terroir

/ter-wahr; French ter-war/US // tɛrˈwɑr; French tɛrˈwar //UK // French (tɛrwar) //

风土,风土条件,风土人情,風土

Definitions

n.名词 noun

1
- : the environmental conditions, especially soil and climate, in which grapes are grown and that give a wine its unique flavor and aroma: the high quality of the region’s terroir.
- : Also called goût de ter·roir [gooduhter-wahr; gooduhter-war] /ˈgu də tɛrˈwɑr; gudətɛrˈwar/ . the unique flavor and aroma of a wine that is attributed to the growing environment of the grapes.
- : the conditions in which a food is grown or produced and that give the food its unique characteristics: grass-fed beef with an Idaho terroir.

Examples

Weed grown within a certain terroir, such as in Mendocino County, can receive a special designation, reminiscent of the terroirs used in the wine industry, such as Bourdeaux in Southern France and Napa in Northern California.
I wanted to make everything from the earth and from the environment, so what we’re producing can really embody our terroir.
That latter information, Luker says, is off-putting to a casual drinker, who likely isn’t well versed in the signature profiles of the various Old World terroirs.
The concentration of specific organic compounds in a plant can result from a complex mix of interacting factors — from the genes of a particular variety to components of terroir like climate and agricultural practices.
So I was happy to see that the European theory of terroir was in action, promoting with pride the qualities of a specific region.
These are the standard selling points of the craft-distilling movement, with its locavore lingo, terroir talk, and handmade hype.
Yes, cheeses can have terroir just as wine can, but when it comes to cheese, regionality is oftentimes overlooked.
But the real identity of these cheeses lies not in their names, but in the terroir, in their origin.
The methods of production used in the U.S., although correct, abandon the entire idea of terroir and regionality.
Ce sont, comme nous croyons, les premieres hosties qui ayent est faites du froment de ce terroir.
Ce n'estoit point le meilleur terroir o nous les trouuis: c'estoit quasi sable, & grauier, sẽblable celuy de Bourdeaux.

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Definitions

n.名词 noun

1
- : the environmental conditions, especially soil and climate, in which grapes are grown and that give a wine its unique flavor and aroma: the high quality of the region’s terroir.
- : Also called goût de ter·roir [gooduhter-wahr; gooduhter-war] /ˈgu də tɛrˈwɑr; gudətɛrˈwar/ . the unique flavor and aroma of a wine that is attributed to the growing environment of the grapes.
- : the conditions in which a food is grown or produced and that give the food its unique characteristics: grass-fed beef with an Idaho terroir.

Examples

Weed grown within a certain terroir, such as in Mendocino County, can receive a special designation, reminiscent of the terroirs used in the wine industry, such as Bourdeaux in Southern France and Napa in Northern California.

I wanted to make everything from the earth and from the environment, so what we’re producing can really embody our terroir.

That latter information, Luker says, is off-putting to a casual drinker, who likely isn’t well versed in the signature profiles of the various Old World terroirs.

The concentration of specific organic compounds in a plant can result from a complex mix of interacting factors — from the genes of a particular variety to components of terroir like climate and agricultural practices.

So I was happy to see that the European theory of terroir was in action, promoting with pride the qualities of a specific region.

These are the standard selling points of the craft-distilling movement, with its locavore lingo, terroir talk, and handmade hype.

Yes, cheeses can have terroir just as wine can, but when it comes to cheese, regionality is oftentimes overlooked.

But the real identity of these cheeses lies not in their names, but in the terroir, in their origin.

The methods of production used in the U.S., although correct, abandon the entire idea of terroir and regionality.

Ce sont, comme nous croyons, les premieres hosties qui ayent est faites du froment de ce terroir.

Ce n'estoit point le meilleur terroir o nous les trouuis: c'estoit quasi sable, & grauier, sẽblable celuy de Bourdeaux.