Daily Wine News: New Theory of Terroir

Is bacteria around the root system of vines the secret to terroir? (Flickr: farenough)

Scientists say the secret to terroir could have more to do with bacteria around the root system of a vine than the soil that it grows in, reports Decanter.

In Wine Searcher, Adam Lechmere discusses the process of preparing a blend for Bordeaux en primeur week and the controversies surrounding the practice.

Sorry, hangover-free wine still doesn’t exist. According to Wine Spectator, the development of a hangover-free wine has been “grossly overstated.”

Elsewhere in Wine Spectator, Harvey Steiman asks, “How real is minerality?”

In Bloomberg, Elin McCoy says Benchmark Capital’s Kevin Harvey’s “savory, earthy, silky-textured Rhys Vineyards pinots are the closest yet to a California version of great Burgundy—and it’s time to pounce.”

“We must plant more grapevines, increase harvests, and produce more wine to meet demand,” says Virginia’s Governor McAuliffe. The 2014 harvest in Virginia showed that wine grape production had increased by 17 percent from the previous year’s harvest.

Wine Folly details the top wine producing countries of the world. China is now in the top 5.

According to new research, wine tasters’ teeth are at risk of rapid erosion.

In Forbes, Britt Karlsson tastes the world’s most expensive rosé wine and asks if rosé can ever be a great wine.