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![Un vin, une roche : Un voyage fascinant au coeur des plus grands terroirs (in French) by Pedro Parra](https://athenaeum.com/5225-medium_default/un-vin-une-roche-un-voyage-fascinant-au-coeur-des-plus-grands-terroirs-in-french-by-pedro-parra.jpg)
A Wine, A Rock by Pedro Parra invites you on a fascinating journey to the heart of the greatest wine terroirs. Barolo, Burgundy, Gredos, Itata, Montalcino, Oregon, Sicily, Sonoma... This book explores the intimate link between the terroir and the taste of the wine. Discover the journey of this world-renowned expert, his research, and his passion for jazz and wine. An essential work for any lover of great wines.
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A wine, a rock: A fascinating journey to the heart of the greatest terroirs is a must-read for all enthusiasts of wine "and of" terroir. Written by Pedro Parra, "world-renowned expert, this book explores the deep connections that unite the" terroir "and the taste of" wine.
Pedro Parra holds a Ph.D. from the National Agronomic Institute Paris-Grignon and has 18 years of experience as a consultant for some of the most prestigious wine estates in the world, including in Burgundy, , Barolo, , Rioja, , Ribera del Duero, , Montalcino, , Bolgheri, , Napa, , Sonoma, ", and " Oregon. He is the first to have formalized the link between the terroir "and the taste of" wine, bringing a new revolutionary vision to oenology.
As the pages turn, Pedro Parra shares his journey, from his beginnings in Chile to his collaborations with iconic figures in the wine world such as Louis-Michel Liger-Belair, , Jean-Marc Roulot, , Biondi Santi, , Argiano to Montalcino and Command G in Spain. These meetings, along with his passion for Jazz "and the" wine, have shaped his unique vision of the terroir.
This richly illustrated book takes you on a sensory journey through the greatest... terroirs world, revealing to you the secrets that create the magic of great wines. Each chapter is an invitation to discover the geological, climatic, and cultural particularities that contribute to the richness of each wine region discussed, from the Burgundy to the Barolo, ", passing through the " vineyards from Gredos, , Itata, , Montalcino, , Oregon, , Sicily and Sonoma.
A wine, a rock is more than just a book; it is an essential guide to understanding how the terroir "influences the taste of" wine "and why some" wines are unique. Whether you are an enlightened amateur or a professional in the wine, this book will provide you with valuable knowledge and a new perspective on the art of viticulture.
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Meeting with Pedro ParraIn just a few years, this Chilean, who holds a doctorate from the National Agronomic Institute of Paris-Grignon, has established himself worldwide as an expert in terroirs and their relationship to wines. The Athenaeum has just published the French version of his book.A wine, a rock. Let's revisit his approach, this work, "his" Burgundy... How would you define the concept of terroir? In a somewhat clichéd manner, everyone describes it as the triptych of man-soil-climate. This is somewhat reductive in more ways than one. This approach somewhat minimizes the role of humans in this relationship and their interpretations when it comes to planting, pruning, and harvesting. It also does not take into account the rock itself, or the life within it. Yet, most great wines come from rather rocky soils! Not to mention the temperature of the soil, for example. So, upon closer inspection, for professionals, the notion of terroir is much more complex than the generally shared triangular view. |
How does the terroir as you imagine it influence the wine? Understanding this relationship primarily involves changing the model. Analyzing the soil of vineyards without considering their wines poses a problem, doesn't it? Unlike most of my colleagues, I started with the premise of moving from the wine to the terroir. Specifically, starting in 2006, alongside my geological investigations, I began to educate my palate by tasting methodically. For years, 5% of my income was devoted to purchasing bottles for my Monday morning tastings. Better still, in contact with two great Italian oenologists, Alberto Antonini and Attilio Pagli, I discovered a different way of appreciating wine. Less New World, more European, it focuses more on texture in the mouth than on aromas and color. While the latter two can easily be manipulated in the cellar, the sensations in the mouth do not lie. They are the expression of soil, of rock... It is impossible, for example, to obtain wines full of tension, minerality, purity, and lightness, so dear to Jean-Marc Roulot, on clay soils. By nature, these are sources of roundness. Conversely, this typicity calls for shallow soils, of silt or sand, and numerous fractured rocks, very dry and white, signs of low iron oxidation and therefore a lesser presence of clay. However, two wines from different wineries, originating from the same soil, are not necessarily identical... Of course. This is where the human factor I mentioned earlier is so important. Each winemaker has their own vision. Take the Charmes in Meursault, for example. Dominique Lafon and Jean-Marc Roulot each providing a different interpretation. Working for one or the other therefore requires understanding their approach to wine, their palate, and, to do this, tasting with them. Once I have grasped their personality, I am better able to meet their expectations by identifying the plots that align with this typicity and, if necessary, guiding the oenologist in their interventions in the cellar. [...] Read more of the interview |
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