
But where does it come from? This is a question that has vexed wine experts for some time now. Several years ago, The New York Times T Magazine ran an article on it (click here for the link), which prompted Rajat Parr, one of the top sommeliers in America, to pen a rebuttal (available here).
Eventually, all the hubbub died down. Now, however, it appears ready to pop into popular wine discussion again. Decanter.com recently reported that, “Scientists in Oregon are challenging the notion that terroir can be detected in a wine.”
The news item continued, “As part of a study into vineyard soils, geologists meeting in Portland for this year's Geological Society of America conference concluded that the French gout de terroir—translated literally as 'taste of the soil'—probably isn't caused by minerals found in the vineyard.”
Whatever you believe, it’s interesting food for thought this weekend. My recommendation is to ponder both sides while sipping a nice glass of Chablis. Or Champagne. Or Priorat.
1 comments:
I found this light and crisp white wine, from Portugal, and thought i’d pass it along to you. Its called JM Fonseca Twin Vines. They actually have a sweepstakes they’re doing for a free smartphone. The link for the wine and sweepstakes is below:
http://tinyurl.com/meko65
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