Why does a master winemaker plant whites on chalky clay and reds on deep stony ground, and how can a village a kilometer and a half away change the taste of the same grape? And what happens when the same man makes a perfect decision he cannot explain?
Two stories from the Terroir chapter of One Square Kilometer, by Jean-Claude F. Monney: one for wine, sommelier and hospitality students, one for knowledge management practitioners. Discussed by AI co-hosts and introduced by the author.
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