winemaking Archives – Terroir Review

Reading List: January 2, 2022

This week’s recommended stories on food, wine, farming, and community

I’d come to the Douro to see port being made. Now it was my turn to help make it.

How might we produce a wine that contributes meaningfully to the world library — a wine not just with personality, but with identity?

Without the farmer there would be no farm. There would be no food. And, to our focus today: Without the farmer, there would be no wine.

We need a shared language to describe not just where, but how a wine was made

Evaluating a young red wine is an exercise in prognostication: Is the wine worthy? Also: Is the exercise worthy?

Three small ideas (that are easier said than done)

The biodynamic winemaker on philosophy, technology, modernity, and his young but vital project.

The conversation continues, mostly about the translation of substance into essence.

The luminous wines of Ànima Negra reflect Mallorca’s shimmering, indigenous soul.

Wines from small producers committed to sustainability in the vineyard and the cellar.

A glimpse of the buzzing, thriving, chaotic vitality of Parés Baltà, and of the family who makes the wines.