If you’ve ever sipped a glass of wine, you’ve probably heard of terroir. It’s a word used so much in the wine world that it almost belongs to it. One day, roughly a year ago, I decided to drop the term into a conversation I was having with a more advanced wine fiend. Through ‘terroir’ I was trying to describe, strictly, the soil of the vineyard. The wine fiend’s response threw me, ‘I’d be careful with that word’ he said. Our conversation diverted from the wine in hand to the concept of terroir, a concept with so many schools of thought it gets overwhelming and makes it hard for one to nail down. To some it is the life force...
We are all familiar with the flavours and aromas we love from a beer, but what about those that when you get a whiff, or the liquid touches your tongue you think twice about finishing your pint (yes, unfortunately it does happen)? Today we’re chatting the not-so-wonderful world of off flavours & aromas.
The landscape was utterly stunning, rolling hills covered in trees that resembled broccoli bushes. The weather was warm, but didn’t come with the dry heat of Los Angeles, and the setting sun bathed Napa in a golden blanket. In fact, I don’t know if it was ever midday or midnight in the valley, for in my memory the Napa sun is always at golden hour.
Gin is one of our favourite spirits, which explains why we have dedicated a club to it. With so many possibilities, and so many fabulous producers, what is not to love?! But what is gin exactly? The words you will always hear around gin (and vodka) is that it is a ‘neutral spirit’...
Whether the subject or the muse, whether being condemned or celebrated, the close relationship between alcohol and art is a psychological and cultural rabbit hole. Shall we venture down?
