There has been a spike in the number of columns and stories regarding terroir and minerality lately. Their general tack is that earth doesn't actually alter the flavor of wine, nor can you actually taste minerality in a wine. Typically, the discussions cite scientific evidence regarding the lack of soluble compounds in minerals, making it "impossible" to detect them aromatically or flavorwise. Yadda, yadda.
For the full article, check out the new issue of Wine Spectator, on newsstands February 2, 2010.
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