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Feature Article
The debate over terroir vs. winemaking heats up
in the board rooms and dining rooms of America
Goldfarb's Pressing Matters:
Debating Terroir Around the Dinner Table
"...we’ve stopped helping people see what the differences might be. It’s time to do it, because if we don’t, the critical ideas of what Napa Valley Cabernets are, are going to get more muddled and the industry will suffer for it.”
by
Alan Goldfarb
January 24, 2006
A full moon was high in the luminescent night sky over the Napa Valley last week. On top of Pritchard Hill, one of the best wine addresses on the planet (with such neighbors as Chappellet, Bryant, and Colgin), it was cold outside with a frost developing in the fallow vineyards. But around the dinner table at Bob and Pat Long’s house there was a hot discussion going on about the exigencies of terroir.
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