Meet Zoltán Balogh of Apátsági in this video from Terra Hungarica

Zoltán Balogh of Apátsági

Like Zoltán Balogh of Apátsági winery, all producers under the Terra Hungarica flag adhere to sustainable farming without artificial fertilizers, pesticides, herbicides and harvesting machinery, as well as natural winemaking, avoiding chaptalisation, the use of added yeasts, additives and manipulation techniques.

Here is a video of Zoltán Balogh made by Terra Hungarica, explaining his winemaking philosophy:

2 thoughts on “Meet Zoltán Balogh of Apátsági in this video from Terra Hungarica”

  1. (Note: please use this version, corrected for typos)

    I have a copy of “Wine Terroirs and Grape Cultivars in Hungary”, published by the Faculty of Horticultural Sciences at Covinus University, Budapest. This is briefly how this publication defines, what it calls ‘the “terroir” concept’:

    **terroir is composed of material “elements” (i.e. soil, topography, grape cultivar, viti-vinicultural practices) and immaterial ones (i.e. history, culture, tradition, reputation, socio-economic factors, etc.).
    According to the resolution of the Organization International de la Vigne et du Vin in 2010 ‘Viti-vinicultural terroir is a concept which refers to an area in which collective knowledge of the interactions between the identifiable physical and biological environment and applied viti-vinicultural practices develops, providing distinctive characteristics for the products originating from this area. terroir includes specific soil, topography, climate,landscape characteristics and biodiversity features.**

    So, while the definition is pretty simple, the individual interpretation of terroir often quickly becomes obtuse.

    What, for example from the video, do the nearby village people really have to do with the local terroir as applied to viticulture? This is left unexplained.

    As another example from the video, bentonite is said to be used in the cellar. But might the use of fining agents like bentonite also affecting “terroir”? For example, one may argue that applying bentonite is really masking the true “terroir” of the wine, since how clear (or unclear) a wine falls naturally can be said to be its real and natural terror. Meanwhile, if one wishes to include “history, culture, tradition” as part of “terroir”, and if fining was part of that local regional history and culture, then fining may indeed be part of “terroir”. But then one really should use a fining agent like blood or eggs since those are correctly historical, cultural, and traditional (not to mention renewable and thus more sustainable and environmentally friendly than bentonite which is a mined mineral). Of course using biological fining agents removes vegetarians and vegans as potential customers. So then “socio-economic factors” may become suddenly more important in one’s interpretation of what is “terroir”, even if that really does seems like cherry picking the definition to suit current needs. There are even similar “terroir” arguments even about about the use of oak in winemaking (does it bring out the wine’s terroir or mask it?).

    So one sees how really complicated the “terroir concept” really is. And why, despite its real use and utility on many practical levels for the wine grower and wine maker, it also has too often been over simplified when presented to the consumer, especially when used as a marketing term.

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