DURING my recent trip to the Alsace region of France, a word that kept coming up when tasting wines was ‘minerality’.
It’s a word I have used many times in this column.
The reason it appears so often in relation to both Alsace wines and the wines of Chablis, in particular, is that there is a belief that the soil or rock from which the wines grow imparts a mineral flavour.
In both regions it is associated very much with limestone or what the French call ‘calcaire’.
There is, however, no common agreement about whether a wine can be mineral or what that even means.
Science proves that there is actually no way minerals can get into the wine in anything like