Term (also minerality or mineralic) for the smell and taste of a wine in the context of a wine address. However, the term is hotly debated and is not uncontroversial even among professional wine critics, because minerals alone do not possess a taste, but at best substances enclosed in them (see also under the keywords ash and nutrients). Not so few experts (wine critics) think that the term is overused and used for different sensory perceptions. In any case, it conveys a very positive impression and is associated by many consumers (whether rightly or wrongly remains to be seen) with a "higher or better quality".
There is a vast number of sources on the web where one can acquire knowledge about wine. But none has the scope, timeliness and accuracy of the information in the encyclopaedia at wein.plus. I use it regularly and rely on it.Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen