The T-Word

RE: The T-Word

user6524 — Fri, 09 Mar 2018 01:25:29 GMT

From the title and picture of this article I thought it was going to be all about terraces.

RE: The T-Word

user11434 — Wed, 07 Mar 2018 09:59:24 GMT

Nicely written piece Fred! Hope you push the envelope further with this kind of progressive thought. I literally just moderated a seminar on this topic last week and truely identify my own experiences in a similar way on the subject.

RE: The T-Word

user21802 — Tue, 06 Mar 2018 17:51:01 GMT

You can only take from the concept of terroir in the winery, you cannot add into it.

RE: The T-Word

user27061 — Mon, 05 Mar 2018 08:31:37 GMT

Thanks for this open mind article.

RE: The T-Word

user4878 — Sat, 03 Mar 2018 11:57:50 GMT

I really love this article. It is a tricky topic to write about, and you totally nail it. It is important to identify the human element that is so thoughtfully presented here, and it is interesting think about how so many of the world's most iconic wine styles couldn't exist without human input. One of my favorites is the example that Sherry offers. If we were to look at the production process, then one could argue based on this article's sentiments that the universally accepted way to showcase the region's maritime influence, climate, and chalky soils is to acidify the palomino grape so that it can foster the growth of flor. While it may sound bleak to some, or even staggering to others, its something that has become part of the terroir of Sherry. We could think about a variety of process driven wines this way. Champagne, Port, Tokaji, Hunter Semillon can all be thought of in using the photograph analogy in the article. The vast majority of champagne is as we know it, but there are some that choose to make still dry reds, or mistelles from the region. Dry reds from the Duoro, or dry whites from tokaj are examples of people taking a picture of a forest at a different time and in a different light than many others.Too bad people aren't looking at Hunter Semillon differently. Trust me, I've been looking!

RE: The T-Word

user28945 — Thu, 01 Mar 2018 21:51:58 GMT

Really enjoyed this article

RE: The T-Word

user2102 — Thu, 01 Mar 2018 21:44:36 GMT

Love this piece! I have a question about your mention that commercial yeasts can allow a Northern Hemisphere Sauvignon Blanc to resemble those from New Zealand. Any particular character you are associating with yeast type here? I assume you are referring to volatile thiols like 4MMP. There are multiple studies linking machine harvesting to dramatically higher thiol levels from increased enzymatic activity caused by damaged fruit. Obviously these compounds are a byproduct of yeast activity, but I'm wondering if factors like machine harvesting or increased UV exposure from VSP trellising might be the bigger culprit (or benefactor depending on your taste) than yeast strain?