Designation (also minerality or minerality) for the smell and taste of a wine in the context of a wine appeal. However, the term is hotly debated and is not undisputed 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 ashes 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 many consumers (whether rightly or wrongly remains to be seen) associate a "higher or better quality".
A mineral character is usually attributed to wines grown on soils with a high mineral content. These are soil types with a content of flint, limestone, granite, slate or volcanic content. The clay is often also reminiscent of damp earth, ground stones, lime, chalk, herbs, leather, tar and even metal. The wines appear hard and cool and can also have a salty tone, although the two terms are often used synonymously. They often have no fruitiness or only a slightly pronounced fruitiness. When a wine is aged, the mineral tones become even stronger. It is a fact that not all taste impressions are due to the soil. This can be caused, for example, by phenols, aromatic substances formed during fermentation such as thiols (mercaptans) or equally special characteristics of a grape variety. Dry wines with pronounced acidity often convey a note reminiscent of grapefruit and are also referred to as mineral.