sábado, 19 de noviembre de 2011

Terroirs Wine Bar & Restaurant in London


The philosophy of Terroirs is simple: Great food and great wine sourced with an eager eye for provenance. It is about the purity of the product, either raised, or grown, with sensitivity and compassion.

It is about food and wine which is natural and free of additives and about artisan products that taste simply of their origin. It is about serving food and wine in a fun, friendly and stimulating environment and it is about the people who return to Terroirs and bring with them that sense of enjoyment and pleasure.

Terroirs is a natural wine bar situated in the heart of the London’s West End, a stone’s throw from Trafalgar Square and adjacent to Charing Cross station.

Terroirs has two separate floors; both include a bar area which can't be reserved, on the other hand when you are making your booking, you can select your preference of floor. They are open from 12pm to 11pm Monday to Saturday. A reduced menu (bar snacks, cheese & charcuterie) is available from 3pm to 5.30pm, the full menu is then available again until 11pm.

Terroirs is a famous small wine bar and restaurant, that opened it´s doors with almost no publicity, but somehow become the hit of the moment, and everything was done almost entirely through word-of-mouth recommendations. It´s the kind of place you find yourself wanting to tell other people about a little place serving great food and wine at reasonable prices.

But Terroirs calls itself a wine bar because wine is at the heart of the enterprise. The owners are the Guildford-based wine merchants Caves de Pyrènes, who supply some of Britain’s best restaurants. Now they’re showing their clients how it should be done.

The wine list has 25 pages, but the a French manager is soon at hand, talking you through the options. They focus on natural wines, which are organic and biodynamically produced. Thier objective is to present wines that most sympathetically reflect the place from which they originate, the nature of the vintage itself and the personality of the grower, in short those wines that encapsulate the notion of terroir. In style the wines tend to be light-to-medium bodied, fresh (even refreshing), savoury and delicious to drink, but even more delicious with food.

Terroirs Wine Bar & Restaurant
5 William IV st, London WC2,

Tel: 020 7036 0660
Web: www.terroirswinebar.com


Terroir comes from the word terre "land". It was originally a French term in wine, coffee and tea used to denote the special characteristics that the geography, geology and climate of a certain place bestowed upon particular varieties. Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the production of the product. Terroir is often italicized in English writing to show that it is a French loanword. The concept of terroir is at the base of the French wine Appellation d'origine contrôlée (AOC) system that has been the model for appellation and wine laws across the globe. At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region.

Over the centuries, French winemakers developed the concept of terroir by observing the differences in wines from different regions, vineyards, or even different sections of the same vineyard. The French began to crystallize the concept of terroir as a way of describing the unique aspects of a place that influence and shape the wine made from it. Long before the French, the winemaking regions of the ancient world already developed a concept of different regions having the potential to create very different and distinct wines, even from the same grapes. The Ancient Greeks would stamp amphorae with the seal of the region they came from and soon different regions established reputations based on the quality of their wines. For most of its history, Burgundy was cultivated by the literate and disciplined members of the Benedictine and Cistercian orders. With vast land holdings, the monks were able to conduct large scale observation of the influences that various parcels of land had on the wine it produced. Some legends have the monks going as far as "tasting" the soil. Over time the monks compiled their observations and began to establish the boundaries of different terroirs many of which still exist today as the Grand Cru vineyards of Burgundy.

Some of the components often described as aspects of terroir include: Climate; Soil type; Topography; Other plants growing in and around the vine plots.

The interaction of climate and terroir is generally broken down from the macroclimate of a larger area (For example, the Côte de Nuits region of Burgundy), down to the mesoclimate of a smaller subsection of that region (such as the village of Vosne-Romanée) and even to the individual microclimate of a particular vineyard or row or grapevines (like the Grand Cru vineyard of La Grande Rue). The element of soil relates both to the composition and the intrinsic nature of the vineyard soils, such as fertility, drainage and ability to retain heat. Topography refers to the natural landscape features like mountains, valleys and bodies of water, which affect how the climate interacts with the region, and includes elements of aspect and altitude of the vineyard location.

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