Over the past several years, wine tasters have been using the term “minerality” to describe specific vinous attributes that include: wet stone, crushed stone, chalk, flint, racy acidity, salinity and the actual taste or smell of minerals. Since science has now debunked the original assumption that these aromas and flavors were translated directly from the earth to the wine via the vine, how do we now account for “minerality” in a wine? More importantly, what exactly is minerality – how do we define it? Seems like a simple question, right? Well, maybe not so much.
Join us as we sit in on a 2013 WOPN seminar on the subject of minerality, to hear the impressions and opinions on the matter from winemakers: Mike Waller (Calera), Jason Jardin (Flowers), Fintan DuFresne (Chamisal), and James Cahill (Soter), with author and writer Karen MacNeil (The Wine Bible) moderating.
For more info:
World of Pinot Noir: www.worldofpinotnoir.com/
Calera Wine: www.calerawine.com
Flowers Vineyards & Winery: flowerswinery.com
Chamisal Vineyards: www.chamisalvineyards.com
Soter Vineyards: www.sotervineyards.com
Karen MacNeil: www.karenmacneil.com/the-wine-bible/
Sponsor: Millesima, Fine Wine Merchants: www.millesima-usa.com
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