Minerality

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Minerality

2012 Redux: Tasting Wine, Broadly Speaking

Meg Houston Maker
Features
1
Palate Press has selected our top ten stories from 2012 and will publish a 2012 Redux article each weekday until January 4, 2013. These stories highlight our featured columnists, widely recognized contributors, and most popular works published through the year. The Palate Press editorial board hopes you enjoy these highlights

Tasting Wine, Broadly Speaking

Meg Houston Maker
Features
27
Pour a glass for each of us. Now, what does this wine taste like? You get apricot, I get peach. You like the acidity, I think it’s too much. You get a whiff of spearmint, I think it smells like wet stone and sage. But we agree it’s great with

Minerality in wine: taken for granite?

Ioannis Karakasis
Features
14
The presence of minerality in wine is beyond a doubt a one of the most controversial and hot issues of the wine world. It stands among topics like climate change, the impact of ''wild yeasts,'' biodynamics and natural wines, all of which are capable of generating extensive and sometimes endless

Taking Our Vitamins and Minerality

Evan Dawson
Features
29
How Eliminating One Simple Word Can Make the World of Wine a Saner Place Minerality. It is one of the most commonly used words to describe both red and white wine, and yet it remains one of the most confusing.-read more-