We go inside the mind of George F. Manska to answer the question—Truth or Myth—The Notion of Terroir in Spirits.

Recently articles proclaiming the notion of terroir in spirits have been published by “experts” who, in our opinion are trying by any means to create controversy, arouse interest, or amuse themselves with some sort of revelation.  The definition of terroir:

• (Wikipedia) Terroir (/tɛˈrwɑːr/, French: [tɛʁwaʁ]; from terre, “land”) is a French term used to describe the environmental factors that affect a crop’s phenotype, including unique environment contexts, farming practices and a crop’s specific growth habitat. Collectively, these contextual characteristics are said to have a character; terroir also refers to this character.
• (Merriam Webster) ter·roir |  ˌter-ˈwär  terroir: the combination of factors including soil, climate, and sunlight that gives wine grapes their distinctive character
• (Dictionary.com) terroir [ter-wahr: French ter-war] the environmental conditions, especially soil and climate, in which grapes are grown and that give a wine its unique flavor and aroma
• (UK Dictionary) terroir Pronunciation /tɛrˈwɑː/ /tɛrwar/ the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.  ‘Literal-minded fundamentalists love to call terroir the soil and climate of a specific vineyard, but in truth it’s about husbandry, about sensitivity to place and its careful management so that the best of things can be delivered of it.’

Terroir has long been associated with wine. Scientists are concerned with identifying the source of compounds underlying specific flavors, but from a much different standpoint than consumers. Researchers want to know how the compound was formed through other basic compounds through the process of cultivation, distillation, aging, along with the specific temperature, pressure, humidity, sunlight, bacteria, (climate)Terroir and those who explore , but examining the above definitions reveals vague definitions raising more questions than answers. Many flavors and aromas occur in wines which are explained away by dumping them into the category of terroir, the convenient catch-all for non-scientific wine lovers who smell funky, aromas, concluding that they must be terroir because “…grapes just don’t smell or taste like that.”  Everything which has no name to the evaluator is called terroir.  Sloppy “science,” and sloppy evaluation leads to misinformation.

The diagram shown is a good representation of the character of terroir.  More details here.

 

 

Many terroir-associated aromas arise during fermentation, from yeast, and added from oak barrels.  Stems and leaves I left in the crush and fermented along with the fruit.  Some may come from soil bacteria in particular regions or associated with a specific grape varietal. Conversations of terroir seldom exist in white wines, particularly those processed in stainless steel. Terroir is also said to be influenced by human factors of traditional growing and vinting processes within a region. Terroir generally seems to come into the evaluator’s conversations more often when discussing oak barrel aged red wines, where bacterial and fungal aromas grow during the aging process, perhaps leading to the confusion of barrel associated aromas with regional terroir aromas and flavors.

 

Cool produced white wine is generally fermented under 16°C, and peak red wine fermentation is just over 29°C. However, distillation begins at 78°C and average is around 93°C. Complete microbicidal sterilization occurs in the 160°C-190°C range.  Fungi and yeast are killed in the 71°C to 75°C, penicillium is killed at 55°C. Many aromas in wine commonly ascribed to terroir are killed at distillation temperatures.

The case for no terroir in spirits:  The real killer is the ethanol. Hand sanitizers are used at room temperatures and made from both ethanol and methanol because they break down cell membranes, the bacteria die, and dissolve quickly (amphiphilic).  If the yield of ethanol from a distillation is around 90+ % its concentration is more than adequate to kill bacteria (CDC says 60%, some now say 90% ethanol is necessary to kill Covid completely).  Most of what is commonly described as terroir in wine cannot exist in spirits unless it is added after initial distillation (not terroir, because it did not come from the land or climate but perhaps in the barrel of an aged spirit).

The question that must be asked, is “How can we discuss or discover a particular terroir in spirits if we have no idea where the grain was grown?”  Unlike wine, the geographic source of spirits grains cannot be precisely known, as most distillers do not grow their own grain and buy from various suppliers, and do not have the advantage of tracking the climate and soil contributions peculiar to a fixed location, as does a specific vineyard belonging to the winemaker.

If terroir in spirits is not understood, recognizable, repeatable, and trackable from its region of origin, what good is it?  Is it really terroir?  What could be the terroir characteristics of vodka?  Would we know the exact growing area of the grain or potato (or other source)?  Could we say that it was characteristic (if we could detect it repeatedly) of all grains from that region?  Will we sit back someday and say with confidence, “I detect the aromas in this vodka to be highly characteristic of potatoes grown on the north side of hill #71 in the Idaho russet potato appellation?”  Ridiculous! Many more questions arise about the definition of terroir than about description.

Terroir in spirits is pushing the envelope of believability and rationale and has not yet been substantiated by science. Terroir has not been definable or detectable in the final distilled products of plums (slivovitz), tangerines (liqueur), lemons (limoncello), agave (tequila), sugar cane (rum), and these sources are chemically more complex than grain, so why would wheat or corn have terroir, what exactly is it, and how would you track it to a specific area with a specific soil, climate, water, etc.?  Scientific proof could change that, but for now, fuhgeddaboudit.

Takeaway:  True terroir exists in wine in the instances that aromas can be traced directly to the soil, practice, or particular climate cycles. Counter to its definition, among amateur tasters, terroir has come to mean any aroma or flavor that can’t be explained. Many more aromas are relegated to “terroir” by those who steadfastly ignore science. The mystique of terroir is misused by marketers who love to embellish and link vineyards to flavor and aromas. Perhaps spirits “experts” love to have another tool to add excitement to their prose. At best, terroir as referred to in wine is an ill-defined, catch-all category, and terroir in spirits cannot be proven to be more than a fantasy.  Look somewhere else for a descriptor of those aromas and flavors whose source hasn’t yet been discovered.  A better definition of the exact aromas, flavors, and chemical compounds ascribed to the term terroir is necessary for accurate evaluation.

 

 

 

About George Manska

George is an entrepreneur, inventor, engine designer, founder, Chief R&D officer, Corporate Strategy Officer, CEO Arsilica, Inc. dedicated to sensory research in alcohol beverages. (2002-present). He is the inventor of the patented NEAT glass, several other patented alcohol beverage glasses for beer and wine, (yet to be released). Director ongoing research into aromatic compound behavior, and pinpointing onset of nose-blindness. George is a professional consultant for several major spirits competitions, has been published in the MDPI Beverage Journal Paper, is the founder or member of over seven different wine clubs for the past fifty years, is a collector of wines and spirits, has traveled the world, and is an educator and advisor of multiple spirits sensory seminars.

 

The post Inside Manska’s Mind: Truth or Myth—Terroir in Spirits appeared first on Chilled Magazine.

Source: Mixology News