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Saturday 10 October 2015


Terroir: microbes, not soil?

The sensory perception of terroir in wine is likely to derive more from bacterial and yeast influences than soil, according to a new report that questions the validity of “minerality” as a flavour descriptor.

Friday, May 8th, 2015 No Comments »

Q&A: Sébastien Jacquey of Le Clos Jordanne

We talk to Sébastien Jacquey, winemaker at Le Clos Jordanne in Ontario, Canada, about why Chardonnay is one of the greatest grape varieties for expressing terroir.

Thursday, August 29th, 2013 No Comments »

Nutrients not the cause of minerality

Minerality in wine is most likely to stem from volatile thiols or esters and not directly from nutrients in the soil, according to this month’s db.

Monday, March 11th, 2013 3 Comments »

Bacteria, not blending, brings complexity

Complexity in wine is a function of soil bacteria and not winemaking, according to Michel Chapoutier.

Wednesday, May 16th, 2012 2 Comments »

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