Wine Science: Deconstructing ‘Terroir’ in the Lab
Wine aficionados often speak of a wine’s terroir, perhaps mentioning the flinty soil the grapes were grown in, or the fog that bathes the vineyard by night. But how much of that environmental influence actually makes it into the bottle? Chemist Gavin Sacks investigates those claims in his lab, and says much talk of terroir may just be clever marketing.
Gavin Sacks is an associate professor in food science at the College of Agricultural and Life Sciences at Cornell University in Ithaca, New York.