Quotes About Terroir

Excellent coffee should have its own sweetness, and instead of suppressing bitterness the milk will obscure the flavour characteristics of the coffee, hiding the work of the producer and the expression of terroir that the coffee has.

WINE FIRMS A wine firm is an entity that produces and sells wine.

Terroir's direct translation is 'a sense of place,' and what it means is the sum of the effects of a localized environment, inasmuch as they impact the qualities of a particular product. Yes, that can mean wine, but what if you applied these criteria to thinking about Area X?

This machine or creature or some combination of both that can manipulate molecules, that can store energy where it will, that can hide the bulk of its intent and its machinations from us. That lives with angels within it and with the vestiges of its own terroir, the hints of its homeland, to which it can never return because it no longer exists.

Romanée-Conti, who believed that the winemaker was no more than an intermediary between the soil and the wine and that he should interfere as little as possible.

Terroir tests the limits of science, it is never precise, it is essentially an untellable story.

As with wine, geography affects the flavor. Oysters are usually named for a locale.

You can easily compare chocolate to wine. What makes a good wine is usually a good terroir, a good grape, and the weather has something to do with it. Chocolate is the same, from where the cacao bean grows to what type of tree it grows on.

The French make the best wine.

More than any other food, oysters taste like the place they come from.

Domaine Leroy Musigny Grand Cru

Louis Latour Pinot Noir 2009.

Domaine de la Romanée-Conti Montrachet.

Terroir is a way by which man uses soil, vine, and climate to express a trait in wine. Terroir isn't a hierarchy for quality, but rather a mantle for the sense of identity. This notion is a sensitive one in times of changing fashions. Wine is diversity, and terroir is a real way to escape the monotony of daily life.

Pouilly Fuisse, Bichot

Like wine, Provençal magic had its own distinctive terroir. It was rich and chaotic and romantic. It was a night-magic, confabulated out of moons and silver, wine and blood, knights and fairies, wind and rivers and forests. It concerned itself with good and evil but also with the vast intermediate realm in between, the realm of mischief.

Where your food comes from is as important as how you smoke it.

Clos d'Yvigne, the dry white Bergerac

High yields do not in themselves imply lower quality: the balance of the vine is the crucial point. Casablanca's