WINE

Macclesfield Express - - LEISURE - ANDY CRONSHAW

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

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