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terroir
''Terroir'' ((:tɛʁwaʁ) from ''terre'', "land") is the set of all environmental factors that affect a crop's epigenetic qualities, when the crop is grown in a specific habitat. Collectively, these environmental characteristics are said to have a character; ''terroir'' refers also to this character.
Some artisanal crops for which ''terroir'' is studied include wine, coffee, tobacco, chocolate, chili peppers, hops, agave (for making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea, and cannabis.
''Terroir'' is the basis of the French wine ''appellation d'origine contrôlée'' (AOC) system, which is a model for wine appellation and regulation in France and around the world. The AOC system presumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site (the plants' habitat). The extent of ''terroirs significance is deliberated in the wine industry.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 693-695 Oxford University Press 2006 ISBN 0-19-860990-6〕
==Origins==
Over the centuries, French winemakers developed the concept of ''terroir'' by observing the differences in wines from different regions, vineyards, or even different sections of the same vineyard. The French began to crystallize the concept of ''terroir'' as a way of describing the unique aspects of a place that influence and shape the wine made from it.〔E. McCarthy & M. Ewing-Mulligan ''"French Wine for Dummies"'' pg 22 Wiley Publishing 2001 ISBN 0-7645-5354-2〕 Long before the French, the winemaking regions of the ancient world already developed a concept of different regions having the potential to create very different and distinct wines, even from the same grapes. The Ancient Greeks would stamp amphorae with the seal of the region they came from and soon different regions established reputations based on the quality of their wines. For most of its history, Burgundy was cultivated by the literate and disciplined members of the Benedictine and Cistercian orders. With vast land holdings, the monks were able to conduct large scale observation of the influences that various parcels of land had on the wine it produced. Some legends have the monks going as far as "tasting" the soil. Over time the monks compiled their observations and began to establish the boundaries of different ''terroirs''-many of which still exist today as the Grand Cru vineyards of Burgundy.〔K. MacNeil ''The Wine Bible'' pg 190 Workman Publishing 2001 ISBN 1-56305-434-5〕
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