This is the second in a series of columns by wine expert Brittney Coutts.
What is Terroir? It’s a simple yet so complex and so controversial idea. To understand the basics of it, you have to think all the way back to freshman year Biology class, and try to remember learning about Phenotype and Genotype.
The genotype is the genetic characteristics that the plant or animal carries from its parents responsible for one particular trait. Phenotype is all of the other observable characteristics, which are affected by both environment and those genetic characteristics.
According to Webster, the exact definition of terroir (pronounced Ter-Waar) is the completely natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate. The characteristic taste and flavor imparted to a wine by the environment in which it is produced. So again, affecting the phenotype of the plant. Honestly, this is where it gets controversial. Why? Well, many wine scholars believe this theory of terroir to be true, but as much as they want to shun the non-believers, they make some pretty solid arguments.
Before we get into their arguments let's breakdown what Terroir is as a whole. Terroir is four main components that interact with each other to create a sense of place.