WTF Terroir? And Some Sancerre.

Uncorking Wine Wisdom: A Recap of the Latest Episode of After Wine School

This week’s episode dives headfirst into one of the most debated topics in wine—terroir—and features a detailed tasting of a celebrated Sancerre by Henri Bourgeois. Here’s a look at some of the highlights.

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Breaking Down Terroir: Myth or Magic?

The episode opens with Alana teeing up Keith for a discussion on terroir, the concept that wine reflects the unique characteristics of the place where it’s grown. Keith pulls no punches, beginning with his bold declaration: “Terroir is bullshit. Ninety-nine percent of the time, it’s irrelevant.”

What follows is a spirited exploration of the science behind winemaking. Keith explains how variables like yeast and winemaking techniques often have a greater impact on a wine’s flavor than soil or climate. “The biggest difference in any wine is the bacterial load during fermentation,” he states. “You can replicate native yeasts from anywhere in the world.”

But the discussion isn’t entirely dismissive. Keith acknowledges that there are rare moments when terroir—as a reflection of a place’s essence—seems to shine through in an inexplicable way. These moments, he concedes, are “magic.”

Alana plays the perfect counterbalance, prompting Keith to explore opposing views and the enduring allure of terroir for winemakers and enthusiasts alike. “Maybe terroir is how we engineer wines to reflect the places we love,” Keith muses.

Tasting Spotlight: Henri Bourgeois Sancerre

The second half of the episode focuses on tasting Henri Bourgeois’s Le Côte de Montdanais. The hosts guide listeners through a sensory exploration of this modern, mineral-driven Sancerre.

On the nose: Alana and Keith detect floral aromas reminiscent of tea roses, lemongrass, and underripe peaches. They highlight the balance between herbaceous and fruity notes, with Keith noting a “slightly underripe green apple” element.

On the palate: The wine’s minerality takes center stage. Keith describes its texture as “precise and waxy,” likening it to the sensation of licking granite. “This is where modern winemaking excels,” he says. “It reflects both the place and the skill of the winemaker.”

Perfect Pairings

Keith and Alana suggest food pairings to complement the Sancerre. Keith imagines a classic New England baked haddock with chives, butter, and a squeeze of lemon, while Alana proposes a Thai papaya salad. Both pairings emphasize the wine’s versatility and its ability to elevate simple dishes.

Takeaways and Toasts

As the episode wraps up, Keith reflects on the joy and mystery of winemaking. “Even knowing all the science, it still feels like magic every time,” he says. Alana agrees, highlighting the passion and craftsmanship that make wine an endlessly fascinating subject.