mineral

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A term (also minerality or minerality) for the odour and taste of a wine in the context of a wine's flavour. However, the term is hotly debated and is not uncontroversial even among professional wine critics, as minerals do not possess any flavour on their own, but rather substances enclosed in them (see also under the keywords ash and nutrients). Quite a few tasters and wine critics are of the opinion 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 Weinqualität“.

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