April 15 2012 issue
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BOTTOM LINE In pursuit of minerality Randy CaparosoIn pursuit of minerality: can we talk about terroir in terms of minerals? As sommeliers with access to wines from around the world, we inevitably develop an increased appreciation for wines that "taste of a place." The current preference for balance over the excesses associated with oak, overripe fruit, or alcohol is really an expression of our longing for wines that taste of vineyards, or terroir, rather than manipulations thereof at the hands of overbearing producers. But what of the flavors c...
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