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and Dine Radio

Wine and Dine Radio

Many, not all, Wines owe their 'er' to where they grow up and how they are

raised (who are their genetic parents, etc.). A New Yorker is distinctly

different from a Clevelander by way of both nature and nurture. Can you

imagine a Chablis without its enamel-eroding natural acidity? A Sancerre

without it's minerality or a Chianti Classico Riserva without it's violet

perfumed sweet earthiness? More than just a handful of wine professionals

have been predicting the effects of Global Warming over the past 15 years

plus. Many, not all, Grapes grown for wine production are defined by their

terroir... their provenance expressed through the sensory perception of

wine. The concept of terroir is influenced by both nature and nurture...

with bold significance placed on Nature: the climate below ground, at the

vine's surface, above the vineyard and beyond, the soil profile, the

drainage, the elevation, the angle of sun exposure, the fertility/vigor of

the soil... and on and on.

With each passing year, the effects of a warmer northern hemisphere are made

more tangible in my life, regardless of where I'm living: milder and milder

winters; fewer snowstorms; below freezing temperatures for shorter periods

of time; more insects; more pollen; less maple syrup flowing; confused

spring blooming trees; more fall hurricanes; more frequent flooding;

sustained periods of drought or extreme heat where previously there were

none. Seasonal weather patterns punctuated by the calendar are less

predictable. It's sad. My son is not growing up with the same climatic

expectations that my generation so took for granted. I am a person of

science and logic. I look forward to the day when there is greater

distinction and less transparency separating emotional, political, and

financial motivations clouding Global Warming--unfiltered fact versus

fiction that will more clearly communicate to a wider audience.

sincerely,

lynn krielow chamberlain

host, WineandDineRadio.com