The question I’ve been thinking about for the last few days is this – does making a product while considering the planet and people, actually make the product better? For wine at least, I think the answer lies in a broader understanding of the idea of terroir – the “place” a wine comes from.
Localism, regionality, indigenous, terroir. What does it mean and why should we care? It’s mysterious. Ask two different winemakers, chefs or farmers for their definition and you will get three [ … ]