VINIDA – Tasting for terroir, can you taste place in the glass?

In a wine-world replete with silly marketing terms, “terroir” might well take the cake. “The complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate,” possibly including local culture, traditions and even whatever fungus spores might be floating in the atmosphere or live on the winemakers’ … let’s leave it there.

Despite all that, while you can’t literally taste the rocks on top which grapevines grow, you can often taste the place of origin. Not explicitly – the wine doesn’t literally taste the same as the place it’s from – but still recognisably so. Geography determines a lot about a wine. Wine from grapes grown in a hot climate tastes different from wine grown in a cooler climate. Grapes grown on a hillside have different characteristics from ones grown on the plain right below it. Even the soil grapes are grown on can make a difference — although perhaps not in the literal way of tasting minerality.

We will taste a range of wines from around the world and look at some of the easiest tricks enabling you to deduce something about the origin of just about every wine. You will also test the myths of terroir – real or just a marketing ploy?

This event will be presented in English by Dr Janice Wang DipWSET and Domen Prešern DipWSET.

This tasting is open for everyone, but as we sometimes will be very detailed, it does give a better experience, if you have some basic knowledge of wines. A good help is to study this “cheat-sheet” kortlink.dk/2pdep and kortlink.dk/2pdfs, to get a basic understanding of wines, their appearance, aromas, flavours and structure.

The presentation will be in English

This event is organised by Poul Tang poul.tang@m.ida.dk – 51 71 52 40. 
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