minerality

Minerality is a sensory descriptor applied chiefly to wine, representing a mineral-like, cool, or stony impression in aroma and taste. Commonly described notes include wet stone, flint, chalk, slate, graphite, saline, and sometimes metallic or citrusy brightness. Unlike a taste tied to a specific compound, minerality denotes a composite impression that may arise from multiple factors in the wine and its origin.

Experts disagree about its origin. Some attribute minerality to the soil and bedrock in which grapes are grown, suggesting minerals or soil texture influence flavor precursors or the water regime. Others point to climate and vine stress, fermentation or aging processes, and even metal ions or yeast-derived compounds that can impart mineral-like notes. Geological and climatic factors are not mutually exclusive; the same wine can show minerality differently across vintages.

Because no uniform chemical signature has been identified for minerality, it remains a contested term. Some wine writers argue the concept reflects terroir, while others regard it as a perceptual shorthand for acidity, salinity, astringency, or the aroma of particular compounds associated with soil and fermentation. Critics have warned that overuse of the term can obscure simpler explanations, such as high acidity or mineral-laden texture.

Minerality is frequently linked to white wines from limestone, chalk, or slate soils, such as Chablis, certain Mosel Rieslings or Saar wines, and some Italian whites from limestone marl or volcanic rocks. It may also appear in red wines under certain conditions. While the concept remains a useful tasting note in many markets, its interpretation varies among producers, critics, and regions.