I saw a web site recently featuring hydroponically grown grapes. It's not popular. But where practiced, hydroponic viticulture has been successful. In Israel, for example. Hydroponic viticulture breaks away from the traditional definition of terroir. I've never tasted hydroponically grown wine (yet), but am wondering what the view is towards its relationship with the earth. Fact is, with total control of nutrients, there may advancement towards a guaranteed successful vintage. Or, is the concept going to end up in the same status as zirconium diamonds? Does that take all the fun out of terroir? Or, is it a step towards saving the art of viticulture from the ravages of global warming? Thoughts?
Jeff