Minerality

Maybe Wine's Most Discussed Term

Minerality is one of wine's most divisive descriptors, used to characterize aromas, flavors, and textures that evoke the natural world rather than fruits, flowers, or spices. Despite being widely used, there's no scientific consensus on what causes minerality or even a precise definition of what it actually is.

The Contested Term:
Like "terroir," minerality sparks heated debates in wine circles. Critics point out there's no direct evidence that minerals in soil transfer into wine flavors. As wine scientist Dr. Alex Maltman puts it, "Whatever minerality is, it cannot literally be the taste of minerals in the vineyard rocks and soils." Yet defenders argue minerality is simply a useful umbrella descriptor that helps communicate wine's complex sensations. The term encompasses impressions including wet stone, chalk, flint, slate, saline notes, and petrichor (the smell of rain on dry earth).

What We're Actually Sensing:
Research suggests minerality may result from several factors working together. Studies link the perception to high acidity, volatile sulfur compounds (particularly in reductive winemaking), and certain grape varieties. In blind tastings, wines with higher acidity are consistently described as more mineral. When tasters assess wines with their noses clipped, they often associate minerality with acidity, while smell-only assessments connect it with reductive aromas like gunflint.

Where To Taste 'Minerality':
Certain regions are famous for their mineral character. France's Chablis, with its Kimmeridgian limestone, produces Chardonnay with distinctive flinty qualities. Germany's Mosel Valley creates Rieslings with slate-driven minerality, while Spain's Rías Baixas offers Albariño with saline tanginess. Italy's volcanic regions, particularly Mount Etna, consistently produce wines with smoky mineral notes. Cool climate regions generally express more minerality, as do wines made from varieties like Chardonnay, Riesling, Assyrtiko, and Albariño.

To Sum It All Up...
Minerality adds depth to wine, offering something beyond fruit and floral notes. While scientists investigate its origins, wine lovers can appreciate minerality as part of what makes certain wines feel alive and reflective of their origins. Whether you perceive it as a smell, taste, or texture, it remains one of wine's most fascinating qualities—even if we can't quite agree on what it is.