This is only the latest in a long string of research aimed at demystifying what terroir means and how it works. There's a lot of new vocabulary, but few scientific answers. Take, for instance, the hot new term "minerality," an especially ambiguous description of wine flavor. Clark Smith, a California wine consultant, stated in the Wall Street Journal that "minerally wines most often come from grapes grown in limestone, schist and granite soils. While he called minerality 'indefinable,' he had his own way of thinking about it: a wine with an 'energetic buzz.'" How the mineral content of soil winds up affecting the flavor of grapes is still up for debate, as is what minerality even means. In the same article, Chablis producer Fabien Moreau described it as a "'freshness' that could also be used to describe a wine that was minerally."