30 August 2011
BACK LABEL BLATHERSKITE # 001
“A beautifully perfumed, seductive and minerally wine, with lovely freshness, richness and generosity of flavour. Drink it now or cellar for a while.”
Minerally? Oh really? Could this Master of Wine refer to the Silicate class of minerals, like, for example, those silicates with ions of aluminium, magnesium, iron, or calcium? Big range of flavours there. Could he refer to the Carbonate class, which includes calcite, aragonite, dolomite, and siderite: microscopic dead stuff commonly deposited on ocean floors or in caves. Does he mean the Sulfate class, like calcium sulfate, strontium sulfate, barium sulfate (which they squirt up your bottom to check for bowel irregularities), or hydrated calcium sulfate (as in gyprock – plaster board)? Is he confused with the chromate, molybdate, selenate, sulfite, tellurate, and tungstate minerals? Maybe it’s the halides he likes in his wine: calcium fluoride, or maybe sodium, potassium or ammonium chloride? Does he mean the bromide or iodide minerals? The oxides? Hematite, eh? Magnetite? Chromite, magnesium aluminium oxide, iron titanium oxide, rutile, or hydrogen oxide? (That latter baby, by the way, is ICE: frozen H2O – maybe he likes his Mataro, Mourvèdre, or Monastrell on them rocks!) Is it the Sulphidic minerals he sees in his drink, like fool’s gold, or lead sulfide? Does he mean phosphorus or arsenic, or apatite, the major component in teeth and bones? Could it be antimony, bismuth, graphite, or sulphur? Does he smell whewellite, moolooite, mellite, fichtelite, carpathite, evenkite or even abelsonite?
Time to get over this minerally bullshit, folks, unless you know what you’re talking about.