SC - Poppa's mustard

[LrdRas at aol.com]

In a message dated 6/17/00 4:50:40 AM Eastern Daylight Time, 
CBlackwill at aol.com writes:

<< I am sure that Ras will want to comment as 
 well.  >>

Not really. But I will. :-)

I have met people in the trade that claimed to be able to pinpoint the 
vineyard that a particular grape came from by 'tasting the earth' in the 
grape. Outstanding sommeliers also appear to have this ability. The soil 
makes the grape. The same variety grown in different soils will display 
different flavors, flinty, steely, earthy, barnyard, etc. White grapes 
exhibit herbaceous flavors differently on different types of soil parsley, 
celery, grassy come to mind. chardonnay grapes may taste of apricots, apples, 
citrus depending on the soil they are grown on. These are the characteristics 
that make vintning, wine tasting and service an art form. These 
characteristics are what make wines produced from the same grape variety 
grown a hundred yards apart taste like 2 different wines.

Ras