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Neil Courtney
Wine guru
3257
Wed Mar 22, 2006 6:39 pm
Auckland, New Zealand
Graham R wrote:There are people out there I guess who would use mineral with a TBA from Germany?
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Neil Courtney wrote:I can not complete the questionnaire. My answer to the first question would have to be "Never", as I strenuously object to the term. But a "salty" wine is one of a number of terms that I use that would be "Mineral" to others. Every mineral in wine that is tasted or smelt has a name, and it is not quartz or any other non-soluble mineral. To be tasted or smelt as a "mineral" it must be volatile (smell) or water soluble (taste).
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Dale Williams
Compassionate Connoisseur
11310
Tue Mar 21, 2006 4:32 pm
Dobbs Ferry, NY (NYC metro)
Neil Courtney
Wine guru
3257
Wed Mar 22, 2006 6:39 pm
Auckland, New Zealand
Tim York wrote:Neil Courtney wrote:I can not complete the questionnaire. My answer to the first question would have to be "Never", as I strenuously object to the term. But a "salty" wine is one of a number of terms that I use that would be "Mineral" to others. Every mineral in wine that is tasted or smelt has a name, and it is not quartz or any other non-soluble mineral. To be tasted or smelt as a "mineral" it must be volatile (smell) or water soluble (taste).
Neil, this seems a very dogmatic position. I hope for the sake of consistency you equally insist that people specify which fruit, which vegetable and which animal they are tasting. I confess to failure to reach this standard of precision. Occasionally I can pinpoint, say, a fruit or a mineral but more often than not I say "red fruit", "barnyard" or "mineral" without getting down to, say, "strawberry", "cow manure" or "flint". Sorry.
Ben Rotter
Ultra geek
295
Tue Sep 19, 2006 12:59 pm
Sydney, Australia (currently)
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Dale Williams wrote:If so few mineral elements have taste, it's amazing to me that Gerolsteiner, Badoit, San pellegrino, Vittel , etc have such different profiles. I'd actually be much more confident in my blind tasting ability to nail mineral waters than wine (I freely admit I'm a pedestrian taster). I should organize a blind water tasting.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
Victorwine wrote:Steve wrote;
The other issue is that minerals generally do not smell or taste. I can think of about three that do, and none have anything vaguely in common - salt, sulfur, and petroleum oil (though I am not sure the last really counts as a mineral).
(Neil could correct me if I’m wrong, but I think he brought this up in his post). In a “pure crystalline” form or “pure mineral form” I would say that most minerals only have a “faint” odor or smell. Its when the “mineral” form is altered (or undergoes a change) does it possibly take on an “odor” or smell” (basically now it becomes a new chemical compound). Take the potassium metabisulfite powder I use in winemaking, in "pure" powdered form it doesn’t (or only has a faint odor) have much of an odor. Only when I dissolve it in wine (or warm water) does it take on a sulfurous compound odor.
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