This class is intended for terroir skeptics, science lovers, and the endlessly curious drinker who lives for nuance and debate.
“Minerality” is one of wine’s most seductive and controversial descriptors — invoked often, defined rarely. In this deep, science-forward exploration, we’ll dissect what minerality means from geological, chemical, and sensory perspectives. Does soil composition translate to flavor? What roles do acidity, phenolics, reductive notes, and fermentation play? Through comparative tasting and evidence-based discussion, we’ll examine theories, debunk myths, and explore why some wines feel stony, salty, chalky, or “mineral” despite the scientific debate. Equal parts geology, chemistry, and sensory investigation, this class invites you to question everything you thought you knew.