Name (also mineral or mineral) for the odor and taste a wine as part of a wine address, The term is however hotly debated and is also under professional wine critics not uncontroversial, because minerals alone have no taste for themselves, but at most in them trapped substances (see also under the keywords ash and nutrient ). Not so few professionals ( wine critic ) mean that the term is overused and different sensory Perceptions is used. In any case, it conveys a very positive impression and associates with many consumers (whether rightly or wrongly left undecided) a "higher or better quality".
A mineral character is usually attributed to wines that have grown on soils with high mineral content. These are soil types with salary flint, Lime, granite, shale or volcano parts. The clay is often reminiscent of damp earth, ground stones, lime, chalk, herbs, leather, Tar and too metal, The wines are hard and cool and can also be one salty tone The two terms are also often used interchangeably. They often have no or only a weak one fruitiness, In the aging of a wine, the mineral notes are even stronger. The fact is that not all taste impressions are due to the soil. Cause can be for example phenols, in the fermentation formed flavors such as thiols (Mercaptans) or just as special properties of a vine his. Dry wines with pronounced acid often convey a touch reminiscent of grapefruit and are also called mineral.