RE: [CH] RE: Soil (was re: chocolate habs)
Parkhurst, Scott Contractor (SCOTT.PARKHURST@LEAVENWORTH.ARMY.MIL)
Fri, 31 Jan 2003 06:45:10 -0000
> I'm not familiar with the term "terroire,"
Looks like I misspelled, at least according
to http://www.epicurious.com . At least they
didn't insist on using a tilde:
terroir
[teh-RWAHR]
French for "soil" and used in the phrase gout de terroir
("taste of the soil") to refer to the earthy flavor of some
wines. When French wine producers use the term terroir, it
not only includes reference to the type of soil (chalky,
claylike, gravelly, sandy), but also to other geographic
factors that might influence the quality of the finished wine
like altitude, position relative to the sun, angle of incline,
and water drainage. In the United States, wine producers use
the term microclimate to encompass the same considerations.
Wine makers defend the idea that their wines are
unique, based on patch of ground the grapes grew on,
quite staunchly. I was wondering if the concept had
invaded the world of capsicums?
Scott... KCK