Terroir and Tourism in the Age of Mass Production

Abstract

The concept of terroir has an extensive history in France linking a multitude of agricultural products to climate, soil, and local knowledge. More recently, terroir is used in viticulture to emphasize the distinctiveness of wine with respect to regional natural and cultural resources and in so doing has become important to tourism. This article addresses terroir by pointing to its substantial virtues while unveiling its potential for mystification. In the age of mass production, terroir offers distinction, an essential attribute for touristic appeal. However, in its emphasis on climate and soil in the viticultural domain, terroir conceals important historical processes that in the end speak as much, if not more, to how we rank and regard wine. Moreover, the focus on natural conditions rather than those that are social also masks social relations that are embedded in class privilege and thus give the impression that wine has a life of its own independent of its historical and social contexts.