Name (also mineral or mineral) for the odor and taste of a wine as part of a wine address, However, the term is hotly debated and is also used among professionals wine critics not without controversy, because minerals have no taste in themselves, but at most substances contained in them (see also under the key words ash and nutrient ). Not so few professionals ( wine critic ) think that the term is overused and for different sensory Perceptions is used. In any case, it gives a very positive impression and associates a "higher or better quality" with many consumers (whether rightly or wrongly it remains to be seen).
A mineral peculiarity is usually attributed to wines that have grown on soils with a high mineral content. These are soil types with content of flint, Lime, granite, slate or volcanic parts. The clay often reminds of damp earth, ground stones, lime, chalk, herbs, leather, Tar and also metal, The wines are hard and cool and can do one too salty clay have, the two terms are often used synonymously. They often have none or only a weak one fruitiness, In the aging The mineral tones of a wine are even more pronounced. The fact is that not all taste impressions are due to the floor. For example, cause phenols, in the fermentation formed flavors such as thiols (Mercaptane) or equally special properties of a vine his. Dry wines with a pronounced acid often convey a note reminiscent of grapefruit and are also referred to as mineral.