According to Olivier Gergaud from the University of Reims and Victor Ginsburgh of the Université Libre de Bruxelles they say that terroir (the combination of soil, climate and topography) does not play a role in the nuances of great wines.
"... winemaking technologies, not terroir, determine the quality of the wine."
Can they explain why the same winemaker can use the same winemaking technology on Columbia Valley Cabernet Sauvignon grapes and Walla Walla Valley Cabernet Sauvignon grapes and the two Washington state wines will taste very different?
Perhaps Geraud and Ginsburgh should pay a visit to Washington State and have a couple glasses of our Washington state Cabernet Sauvignon. They would discover that both Cabernet Sauvignons pair quite well with the crow they will eat.