In Defense of Minerality

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for the Jan. 31, 2010 - Feb. 28, 2010 issue

See Also
A Food Fight Over Wine
The World’s Most Honest Wine

James Molesworth
Issue: February 28, 2010

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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