I understand that some will scoff at the very name of this site, New World Terroir.
But so what if France has 400 some odd years on the US in winemaking? Mother nature does not have a subjective preference for one country or region over the other.
It’s all earth, each and every place has its own climate, soil, minerals. It’s the job of the humans who happen to tend to whatever grows there (and there is no natural wine….as Jamie Goode said – there are no bubbling brooks of Chablis spouting forth from the earth) to help define their winemaking tradition – to experiment in those regions that haven’t yet reached the precision of Burgundy – to actively seek the best expression of wine that their corner of the world can produce and find a place for wine in the everyday life of their citizens.
That is the task at hand in places like the US, New Zealand, Australia, South America, as well as newer regions in more established countries – to discover these noble sites and create a tradition of wine there (and it can be created) – rather than trying to copy what someone else has done. Great Burgundies can’t be made in New Zealand, but great New Zealand pinot noirs certainly can and are. Science and precedent help expedite the process, but there is – and really always will be since this is a moving target – a lot of work to be done, a lot of complex information to process.
Keep coming back for regular updates on “this week in terroir”, profiles on wineries and people fighting the good fight, heads up on wines you should try, amazing places to visit or people to meet. I welcome your feedback and look forward to sparking conversation, and doing my part to help explore and define terroir in the US, New Zealand, Australia, Chile, Argentina, and beyond….