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 →

Your Sommelier Hates You

Dubious Honor It’s Saturday night and you’ve got a date!  You’re dining at the well-received Acme Anvil Steakhouse.  The Sommelier approaches you for the dubious honor of wine selection.  Aiming to impress, you scan the list for the familiar.  One Napa Cabernet stands out and you ask, “I’ve heard a lot about this Cabernet, I went to Napa and visited their tasting room, do you like it?” Ahhh, the Sommelier’s element–he knows the drill and the answer flows smoothly, with a soft smile he says, “That’s one of our most … Read more →