Perhaps you’ve heard of the term ‘terroir.’ The French loanword is often translated as a particular set of characteristics—climate, geography, geology, soil, topology, and even human culture—which come together to provide us with a ‘sense of place.’ The term is most often used in the context of winemaking, where the role of terroir is an essential driving force behind the final product. I met with Arezzo-born Luca Martini at his restaurant, Blend4, in Azzate, north of Milan, to learn how the world’s top sommelier conceives of terroir. Martini is one of Italy’s most decorated sommeliers, having won the awards for Best Tuscan Sommelier in 2007, Italian Champion in the Master del Sagrantino and Italian Champion in Dessert Wines and Meditation Wines in 2008, Best Italian Sommelier in 2009 and World’s Best Sommelier in 2013. From our conversation, I think it’s safe to say that Martini deserves his titles in every respect.
Comments