So the video of my talk from the Wine and Culinary Forum (nice review of the forum here from top Canadian wine journo Treve Ring) is finally live and posted to Youtube. Here it is:
3 thoughts on “In action: the video from my talk on minerals and terroir in Barcelona”
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Thanks for sharing this.
Thanks for this succinct overview of a difficult subject.
I just wanted to add that there is perhaps yet another source of perceived minerality: grape phenolic compounds. I can manipulate the ‘mineral’ component of a high acid dry Riesling by choosing to fine it with a protein-containing agent (or one which mimics protein, i.e. PVPP) or by leaving it alone. Phenolics obviously have nothing to do with minerals, but small amounts of skin-derived compounds do create a mouthfeel impression which is very much like the saline character some people describe.
Why is this phenomenon closely tied with high acid wines? This relates to the work Peynaud did which correlates perception of astringency with acidity.
Great topic. Lots of new concepts to explore! thanks
Is there an agenda for this discussion? conferences, seminars, etc…
cheers