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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Effect of blending on terroir
I would have thought that the more blended a wine is, the more terroir
is obscured. Or is the function of blending to highlight terroir? |
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Effect of blending on terroir
aesthete8 wrote:
> I would have thought that the more blended a wine is, the more terroir > is obscured. > > Or is the function of blending to highlight terroir? There has been the opinion expressed that terroir is most easily found in monocepage (i.y,e., unblended) wines with Pinot Noir from Burgundy as the exemplar. However, Bordeaux has traditionally produced blends and many would argue that the signature of terroir in Pauillac is different from that of neighboring St. Estephe. Personally, I find it all a bit too focused on language and not enough on wine. Mark Lipton |
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Effect of blending on terroir
In message >
Mark Lipton > wrote: > aesthete8 wrote: >> I would have thought that the more blended a wine is, the more terroir >> is obscured. >> >> Or is the function of blending to highlight terroir? > There has been the opinion expressed that terroir is most easily found > in monocepage (i.y,e., unblended) wines with Pinot Noir from Burgundy as > the exemplar. However, Bordeaux has traditionally produced blends and > many would argue that the signature of terroir in Pauillac is different > from that of neighboring St. Estephe. Personally, I find it all a bit > too focused on language and not enough on wine. > Mark Lipton I agree that it can all become a bit geeky but it is always fascinating to see how different wines can be from different terrois but in the same Appellation even though they are of the same vintage made by the same grower and of roughly similar proportions of their constituent varieties. Many of the growers in the area I know best - Saint-Émilion — are actively experimenting to discover more about some aspects of their terroir, notably in determining details of soil type which, of course, varies considerably not only across the Jurisdiction but also across many individual estates. They are seeking to plant the varieties which give the best results, or those they like best, on those particular soil types. I would certinly argue that those who know their business best, the growers, are entirely correct to say that terroir, in all its aspects, not only soil types, plays a real and vital part in wine. The best growers, in my view, work with terroir: indeed I would argue that it is not blending but a refusal to recognise terroir or a willingness to overpower it with over-extracted fruit and tannins and too much oak which obscures it. Tim Hartley |
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Effect of blending on terroir
On Sat, 11 Jun 2011 14:01:42 +0200, Mike Tommasi >
wrote: >On 11/06/2011 02:46, aesthete8 wrote: >> I would have thought that the more blended a wine is, the more terroir >> is obscured. >> >> Or is the function of blending to highlight terroir? > > >Aesthete, you definitely sound like a bot, you ask too many questions... :-) > >Terroir is not specific to a grape variety, you find it in Bordeaux >blends and Burgundy single variety wines. As long as you reason in terms >of grapes you will never see terroir. Whatever that is :-) OH Mike, It has been too long since we have had an old fashioned donnybrook here at a.f.w though your point seems well taken. And then to the point, as long as the blending wine doesn't come via boat from N. Africa . . . or train from Italy etc. the wine can and stilll does express the fullness of its appelation. |
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