Interesting article about terroir and the relation that humans/winemakers have in the equation for producing wine. It’s fascinating to think about the perspective the winemaker from the article has about the impact of terroir on wine compared to the impact from a winemaker. From studying wine I feel that terroir is the foundation of the production of wine. Humans play a large role in the vineyard in ways of management that help balance the forces of nature that humans can’t control. When the grapes are harvested for wine production the natural factors of terroir have a different level of impact. I think from there, the terroir is then experienced in the aroma and taste of a wine. The aroma and taste of a wine is shaped in different ways by winemakers and their winemaking styles. Would definitely love to hear more on this and different perspectives from colleagues and people in the wine industry.
Steven Coppell’s Post
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Sales Consultant at Southern Glazer's Wine & Spirits
7moI agree. A great chef can do great things with a decent cut of meat. But give that great chef a great cut to match his skill, 🤌🏽. 🥂