Minerality, an outdated update.

I first wrote about the nebulous wine descriptor Minerality in May of 2011.  And so, I felt it was time for an update, thinking that much has been discovered, and new insights have clarified the subject for wine enthusiasts. But, alas, not so.  Its definition and characteristics are still being variously described and utilized.  The only thing that is quite clear, is that wine critics, critic-wannabes and wine journalists are routinely using Minerality as a key characteristic to describe virtually any type of wine, and how it transcends or otherwise differentiates it from the typical, uninspiring components of acidity, tannins, sugar, and alcohol.  With that in mind, here is an outdated update, as current as it gets:   When I first attended wine tasting classes, it was not unusual to hear the phrase  gout de terroir  (goo de tare-wahr —  taste of the soil ) ascribed to the wines that we were evalu,ating. The concept seemed esoteric and elusi

by noreply@blogger.com (tom) · source ↗