Minerality is a term used to describe a set of characteristics in wine that are reminiscent of flavours, aromas, or sensations that evoke wet stones, flint, chalk or other mineral-like qualities.
The source of taste of minerality in wine is a complex and debated subject. Some believe it comes directly from the minerals in the soil where the grapes are grown. However, scientific research has not found a direct link between soil minerals and the taste of those minerals in wine. Instead, minerality is likely a combination of several factors. The climate and geographical location, the way a wine is made, including fermentation, aging, and the use of certain yeasts, can also influence the perception of minerality. Acidity and phenolics can enhance the sensation of minerality by affecting the wine’s texture and taste.
