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+--- Thread: concept of terroir (/thread-20970.html)
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- Thomas - 01-05-2006
Steve,
As you might suspect, I disagree some.
Re, the Loring comment: true, to a point. When the grapes are allowed to hang for what I consider to be over-ripeness--a lot of sugar to produce high alcohol along with acids that drop to seriously low level or high pH--terroir may still be in there somewhere, but it certainly takes a back seat. And then, when the water that had dehydrated out on the vine is added back to get the alcohol to some resemblance of balance, and the oak aging does its magic, the terroir would have to be King Kong to be successful at fighting back.
I've tasted scores of wines from the world over that leave me wondering not only from which region they had been produced, but from which continent, and that has been mainly because the growing and winemaking techniques employed have brought the products to a like-point, terroir be damned.
Not that I disagree about it being hard for a winemaker to obliterate terroir--but a lot of producers seem bent on trying and then when they succeed they either claim terroir is a myth or the results of their manipulation is their terroir.
As far as I am concerned, producers can produce however they want, and consumers can consume whatever they want. I prefer minimal intervention (notice I said minimal, which means I accept that all winemaking is a form of intervention).
Hey--do you sell wine books at your shop? I have a new one coming out in July.
[This message has been edited by foodie (edited 01-05-2006).]
- stevebody - 01-05-2006
Foodie,
Yeah, I think there are some conspicuous examples up here of vintners trying to erase terroir. (I have a WA Sangiovese in the shop that, while delicious, is as devoid of any clues as to its origins as any wine I've ever tasted, and it came from a vineyard I could identify in my sleep!) Regarding Brian's situation, I have to think he's making the Pinot that he fell in love with, i.e. Cottonwood Canyon style, which means long hang-time and lots of body (for Pinot) but that's an honest expression of him and his terroir(s). I don't know, guys. The more I hash out terroir with growers around here and vintners from all over, the more I see the whole concept as so wildly subjective that it can never be quantified. I know people who swear it can be laid out like specs on a blueprint but then I talk to people like Chris Camarda who say it's down to how you, the winemaker, see the terroir. certainly, his Klipsun wines are not much like Seven Hills or L'Ecole's or most of the other producers who pick there.
I'd be delighted to carry your book! Send me the pertinent info at
vinellawines@yahoo.com and I'll get you paid. We haven't picked up a single book yet and I'd be honored to start with yours.
[This message has been edited by stevebody (edited 01-05-2006).]
- barnesy - 01-05-2006
I guess why us Terroir advocates get so rabid is the fear of the continued homoginization of wine. If wine from California, Italy, France, Etc, Etc all tastes the same, I might as well just buy the cheapest one available...Or just let all the wineries merge and we can have one winery that makes one style of wine.
Variety is the spice of life...spicy, earthy, funky wine of life
Barnesy
- brappy - 01-06-2006
Foodie, I didn't know you wrote a book! Sorry! Is it sold in Maryland? I would like to see this book myself. Where can I get it? Thanks in advance, mark
- Thomas - 01-06-2006
Barnsey, the geeks pay the highest prices for wines that taste the same--validates their palates [img]http://www.wines.com/ubb2/smile.gif[/img]
Guys: the new book won't be out until July.
Steve, by contract I can't sell the book direct; that is left to the publisher's distribution network (don't ask why? the publishing biz is less savvy than the wine biz.)
Brappy: You can get at my last book here:
http://www.amazon.co.uk/exec/obidos/ASIN/0884964442/203-7874537-3430340
[This message has been edited by foodie (edited 01-06-2006).]
- Kcwhippet - 01-06-2006
If you don't want to pay in British pounds, check the US site.
[url=http://www.amazon.com/gp/product/0884964442/qid=1136560961/sr=1-1/ref=sr_1_1/002-2485099-6001666?s=books&v=glance&n=283155]www.amazon.com/gp/product/0884964442/qid=1136560961/sr=1-1/ref=sr_1_1/002-2485099-6001666?s=books&v=glance&n=283155[/url]
- Thomas - 01-06-2006
How did I get that url???
Thanks KC.
- barnesy - 01-07-2006
I checked out the amazon site for you book. Its got 4 reviews and all of them rank it as 5 stars.
I bet if we look deep enough at those reviews we will find some wines.com folks. Sounds like foodie is a cheater
[img]http://www.wines.com/ubb2/wink.gif[/img]
Barnesy
Congrats on the book, I may have to check it out as it covers 4 of my favorite things: wine, olive oil, garlic and history.
- winoweenie - 01-07-2006
Can personally reccommend the lil'sucker. I has me very-own autographed copy. WW [img]http://www.wines.com/ubb2/wink.gif[/img]
- Thomas - 01-07-2006
Barnesy,
I know for a fact that Georgie gave one of those reviews. The rest--ah, well, must have been the author's picture on the back cover that sucked them in. One of them sent me an email--what does it mean to be called "hot?" [img]http://www.wines.com/ubb2/smile.gif[/img]
History and wine is the complete subject of the next book.
[This message has been edited by foodie (edited 01-07-2006).]
- winoweenie - 01-07-2006
In your case it probably referred to a picture it resembled on the posters post-office wall.(giggle-snort) WW [img]http://www.wines.com/ubb2/wink.gif[/img]
- AzWino - 01-25-2006
Hi All,
What an interesting subject to discuss.
Terroir (ter wahr). I must admit that I am not as educated or knowledgable about wine as the rest of you, but that I do enjoy wine.
The way I understand terroir in laymens terms, for those of us not educated in wine or enology (the science or study of wines and wine making) is that terroir is but a concept comprised of soil (surface and sub) wind, rain,the sun, slope of the hill etc. So each year the wine from an area could vary depending upon the quirks of mother nature.
Erosion, Mother Nature and the hands of fate(the wine maker) all play a role in wine making. So based on terroir not all wines coming from a winery may not be so consistent from year to year.
So in other words, don't get hung up on wines from certain regions, i.e. Bordeaux, Burgandy, Napa, Sonoma, Columbia Valley or Walla Walla. Drink the wines that appeal to you, both on the pallet and the pocket book.
My personal enoteca (library of wines), are ones that appeal to me and my spouse (wife).
Ranging from budget buys to there goes half the paycheck.
So do I spend hours wondering about terroir?
Nope, I buy what I like and taste's good to me.
Just an Arizona Wino enjoying good wine.
Good Luck, Good Drinking and Cheers!!