The dimensions of authenticity in terroir products

Abstract

Purpose – This article aims to empirically test the terroir concept and tackles the issues of origin, typicity and legality. Whilst this has previously been examined at a theoretical level, the research uses a study of producer and consumer perceptions to examine the multidimensional nature of terroir and its relationship with authenticity. Design/methodology/approach – A preliminary list of terroir items was aggregated from the literature and placed in an online questionnaire that was distributed to an industry sample and then to a consumer panel in France. Quality perceptions, anticipated satisfaction and purchase intent of terroir products were also included. Exploratory and confirmatory analyses were conducted, as were linear regressions between uncovered dimensions and the dependent variables. Findings – The results show that the terroir concept comprises three dimensions that relate to authenticity: product, internalised and institutional authenticity. All three dimensions are positively correlated. Each of these dimensions can be related to satisfaction, quality perceptions and purchase intent, although the intensity and valence will depend on the relationship of the respondent to wine. Originality/value – Prior to this research, there were no empirical results to support the multidimensional nature of terroir. As well, the distinct relationship between terroir and types of authenticity is defined.

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