What does “minerality” in wine mean?  While ‘minerality’ is a useful term, there is no definite view on what it actually means.  Many wine labels provide no information about how the soil might affect the wine. Others specify in vague terms about how the soil contributes certain aromas or contains concentrated minerals.

There is often an assumption that a small amount of material from the soil is drawn up through a grapevine’s roots and deposited in the fruit where it remains until the grape juice is fermented into wine. The popular notion is that the minerals can be tasted when we drink the wine.  However, scientific research has established that this is not the case.  It is not possible for us to taste minerals from the soil when we drink wine.

If this is true then why are people tasting minerality in wine?  In essence, the word mineral refers to three things.  The first is geologic minerals that make up the rocks in the ground.  Minerality can also refer to nutrient minerals like potassium, that vines absorb through their roots and use in vital processes. Finally, minerality can be a flavour descriptor where people think of the minerality in a physical sense rather than metaphorically as you would when describing a wine as having hints of lemon or fresh berries.

So, if minerality is not actually real is it still a useful concept?  The simple answer is yes.  Being able to associate imagery of things such as slate, gunflint, chalk or iodine helps us to associate and recognize flavour impressions even though we know we are not tasting the actual minerals.

Wines that are described as mineral are also generally described as ‘lean’, ‘pure’ and ‘acid’. They have a taste of licking wet stones and often a chalky texture. Some argue that it only applies to white wines, but it also occurs in reds.

There is an assumption that mineral wines are superior to mass produced New World fruity wines. They have a romantic image, one that implies they are handmade by artisans and express the mystery of the soil. Typical examples are found in the Old World such as Chablis and Sauvignon Blancs in France, Rieslings from the Mosel and Rheingau in Germany and Wachau and Kremstal in Austria.  This is not just a European characteristic but it does seem more prominent in places where the wines show less fruit and more acidity.

Many producers see it as an expression of the terroir, while some oenology experts (those who study wines) put it down to compounds produced in winemaking. Whatever the origin, there is no agreed definition of minerality, but for many it’s a very useful word.

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If you get headaches when drinking wine or your face becomes flushed, chances are you have experienced an allergic reaction to the wine.  Antihistamine medications like Zyrtec, Allegra, Claritin or Benadryl may provide quick relief for your symptoms. This is because histamine has caused an immediate inflammatory response in the body.

Histamine is part of the immune system that serves to provide a warning to your body of any potential attackers. It causes blood vessels to swell so the white blood cells can quickly find and attack an infection or problem.  The increase in the level of histamine is what causes a headache and leaves a person feeling flushed, itchy and miserable.

Many wines contain components that may react negatively to people with histamine sensitivity.  To begin, the wineries tend to use grapes that are ripe or even overripe; a state which leaves the fruit in the perfect state for excess histamine production.  Sulphur dioxide, which is a common preservative used in winemaking, can cause dermatitis, hives’ and/or flushing.   Another preservative, ammonium sulphates, may cause nausea or vomiting. It also causes histamine release in the body.  Commercial yeasts are also a known histamine trigger.

Lastly, ethanol, which is the alcohol we consume when we drink wine, is a by-product of the bacteria which feed on the sugars in the grapes from which the wine was made.  It is the reason why all alcohol contains histamines. Generally, the higher the alcohol content, the lower the sugar content and vice versa.

The level of histamine in wine varies depending on the processes used when making the wine; things such as the type of barrel used. You won’t find an alcohol completely without histamines and sulfites but there are techniques that will lower the histamine formed in wine.

While both red and white wines contain some trace nutrients, red wine has much higher levels of antioxidants, but all wines contain substances such as sulfites, which can cause mild to severe allergy symptoms to appear in some individuals.  White wine will contain between 3 to 120 micrograms of histamine per glass, whereas red wine will have 60 to 3,800 micrograms of histamine per glass.

Some people claim that natural wines contain low levels of histamine, however this is not always true.  It is not easy to determine which wines are safe as most wine labels do not legally have to show this kind of information and there isn’t a legitimized certificate for low histamine wines.

What works for many people with a sensitivity to histamine is a low histamine wine without sulfates.  White wines such as Sauvignon Blanc or sparkling wines like Cava or Prosecco are often a good choice for people with histamine sensitivity.

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