The Roots Run Deep

The Romans expanded viticulture throughout Gaul, establishing many regions we know today. They recognized that certain parcels of land produced exceptional wine—the concept of terroir (tehr-WAHR) was born, though it wouldn't be named for centuries. Terroir encompasses everything that makes a place unique: soil, climate, topography, and increasingly, the human element.

Medieval monks, particularly Benedictines and Cistercians, became history's first wine scientists. With time, patience, and meticulous record-keeping, they mapped out the best vineyard sites. They noticed that grapes from the middle of a particular slope tasted different from those at the bottom. Their observations laid the groundwork for modern appellations.

The 1855 Classification of Bordeaux wines, commissioned by Napoleon III for the Paris Universal Exhibition, created a hierarchy that still influences prices today. Yet this system, based primarily on the prices wines commanded at the time, tells only part of the story. It doesn't capture the innovation happening in garagiste (garage winemaker) operations or the excellence found in regions that were once considered inferior.