Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: terroir
Philippe Colin is a terroir-ist. He produces up to 25 wines a year, mostly drawn from 13 hectares (32 acres) of single plots in Chassagne-Montrachet: Burgundy’s central heart of golden, powerful Chardonnay (and some Pinot Noir). He would make more if possible. Colin has shifted from traditional 228 litres to 450 and 500 litres oak barrels, 20 to 25% of which are new, to not overwhelm the fruit with wood. Continue reading
We in the West with more money than sense have made religion out of things local. Like buying indulgences, that carrot at your farmer’s market or grandma’s un-labeled jam makes us feel like we have done our part.
Delicious or dangerous, buying local frees us of our carbon-footprint guilt.
OK, directing money back into the native economy slices out the middle-person. Yes, things grown from the same soil, sun, waters, and hands tend to synchronize well with similar products (see terroir). Continue reading
Weeks into our Scotland travels, we needed a break from Scottish beer. As with Aberlour’s 10 Year Whisky (reviewed earlier), a grocery sale inspired us to buy the last bottle of The Macallan, 10 Year Old, Single Malt Whisky. Why … Continue reading