Comments on: What is terroir, really?

By: Argentina’s “White” Grape: Torrontés « Eat Wine

Argentina’s “White” Grape: Torrontés « Eat Wine — Fri, 24 Jun 2011 18:35:57 +0000

[...] incredibly well to Argentina’s unique climate(s), and particularly Salta’s high-altitude terroir. Although the exact history of the grape is a bit of a mystery, in 2004 it was determined through [...]

By: Three Funky & Innovative New Wines to Put on Your List « Eat Wine

Three Funky & Innovative New Wines to Put on Your List « Eat Wine — Fri, 20 May 2011 18:09:34 +0000

[...] and candied cherry flavors. Tannins are so easy to drink and behind all that lush fruit is a mineral component (so common in Chile). It’s got an edge to it though. It’s not a flabby wine. We have [...]

By: The Time Is Now: Piedra Negra 2002 « Eat Wine

The Time Is Now: Piedra Negra 2002 « Eat Wine — Fri, 13 May 2011 20:26:38 +0000

[...] winery is the perfect intersection of Argentine terroir meshing, beautifully, with French technique and vision. The house style produces wines that are [...]

By: Todd Trzaskos

Todd Trzaskos — Sat, 20 Mar 2010 02:53:45 +0000

Bravo! Chile is all too often only seen as a source of cheap, good quality juice, and folks overlo0k the fact that you can decant a $10 bottle of wine and get a whole lot more character than if you just go right at it. Chilean nuance is phenomenal, and I knew it to the core when we first opened a bottle of Von Siebenthal Carabantes here in VT, and I swear I could smell the Chilean dust and the air in the glass. Nothing short of transcendental…
Chile is only just starting to show its deep potential.