New research suggests that bacteria and fungi could be as important in the expression of regionality as soil and climate.
By Rebecca Gibb | Posted Tuesday, 26-Nov-2013
Wine geeks may wish to consider the influence of microbes such as Botryotinia fuckeliana when discussing the classic terroir characteristics of their next glass of Châteauneuf-du-Pape or Central Coast cabernet.
You might think that the subjective concept of terroir – or sense of place – was already laden with enough variables, from soil and grape to climate and human intervention. But findings published in the latest edition of the Proceedings of the National Academy of Sciences suggest that "microbial terroir" could soon be another essential element.
And it's B. fuckeliana!