirits/wine-tasting/masonic-wine-education-terrior —Preceding unsigned comment added by 165.228.214.45 (talk) 05:40, 28 April 2011 (UTC)[reply]
The opening of this article is taken, word for word, from dictionary.com. —The preceding unsigned comment was added by 156.34.74.192 (talk) 05:04, 25 April 2007 (UTC).[reply]
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Most of article only cites one source. And last sentence of first paragraph mentions controversial topic quoting Jancis Robinson "The amount of influence and the scope that falls under the description of terroir has been a controversial topic in the wine industry.", however claims of controversy i would think require peer reviewed evidence to backup any claims. Especially for a Top-level importance page for WikiProject Wine. Would WikiProject France be interested in article at all? Perhaps a sub-section of page should be dedicated to Controversy/Criticism as to keep in style and layout of other Wikipedia articles i.e.:
SpringSummerAutumn (talk) 12:55, 25 November 2010 (UTC)[reply]
Like, would it be meaningful to say "I like the terroir of Boston much more than the one in New York", which then would mean more for instance the "cultural atmosphere" than the effect the geography and weather would have on produce? Joepnl (talk) 23:41, 1 July 2013 (UTC)[reply]
I arrived at this page in the context of coffee and expected a generalized (or at least prefaced) sense of the word. It seems to yo-yo in and out of the wine-specific context, with no structure containing all these references, separating them from the term outside of the wine context. I may try to restructure the page so that wine context is given a separate section. Speedfranklin (talk) 20:28, 13 August 2014 (UTC)[reply]
Probably need to put all the wine-related content together into a top level wine section, and then discussions of the use of the word in other fields (coffee, tea, chocolate, etc.) in a separate section. Right now the non-wine discussion is smack dab in the middle of wine-related discussion. — Preceding unsigned comment added by 64.187.160.52 (talk) 00:29, 21 January 2017 (UTC)[reply]
It seems that the person who wrote this article only sourced their information in documentations relating to wine and vineries, however the concept of terroir does not limit itself to wine making. It has a lot more to do with the historical way a certain community has engaged with its territory, and with the products best delivered by its climate. Typical French terroir products are for exemple: salt (sel de Guérande), rice (riz de Camargue), garlic (ail rose de Lautrec), cheese (fromages de Normandie, fromages de Savoie, etc), cold cuts (charcuterie Corse, andouille de Guéméné, etc.), etc. It can even be used to coin the culinary traditions of an entire region (e.g. la cuisine provençale). — Preceding unsigned comment added by 85.168.36.7 (talk) 21:43, 18 June 2019 (UTC)[reply]
Has the concept of terroir been subjected to research? I see how the different environmental factors can create slightly different chemistries in foodstuffs, and people think they taste a difference, but are human beings really able to taste those differences? I hope so! Thank you for your time, Wordreader (talk) 23:26, 27 October 2020 (UTC)[reply]
