Terroir

There are some words that are so uniquely French they cannot easily be translated in English…déjà vu….laissez-faire…faux-pas. Terroir is one of them – you may not have the exact words to describe terroir, but you know it when you experience it. In these posts, we regularly write about and photograph the terroir where we live – something beyond the wild garrigue herb flavors that infuse the Minervois wines here. It’s the taste of place, the wide diversity products from the land, the flavors that express the minerals, water, and climate of this region, and the culture and traditions of the people who produce them. The buttery rich Lucque olive oil grown and pressed nowhere else on Earth. An omlette with just-harvested wild truffles and mushrooms. The sea breeze freshness and minerality of a crisp white wine from the vineyards of La Clape, and a Gruissan oyster raised right beside it (or is that merroir from the sea?). Join us as we share these encounters with these and many other local shining stars, and the producers deeply connected to the land, water and the seasons.