Minerality

Minerality is a term used to describe the flavor profile of wine that includes tastes and aromas reminiscent of stones or fossils, such as flint, gravel, slate, asphalt, or oyster shells. This taste often includes a sense of saltiness, which can come from volcanic soils. Minerality is different from other earthy flavors, such as forest floor.

However, scientists still cannot agree on whether stones and soil can actually transfer flavor or aroma into wine, which does not prevent many experts in the wine world from recognizing minerality. Those who believe it can be perceived often disagree on its exact definition.

Minerality is often associated with white wines, such as Riesling, Assyrtiko, Sauvignon Blanc, or Chardonnay from Chablis, where vineyards grow on limestone soils rich in fossils. The influence of minerality may be less noticeable in red wines, as the oak barrels used during aging can mask these flavors. Some red wines, for example, from volcanic soils on Mount Etna and from slate vineyards in Priorat, can exhibit strong mineral characteristics.

Minerality contributes to the overall character and complexity of wine and is valued for its ability to highlight the unique properties of the terroir in which the wine was grown.