Man's influence on the winemaking process in regions such as Bordeaux and Burgundy is just as important as the terroir, an expert suggests.
Washington wine importer Robert Kacher insists that while the terroir of a Bordeaux or Burgundy estate is "just potential", it is man's influence that makes the wine truly special.
"Look at [Burgundy appellation] Gevrey-Chambertin. It is a terrific terroir, but there are a lot of bad wines made there. Technology and risk-taking are necessary to express terroir," he told the Washington Post.
Mr Kacher went on to reveal that he believes the best Bordeaux and Burgundy produce is aged in new oak barrels, subject to a cold fermentation process and bottled unfiltered.
The importer also insists that his producers grow without the use of pesticides or herbicides.
Two Bordeaux estates that have shunned the use of chemicals are Chateau Guiraud and Chateau Pontet Canet.
French authorities recently confirmed that these two vineyards have been granted organic certification.
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