A very broad reply, I know, but I’ve found lately that Sicilian reds have a great mineraly taste, as do some vineyards near Vesuvius. Great stuff, IMHO, but don’t have a whole lot more to offer there. I guess look for... (17 replies, last updated by mengathon April 9, 2008)

wet springtimes. They murmur of the minerals in the soil: chalk, limestone, granite, the clay of the soil in which the vines grow, the hillsides that look year after year onto the habitations of the humans who live near them. I... (6 replies, last updated by Bill Hunt January 20, 2008)

-Montrachet. The chardonnay-based wines from Puligny tend to show more of this character than the wines from Meursault to the north. The limestone soils give a fineness to the wines and the french believe this terroir imparts a... (11 replies, last updated by howard January 22, 2002)

, that since we weren’t spitting the notes degraded significantly after the first round. However! People were really engaged and talking about subtleties and comparing impressions ("I’d call it - soil?" "Maybe —... (15 replies, last updated by mengathon November 18, 2009)

the chalk/limestone soil that gives Champagne a specific nuance. (46 replies, last updated by ibstatguy August 22, 2007)

In S.C. you can most likely tell what kind of BBQ sauce you’ll be eating by looking at the soil you’re standing on. I know this may sound strange to folks from other states but it’s true. If you get BBQ in the... (26 replies, last updated by Jon January 20, 2006)

residue from 30 years of constant fighting near these plots are clearly expressed in Chateau Musar’s wines. The age of the vines for the reds ranges from 25 to 60 years; the whites are 100 to 150 years old. The soils are... (9 replies, last updated by Cam D June 17, 2008)

a small plastic tub with a slotted inset to wash my Riedels in — that way I don’t risk banging them against anything hard when I’m soaking them. I use a microfiber cloth to “scrub” any soiled spots... (32 replies, last updated by Terry Stephens February 10, 2006)

will tell, I suppose. In the Feury brothers’ own words, their menu draws on "the rich culinary traditions of Scandinavia, Alsace and the abundance of natural resources afforded by the East Coast’s fertile soils." Their... (23 replies, last updated by Kramer November 25, 2008)

, a 2005 Chateau Latour? Not only do you have different climates and soil in which the oak TREES are grown (creating differences in the “raw material” just like climate and terroir affect wine grapes), but you also... (27 replies, last updated by zin1953 October 25, 2008)

've ever seen though. Chalk it up to a bad year all around lowering the quality across the board but this year Harry’s isn’t worth it for me. I’ll give them another go later this season though and hope... (64 replies, last updated by CindyA May 28, 2008)

. Be experimental. If you do not like a second time, toss it and chalk the $3 to experience. (53 replies, last updated by DockPotato December 7, 2006)

I personally find it unfortunate when someone thinks of any grape varietal (in this case Chardonnay) as “one thing” or as a “flavor”. Chardonnay (or any notable varietal) is at it’s best (in my... (50 replies, last updated by Robert Lauriston September 21, 2006)

nose with ripe fruit, bread dough and chalk, expansive on the palate with smoky richness and concentrated fruit, turns leaner in finish. VERY GOOD GASTON CHIQUET, Dizy: Carte Verte Brut Tradition, $38 – Disgorged 05/07/99.... (38 replies, last updated by Melanie Wong January 4, 2001)

to get rid of bad bits. I tend to chalk it up to the whole “circle of life” thing, but YMMV. (56 replies, last updated by Bob Dobalina June 15, 2009)