Defining Minerality, Mouthfeel and Musty Aromas with Gus Zhu

Introduction Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time? What does minerality really mean when it comes to wine? Why is mouthfeel so important to appreciating wine? How does the colour of wine influence our perception of how it tastes? In this episode of the Unreserved Wine Talk podcast, I’m chatting with Master of Wine, Gus Zhu. You can find the wines we discussed here.   Giveaway Two of you will a copy of his terrific new book, Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting.   How to […]

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