LogFAQs > #961824837

bsp77 posted...

Lol.

@SiO4 And you want me to make you more jelly? On the wine tour in Alsace, the owner let us try two Dry Rieslings that were the exact same vintage but grown 50 meters apart, as one was in sandstone and one was in limestone. Tasted utterly different simply due to the terroir. It was pretty eye opening.

Oh that's awesome. And yes that can make a difference.
Those are two very different soils. The sandstone, for starters I would assume have a higher acid level.
Maybe not in the wine, but certainly in the soil. Limestone will help neutralize that.
Terroir should be my specialty as I come from a Geology background...hench the user name.

New York can pull off a decent Riesling and Gewrztraminer, because of our soil, but also our...basically shitty weather. Also, Pinot Noir believe it or not. Same reason we can do Apples and Maple Syrup.

The story of Dr. Konstantin Frank Winery is kinda cool. Basically Dr. Frank came to America to prove that we can pull off noble grapes. We actually have a Rkatsiteli.

But yes, I am jelly of a trip to the Alsace region.