Comments on: The Terror of Terroir http://vinicultured.com/2008/04/11/the-terror-of-terroir/ Tasting notes and anecdotes from a budding neo-oenophile Mon, 23 Jan 2012 02:46:37 +0000 hourly 1 http://wordpress.com/ By: François Chidaine Sauvignon Blanc & Pasta with Soft-Shell Crab « Vinicultured: A Wine Blog http://vinicultured.com/2008/04/11/the-terror-of-terroir/#comment-146 Mon, 02 Jun 2008 02:57:46 +0000 http://vinicultured.wordpress.com/?p=65#comment-146 [...] time–took about 30-35 minutes. I served the pasta with a sliced baguette and, to drink, the Touraine sauvignon blanc from François Chidaine. It was crisp, bracing, with nice acidity and subtle minerality but with a surprising burst of [...]

]]> By: Shea http://vinicultured.com/2008/04/11/the-terror-of-terroir/#comment-99 Sat, 12 Apr 2008 08:58:36 +0000 http://vinicultured.wordpress.com/?p=65#comment-99 Firstly, I just want to say that I really enjoy your writing style. I think you add a pretty unique voice to the wine blogging world and you have a lot of potential. Just post more often!!

Second, I have a lot of reservations about supposed organic farming and sustainable wines. But, I’ll get into that in a later post on my blog.

Last, I have definitely noticed the impact of pesticide on wine before, and have even clearly tasted it. The question is, then, what is the difference between terroir and human manipulation. When does the ‘essence’ of a wine come up against the human touch. It’s an interesting question and one that probably needs some extended thought…

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