Seven things you need to know about terroir

[redwinebuzz]

Kudos on your summary of flavor precursors and how yeasts impact them.

One point of contention, though: "earthy" is one of those categories that seems to be defined differently by different people. I heard a sensory consultant once assert that if it does not smell like beets, then it's not "earthy' - which eliminates the "minerality" (which I think is poorly understood and probably not the flavor of "minerals) as well as "animale" which may be oxidated rotundone or 4EP or 4EG...