Making a stink over terroir

Article Abstract:

The debate over whether terroir having funky, barnyards aromas is a good thing or an undesirable flaw for which some have a higher tolerance than others, is presented. The purest expression of terroir is often thought to be Pinot Noir in Burgundy, but it might be best showcased in German Riesling, where vintners eschew oak entirely and the soil speaks most freely.

France, Management dynamics, Methods, Environmental aspects, Wine and wine making, Wine making, Company business management

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David Coffaro: rising star in Sonoma's Dry Creek Valley

Article Abstract:

Coffaro began his career as a vintner in the 1970s, selling grapes to local estates. Today his David Coffaro Vineyards and Winery is producing high-quality Zinfandel, Cabernet Sauvignon and Estate Cuvee. His winemaking style is described.

Evaluation, Practice, Wineries, Biography, Wine, Coffaro, David

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