Author: Lauren Wainwright
As defined by American honey sommelier Marina Marchese: “Terrior, loosely translates to soil or land - it tells the story of the place where a honey was produced”. It’s basically ‘of the earth’.
TERROIR is a very important component of honey “making” - it’s the environment that surrounds a hive that your honey bees drink and eat from, the fresh and decomposed soil, sunlight, microbes, the temperatures and precipitation they were exposed to…the more diverse the floral nectar environment, the more natural flavors are imparted into the honey. Fascinating!
So the term “terroir” usually pertains to wine-making industry, but honey sommeliers (and wine-makers alike) know that the term isn’t just for grapes, it’s to be shared across the culinary world.
Did you know that some grape growers (called: “vintners”) have different microclimates in their vineyard(s) and they may choose to blend some grapes from different ones in order to create a special blend of wine. Your beehives may afford the same varieties, or rather, varietals…specific tastes in some hives lend themselves to specific flavors and essences. Amazing!
Have you found this to be the case in your bee yard? I bet you have! Share in the comments.
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FOR FURTHER INFORMATION:
Listen to a “Beekeeping Today” podcast where Marina discusses terroir.
“In this episode, Jeff and Becky welcome back Marina Marchese, celebrated honey sommelier and author of The World Atlas of Honey. Marina shares her journey from backyard beekeeper to internationally recognized honey expert and educator. She discusses the fascinating concept of honey terroir, explaining how soil, climate, and floral sources influence the flavor, color, and aroma of honey. With examples from her latest book, Marina guides listeners on a sensory journey, showcasing the diversity and cultural significance of honeys from around the globe.
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