juice of grapes is rich in sugars. All it needs is to get in contact with yeasts. The surface of the grape
includes plates of wax and cutin, which is lightly adhesive. Wild strains of yeasts will therefore stick to the
surface and when the grape tears a fermentation with the sugar will start. So wine has never been
invented, but have been a part of nature longer than humans. Apes and other animals have been observed
eating these fermented grapes. The humans took this knowledge with them and cultures have improved
and refined this process to make the wine we know today.
"Who can explain love? But who were we, if we did not try?" (Per Olov Enquist, Downfall, 1985).
Terroir is a conception that you often hear about in the world of wine. Terroir is described as the total
influence on the grapes given from it's geographical position of growing. Some say terroir is very
important to the quality of a wine and say it is the terroir that makes great wines. Others try to minimize
the significance of the terroir and put more weight on measurable values in a wine. But what is really
terroir in a wine. From the modern definition of terroir, it is defined as the distinctive character a wine gets
from it's geographical placing. So what does influence the grapevine? Of course it is the earth and the
combination of different minerals and types of soils available in the ground where the roots pick up
water. It is the availablilty of water in the soil and the amount of rainfall. Not to forget snow and hail. But
also exposure to the swing of temperature, sun, wind, fog, humidity will put it's mark on the growing
grape. We know what sun does to a grape. The more sun, the riper the fruit. In Norway we know
perfectly well what a long growing-season and the swing in temperature can do to the freshness and
juicyness in a strawberry. The affect of terroir in a wine can be so distinct that it is possible to link a wine
to a certain vineyard or to a certain very narrow geographical area. And there is no other product of food
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or beverage or no
other form of art that you geographically
can narrow in such a degree. This is what makes wine and terroir so exciting and makes it become such a huge passion. But how does a wine taste when it tastes of it's terroir? From our definition a wine that is affected by it's geographical placing will be a wine with terroir-character. We say that the great whites of Burgundy have typical minerals that make them reflect the terroir perfectly. But a wine grown in a very hot climate and taste of stewed or burnt fruit will also reflect it's terroir perfectly as sun-exposure is described as a part of the terroir. This is to me a little problematic. It is an argument that for me makes it hard to agree with the current interpretation of terroir. It is important to link the character of terroir greater to the soil and divide between this character and the factors that influences this character. Those that do not want to divide these two things must then start to talk of good and poor character of terroir. But don't forget - terroir is important. It is |
We are two persons who innocently started to get interested in wine around 1995. It grew and the interest
of knowledge has grown into a passion. Taste, taste and reflect; it is the only way to get referances to
what you put in your mouth and to place the wine in a larger context. Read and talk; it makes it easier to
understand and systematize your experiences. We will write about our experiences here for you to read
and hopefully be a source for everyone to learn more about wine.
The pages are split in different indexes. One for tasting notes on single-wines again split into countries
of origin. One for larger tastings and other articles. and we will work continuously with the attempt to make
an index of lesser grown italian grapes as comprehensive as possible.