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