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Share via Email 'Miner-what? We were drinking a bottle of Grosset Polish Hill Riesling from the Clare Valley and I was trying to describe what made it such a great wine. I try to avoid it whenever I write about wine, which is why you'll never see words like brix, tartaric acid and canopy management in these pages.
But minerality is different. I haven't totted up the exact number of mentions, but the word crops up with increasing frequency in my tasting notes.
But how do you explain minerality without clearing the room?
The taste of the soil relates to a wine's identity and is the reason why Meursault and Puligny-Montrachet produce such different wines, despite the fact that they are only a few hundred yards apart and are made from the same grape variety. So what is minerality?
I'm no geologist or chemist, but vineyard soils are full of minerals, rocks and various elements, from copper to potassium, nitrogen to calcium, magnesium to zinc. Sometimes you hear winemakers - and wine critics - making a specific link between one particular soil type and a flavour in the finished wine.
Does Pomerol taste of clay, Champagne of limestone, Mosel Riesling of slate? Alas, the connection is a little too neat, not to mention misleading. Soil types can influence the structure of a given wine - sandy soils tend to produce lighter wines, for instance - but no one has ever proved that wines literally taste of the ground in which they were grown.
One American winemaker, Randall Grahm of Bonny Doon, tried to do so by fermenting the same wine with a bunch of different rocks. The various wines certainly tasted different to me, but even Grahm admitted that the results were inconclusive.
So if mineral flavours don't come from the soil, how do they end up in wine? There is a growing body of opinion which thinks that minerality comes from the presence of reduced sulphur compounds.
Perhaps these qualities are derived in the winery and not the vineyard. I encounter it more often in Europe than in the southern hemisphere, but it's not an Old World preserve.
Rather than try to explain minerality, perhaps the best thing is to recommend four wines that display it.
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Even if you don't agree about the minerality, I hope you like the wines. In the end, that's all that counts.Food Service: Self Service Solutions Over half of today’s QSR customers have used a tablet at the table or a smart phone app over the past 90 days, according to a study .
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Our most popular guides include quick quizzes, so you can test your retention before the test. A nutrient web is a type of graph that depicts the relationship between the quarry and the marauders. besides known as a system of nutrient ironss and how one another are related.
This can be better explained as a connexion in a community.
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