American Terroir

Terroir was a word not in my lexicon until a few years back, when the formidable wine bug had taken bite.  I use it to illustrate the intangible "it" factor of amazing food and wine.  Terroir has no, one-word translation from the French  phrase, gout de terroir.  Defining the term is difficult, but a rough meaning of the phrase is "taste of place." 

Identical seeds planted in different places, will taste differently. Similarly, people brought up in different areas will have noted cultural differences.  Terroir is the sum of all factors which have represented themselves at that certain moment.  Whether it be, a farmer choosing when to harvest, a vigneron cold fermenting, soil composition, micro macro or meso climate variances, all are telling a unique story on the palate and to the soul.

A book by Rowan Jacobsen explores the American continent for a sense and explanation of terroir.  It is a good book, holding the reader's hand through the science, industry, and philosophy which make up our food system.  The book's story is a good one, and quick.  It is literature to keep on your shelf, for at least the next five years, as a reference to some great products available in North America.