Dale Williams wrote:Grenache? I'm sure there is people who claim Millard Fillmore, Franklin Pierce, or Herbert Hoover were great presidents, too. Seriously, maybe it is true in SCM.
I'd GUESS that the grapes that least reflect terroir are those aromatic grapes like Muscat, Gewurztraminier, Viognier. Sure, all grapes can show characteristics based on where grown, but to me the varietal characteristics are more prominent in those. Or if you include Lambruscha grapes the foxiness leads.
This could be more a function of over-cropping than terroir, and would also apply to labrusca varieties, where tons per acre is more important than the quality of the grapes.Craig Winchell wrote:...Anyone who has tasted soapy, low acid, nearly flavorless Muscat understands that there are environments in which Muscat ought not to be grown...
Craig Winchell wrote:All grapes reflect their terroir, given that the terroir is the sum total of the environment in which the grapes are grown. Anyone who has tasted soapy, low acid, nearly flavorless Muscat understands that there are environments in which Muscat ought not to be grown. And anyone who appreciates Eucalyptus flavor in a Cab should be appreciative of the trees growing in proximity to the vineyard. Both perfect examples, negative and positive, of terroir. Therefore, I reject the question entirely.
Brian K Miller wrote:Still think that wine making decisions generally trump "terroir" no matter what the winemaker may claim. Look at, for instance, Frog's Leap versus Darioush.
Conversely, and this may be controversial, but I've come to agree that the "natural" winemaking can trump terroir and even varietal. To a degree at least. Or at least, the natural wines seem to share characteristic flavors and textures which cross grape and region????
Hoke wrote:I'd say it all depends on the terroir.
Do you want terroir reflected in Central Valley grapes?
TomHill wrote:Ohhhh...Oh....you gonna have SweetAlice come down on you hard, Brian. Making comments like that!!
Supposedly..."natural" wines are supposed to reflect terroir better than "unnatural" or manipulated wines.
But I think that that is a generalization and there are plenty of exceptions. Can you say "Coturri"??
Dale Williams wrote:I can say Coturri, but saying it makes me queasy.
Brian K Miller wrote:Dale Williams wrote:I can say Coturri, but saying it makes me queasy.
Maybe Coturri should be distributed by Jenny and Francois?
Brian K Miller wrote:Maybe Coturri should be distributed by Jenny and Francois?
Mark Lipton wrote:Or the guy (name redacted out of politeness) who brings in Cornelissen.
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