Minerality

Minerality is one of the more elusive words in the wine world, but in practice it covers a particular kind of aroma and flavour impression that many describe as stony, flinty, chalky or even salty. Think of the sensation of wet stone, of something cool and clean, or of a faint hint of salt on the tongue. It is not a fruity or floral note, but rather a backdrop that gives the wine an impression of tautness and freshness. Minerality often goes hand in hand with a lively, crisp acidity, and together they make your mouth water and give the wine a sense of precision.

Minerality is typically associated with terroir, that is, the interplay between soil, climate and location. Wines from slate soils, limestone or volcanic ground are often described as markedly mineral, and you will meet the term frequently in white wines such as Riesling and Friulano or in light, earthy red wines. A cool location and a steep, well-drained slope seem to support that kind of expression.

Remember, though, that minerality is a sensory description, not proof that you can taste the minerals in the soil themselves. It is a helpful way to put words to an experience, and you understand it best by tasting your way forward: find a cool, fresh wine with bright acidity, and notice the stony, salty trait that often lingers in the finish.