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Sunday, December 1, 2013

Terroir? It might be a matter of microbes - Inside Scoop SF

Inside Scoop SF � Terroir? It might be a matter of microbes:

"In other words, what we’ve come to call terroir is not only the result of the specifics of place — cold mornings, or high limestone content in the soil — but also the microscopic life that thrives on and around the grapes themselves."

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