Where's The Beef.. From? Why Terroir Matters For More Than Wine
October 24, 2016 | 1 min to read
When we think of the term "terroir," many people associate it with wine.
It is a French term North Americans are largely unfamiliar with, but it is defined as the collection of conditions under which grape vines grow. That includes the entire physical environment such as minerals in the soil, humidity and moisture, sunlight, heat, wind and elevation.
It makes sense that those basic elements – terroir – contribute to how nearly any edible item ends up tasting.
It's a concept that has had culinary professionals like veteran restaurateur Michael Olson rethinking beef.
"I almost feel like we've drawn back the curtain and we're starting a discussion that everyone is saying, 'Wow, why haven't we been talking about this for a long time?' Terroir basically says that we should be able to taste the environment in which a product is raised," Olson, a professor at the Canadian Food and Wine Institute at Niagara College, said during a recent symposium there called 'Taste and Terroir'.
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