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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. 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.