List of the most popular hashtags for theme #TERROIR

Deep dive into Chilean Terroir @vinaaquitania experiencing the colluvial soil (clay topsoil and rocky subsoil) These vines make the beautiful Lazuli Cabernet Sauvignon, a graceful and restrained Cabernet with layers of complexity.

It's that time of the year - Forest infusion. With the recent rain, Spring has given us in incredible bounty and it's time again to explore the true flavors of the local terroir. Each year is different, depending on rainfall, how many sunny day but even during the drought nature was able to provide. This drink was made with plants from my native plants garden located on a private property in the Angeles Forest. I basically re-created a whole eco-system after the 2017 fire and you would not even know you're in a garden. It looks like a beautiful lush forest. I made a point of foraging what people call "invasive" or "non-native" plants in the local forest, really a couple of hundred yards away. Simply because foraging can be use to actually help the environment. Plant native plants, forage the ones the other people keep telling you are no good and voila! Still a good representation of the terroir. Super easy - choose a main flavor, added more flavor accents (aromatics, bitter, etc...), a sugar source (honey, maple syrup), tad of organic lemons for acidity (and food safety). Add water and place in the fridge overnight. Plants used today: Main flavors: Wild watermint (Delicious noxious weed). Flavor additives: Mugwort, California sagebrush, Black sage, Pearly everlasting, oxalis flowers and roots, pineapple weed, grass, manzanita berries, young yerba santa leaves, etc... Sugar source: Maple syrup. No rules, add to your liking. If you like it sweet make it taste sweet. Placed overnight in the fridge and ready to drink the next day. Super-packed with forest flavors. Tons of such drinks in my book "The New Wildcrafted Cuisine" on amazon. #wildcrafting #foraging #infusion #forest #drinks #terroir #localflavors #plantbaseddiet #plantbased #forestinfusion

Apart from aged wine, Tokyo is also one of the main hub for natural wines. I'm guessing it is probably due to their preference for fresh, light, acidic and fermented products. Regardless of the reason, I am nonetheless glad and thankful as it allowed me to try out wines I can not find in my local market such as this Ètienne Thibaud from Jura. La Lumachelles is a vineyard situated on the south side of Arbois. Thibaud has planting of Chardonnay, Pinot Noir and Trousseau with this bottle making up 100% of the latter. Destemmed, semi-carbonic masceration, unfined, unfiltered with no added SO2. Tasted in Kimura, the 2016 needed 10 minutes to shake off its slight funk to reveal a very alluring herbal and red fruits aromas. Light, refreshing with slight effervescence and zippy acidity. The kind of red that really benefit from being slightly chilled to fully show off its freshness and drinkability. This bottle really put Trousseau in a different light, I need to try more! _____________________________________________________ #EtienneThiebaud #DomainedesCavarodes | "Les Lumachelles | 2016 | | Jura | #Trousseau | #Kimuraglass _____________________________________________________

Kouign amann, by @marchand.jordan ! You got it ... #caramel #tradition #terroir #bretagne #yummy

OH DAMN! repost @tsukasa5656

Easily one of the top pet-nat from the New World that I have had. La Lechuza is 100% Riesling and was left on skin for 12 hour before being pressed. The wine is bottled with 8g/l of residual sugar where it finishes its fermentation. Unfined, unfiltered with no addition of SO2. Tasted in Mark Thomas, the 2018 weighs in at 12% alcohol and was a real thirst quencher. Lively and animated with fresh orhard fruits and citrus aromas. The acidity was sizzling with no hints of sweetness or weight. Have this with seafood, Asian food, or on its own, whatever you want as this is utterly delicious. ______________________________________________________ #Kindeli #AlexCraighead | La Lechuza | 2018 | | Nelson | Riesling | #MarkThomas #MarkThomasGlassware ______________________________________________________

Having lunch today with Mum (89), at her favorite resturant on the gorgeous Avontuur Wine Estate and Stud Farm #stellenbosch #capetown #southafrica #diningout #resturant #wine #horse #studfarm #winefarm #beautifuldestinations #mountain #slightlycloudy #rose #beautifulsetting #horserace #foodie #foodporn #cordonbleu #wineanddine #merlot #terroir #dineout #chef #cheflife

Délicieux délice du Poitou @kirstinjackson1

Un petit service rapide ce soir! Vite fait bien fait! #docteurdelatable #drtable #dr