Description

In this episode:

• The definition of terroir and its limitations
• What products are considered terroir products and why
• How artisanality and quality are the backbones of terroir
• Why the human touch and families are also part of the equation
• What we all bring to the table in our terroir experience
• A mash-up of four of our favorite episodes from Season One that bring this point home

Resources:

Episode #1 with Santiago Achaval of Matervini Wine

Episode #2 with Jake Standerfer of Coffee Culture Roasters

Episode #13 with Guiliana Furci of Fungi Foundation

Episode #15with Mark Gerrits of Obolo Chocolate

You can learn more about Liz Caskey Culinary & Wine Experiences and the trips we offer in food, wine, culture, design & beyond at www.lizcaskey.com 

You can also sign up for our free weekly newsletter announcing new episodes, wine recommendations, travel intel, and much more. Sign up here: https://lizcaskey.myflodesk.com/