Tom, Thank you for simplifying things. I am a mere onlooker which is why I asked the questions in the first place.
However, I am very aware of differences of soils. At home here we are on acidic soil (we have a natural heath just down the road) and we can grow successfully camellias and other acid-loving plants. Within 100 yards of our house the soil is alkaline. What you can and cannot grow in your garden is totally different. Of course, you can use tubs, pots and other containers, but you can hardly do that on a golf course - or can you?
Years ago I visited Reese Heath College in Nantwich, Cheshire. Basically this is an agricultural college, but it does practical courses for potential golf greenkeepers, cricket ground caretakers, grass tennis court superintendents and so on. The class room is a golf course, which changes as new problems are solved and new trends are assessed. It will have been in the early 90s that I visited and Nicklaus was building (or at least occasionally visiting) his course at nearby Carden Park. He (or his company) was advocating some blue strain of grass (I don't know whether for fairways, rough or greens, but it is irrelevant). Reese Heath planted some. There wasn't enough sunlight in Cheshire for it to flourish.
Transport yourselves to Burgundy and the Cote d'Or in particular. This is where terroir comes in. You have essentially the same Pinot Noir and Chardonnay grapes (different clones, I concede) and you have a strip of rising ground at times a mile wide, sometimes less. Yet Pommard is different from adjoining Beaune, the different terroirs in Nuits-St-Georges are seriously different, and the differences between Romanee-Conti and La Tache I can only imagine - I shall never be able to afford the comparative tasting. And this is all in a microclimate maybe fifty miles long.
Does the same apply to golf grasses?