effects of climate change involves experimenting with rootstocks to develop plants that are resilient, vigorous and use water more efficiently under stressful conditions. Differences in planting, irrigation and harvesting practices are also being studied. Practices developed in warmer climates like Australia, Israel, South America, and Spain are being adapted for use in countries that used to be cooler, as temperatures rise. In other drinks The concept of terroir exists in other drinks, notably in tea (Wuyi rock-essence tea being a notable example) and Cognac where the chalky soil, climate and distance from the ocean are all factors influencing the product. Producers of whiskey, bourbon, rum, and vodka use terroir elements in their production process, including wood flavors derived from barrel aging. In artisan cheese The tenet of terroir has also been applied to the production of artisan cheese, and French authorities have fought to balance traditional cheesemakers terroir cheeses concerns with those of major industrialists. The flavour of cheeses (and other dairy products) is impacted by the production location. For instance, Alpine pastures are composed of a larger variety of grasses, herbs, and flowers, than those in the lowlands. At higher elevations, the flora also changes significantly throughout the grazing period (from spring to autumn), thus also impacting the taste of cheeses produced in different batches. In Switzerland, Alp cheese is typically indicated with a special logo, in addition to the Appellation d'origine protégée (AOP). Appellation systems The influence of terroir means that wines from a particular region are unique, incapable of being reproduced outside that area, even if the grape variety and winemaking techniques are painstakingly duplicated. Winemakers in Burgundy do not believe that they are producing Pinot noir that happens to be grown in Burgundy, but that they are producing unique Burgundian wines that happen to be made from Pinot noir. Appellation systems, such as the French AOC systems, have developed around the concepts of "unique wines from a unique area". These systems have also developed into protected designation of origin across the European Union so that, for example, winemakers from outside a region like Tuscany can not produce a Sangiovese wine and call it a Chianti. While the wine may be made from the same clonal variety of Sangiovese, in the same soil composition as found in the Chianti region with winemakers using the Tuscan method of production, there is an assumption that the two wines will