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Don’t say ‘minerality’ – These wine pros prefer ‘electricity’

WineEnthusiast

Van Gogh Tasting Wine
The Art Of Tasting

It may surprise some to hear that the stony, flinty or oyster shell-like flavor sometimes found in wines can stir up rabid debate. Although scientists can’t agree if it’s even possible for rocks and soil to transmit flavor or aroma into wine, that hasn’t stopped many in the wine world from rallying to the call of minerality.  


But those firmly on the “we can taste it” side are often unable to agree on the term’s definition. So why are we still using it?  


“Instead of the problematic word ‘minerality,’ I use the word ‘electricity,’” writes Rajat Parr in 2018’s The Sommelier’s Atlas of Taste, which he co-authored with writer Jordan Mackay. Parr is the James Beard Foundation Award-winning sommelier-turned-winemaker at Phelan Farm, Sandhi wines and others.


“[Parr] refers to it as a physical sensation and says it can manifest in wine in numerous ways,” the book continues. “He equates it to an electric sensation that produces tension in the wine. It arises, most of the time, from vines planted in intensely rocky sites.” 


Here’s everything to know about the debate—and the case for dropping the term entirely. 


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Don’t say ‘minerality’ . Say "Delicious"!



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