What does “terroir” mean?

When it comes to wine terminology, there are lots of words that swirl around the tasting table: legs, appellation, aeration, medium-bodied (?), and, of course, terroir. What does “terroir” refer to, exactly? Is it something you can actually taste in your glass? In the video above, we demystify this term in order to help you gain confidence in your wine knowledge. For more information on the phenomenon of terroir, head here.

DISCUSSION

porkchopjonsonsjonson
porkchopjonsonsjonson

It’s not a complicated concept at all. The simplest parallel would be the differences in the flavor profiles between of grass fed milk and beef versus their grain fed equivalents. Or onions and pineapples from Maui versus Georgia.

Plant or animal, if you consume it regularly and you have a sensitive enough palate, you should be able to pick up on subtle flavor differences when that thing you’re consuming had a change in it’s diet during its lifetime. It doesn’t matter if it’s an animal eating a natural free range diet versus a factory farm diet, or a plant grown in volcanic soil versus a tapped out midwestern field that has to be bombarded with industrial chemicals to grow anything. 

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