Jefford on Monday: Lifting the Kilt on Terroir
I didn’t know what to expect. No, let me rephrase that. Having thought at some depth about this subject, ever since I wrote Peat Smoke and Spirit back in 2004, I did know what to expect -- but this was a good-humoured debate in the London Gastronomy Seminars series, the cream of the capital’s gastronomic elite sat listening, and I had asked for a vote at the end. Although it was the relationship between malt whisky and place which was at issue, all of this has a bearing on the wine world, as you’ll see.