Jacky Rigaux - Importance of Terroir lecture at Université de la Vigne et du Vin
I had the pleasure of hearing Jacky Rigaux speak at the Université de la Vigne et du Vin in 2011 in Ferrals les Corbieres. This is a synopsis of his lecture and my reaction to what he’s saying. This is one post in an ongoing series about the Universite de la Vigne et du Vin.
Jacky Rigaux, Université de Bourgogne – Terroir is the best way to promote French wines.
A rather professorly lecture that reminded me of my political science days at Tulane University. The main message was that France can only maintain/increase wine sales by focusing on terroir. Rigaux drew a clear line between “vin de technologie” and “vin de lieu”. Other dichotomies included “mineralité” vs “sucrosité”. And finally “culture” vs. “business”. And the speech concludes with the notion that wine should be marketed to illuminated niche markets. He has this beautiful notion of a multitude of niches creating islands of resistance against homogenized, industrial wine.
I felt the presentation was engaging and full of good quotes and anecdotes (“Cepage is a first name, but terroir is the family name”), but it was slightly reductionist. I tend to overcomplicate things and I shy away from people who try to explain things too simply. 😀 In Jacky’s view, industrial wine and the notion of blind tasting were sort of invented in the 1970’s, mostly by the new world. As Berthomeau would point out later in the day, the French have mass produced wine, sold it by brand, and deviated from terroir since long before the 70’s. And actually, Rigaux himself concedes that Bordeaux’s chateau denomination has been promoting personal brand over geographical origin for quite some time. (He’s from Burgundy so he can’t help but slam Bordeaux at least once in his speech. :D)
Another thing that bothered me a bit was that the pairings of culture and business are not mutually exclusive. You can create a wine that preserves and champions culture all while doing great business. I know that Rigaux is smart enough to realize that. But he really seems to believe that we should favor terroir to the detriment of everything else, and I’m not sure that’s our only option. I think terroir/lieu/place is unavoidable and can stand above everything else. It’s not terroir vs. technique. It should be technique services terroir. Similarly business can serve terroir and wine style (minerality/sucrosity) can serve terroir. It’s never an either/or issue. It’s usually an issue of the relationship between all these parts. And ultimately, I’d even say that good wine is an end in and of itself. And it’s impossible to create a single monolithic standard for what makes wine good. It’s about context and enjoyment, points which would come up later in the day!
blind tasting is part of the scientific method’s effect on winemaking
cepage est un prenom, le nom de famille c’est le terroir
does Bordeaux’s classification system count as terroir or branding?
The largest Aussie producer has more hectares of vines than ALL of Burgundy
is it silly to fuss over terroir when most French drink wine out of ridiculous, unsuitable glasses that hide all the wine’s traits?
For every good idea I have, I get at least three ridiculously bad ideas. And some of those bad ideas make it far beyond the planning stages.
So, last week, I was joking about the rhetoric we terroir-lovers tend to use. We get very wrapped up in the importance of a wine reflecting a sense of place and we can often minimize the efforts of the winemaker. We say that winemakers should only act in order to produce good fruit that reflects the place where they’re growing the fruit. Anyway, we can get a little carried away with the rhetoric. So in the spirit of making fun of myself, I bottled some vineyard dirt and put it up for sale on the website.
The idea, unfortunately didn’t stop there. Once I had a bottle of dirt, it was pretty much unavoidable: I had to do a dirt tasting.
So, without further ado, Ryan O’Connell from O’Vineyards tastes some dirt and makes fun of himself.
If we can learn anything from this ridiculous exercise, it’s that the perfect wine is not 100% vin de terroir or 100% vin d’effort but some clever middle path between these two extremes.
How to find us
Domaine O’Vineyards, located in the North Arrondissement of Carcassonne, is just minutes from the Carcassonne train station, the Medieval City, and the Carcassonne Airport.
GPS coordinates: 43.259622, 2.340387
Wine, Dine, Relax at our Boutique Vineyard
Unique thing to do in Carcassonne
Wine Cellar. Winery Visits. Wine Tasting.
Wine & Food Pairing
North Arrondissement of Carcassonne
885 Avenue de la Montagne Noire
11620 Villemoustaussou, France
Tel: +33(0) 630 189 910
Best by GPS.
Follow the signs to Mazamet/ Villemoustaussou using the D118. At the end of the last straight part of D118, you will come to a roundabout with the Dyneff gas station.
Take the exit towards Pennautier. Continue 500m to a small roundabout and go straight over.
Look out for the second road on your right, Avenue des Cévennes which curves up hill (about 1km) to Avenue de la Montagne Noire on the left.
At the last juction, bear left. the road sign “Ave de la Montagne Noire” (confusing as it seems to show a right turn)
After another 500m you will see our red brick color building in the middle of the vines.
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