Review
"An exceptionally informative book." -- Adventures in Dining
"An...important reference work." -- Food & Wine magazine
"Fascinating.Taken in sips, like a fine, dense Bordeaux, it's a book worthy of long contemplation." -- Wine & Spirits magazine
"The first English-language book on the topic, TERROIR offers a detailed look at the physical endowments of France's wine-producing regions." -- New York Times
"An...important reference work." -- Food & Wine magazine
"Fascinating.Taken in sips, like a fine, dense Bordeaux, it's a book worthy of long contemplation." -- Wine & Spirits magazine
"The first English-language book on the topic, TERROIR offers a detailed look at the physical endowments of France's wine-producing regions." -- New York Times
Book 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.
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.
About the Author
James E. Wilson is a former Vice President for Exploration and Production at Shell Oil. In his second career he has devoted himself to the study of the natural history and underlying geology of French wines. He lives in Colorado. Hugh Johnson writes the annual best-seller, Pocket Wine Book and is also author of World Atlas of Wine, now in its fourth edition.
