Vineyards Produces Different Style Of Winesâ€Myassignmenthelp.Com

Question: Discuss About The Vineyards Produces Different Style Of Wines? Answer: Introduction There are number of style and variants of wine with each variant with its own uniqueness. The two key variants of wine are red wine and white wine. It is believed that environmental conditions have a deep impact on wine. The climate and terroir are two variables that strongly influence the production of wine and taste of wine. Across the globe there are various vineyards that produces different style of wines. The main ingredient for the production of any wine is grape and there could be different types of grapes based on the terroir. The objective of this paper is to discuss the impact of terroir on wine styles. This paper would specifically focus on Chablis region. The terroir has an influence on the production of various style of wine. Some experts argue that terroir has a more profound impact on white wine as compared to red wine (Moulard Babin, 2015). Financial paper would discuss the influence of terroir in general without discussing the intricacies of type of wine like white wine and red wine. Analysis The Chablis region is in Burgundy region in France. The climate of this region is cool as compared to other regions where wine is produced. The warmer climates are the perfect for the wine types Chardonnay. Whereas the winter climate of Chablis does not support the production of wines like Chardonnay. The Chardonnay wines are less acidic and less fruity as compared to the wines produced in Chablis. The wine produced in Chablis is known across the world for its finest quality. There are people that like the wine produced in Chablis due to its unique characteristics (Gonzalez Parga-Dans, 2017). There are various manufactures and wine producers in the Chablis region that would modify the grapes to blend it in the wine. The grapevines around the town of Chablis make a dry white wine renowned for the purity of its aroma and taste. In comparison with the white wines from the rest of Burgundy, Chablis wine has typically much less influence of oak. Chone Leeuwen (2017) argued that wine is a global drink and as such there are various standards that define the global production of wine. At the same time, it is important to mention that there are various regional preferences and local variables that affect the production of wine. For the production of wine, the three key variables that together constitute the terroir can be discussed as: Climate: The climate refers to the climate of the environment. Some climates are moist and some are damp. Based on the climatic conditions the wine variety could be different. It is believed that the climate should be consistent for the perfect quality of wine. The frequent changes in the external temperature can have a negative influence on the production of wine (Chone Leeuwen, 2017). Soil: It would be correct to say that soil is one of the most important parameter that affects the production of wine. The soil directly affects the quality of the grapes and likewise the quality of wine is decided (Moulard Babin, 2015). Grape variety: The raw material or the basic ingredients for the production of wine is grape. In most of the cases, the quality of wine is decided by the quality of grapes. Therefore, it would make sense for wine producers and manufactures to get the best quality grapes from the marketing (Moulard Babin, 2015). Knight Klaere (2015) argued that wine is the end result of number of variables. It can be said that wine is the end result of nature and nurture. The concept and the discussion of wine arise in the nature part. However, the nature or the terroir part is directly linked with the nurture part also. The nature or the nurture alone cannot help to produce the excellent quality of wine. Therefore, it is important to mention that manufacturers and wine producers should focus on both the aspects of nature and nurtre. However, terroir remains one of the most intriguing and perplexing challenges in the world of wine today, largely because what terroir encompasses is not universally understood or accepted. It is also believed that different wine producing regions in the world can have their own interpretation of terroir (Knight Klaere, 2015). For example, the definition of terroir for Chablis region could be different than the definition of terroir for any other region in the world. Skinner (2015 argued that the concepts of nature and nurture are difficult but important to understand. The finest quality of wine in the world depends on the presence of perfect climate or nature and adequate nurture. It is suggested that the wine producers and manufactures should also think beyond terroir. In fact, terroir is important but only one part of wine production. For a perfect wine, the manufacturers should think beyond terroir and try to control various internal and external aspects of wine production (Skinner, 2015). Greenspan (2016) argued that the concept of terroir in the wine production is both science and art. There are various theories around the influence of terroir on the production of wine. Some experts suggest that it is purely an art, as nature cannot be controlled. However, some experts suggest that the influence of terroir should be considered as a science as people can manage the production of wine through scientific algorithm and set standards. It is important to mention that there are various set standards in the production of wine that should be followed. There is no body at the global level that set the standards; however, there are various local standards that should be followed (Greenspan, 2016). For example, the region of Chablis has their own standards when it comes to type of raw materials, the temperature, fermentation, etc. These standards are not the hard guidelines that must be followed. However, these standards should be considered as the soft guidelines that should be followed so that wine production is effective. The terroir can have a great influence on the taste and quality of wine. It is also important to mention that the entire concept of wine can go bad if the terroir is not used to provide a controlled environment. Conclusion The above paper discusses the influence of terroir on wine style. The above paper discusses the impact in general and the paper also discusses the influence for the Chablis region. With the above discussion it can be said that there are various internal and external factors that the wine producers and manufacturers should consider while deciding the types of wine that they want to produce. The above paper also discusses the concept of nature and nurture with respect to wine production. It would be correct to say that focus should be comprehensive on both the aspects of nature and nurture so that excellent variety of wine could be produced. As a bottom-line, it would be correct to say that the terroir should be adjusted so that a controlled environment can be developed for the production of wine. The controlled environment would ensure that wine of tastes the same. It would also ensure that a level of standardization is maintained when the wine is produced. References Chone, X., Van Leeuwen, C., Chery, P. H., Ribreau-Gayon, P. (2017). Terroir influence on water status and nitrogen status of non-irrigated Cabernet Sauvignon (Vitis vinifera). Vegetative development, must and wine composition (example of a Medoc top estate vineyard, Saint Julien area, Bordeaux, 1997).South African Journal of Enology and Viticulture,22(1), 8-15. Gonzalez, P. A., Parga-Dans, E., Vzquez, A. M. (2017). The political economy of wine: How terroir and intra-sector dynamics affect land use in Spain.Land Use Policy,66, 288-292. Greenspan, M. (2016). Terroir and other myths of winegrowing: Mark Matthews generates some controversy.Australian and New Zealand Grapegrower and Winemaker, (632), 36. Knight, S., Klaere, S., Fedrizzi, B., Goddard, M. R. (2015). Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir.Scientific reports,5. Moulard, J., Babin, B. J., Griffin, M. (2015). How aspects of a wines place affect consumers authenticity perceptions and purchase intentions: The role of country of origin and technical terroir.International Journal of Wine Business Research,27(1), 61-78. Skinner, W. W. (2015).Fermenting place: wine production and terroir in McLaren Vale, South Australia(Doctoral dissertation).