Random, general question prompted by this weeks "unhinged diatribe": WTF is "minerality"? I highly doubt it has anything to do with mineral content, or that it's mechanistically related to the mineral content of the "soils" in which the grapes are grown. But feel free to prove me wrong.
Is "minerality" even a thing? "Enquiring minds" want to know.
"Great question." Minerality is one of those neat little terms that doesn't have a clear cut universal definition, but I think there are some common terms that fit the bill. Here's what "we" mean when we use the term: Anything literally mineral in flavor or aroma, stone or rock related (crushed stones, wet rock, flint, gravel, chalk), things like sea shells (crushed or otherwise), brine, salinity. Sometimes flavors that remind us of the profile of mineral water, which often has a distinctive taste (IF YOU KNOW, YOU KNOW). As for the impact of mineral content, it actually may play an important role in some cases, particularly when the mineral notes associated with the wine are not linked to a specific varietal character. The reason for that isn't that the vines are sucking up those sweet, sweet minerals from the earth they grow in and injecting them into the fruit (this has largely been debunked). The mineral or inorganic compounds in the environment can still make their merry little way into the wines because matter like dust in the air or salt from the "sea breeze" can coat the grapes and remain in the equation when the grapes are magically turned into wine later on. It's also possible for some of these compounds to be imparted into the wines by the vessels that are fermented or aged in (e.g. clay amphorae and the like).
The "dust theory" is interesting. Smoke from wildfires near the vineyard can definitely leave a potent flavor signal in the resulting wine so maybe salt from the "sea breeze", or chalk dust, could operate similarly. It should be "trivial" (technically) to determine (by mass spec or atomic absorption spectroscopy, for example) whether the presence of specific inorganic compounds in the soil (eg, calcium in limestone, chalk or seashells, silicon from flint, sodium from brine...) is correlated with their presence/abundance in the corresponding "wine". I wonder if "anyone" has done that.
This is perfect for me - a complete and utter wine noob! I am going to give this one a try next week (If I find it at my local Wine shop, I guess). I also hate pants, and love Jorts so, I think that Verdejo and I will get along famously.
Random, general question prompted by this weeks "unhinged diatribe": WTF is "minerality"? I highly doubt it has anything to do with mineral content, or that it's mechanistically related to the mineral content of the "soils" in which the grapes are grown. But feel free to prove me wrong.
Is "minerality" even a thing? "Enquiring minds" want to know.
"Great question." Minerality is one of those neat little terms that doesn't have a clear cut universal definition, but I think there are some common terms that fit the bill. Here's what "we" mean when we use the term: Anything literally mineral in flavor or aroma, stone or rock related (crushed stones, wet rock, flint, gravel, chalk), things like sea shells (crushed or otherwise), brine, salinity. Sometimes flavors that remind us of the profile of mineral water, which often has a distinctive taste (IF YOU KNOW, YOU KNOW). As for the impact of mineral content, it actually may play an important role in some cases, particularly when the mineral notes associated with the wine are not linked to a specific varietal character. The reason for that isn't that the vines are sucking up those sweet, sweet minerals from the earth they grow in and injecting them into the fruit (this has largely been debunked). The mineral or inorganic compounds in the environment can still make their merry little way into the wines because matter like dust in the air or salt from the "sea breeze" can coat the grapes and remain in the equation when the grapes are magically turned into wine later on. It's also possible for some of these compounds to be imparted into the wines by the vessels that are fermented or aged in (e.g. clay amphorae and the like).
The "dust theory" is interesting. Smoke from wildfires near the vineyard can definitely leave a potent flavor signal in the resulting wine so maybe salt from the "sea breeze", or chalk dust, could operate similarly. It should be "trivial" (technically) to determine (by mass spec or atomic absorption spectroscopy, for example) whether the presence of specific inorganic compounds in the soil (eg, calcium in limestone, chalk or seashells, silicon from flint, sodium from brine...) is correlated with their presence/abundance in the corresponding "wine". I wonder if "anyone" has done that.
We written and humorous e.g. LEGAL NOTICE: Regardless of “how you scored” you are contractually obligated to try Verdejo after reading this blog post.
Thanks, Thomas — we expect you are adhering to the terms! 😂 cheers!
This is perfect for me - a complete and utter wine noob! I am going to give this one a try next week (If I find it at my local Wine shop, I guess). I also hate pants, and love Jorts so, I think that Verdejo and I will get along famously.
Good stuff all around. Let us know if you find a winner!