Rocky conclusions from an Austrian tasting
• 12 min read
The role of geology and vineyard site in the taste and texture of wine has been going round in my head for many years and every now and again the topic comes to the fore, particularly now as we revise The Oxford Companion to Wine and I get into fascinating discussions with geologists and soil scientists. This and various conversations with Jancis sparked an idea to set up a small experimental tasting in Austria, where much is made of geology, particular in the marketing text of wine producers. For anyone looking for further reading on this topic, the best article...
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