In this fascinating and earthy episode of Eat Sleep Wine Repeat, Janina welcomes one of the world’s leading voices in soil and terroir — Pedro Parra, affectionately known as Dr. Terroir or Pedro Pits. A soil scientist, consultant, and winemaker, Pedro has studied over 50,000 soil pits across the globe and holds a PhD in terroir. His work has redefined how we understand vineyard mapping, root behavior, and the intimate connection between geology and the taste of wine.

Together, Janina and Pedro dig deep — quite literally — into the role of soil, minerality, and terroir expression in winemaking. From limestone and granite to volcanic ash and clay, Pedro explains which grapes grow best in each soil type. They also explore Itata, Chile, one of South America’s oldest and most under-the-radar regions, and discuss Pedro’s beautiful 90-year-old-vine Cinsault, a wine that captures the soul of granite and the spirit of Burgundy. Expect scientific insight, poetic reflection, and a whole lot of passion for what lies beneath our vines.

[00:32] – Meet Dr. Terroir: Pedro Parra, the man behind 50,000 soil pits and a global reputation for understanding what lies beneath our vineyards.

[04:15] – What terroir truly means: why the connection between soil, roots, and weather defines a wine’s identity.

[04:24] – What many winemakers misunderstand when they focus on the cellar instead of the vineyard.

[11:31] – The perfect soil for Pinot Noir: how limestone delivers elegance, acidity, and finesse.

[11:44] – Granite explained: why it produces wines with brightness, tension, and linearity.

[14:22] – The best grape for granite soils? Pedro’s surprising answer — and the region that redefines Grenache.

[16:32] – The truth about clay: good vs. bad clay, and why it can either nourish or suffocate the vine.

[22:39] – What makes schist so complex and unpredictable in the vineyard.

[23:48] – The grape varieties that thrive on schist — from the Douro to Côte-Rôtie.

[24:57] – Volcanic soils: beauty, danger, and why only 10 % of volcanic terroirs produce great wine.

[28:46] – Pedro’s most moving wine experiences and what he looks for in true terroir transparency.

[31:12] – How he fell in love with Itata, Chile — a forgotten land of old bush vines and soulful energy.

[39:01] – What makes his 90-year-old-vine Trance Cinsault 2022 (£40 Hic Wine Merchants)  so unique: granite soils, freshness, and natural elegance.

[40:59] – “Being so good but the wines were so bad”: Pedro’s candid story of unlearning Burgundy winemaking.

[43:46] – From concentration to “illusion”: discovering balance through gentle, cool fermentations.

[45:15] – Whole-cluster fermentation — when it works, when it doesn’t, and why humidity is the key.

[47:37] – Oak, concrete, and steel: how the choice of vessel completely changes a wine’s texture.

[50:47] – Too many beautiful labels, not enough good wine — Pedro on the crisis of modern winemaking.

[51:48] – The one wine that most moved Pedro — and his final thoughts on terroir and emotion.

📩 Questions or feedback? Email me: [email protected]

Until next time – cheers to you! 🥂

THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES, AND NAMED BY FEEDSPOT AS THE 6TH BEST UK WINE PODCAST.

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