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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".

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Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,512 Keywords · 47,058 Synonyms · 5,318 Translations · 31,845 Pronunciations · 220,032 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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