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Open AccessArticle

Terroir Tourism: Experiences in Organic Vineyards

Carson College of Business, School of Hospitality Business Management, Washington State University, Richland, WA 99352, USA
Department of Hospitality and Retail Management, Texas Tech University, Lubbock, TX 79409, USA
Author to whom correspondence should be addressed.
Beverages 2019, 5(2), 30;
Received: 30 January 2019 / Revised: 17 February 2019 / Accepted: 19 March 2019 / Published: 4 April 2019
(This article belongs to the Special Issue Wine Tourism)
This article considers key determinants of terroir tourism in the context of organic vineyards in Oregon, US. Emerging from anthropology, climatology, ecology, geography and wine tourism, terroir tourism has been recently recognized to have potential for developing tourism in Oregon. However, research has sought to determine terroir tourism and its characteristics, differentiating it from wine tourism. This case of Oregon will investigate a wine territory through the examination of organic vineyards. The relative importance of terroir within the organic vineyard destinations of Oregon is examined. Determining the characteristics of terroir tourism from a review on terroir and the experience economy 4E framework on wine tourism develops the case into organic vineyards with terroir tourism characteristics. Ultimately, an attempt to further develop wine tourism destinations based on their unique terroir esthetic experiences, and the potential for terroir tourism within the experience economy, is developed. View Full-Text
Keywords: wine tourism; experience economy; terroir tourism; organic wine tourism; experience economy; terroir tourism; organic
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MDPI and ACS Style

Marlowe, B.; Bauman, M.J. Terroir Tourism: Experiences in Organic Vineyards. Beverages 2019, 5, 30.

AMA Style

Marlowe B, Bauman MJ. Terroir Tourism: Experiences in Organic Vineyards. Beverages. 2019; 5(2):30.

Chicago/Turabian Style

Marlowe, Byron; Bauman, Matthew J. 2019. "Terroir Tourism: Experiences in Organic Vineyards" Beverages 5, no. 2: 30.

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