Minerality, a favorite word of wine lovers, is sometimes assailed for being non-specific: “It’s a word everyone’s using for everything,” a Chablis producer grumped in a recent Wall Street Journal column devoted to the term’s omnipresence.
But a recent conversation with wine blogger Jameson Fink prompted me to wonder whether the real problem is drinkers’ limited understanding of geology. Does “minerality” mean something else to earth science pros? Can a Ph.D. taste notes of igneous rocks?
Sadly, no, says Bob Nusbaum, a geology professor at the College of Charleston who conducted research at North Carolina wineries (presumably on topics slightly more sophisticated than the one I asked him to address.) Continue reading