People use in their tasting descriptions for wines terms like “stony”, “chalky”, “smoky”, “flinty”, “salty”, “earthy”, “oily”… And, on occasion, even “aromas and flavors of wet rock” to describe what is labeled as minerality in a wine.
But what does that really mean? Where does it come from? It’s a known fact that the geological minerals cannot be taken up by the roots and convey these flavors and/or aromas to the wine. And, even if they were absorbed by the roots as component ions, it seems that the concentration of these minerals (mineral nutrients such as potassium, copper, sodium, calcium, etc) would be too low to taste.
So what do you think is the ultimate source of minerality in wine?
Luiz Alberto, #winelover