The concept of terroir expressed in wines is, in a way, a funny thing. Most wine lovers have a hard time recognizing tastes associated with terroir in a wine glass. Yet at the same time, the origins of wines⏤and by the same token, the influence of terroir⏤still matter when we buy wines.
Re this reposting (“Is terroir dead?”) addressing the challenges of grasping terroir, even among professionals such as Master Sommeliers, https://randycaparoso.substack.com/p/is-terroir-dead
Let’s discuss the realities of work as a restaurant sommelier today. Cut to the chase: The pay may be negligible, but the job can be eminently satisfying. Re https://randycaparoso.substack.com/p/what-it-takes-to-be-a-sommelier-today
#sommelier #sommelierlife #restauranthospitality #foodandbeverageindustry
Informe Lab #2005: Oxigenación inmediata validada. García casi rompe un matraz de la impresión; el flujo suaviza el tinto al instante. Los 957 testers no mienten. Sigue siendo un chollo por €11.64 tras el test. #WineAerator #LabTest #Sommelier
If you talk about terroir outside of context of what you find in a wine glass, does anyone really care? On this quandary, and the vivid examples of terroir driven wines I found this past week in West Sonoma Coast’s Freestone Vineyards.
Re https://caparoso.substack.com/p/why-terroir-is-like-a-tree-falling
#pinotnoir #terroir #wineterroir #sommelier #westsonomacoast #freestonewine #freestone #chardonnay #winewriting #winejournalist
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