How does a crop’s environment shape a food’s smell and taste?
Scientists explore whether terroir leaves a lasting imprint
Soil, climate and microbes may shape the flavor of crops like wine grapes, shown growing in New Zealand.
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About seven years ago, Kristin and Josh Mohagen were honeymooning in Napa Valley in California, when they smelled something surprising in their glasses of Cabernet Sauvignon: green pepper.