GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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13:16 Feb 27, 2014 |
English language (monolingual) [PRO] Wine / Oenology / Viticulture | |||||||
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| Selected response from: Charles Davis Spain Local time: 13:26 | ||||||
Grading comment
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SUMMARY OF ALL EXPLANATIONS PROVIDED | ||||
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4 +2 | (tasting of minerals) - lively, high acidity, not especially fruity, herbal or spicy |
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4 +1 | a type of taste |
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3 +2 | flint, stone, gravel etc. |
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Discussion entries: 2 | |
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a type of taste Explanation: Here "mineral" used to define taste. Inorganic elements, such as calcium, iron, magnesium, potassium, or sodium give a natural taste to drinks. For eg. drinking water has something called TDS (Total Dissolved Solids). By reverse osmosis, one may reduce it to 80 and get a very plain or "non-mineral" taste. Normal drinking water has about 300-350 TDS. |
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(tasting of minerals) - lively, high acidity, not especially fruity, herbal or spicy Explanation: "Mineral" is a buzzword in wine description, and seems to be distinctly positive but it's very hard to define, and seems to cover a whole range of very subjective qualities. It suggests a taste of something mineral: a suggestion of soil, or stone, or slate, for example, which tasters claim to detect. It doesn't denote the actual mineral content of the wine. But it is often used as a kind of default term for a wine that is not particularly fruity, herbal or spicy. It is often applied to wines that are lively, with a "buzz", and nearly always goes with relatively high acidity. Here's an enlightening and fairly lengthy discussion of how it's used: http://online.wsj.com/news/articles/SB1000142412788732382910... |
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Grading comment
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30 mins confidence: peer agreement (net): +2
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