Wine is not the only thing that expesses Terroir

Do Wine Critics and writers complicate the concept of Terroir?

Found this book in my local library- “American Terroir: Savoring the Flavors of our Woods, Waters, and Fields” by Rowan Jacobsen. Not quite done with it, but very good reading indeed, I highly recommend it. Makes the concept of Terroir so much easier to grasp. Wine is not the only thing that expresses Terroir (carrots, cheese, salmon, coffee, chocolate, etc.).

Salute

And chickens. And cows (both milk and meat). And melons. And lot's of other stuff.
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Seems pretty obvious to me. And I'm hardly the most rural, agricultural or even gardening fellow in the world.

Wouldn't salmon express meroir?

They are now marketing "Reserve" strains of marijuana, so why not emphasize the terroir of Humboldt County?

Seems pretty obvious to me. And I'm hardly the most rural, agricultural or even gardening fellow in the world.

Ditto.

Here in France and also elsewhere in Europe, a lot of agricultural products enjoy the AOP (Appellation d'Origine Protégée). Just to quote some local Norman ones there are cider (cidre du Pays d'Auge), Calvados du Pays d'Auge, Calvados Domfrontais, Camembert cheese, lamb (agneau des Prés Salés de Mont Saint-Michel) ......Last Sunday I attended a "Fête de l'AOP" at a local village where Portuguese AOPs enjoyed a place of honour.

The weakening of AOP rules at US behest is one of the most contentious points in the probably now defunct TTIP proposals.

In the “Old World” man had a longer time to work things out when it comes to certain products. Take for example prosciutto ham. For a very long time the USDA ban pork products from Italy due to the African swine virus. The Prosciutto Di Parma consortium opens production facilities in Canada and US. Scrupulous pork store-owners passed off this “domestic prosciutto” as “imported”. At first being brought up with the “good stuff” (before the ban) I thought “domestic” was not as good as “imported”. Once in a while a prosciutto (much later on I found out this was either a “suitcase variety” or “domestic home-made variety”) would show up in our household and things were all good again in the “prosciutto world”. It might have taken some time but today it is very possible to seek out “artesian domestic made” prosciutto that is in the same class of say Di Parma.

Salute

Hoke wrote:
And lot's of other stuff.

Absolutely Hoke, I guess we can also include things like architect (maybe not expressing but influenced by terroir).

Rahsaan wrote:
Seems pretty obvious to me. And I'm hardly the most rural, agricultural or even gardening fellow in the world.

Exactly my point. Why complicate or mystify things? (As some wine writers do). I’m sure it didn’t take the ancient food gatherers in the Northern Hemisphere long to figure out the snow thawed out first on southern exposed slopes.

Salute

Rahsaan wrote:
Seems pretty obvious to me. And I'm hardly the most rural, agricultural or even gardening fellow in the world.

Have I got some fun for you Rahsaan when you visit my area...clean out horse stables, rewire chicken coop, reseed the rock garden, lets see what else!