A tasting term, specific elements in the soil and grapes, and even geological elements and rock types; the term minerality in the context of wine has taken up a rather broad usage.  Robert and Peter explore a bit of the science, the use of the term as a tasting descriptor, and how the industry has used minerality as a sales tool.  Listen to grasp a hold on how the term is used and what it is used for. Detailed show notes: Minerality as a wine term started in the 1980sA tasting term - related to flint, matchstick, chalk, saline charactersMineral elements - e.g. - potassium, phosphorus, calcium, etc…Geologic elements - e.g. - quartz, limestone, etc…As a style of wineMinerality is like a macro tasting term, like “fruity”Can have sub-elements to the category, e.g. - reduction/sulfur related compounds, stone related, saline / salty relatedAs a flavor, it is not from the actual minerals in the rocks in the soilMinerality could be a positive term for the absence of fruity and floral flavors in a wineIt comes from a combination of terroir and winemakingWines generally associated with mineralityWhites: Chablis, Sauv Blanc (e.g. - Sancerre), Gruner Veltliner, Alvarinho, Chenin Blanc, Rieslings, AssyrtikoReds: Pinot Noir, Cab FrancUsing minerality as a sales toolSome wineries have labels that specify rocks/soil typesE.g. - Didier Dagueneau’s Silex; Mullineux’s Schist, Granite, Iron; Dr. Loosen’s Blue / Red Slate RieslingsBut, these wines may not necessarily be referring to minerality in the winesSommeliers and restaurants tend to enjoy minerally wines and may have sections on their wine lists for themRetail stores that are organized by wine style do not yet use the term, but may in the futureRandall Graham of Bonny Doon experimented with infusing rocks into wine, but that led to higher levels of other trace materials and was shut down by the government Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.