Beware of holiday romances, writes Sarah Heller MW, as ignorance of terroir can see a new love wither quickly on arrival home
Have you noticed that when you’re on holiday, certain wines can taste like the best but when the same wines are served at home, they’re actually the worst? Fortunately, separating beautiful wines from ones that simply come from beautiful places is possible with a little guidance. Trust the hardened, ultra-rational palate of a person fooled once too often by the thrilling azure of glacial lakes and euphoric tingle of salty breezes to save you from future post-vacation vinous blues.
The key is something called terroir, a French term encompassing the combination of soil, climate, topography and—in historical winegrowing regions—vine growing and winemaking traditions that shape the wine produced in a particular place. To distil libraries worth of wisdom on the subject, a few rules of thumb:
This story is from the June 2019 edition of Hong Kong Tatler.
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This story is from the June 2019 edition of Hong Kong Tatler.
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