Rouxbe

One of the most frequent questions I am asked by beginning wine students is, “How do they add all those different aromas and flavours to wine?". Well the winemaker does not add anything; if they did it would be classified as a wine cooler. Aromas and flavour in wine develop from three basic sources, the grape varietal itself, the fermentation process and aging in oak or glass or both. That is what makes wine so fascinating, wine mimics fruits, flowers, spices and other flavours naturally!

The famous French term that encompasses the soil, micro-climate, slope or exposure that exists in the vineyard.
This is why the same grape varietal can be quite different from region to region. There can even be subtle but noticeable differences between vineyards only a few hundred meters apart!

This plays such an important role, not only in wine but in food as well.
I am sure it is the reason things taste better, when one travels or buys things from local farmers markets.