For many, the concept of terroir is often limited to wine. Occasionally, it might be referenced when discussing dairy products, primarily cheeses, and some produce. However, it is predominantly associated with the specific flavor notes and profiles that certain grape varieties impart in particular wines.
Did you know that the subtleties within soy sauce can also be attributed to terroir? Not in terms of where the soybeans grow, but rather in how fermentation in Virginia differs from other regions.
