Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
What is meant by the term “minerality” when it is used to describe a wine’s flavor profile? Minerals as I understand are flavorless. And can one use this term when describing a wine’s bouquet?
Minerality is a tricky one to explain, but it refers to a group of non-fruit, non-herb, non-spice notes. Mineral notes can describe aroma or taste or both. Think of the taste of the sea that you get from crunchy sea salt or oysters. The smell of a sidewalk after it rains. Sometimes it’s like chalk—if you’ve ever stood next to a chalkboard, you know what I’m talking about. Sometimes it’s like crushed rocks or gravel. Saline and flint are other takes on minerality.