(oops! My scheduled auto-post didn't work for these entries! I'm going back and publishing them manually.)
In preparation for Dark & Delicious, I'm trying to focus on articles that will help us prepare to wrap our minds and palates around the scope of PS, to develop an appreciation of its differences and similiarities (roundness in the mouth, and hopefully some face-smashing tannins!).
With 6 days left, I bring you a fascinating piece from Appellation America on Sources of Petite Sirah's Regional Diversity (aka "Yes, Virginia -- and California, too! -- there is such thing as Terroir in the New World).
The article delves into the regional differences in aroma, tannins, fruit profiles, and even color! But this doesn't just discuss the difference qualitatively -- Clark Smith also discusses the "why" and the "how" of these differences. As somebody with a science background, I really love finding out what makes wine "work" -- coming as close as one can to isolating the dependent variables in the peculiar blend of soft science and art that takes us from soil to bottle.