Terroir

Terroir (pronounced "tair-WAHR") is one of the most debated concepts in wine. At its simplest, it describes how a specific place imprints its character on the wine grown there. Two vineyards side by side, planted with the same variety, managed by the same winemaker, can produce noticeably different wines — that difference is terroir.

The components of terroir include: climate (macro, meso, and micro), soil type and structure (which affects drainage, heat retention, and nutrient availability), topography (slope angle, altitude, aspect), and the surrounding landscape (proximity to rivers or forests that moderate temperature). Some definitions also include the human element — traditional viticultural practices passed down through generations.

Terroir is the philosophical underpinning of the French appellation system (AOC) and explains why Burgundy places such extreme importance on individual vineyard sites (known as "climats"). A Grand Cru vineyard in Burgundy is not just a classification — it is a claim that this specific piece of land reliably produces superior wine.

At Level 3, terroir questions typically ask candidates to explain how specific terroir elements (e.g. Mosel slate, Chablis Kimmeridgian limestone, Santorini volcanic pumice) influence the character of the wines produced there.