- Hardcover: 336 pages
- Publisher: University of California Press (1 Feb 1999)
- Language English
- ISBN-10: 0520219368
- ISBN-13: 978-0520219366
- Product Dimensions: 27.2 x 20.3 x 2.3 cm
- Average Customer Review: 3.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 1,363,267 in Books (See Top 100 in Books)
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More About the Author
Product Description
Amazon.co.uk Review
Terroir is a French term (pronounced tair-wahr) which refers to the interplay of natural elements that make up the myriad environments in which grapevines grow. It is also the key to understanding why fine wines are produced where they are. Central to the terroir concept is geology, which is where author James E. Wilson comes in. He is a highly regarded geologist and former Vice President for Exploration and Production at Shell Oil. Following a second career as a consultant, he has devoted himself to the study of the natural history and underlying geology of French wines.
The book is possibly the first and only to comprehensively investigate the primary sources of fine wines--rocks and soil. As Wilson writes in the introduction: "You should be warned, perhaps, that the author is a geologist, and geologists have a fraternal feeling about rocks--they like to call them by name, know what they are made of, how old they are, and how they became involved in the landscape." The first part of the book is an elaboration on the components of the French terroirswith a geologic map showing the distribution of older, "hard" rock types in the mountains and "younger" ones in the basins and valleys. Another map identifies the wine districts, relief and main climate zones of France. The second part of the book is a journey through scenic winelands across the diverse geology of France--slopes of chalk, glacial valleys, gravel mounds, granite outcrops and limestone cuestas. Individual chapters describe the wine areas, the formation of their landscapes, why some vineyards are superior to others and how elements of the terroirs interact.
Terroir is the result of an in-depth study which lasted for years, but it is not only a technical book. It combines natural and social history with little-known facts and anecdotes, woven into a compelling tale of how geology influences the quality of wine. Farmers will find it useful and wine lovers will find it fascinating. Both will finish it with a thorough knowledge of French rocks, having not touched anything other than the glass of wine on the side-table. --This text refers to an out of print or unavailable edition of this title.
Product Description
The French word terroir is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of terroir. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand. In Part One Wilson introduces the full range of environmental factors that together form terroir. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans - from ancient monks to modern enologists - have played in viticulture.Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles. Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of terroir.
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Most Helpful Customer Reviews
7 of 7 people found the following review helpful:
4.0 out of 5 stars
Great - but not without flaws,
By Per Warfvinge (Dalby, Sweden) - See all my reviews
This review is from: Terroir: Role of Geology, Climate and Culture in the Making of French Wines (Hardcover)
Wilson's book on the connection between geology and wine is truly amazing. It serves just as good as a short course in geology as an in-depth guide to fine french wines. The book lets you understand the reasons for subtle differences in the character of wines that originate from what may seem as the same terroir.However, as my passion is Alsace, I have looked into details of this section. Unfortunatly, many maps are only "almost" correct; Grand Cru sites are mixed up or put in the wrong commune, rivers have been mixed up etc. Nevertheless, this is a piece of work that every serious french wine enthusiast must own, and read!
1 of 1 people found the following review helpful:
3.0 out of 5 stars
Southern Wines,
By
This review is from: Terroir: Role of Geology, Climate and Culture in the Making of French Wines (Hardcover)
This is an interesting introduction to the wine areas of France, and the connections between wines and the underlying geology and soils. In the chapter on the area I know best, the Languedoc, there are unfortunately numerous errors of geology and geography, which make me wonder how reliable the other chapters are. I see that another reviewer has made similar comments about the Alsace section. The book is a really good concept, but would have benefitted from the involvement of other experts for particular regions.
4.0 out of 5 stars
An earthy look at wine,
By
This review is from: Terroir: Role of Geology, Climate and Culture in the Making of French Wines (Hardcover)
The author, a retired petroleum geologist, gives an exhaustive review of the French vineyards, paying special attention to the geology and soil compositions. Soils have to be well drained, and in most cases limy or marly soils give the best wines. The best soils for each grape variety are explained. The earth science presented is easy for geologists, but may at times be heavy for non-geologists. Fortunately, the author adds a lot of pictoresque facts on the history, culture and people behind the wines. After reading the book, one feels very much enriched and ready to enjoy even more France and its wines. Our taste buds only recognize sour, sweet, salt and bitter. Other tastes are in fact smells, the aromatics that are freed in the glass and mouth, and the subjective knowledge around the wine (but who wants to admit this !). The book is an excellent buy.
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