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".
Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi