Here is what we learned: In general, lean white wines, especially those with mineral flavors and crisp acidity, are the best over the long haul.

Bernie's gruner veltliner, with its spicy mineral flavors, was also an excellent choice.

Prial said it had a sparkle to it, and Olson liked its strong mineral flavors.

It had a strong mineral flavour, but it was very good.

But they often have a creamy texture, surprising complexity and, depending on where the grapes are from, precise mineral flavors.

Asimov called it a roasted quality; he liked the smooth texture and salty, mineral flavors.

When cooked, they have a mineral flavor with a hint of fennel.

It has a clean taste with no mineral flavor.

Eric Asimov praised the wine's concentration and intense mineral flavors.

The oldest, a 1971, had the lively mineral flavor of a fine Puligny-Montrachet.