"jcoulter" > wrote in message
...
> There is very little in the way of white wine that can imitate a Chablis.
I
> would like to ascribe most of the wet pebbles taste to terroir but I could
> be wrong it has happened.

I've tasted - no, actually more _smelled_, what you are referring to, but
have not found it to be universally present in Chablis, or completely absent
in Chardonnay from other areas.

Are we confusing terroir with soil again? I'm still somewhat confused about
the distinction. I'd always assumed that terroir was pretty much the same
as terre - but my French is virtually nonexistent, and recently the
distinction was pointed out to me here.

As a citizen of the USA, I'm quite ingrained with the concept of separation
of powers, so viewing soil, climate and clone (as well as perhaps indigenous
microbiological characteristics) all separately is quite comfortable to me -
much moreso than mixing those properties all together and calling it
"terroir". That may be a bit metaphorical, but I find it useful.

Tom S