The explosion of the wine industry in our part of the world has introduced some new terms to everyday language. "Terroir," for example.
If you read it quickly, it conjures up images of horror films.
But it's not "terror," just a term to indicate the way wines from different vineyards taste different, due to soil and other conditions. Like rocks.
Geologist Scott Burns, emeritus at Portland State University, is well-versed on what goes on below that affects the grapes above. He explains prior to a lecture in Coos Bay on terroir on Friday.