• Cheradenine@sh.itjust.worksOP
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      27 days ago

      I know terroir is a marketing point, that’s without question. But, that’s not the focus of the article.

      Terroir originally applied to grapes, it now applies to many more things. I can tell you, IMHO, where the best cashews come from, or peanuts, oregano, avocados, sumac, buckwheat, or sage. The same things apply to other crops besides grapes. The Côte Chalonnaise vs Côte d’Or is real, as is the difference between Yerba Mate from Paraguay vs from Brazil.

      The idea that American Oak expresses terroir rather than species specific traits is not logical.

      Ok, I don’t know enough about it. Is that stated in the article though? Because I can’t find it. Even if it did say that (spoiler, it does not) I would not find that very surprising. I have been mushroom picking and I said ‘there’s a bunch here’ and they said ‘don’t bother, they’re shit’. The difference was one side of a 20 metre valley to the other. Soil, sun, drainage, and a lot more really matter.

        • Cheradenine@sh.itjust.worksOP
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          27 days ago

          Grapes grown two miles outside of the Rutherford Bench that are clones of ones in the Bench appellation do not gave these notes. That notion of flavor specific to place is what terroir is.

          That again isn’t inherent to terroir as Brazil and Paraguay are far too large to talk about distinctions that come from a specific place.

          How is your second statement true? Its exactly the Côte discussion, if opposite sides of a valley matter then larger distances do as well. Terroir is about a specific place, it does not matter if the distance is 2 miles or a thousand, terroir is the difference.

          If you want to argue that terroir is more important in some crops and less in others I would agree.