Terroir   105

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Toxic City – The Inner Frame
There are (at least) two aspects of the DePauw Nature Park that I haven’t written about that make this place fascinating to me. One is the structure of the ground. 
photography  the-genius-of-place  to-write-about  mindfulness  terroir 
december 2017 by Vaguery
RT : Science & Wine Conference in Portugal on Sept 7th will discuss new research linking 2
Terroir  Wine  from twitter
august 2017 by CraigCamp
Untitled (https://www.pinterest.com/pin/355432595578620820/)
Wine aromas explained. | Missouri Wine Infographics- Learn about wine the fun way! #
Terroir  Wine  from twitter_favs
april 2017 by CraigCamp
Untitled (https://www.youtube.com/watch?v=XA5MedQNwZI&feature=youtu.be)
We invite you for a tour through the Calchaquíes Valleys, where some of our wines are born..
Malbec  Terroir  Salta  from twitter_favs
march 2017 by CraigCamp
Coffee terroir is defined by far more than country of origin.
Does this mean that geography is a useless way of thinking about coffee? Not exactly. Generally, there are discernible differences between coffee beans from various regions—but they’re very broad. “African coffees tend to be light in body, but they’re bright. Latin American coffee tends to fall between Asian coffee and Indonesian and Indian coffee, which tend to be full in body and light in acidity,” Tansil says.

“I would say that you certainly are going to find, very generally speaking, a certain kind of flavor in East Africa, certainly Ethiopia. You’re gonna find a certain flavor in India, in southeast Asia. That’s not in anyone’s imagination, those are real differences,” Balkcom explains as we slurp a fruity Zimbabwean pour-over.
coffee  appreciation  terroir  geography  taste 
march 2017 by ianmclaury
Jefford: For the love of limestone and wine
Morescalchi on ‘3-D tannins’ and the taste of a limestone terroir

“All wines have flavour. Some just have flavour. The most interesting wines, though, have a tension which becomes an aftertaste when you spit or swallow. Tannin without minerality leaves a simple sensation, which can be dry or harsh but which is more or less uniform, whereas mineral tannins touch the tastebuds like a million minuscule flexible nail tips, creating a feeling of slight tension in the mouth. After you’ve swallowed, there is a pronounced aftertaste, together with the impression of the ghost of some fizzy coarse ground candy melting in the mouth. I know it’s a strange description, but I think it’s caused by saliva proteins reacting with the tannins, with different acids as catalysts. Some soil types, and notably limestone, which are derived from broken-down mother rock, which have balanced fertility, a well-adapted variety and well-judged ripening give you ‘3-D’ tannins of this sort. They are much more interesting in the mouth than others.”
limestone  terroir  wine 
september 2016 by fogfish
Flinty Soil
The Sancerrois is part of the Paris basin, an ancient sea bed that stretched from southwest of Paris through Chablis and Champagne and into southern England. The cliffs of Dover are the same chalky limestone that gives such structure to these wines.

Within the Sancerre district, the soils break down into three distinct subtypes: 

- Silex, or flinty soil, runs in a narrow band along a fault line that passes under the town of Sancerre and large parts of the Saint Satur hillsides;

- Kimmeridgian marl, also known as terres blanches because the chalky clay soil turns white in dry periods. The famous Mont Damne parcel of Chavignol is a good example of Kimmeridgian soil; 

- Caillottes, or pebbly limestone, which has larger pieces of gravel due to erosion over the centuries. (The caillotte soil tends to be downslope from Kimmeridgian vineyards.)

Each of these soils imprints its own character on a wine’s flavour, so it is not enough to say that Sancerre’s white wines are “sauvignon blanc.” Caillotte soils give wines that are very broad, but they are delicate and perfumed. The Kimmeridgian soil yields fruitier, much more direct, pointed wines, slightly more aggressive in acidity and extremely age-worthy. Some of the top wines from a great year like 2010 can be laid down for 20 years or more. Silex soils yield brooding, flinty tasting wines that almost challenge us to tease out the inner core of fruit. It also produces wines that tends to age well.
soils  limestone  terroir  wine 
september 2016 by fogfish
New addition to the garden. sauvignon I'm note sure has the best
terroir  vine  Edinburgh  cabernet  from twitter_favs
june 2016 by CraigCamp
RT : We believe Tannat and Malbec (also as a co-ferment) are ideal for our
terroir  ApplegateValley  from twitter
may 2016 by CraigCamp

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