Victorwine wrote:Ian wrote,
What other words might be used as descriptors for mineral?
Besides those mentioned by Graham (“sour” and “bitter”) and Neil (“salty”) one can use “sweet”, or “savory”. I guess minerals dissolved in water and depending upon their concentration can contribute to all the “basic human taste sensations”.
A mineral taste I've run into--and not often, only when I'm very very lucky --is 'iron' which sometimes reminds me of the taste an iron skillet imparts to meat, and at other times which I might express as 'red dirt' as I can be reminded of the smell of red dirt stirred up by dust storms or pushed in front of a rain system headed my way. Well aged Ridge Monte Bellos often have that character. Somewhat related and also rare for me to run into but something I've run into more than once is 'clay', which is not playdough but more like 'terra cotta clay tile'--a term I remember using for a British Columbian Marechal Foch that tasted of that in a good way.
Btw, welcome back, Graham! It's good to see you again.