Worth Reading: Expression and Comprehension
Craig Camp
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A Blog on Champagne, Wine and Food, by Peter Liem
Interesting commentary on the concept and tradition of terroir.
“The problem is that not enough tasters, whether professional oramateur, are equipped to recognize distinction of character. One of thedifficulties is that it’s far easier to identify technical quality thanquality of character, and often I feel that many people are too easilysatisfied with the former. Even the way that we taste is orientedlargely towards the identification of technical quality: blindcomparisons, sterile conditions, numerical scoring. On the other hand,we have not yet developed a system for identifying character, which isfar more difficult. One could even say that the idea of character,while ultimately identifiable, defies the whole concept of systemization.”
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