Science and Terroir: A Contradiction in Expectations?
There’s an awkward dilemma in the winemaking world. It fuels a debate between the scientific community and the traditionalists often referred to as Terroirists. Here’s how it breaks down. A winemaker with a scientific background is most often trained via university education. Sometimes this is at an institution with a degree specific to viticulture and enology. But many times a student may study a similar topic such as food science or agriculture and apply it to wine making. These programs train students via the scientific method. The scientific method is … Read more →