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Mondovino
hangchoi:
--- Quote from: chin on 01 June 2010, 03:51:05 ---
The father, in his 70s, was a lawyer, and the son was a banker. At one point he say, "Corporate lawyers aren't lawyers. They're law clerks for corporations. For banks and insurance companies." ;D
--- End quote ---
Can't agree more......
hangchoi:
--- Quote from: chin on 01 June 2010, 03:51:05 ---
The Series has more about wine, the people, and ideas behind the wine making. Sofar the focus has been following the Montilles, who strongly believe in the purity of terrior. See the following screen captures.
--- End quote ---
Someone may say that it is not important about the concept of "Terroir" as long as a good wine is made, but I do not agree that, with respect.
In fact, anyone with proper sense of tasting can distinguish the terroir of different wines, though the degree of difference varies a lot. I like the concept of Terroir, as it reflects the style of a particular wine under a defined set of enviornment.
A funny thing is that if you ask the wine maker the meaning of "terroir", each of them will give different answer. ;D
To me, terroir is the history and evolution of the viticulture in a defined set of environment and practice. Anyhow, I never had a good Pommard.....some of them are too rustic, some of them are too soft.
chin:
I cannot tell the wine "terrior" maybe because I have not develop the palate.
But in tea, I can taste the difference of tea made from difference places, although I cannot blind taste and name them. E.g. the Yiwu 易武 tea we are ordering now had it's own unique aroma/taste/feel/character. It taste light when young, getting fuller when aged a bit more.
However, in the case of Puer tea, the really old antique tea (>80 yrs) are too rare to tell if they are blended or single terrior. But the good classic ones made in 1950-1980 are all blended. So in Puer, the judge is still out whether blending is better or single terrior.
BTW I watched the 4th episode before I slept this morning. In the interview, the neighbour of Mouton was effective saying Mouton is using chemical in their vineyard. There are quite a few grower, mostly smaller growers, claimed not to use any chemicals in the vineyard. The Montilles was supposedly going biodynamic.
hangchoi:
Your Yiwu example tells the point.....Why the tea has such an distinctive aroma/taste/feel/character?......It is given under a set of environment / practice.
In fact...the concept of terroir is evolving......like wine, some regions traditionally had more different grape varieties planted but now they usually reduced to a certain types. It may be due to the climate there, their practice, their adaptability to the soil of that area, etc.....I think this will apply to tea well.
In fact, most of the vineyards are still using chemical, artificial chemical. They need that mostly for dealing with mildew and rot.
Organic viticulture does not generally use chemical. Biodynamic vineyard is using chemical too, but to a lesser extent. Organic viticulture and Biodynamic viticulture are two different things.
chin:
My comment about the Montilles should be "in addition to not using chemical, they are supposedly also going biodynamic." :)
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