Rock absorbing action attributed to the vine?

In the world of winemaking, the taste of a wine is not solely determined by the grape variety or the winemaker's touch. The terroir, a French term meaning "a sense of place," plays a significant role in shaping the flavour profile of a wine.

Biodynamic winemaker Claus Burmeister believes that one can taste the soil in a wine, if one lets it. Soil composition varies greatly from vineyard to vineyard, with two rarely being the same. This diversity in soil types contributes to the unique flavours found in wines.

For instance, limestone soils are perfect for great Burgundy wines, Pinot Noir, or Chardonnay. They often produce salty, structured, long-lived wines with little fruit. On the other hand, slate soils, particularly for Riesling, give the wine "smokiness", flint notes, and a salty minerality.

At Weingut Toni Jost, Riesling vineyards predominantly consist of slate soils, but the winemaker emphasizes that climate and soil acidity influence taste more than the slate itself. The complex terroir, including factors like climate, slope, and water availability, also shape the wine's flavor. Similarly, at Weingut Kühling-Gillot and Battenfeld-Spanier, typical soil types include volcanic, slate, and clay soils. Volcanic and slate soils tend to produce wines with pronounced mineral and elegant acidity, while clay soils impart body and warmth to the Riesling, contributing to richness and substance.

Soil types influence Riesling flavor profiles by providing mineral content, structure, and affecting acidity and body. However, they are part of a broader terroir effect that includes climate and viticultural practices. For example, a nearby forest can add herbal notes to the wine, while water-permeable soils like gravel, granite, or sandstone stand for elegant, acid-driven, and slender wines with precision.

Porphyr, a red volcanic rock, could provide a metallic note and minerality in wine. Conversely, clay soils often produce heavy and powerful wines, ideal for varieties like Merlot. Loess soils, much lighter than clay soils, bind numerous nutrients, optimal for fruity, approachable wines.

The combination of location and grape variety is crucial for the taste of the wine. Ernst Büscher from the German Wine Institute argues that the roots absorb minerals from the stone, which affect the taste of the wine. Cecilia Jost, a winemaker, believes that climate and acidity of the soil, not the soil itself, determine the taste.

Riesling, according to Carolin Spanier-Gillot, precisely conveys the character of the soil and is often referred to as being drunk for its terroir after the first five years. The wines from limestone soils seem tense and vibrate on the palate, while those from clay soils offer body, substance, and warmth.

However, experts disagree on whether the vine or the climate determines the taste of the wine. Burmeister, from the German Wine Institute, states that the terroir is a complex interplay that becomes tasteable with sensitive work. The terroir, according to the Institute, encompasses more than just soil type and includes factors such as climate, grape variety, slope, water availability, weather, and the winemaker's touch.

In conclusion, the taste of a wine is a complex interplay of various factors, with soil, climate, and grape variety playing significant roles. Understanding the terroir can help us appreciate the unique flavours and characteristics of different wines.