The word “terroir” is often used in the wine industry.
It is a term distinctive to French; English, for example, has no single word that conveys exactly the same meaning. Japanese likewise seems to lack a concept that corresponds perfectly to what the French mean by “terroir.”
If we nevertheless try to translate it, a commonly cited explanation is that terroir describes the overall environment for grape growing and winemaking, combining factors of the land—soil and earth—climate, and human involvement.
In other words, wine created through human endeavor can be seen as the result of terroir cultivated over a long period of time.
Local ingredients and food culture are closely connected to that terroir, and the resulting wines should likewise be suited to them.
Tamba Wine believes that continuing to make wines that pair with the ingredients of Tamba—a region rich in foods represented by Kyoto cuisine—and with Japanese cuisine is what it means to create a truly local wine as part of the food culture.