MOUTH FEEL
The way a wine feels (as opposed to tastes) in the mouth; e.g., thin, oily, sumptuous, or viscous.
MOUSSE
The foam in a sparkling wine. A very fine, tight mousse structure is considered desirable.
Mouth feel: The physical impression of a wine in the mouth; its texture.
Nose: The aroma or bouquet of a wine determined though one's olfactory senses.
mouth feel: The texture of the wine.
must : The mixture of grape skins, seeds and juice as it awaits or undergoes fermentation.
MOUTH FEEL
How a wine feels in the mouth and against the tongue.
MOUTH-FILLING
Wines possessing intense flavors which seem to affect every sensory nerve in the mouth. Usually slightly high glycerin component, slightly low acid.
mouth feel
The tactile impression of the wine in the mouth and on the palate.
must
The fermenting (or soon to be fermenting) grape juice and all of the solid material, such as skins, stems or pulp, produced by pressing.
The overall mouth feel or weight of a wine. Some tasters incorrectly attribute it to glycerin or glycol in wine (there is not enough in wine to make wine thick).
Finish: The mouth feel and flavors that remain after swallowing a sip of wine.
Fiasco: Primarily used in Italian Chianti, this is a round bottomed bottle with a straw basket.
Buttery: It refers to both flavor and texture or mouth feel. Common among chardonnay, especially new world.
Character: A wine with top-notch distinguishing qualities.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
It has less acidity and astringency (that furry mouth feeling from tannins) than many other grapes and a medium-body that appeals to many palates. It's since been somewhat vilified, like Chardonnay, for being boring: the soft jazz of the wine world.
Really, when you talk about a wine's body or mouth feel, you are describing how thick or thin, how oily or watery it feels in your mouth. Your tongue and mouth can sense all sorts of textures.
That quality in a wine that makes your mouth feel slightly dry and puckery. Astringency is related to tannin (see entry).
This is the sensory sensation that can make ones mouth "pucker" and leave the mouth feeling dry. It is caused by a high tannin content in the wine and is referred to as the astringency or astringent quality of a wine.
Creamy
A textural description used to describe a mouth feel, most often in discussing bubbly wines.
Crisp
Acidic tartness noticeable without overwhelming; a favourable term, typical of good whites.
Malolactic fermentation is a process in which lactic acid bacteria converts the harsher malic acids (think green apple pucker) in the juice into lactic acid (think creamy milk) to produce a softer mouth feel and overall a more inviting palate ...
In addition to the normal smell and taste criteria of still wine, sparkling wine quality is judged by the size of the bubbles (smaller is better), their persistence (long-lasting is better) and their mouth feel (how well they are integrated into the ...
Lees - The solids which settle to the bottom of a barrel or vat as a wine ferments and ages. In some wines the lees are stirred on a regular basis to create a richer fuller mouth feel in the wines. Wines undergo racking to remove these sediments.
Body - The taste sensation of substance in a wine, which can be related to alcohol content. Wine may have a heavy body or a light body. This cannot be measured. It is a matter of taste or mouth feel. The weight of the wine in the mouth, texture.
TANNIN: The mouth-puckering substance--found mostly in red wines--that is derived primarily from grape skins, seeds and stems, but also from oak barrels. Can result in a cottony mouth feel.
 See also: White, Red Wine, Taste, Barrel, Alcohol
  
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