The second component that affects the taste of wine is the terroir. The terroir is a region’s climate, soil and terrain which affect the natural attributes of the grape and alters the taste of the wine.
Wine grapes from warmer climates generate higher sugar levels (which produce higher alcohol wines).
Cooler climate wine grapes generally have lower sugar levels and retain more acidity.
Seasonal attributes: rainfall, day/night temperatures, natural pollen in the air, damp fog and wind conditions. Growing season: April to mid-September.
Wine grapes grow best in well drained sandy soils, rich in minerals
Clay: Rich, structured wines - Muscular wines with high extract and color
Sand: Aromatic / Light colored wines - Elegant wines with high aromatics, pale color and low tannin
Silt: In the middle - Smooth and round wines with slightly less acidity
Loam: Too fertile unless blended results in thinner wines
Rocky: Retains heat and creates sweet wines
Gravel: Located in shallow soil that is prone to heat . Leads to earlier ripening of grapes, which is advantageous in cool climate. Gravel also drains well, absorbing and radiating heat from the wines.
Calcaire: retains moisture (in dry vintages), adds minerals to the soil, Good drainage. Allows vines to develop deep roots (with heat, clay drys and forms cracks).
Favorable soils:
Alluvial soil; combination of clay, sand, gravel and silt
Calcareous soil; composed of calcium carbonate, chalk or limestone
Loam soil; mixture of clay, silt and sand
Elevation: oxygen levels & air temperature changes with elevation
Valleys: water is collected by surrounding hills. Rainwater being filtered through the valley bed soil.
Hillside Vineyards: Sun exposition creates stronger and faster growth. Also affects terroir characteristics.
