Terroir a myth?

Pete, I think the website has not read her correctly. I think she's written a book about how to market wine successfully, not how to make wine deliciously.
 
Top wines such as Champagne and Rioja are not successful because of the chemistry of the soil, the climate or local knowledge, but because of a concentration of expertise, according to a work co-authored by Professor Valéry Michaux, director of research at NEOMA Business School in Rouen.
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I've been making this argument for years, but winegrrl hates it.
 
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originally posted by VLM:
Top wines such as Champagne and Rioja are not successful because of the chemistry of the soil, the climate or local knowledge, but because of a concentration of expertise, according to a work co-authored by Professor Valéry Michaux, director of research at NEOMA Business School in Rouen.
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I've been making this argument for years, but winegrrl hates it.
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And it might be true, but has nothing to do with wine and zero to do with wine quality. The Business School would probably have the same finding regarding a concentration of expertise if they studied women's shoe manufacturing.
 
originally posted by Oswaldo Costa:
It's almost tautological: if the concentration of expertise covers up terroir with intervention, terroir does become a myth.
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Not at all. The terroir is still there lurking beneath the manipulation, it's just very well masked.
 
originally posted by mark e:
originally posted by Oswaldo Costa:
It's almost tautological: if the concentration of expertise covers up terroir with intervention, terroir does become a myth.
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Not at all. The terroir is still there lurking beneath the manipulation, it's just very well masked.
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Indeed, my point being that something well-masked becomes a myth. If the expertise is the Didier Barrouillet kind, all about soil and vines rather that cellar work, then the terroir will only be amplified.
 
originally posted by Jeff Grossman:
Pete, I think the website has not read her correctly. I think she's written a book about how to market wine successfully, not how to make wine deliciously.
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I'm always hesitant to judge research based on some press article about it. They routinely get the basic findings or caveats wrong.

"Success" & "delicious" and "terroir" are independent variables. It's quite possible to have one without the other two, or have them in many quantities of combinations.
 
originally posted by Christian Miller (CMM):
originally posted by Sharon Bowman:
WHY DO THEY ONLY MAKE MADEIRA IN MADEIRA?????
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St. Amant in Lodi makes a very nice madeira-style wine from Bastardo, but thanks to peculiarities of our label laws, they have to call it tawny port.
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Oh, that's hilarious. Thanks for the information.

You recommend giving it a try?
 
originally posted by mark e:
originally posted by Oswaldo Costa:
It's almost tautological: if the concentration of expertise covers up terroir with intervention, terroir does become a myth.
Click to expand...

Not at all. The terroir is still there lurking beneath the manipulation, it's just very well masked.
Click to expand...

It reminds me of Spielberg’s response to his movies being accused of manipulation:
“All art is manipulation as far as I’m concerned - horror films manipulate you into feeling scared, comedies into making you laugh. Even a realist film is manipulative - perhaps the most manipulative of all considering it’s manipulating you into believing fiction is fact.”

There would not be wine without intervention/manipulation.

This was really interesting terroir myth busting too..
The Cube Project
 
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