Texture (wine)

As texture is in the organoleptic the general mouthfeel ( English mouth feeling ), so nature, structure, astringency and composition of wines called and specifically how the wine in the mouth sensory perceived is.

As always when it comes to the difficulty of verbally conveying taste, wine language uses flowery and catchy terms to describe the texture of a wine clearly. For example, the texture of a wine can be velvety , full , silky , dense , massive , fleshy , creamy , fat , melty or profound , as well as light , dry , crisp , elegant , harmonious or fragrant .

A full-bodied, rich wine is often described as generously laid out , a wine that tastes particularly typical for a certain growing area as local , and if the words run out or the imagination is lacking, one also hears of a wonderful , grandiose , round , aromatic or simply beautiful texture .

See also

• List of wine terms
• Body (wine)

literature

• Jancis Robinson (Ed.): The Oxford Wine Lexicon . Hallwag, Gräfe and Unzer, Munich 2006, ISBN 978-3-8338-0691-9 .