Last week, members of the world’s wine industry descended upon Stony Brook Southampton for “The Art of Balance, Cool Climate/Maritime Wines in a Global Context,” a symposium organized by the Stony Brook Center for Food, Wine and Culture, and the Long Island Wine Council. Over two days of presentations and panel discussions, many topics were covered, including the various winemaking techniques employed by the winemakers, global climate change and its impact on those winemaking decisions, “natural” winemaking and the elusive concept of terroir—a French term loosely defined as a wine’s sense of place. Far too much ground was covered to…