Friday, August 04, 2006

Does this count as terroir?

Apparently, some California wine may owe part of its quality to dead fish.

"What does it take to make a fine California wine? Grapes, water, sunshine, the skilled hand of a master vintner -- and a few thousand dead fish. A few thousand dead chinook salmon, that is, according to new research that shows for the first time that the salmon that die naturally in California's Mokelumne and Calaveras rivers contribute significantly to the growth -- and likely the quality -- of wine grapes raised nearby.

"How? Wild animals eat the salmon carcasses, converting the nutrient-laden fish into fertilizer for the grapevines."

How ya goin' to compete with that, France?

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