Wine tasters and wine trade people often talk about minerality in wine – possibly too much, but I have always assumed that it means something, even though spell checkers hate the word. However I often come across people who find it hard to understand the term in reference to wine and yesterday I met someone who positively hates it.
Minerality to me describes many of those characteristics in a wine that are not fruity – yes there are some – especially in youth before the aged leathery or honeyed characters take over. Some wines are blindingly mineral, like the terpene/petrol notes of Riesling and a few other grapes. Some are chalky, in others you would swear that you can taste granite, iron, flint or slate, while others are more vaguely mineral. It is slightly confused, because scientific research seems to say that the vine does not deliver actual mineral flavours from the soil in which it grows – so where does it come from? It is possible that it is sometimes the acidity and sometimes the sensation of the tannins, but is it also possible that it is an utter flight of fantasy? A case of grasping at straws? Continue reading