308: Defining Minerality, Mouthfeel and Musty Aromas with Gus Zhu

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 at https://www.nataliemaclean.com/winepicks

 

Giveaway

Two of you will a copy of his terrific new book, Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting.

To qualify, all you have to do is email me at [e-mail] and let me know that you’ve posted a review of the podcast. I’ll choose two people randomly from those who contact me. Good luck!

 

Highlights

Why do certain musty or animalistic aromas, like barnyard or manure, become more acceptable to wine lovers over time?

What’s behind the perception of saltiness and minerality in wine?

How do we misunderstand sweetness when it comes to wine?

Why have we developed more complex perceptions of bitterness, and how does it influence our experience of tannins in wine?

Why is mouthfeel so important in wine tasting?

How does colour affect our perception of wine?

What are the most interesting aspects of oak aging in wine, and why is there so much diversity?

Why is it important to embrace sensory differences in wine tasting?

 

Key Takeaways

Gus believes that the wine industry or even the media is trying to promote a certain style of wine and make people believe that many people love wines that have specific smells and taste like barnyard.

Gus observes that acidity and minerality are such vague terms and concepts that people in the wine industry discuss. When people say minerality, they may be referring to many different things.

Mouthfeel adds several other dimensions to taste, which makes wine tasting even more interesting. When blind tasting, many people depend on smell but he encourages them to pay attention to the textual, tactile sensations from the wine as well.

People usually look at the color first because it's straightforward, even though we could see colours a bit differently from each other. Even though we want to be objective, we cannot. We could be even more biased when we see things first. For example, there are already studies showing that if you color white wine as a red wine colour, and ask people to smell it, they came up with all these descriptors that are related to red wines.

 

About Gus Zhu

Gus Zhu is the first Chinese national to become a Master of Wine. He works as a research and development scientist at Harv 81 Group, specializing in chemical analysis and sensory studies of aroma compounds in wine, cork, and oak. Gus holds a Master of Science degree in Viticulture and Enology from UC Davis, which he earned in 2017, and achieved his MW qualification in 2019. In addition to his research in flavor chemistry and sensory science, Gus is a professional wine educator, offering tutorials to wine enthusiasts around the world.

 

 

 

 

To learn more, visit https://www.nataliemaclean.com/308.