The Salacious Dirt in Oregon
Then there is the question of "Terroir." Last night I had the good fortune to consume some Foie Gras with a 2001 Chateau Angludet from the village of Margaux. Although terroir usually refers to micro-climate, even on the scale of an entire Appellation or AVA there are differences associated with place. At the simplest level, it appears, for example, that St. Estephe is a little colder and rainier than Margaux, but what gives Margaux it's "elegance." Is it a group delusion? A hallucination? A belief? Cultural? A winemaker's prototype? Does the soil contribute? In any event, wines from different places usually taste different, although I'm sure there are many winemaker's who could, and have, obliterated these differences.
So different places can produce different wines, but do different places produce different Foie Gras? The little tag attached to the "pot" of Foie Gras claimed "terroir." What is terroir in this case? Place? don't think so. Feed? Maybe. Hype? French marketing? Bingo!