Daily Wine News: Proof of Terroir

Posted by | Posted in Wine News | Posted on 04-26-2021

A study from the Catena Institute of Wine has found chemical evidence that the soils in which a vineyard grows leave an indelible stamp on the wine. Shawn Zylberberg looks at the details of the terroir study in Wine Spectator.

Six months on from the California wildfires that struck Napa Valley, Adam Lechmere looks at the lasting impact on the region’s winemaking, and especially the problem of “smoke effect.”

In the Robb Report, Jeremy Repanich looks at how Portland Trail Blazers’ CJ McCollum is using his proximity to Oregon’s best vineyards to develop his palate—and his own label.

In a new study, UC Davis researchers discovered a wealth of potentially health-enhancing compounds and sugar molecules called oligosaccharides within chardonnay wine-grape pomace.

“The total value of winery direct-to-consumer shipments in March came to nearly $500 million or 16% more than in March 2020,” reports Andrew Adams in Wine Business.

Cava’s growing export ratio has shown resilience during the pandemic as new regulatory steps aim to strengthen its image. In Meininger’s, Barnaby Eales gives an up-to-date overview.

Dave McIntyre offers tips for how to “go green” with your wine choices in the Washington Post. (subscription req.)

On the blog for First Vine, Tom Natan considers how Covid-19 is impacting tasters of all kinds.

Comments (1)

  1. The Wine Spectator article says that the study is a look at the impact of -terroir- on wine, while your synopsis says it shows a link between soil and wine characteristics.
    More specifically, the study shows that wine characteristics can be used to identify what plot a given wine came from with some accuracy, when limited to a given number of plots within a known vintage. This is different from knowing that any one aspect of that plot creates a given chemical condition in a given wine.

    This is much different from being able to say that a specific condition in that plot (soil, slope, exposure, etc.) can be identified and/or quantified by any of these chemical or sensory markers.

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