The Long History of One of Wine’s Greatest Ideas
Most people think terroir means soil. Others think it means climate. Everyone agrees the concept is French. Everyone is only partly right.
Terroir is the entire relationship between a vine and its environment, including even the animals and people within it. Climate, geology, topography, soil microorganisms, plants and insects, centuries of accumulated know-how, and the choices of the grower and winemaker are only some of the things that contribute to the character of a wine. Terroir is not any one of these things but the interaction between them. The whole is much greater than the sum of its parts.
It took humanity thousands of years to arrive at this deceptively simple idea.
The first winemakers, in the South Caucasus some eight thousand years ago, left no written record. But they almost certainly understood that some vineyards produced better wines than others.
What we can be sure of is that, by the time of Homer (eighth century BCE), certain wines had already become famous. In the Odyssey, Odysseus carries the priest Maron’s Ismarian wine, so rich and fragrant that it has to be diluted with twenty parts water—and, even then, fills the room with perfume. Indeed, it is potent enough to bring down the Cyclops Polyphemus. Homer assumes his audience will recognise the wine’s reputation. Long before anyone understood why some places produced extraordinary wines, the Greeks already knew that they did.
In the fourth century BCE, Aristotle’s friend and student Theophrastus asked a new question: why? In his two great botanical works, Enquiry into Plants and On the Causes of Plants, he seeks not merely to describe plants but to explain them. ‘There are as many kinds of grapes as there are kinds of soil,’ he observes. It is a simple but revealing remark. For perhaps the first time, someone was looking beyond the reputation of a vineyard and, like Master Aristotle, asking about causes.
The Romans carried the idea further. Virgil famously wrote, Bacchus amat colles—’Bacchus loves the hills’—suggesting that vines do their best on well-drained slopes. Writing in the first century CE, Pliny the Elder argued that when a vine is transplanted, ‘it changes its character so completely owing to the difference of soil and climate that it is never recognised as the same.’ His conclusion is strikingly modern: ‘It is a fact that the soil matters more than the vine.’
Yet the Romans also contributed something even more enduring than practical viticulture. They spoke of the genius loci: the spirit of the place. A great vineyard possessed a character that everyone knew, but no one could fully explain. It was more than its soil, more than its climate, more than the skill of the grower. It had a spirit of its own.
Modern science has transformed our understanding of wine. We can analyse soils, study climates, sequence vine genomes, and measure almost every aspect of a vineyard. Yet in so doing we sometimes forget what the ancients grasped intuitively. A great vineyard, like any balanced ecosystem, is more than the sum of its measurable parts.
As a blind taster, I encounter this truth every time I lift a glass. A Chablis should not taste like a Napa Chardonnay, nor a Mosel Riesling like one from Clare Valley. The finest wines carry unmistakable traces of where they come from—even of the eucalyptus of Coonawarra and the garrigue of Provence. Their place speaks through them.
For this reason, I have never been fond of heavy-handed oak. Oak has its place, and in skilful hands it can add harmony and complexity. But when it overwhelms a wine, it drowns out many of the very signals that blind tasters rely upon and wine lovers cherish. Instead of hearing the voice of the vineyard—the genius loci—we hear only the barrel from another place.
Perhaps that is the deepest meaning of terroir. It is not merely a list of soils, climates, or slopes. It is the elusive way in which a place leaves its signature upon a wine. The highest calling of a winemaker is not to silence that voice, but to listen for it—and let it speak.
Sources: Homer, Odyssey 9.208–211; Theophrastus, Enquiry into Plants 3.11 and On the Causes of Plants; Virgil, Georgics 2.113; Pliny the Elder, Natural History 14.4–5, 17.3–8.
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