In Europe and beyond, the notion of terroir dominates ideas about the origins of the taste and quality of wine. While there’s intense debate over the term, generally it refers to the specific place where grapes are grown. The concept is largely focused on soil, but also includes the layout of the land and the elements to which it is regularly exposed – sun, rain, wind, seasons, and more. And although climate is seen as being part of the equation, the land upon which grapes are grown is its foundation. As such thinking took root over centuries, it was eventually codified into Europe’s appellation d’origine contrôlée (AOC) system, meaning “registered designation of origin”.
While European immigrants have long grown grapes and made wine around the world, the traditional regions were an ocean away, literally. So what could be done to improve wine quality in these new vineyards and wineries? The situation was particularly dire in the United States after the Prohibition forced many of its winemakers out of business.
