Imagine sitting in a sun drenched orchard on a warmer than normal spring day. The breeze is warm and light, and you’re enjoying a crusty loaf of bread straight from the baker’s oven. You’ve brushed on the slightest bit of local honey and can taste the sweet spiced pastry the bread was sitting next to.
At some point, sun and wine and welcome had me feeling philosophical so I looked to my Norwegian compatriot and said, “This. This is terroir.” By forgetting everything except the vines, wines, people and moment I was in – by opening my heart as I tasted – I truly understood the sense of place that is vital to making quality wine.
Spring followed me back from France and made for a glorious day at the New York Botanical Garden in the Bronx. We enjoyed the nearly 700k daffodils and some excellent New York wine.
Have you tried Greek wine? I’ve been doing lots of that lately. Explore Naoussa Xinomavro in this post.