Comments on: Minerality http://www.winewisdom.com/articles/techie/minerality/ Sally Easton Sat, 04 Feb 2012 04:56:09 +0000 http://wordpress.org/?v=2.8.6 hourly 1 By: Dean Roberts http://www.winewisdom.com/articles/techie/minerality/comment-page-1/#comment-826 Dean Roberts Sat, 04 Feb 2012 04:56:09 +0000 http://www.winewisdom.com/?p=1136#comment-826 Thanks for the link. Interesting article and I recently had a Cornas which definitely displayed minerality (as a see it!). Perhaps the key here isn't so much regional climate as suitability of variety to regional climate. If you could find a Merlot (or Pinot Noir!) from Priorat which displayed minerality then it must be soil defined (the other varieties used are later ripening and suitable to the climate). Definitely agree with Ernst Loosen that minerality is linked to acidity. Any variety grown in the right climate and picked at the right time will be high in natural acidity and therefore more likely to express minerality? See you in South Gippsland : ) Thanks for the link. Interesting article and I recently had a Cornas which definitely displayed minerality (as a see it!). Perhaps the key here isn’t so much regional climate as suitability of variety to regional climate. If you could find a Merlot (or Pinot Noir!) from Priorat which displayed minerality then it must be soil defined (the other varieties used are later ripening and suitable to the climate). Definitely agree with Ernst Loosen that minerality is linked to acidity. Any variety grown in the right climate and picked at the right time will be high in natural acidity and therefore more likely to express minerality? See you in South Gippsland : )

]]> By: Sally http://www.winewisdom.com/articles/techie/minerality/comment-page-1/#comment-815 Sally Wed, 11 Jan 2012 08:31:05 +0000 http://www.winewisdom.com/?p=1136#comment-815 Hi Dean, Thanks for your comment. I do hear winemakers talk of low pH and 'slightly' reductive conditions to go down the sulphidic route (not necessarily associated with high free SO2??). Did you read this other piece http://www.winewisdom.com/articles/minerality-again/ which touches on Priorat? And I'm definitely interested to learn more about minerality/mineral expression in reds. I hear talk of it in pinot noir for example, but I think that brings us back to cooler climate. Hi Dean,
Thanks for your comment. I do hear winemakers talk of low pH and ’slightly’ reductive conditions to go down the sulphidic route (not necessarily associated with high free SO2??).

Did you read this other piece http://www.winewisdom.com/articles/minerality-again/ which touches on Priorat? And I’m definitely interested to learn more about minerality/mineral expression in reds. I hear talk of it in pinot noir for example, but I think that brings us back to cooler climate.

]]> By: Dean Roberts http://www.winewisdom.com/articles/techie/minerality/comment-page-1/#comment-814 Dean Roberts Wed, 11 Jan 2012 08:03:37 +0000 http://www.winewisdom.com/?p=1136#comment-814 Great to read about this nebulous term. I wonder if the combination of low wine pH with high free sulfur can also impart it's own flinty, gunsmoke 'minerality'. It certainly ties in with the 'sulphide connection'. Most of the wines which are believed to best express minerality are from cool-climates and likely have low pH. Which warm climate (high pH) reds express minerality? I also wonder whether minerality could be an artifact of copper fining H2S?! Don't get me wrong, I'm a believer, but perhaps it is possible to express a kind of 'poor mans' minerality without truly expressing terroir? Great to read about this nebulous term. I wonder if the combination of low wine pH with high free sulfur can also impart it’s own flinty, gunsmoke ‘minerality’. It certainly ties in with the ’sulphide connection’. Most of the wines which are believed to best express minerality are from cool-climates and likely have low pH. Which warm climate (high pH) reds express minerality? I also wonder whether minerality could be an artifact of copper fining H2S?! Don’t get me wrong, I’m a believer, but perhaps it is possible to express a kind of ‘poor mans’ minerality without truly expressing terroir?

]]> By: Sally http://www.winewisdom.com/articles/techie/minerality/comment-page-1/#comment-293 Sally Sun, 02 May 2010 11:16:38 +0000 http://www.winewisdom.com/?p=1136#comment-293 Hello John, I started down the 'origin' track for this article, but didn't pursue it to its conclusion. Modest winemaking guru Michael Brajkovich of Kumeu River in New Zealand told me he could recall the French term 'mineralité' being used in the late 1980s, when he was touring France. And in the early 1980s 'mineral' was being used in tasting notes at Roseworthy, in Australia. I hope this helps a bit. Do let me know if/when you get to the source of its original use. Sally Hello John, I started down the ‘origin’ track for this article, but didn’t pursue it to its conclusion. Modest winemaking guru Michael Brajkovich of Kumeu River in New Zealand told me he could recall the French term ‘mineralité’ being used in the late 1980s, when he was touring France. And in the early 1980s ‘mineral’ was being used in tasting notes at Roseworthy, in Australia. I hope this helps a bit. Do let me know if/when you get to the source of its original use. Sally

]]> By: John Simon MacDougall http://www.winewisdom.com/articles/techie/minerality/comment-page-1/#comment-280 John Simon MacDougall Fri, 23 Apr 2010 16:17:36 +0000 http://www.winewisdom.com/?p=1136#comment-280 A really interesting article and spot on. I'm doing some research on the term and wondered who began to use it. It seems to have appeared in the nineties? In older books by Johnstone, Broadbent there is no mention of minerality as a tasting term did it come from gout de terroir the anglicised taste of the soil. who began using it? I'd be very grateful for any light on the subject A really interesting article and spot on. I’m doing some research on the term and wondered who began to use it. It seems to have appeared in the nineties? In older books by Johnstone, Broadbent there is no mention of minerality as a tasting term did it come from gout de terroir the anglicised taste of the soil. who began using it? I’d be very grateful for any light on the subject

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