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Wine, Words & Wednesday, No. 116

Last week, I officially started by WSET Diploma adventure.  The first unit is Viticulture, the study of grape cultivation.

Things are about to get sciency.

I was never much of a geology student.  Sure, I took Geology in college.  But only because a lab science was required for graduation — and biology, chemistry, and physics seemed like excellent and terrifying ways to tank my GPA.  It was a three-hour night class, and the only thing I can remember is gaining an exhaustive appreciation for exactly how long three hours can be.

Now that I’ve figured out geology is tethered to wine, I’m a lot more interested.  For the past couple of days, I’ve been trying to mentally sort out the various types of vineyard soils (and there are a great big pile of them).  In the process of my soil sorting, I came across this very educational and amusing post from Gargantuan Wine:  Wine Geology 101.

Limestone is a sedimentary rock made from the skeletal remains of marine organisms.
Limestone soils support the vineyards of many of the world’s greatest wine regions — Champagne, Loire, Burgundy, Piedmont, and the Limestone Coast of Australia to name a few biggies.


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