It is also hoped that the publication of the mouthfeel wheel will draw greater attention to the fact that a red wine's 'texture' is crucial in defining its 'pedigree' and quality; ...
Mouthfeel
A sensation derived from the body or viscosity of a beer, ranging from thin to full.
Musty
Having a moldy, mildewy flavor and aroma, due to cork or brew spoilage.
Mouthfeel: How a wine feels in the mouth and against the tongue.
Nose: See 'Aroma'
Palate: The feel and taste of wine in the mouth.
Mouthfeel: The in-mouth impressions of wine when wine tasting, especially the tactile sensations such as "heat" from high alcohol content or "heaviness" or body due to the viscosity from high alcohol and residual sugar in the wine.
Mouthfeel:
How a wine feels in your mouth
and against the tongue.
Noble Rot:
The beneficial mold on grapes
that causes the grapes to
shrivel, concentrating the sugars and flavours.
MOUTHFEEL: The term is usually used with a modifier (big, sweet, tannic, chewy, etc.) to describe the general sensation of the wine on the PALATE.
Mouthfeel:Describes the sensation of wine in the mouth. Most descriptors are related to texture, for example: silky, smooth, velvety and rough.
Round Describes a mouthfeel that is smooth and harmonious, not rough or tannic.
creamyWines, particularly barrel-fermented Chardonnay that has undergone a secondary, malolactic fermentation, that have a rich, smooth mouthfeel and are fuller in body are often characterized as creamy.
Buttery A wine that has gone through malolactic fermentation and has a rich, creamy mouthfeel with flavors reminiscent of butter.
Cassis The French term for the flavors associated with black currant.
A combination of the texture, mouthfeel and balance that a wine imparts.
Sulfides
Sulfur containing compounds that can impart negative rotten aromas to wine
Sulfites ...
Buttery: It refers to both flavor and texture or mouthfeel.
Chewy: Describes rich, heavy, tannic wines that are full-bodied.
Corked: The wine tastes of cork, it is unpleasant to smell and taste, slightly musty.
At this point, you'll hear comments involving "palate" or "mouthfeel" -both of which refer to the weight, texture and flavor of the wine in your mouth.
The next step is the mouthfeel of the wine. Although the surface area of the mouth has little sensitivity to flavors, it does react to acid and sugar together. The tip of the tongue tells how sweet a wine is and the upper edges tell its acidity.
However, most newbies use dry to describe the mouthfeel of a tannic wine. Tannins have a mouth drying feeling. When many people say that a wine is very dry, they mean it has lots of tannin, they are not commenting on the level of sugar in the wine.
Related to the mouthfeel of a wine, provided by acidity, tannin, alcohol, sugar and the way these components are balanced. Wines with low, unbalanced levels of acidity or tannin can be described as 'lacking in structure' or 'flabby.
Andrea Faccio ferments the juice in stainless steel and allows it to go through a full malolactic (this is geek talk for a second fermentation, whereby malic acid is converted to lactic acid, and the result is a smoother, rounder, mouthfeel).
Unfined and unfiltered wines are rich and have great mouthfeel, but from a winemaking perspective they are more difficult to do (because of bacterial issues).
Both Chardonnay and Viognier share tropical fruit flavors and a creamy mouthfeel. Even with little or no wood aging, Viognier can be as full-bodied as an oaky Chardonnay, but has much more distinctive fruit character.
Full and ripe, almost an oily mouthfeel; soft citrus, so fruity that the steely Loire acidity and old-vines minerality, though certainly present, take a back seat to the sweet and juicy fruit.
Said of a wine that has a full, almost thick mouthfeel. Zinfandels are often described as chewy.
CLOYING
A sweet wine without a sufficient amount of acidity to balance the sweetness will often taste so sweet as to be cloying.
Wine engages all the senses: sight, smell, taste, mouthfeel - even sound when glasses touch in a toast! To fully enjoy fine wine, don't be afraid to savor every sensation - especially its aroma and flavor.
Silky: A term used to describe a wine with an especially smooth mouthfeel.
Solera: The Spanish system of blending wines of different ages to create a harmonious end product; a stack of barrels holding wines of various ages.
I'm not generally a fan of this style of wine, although a generous dosage which just edges the wine into the demi-sec category without engendering it with an overt sweetness can produce a wine with a wonderfully rich, praline-laden mouthfeel ...
Texture - A tasting term for the mouthfeel of wine on the palate.
Thief - A tubular instrument for removing a sample from a cask or barrel. Also called a pipe.
Ethyl alcohol (or ethanol) formed in wine during fermentation, which affects the taste, aroma and mouthfeel of wine.
Alcohol Level
The percentage of alcohol by volume of a wine. Most table wines have between 9 and 15% alcohol by volume.
Allowing a white wine to sit on its dead yeast for a while, often giving it extra complexity and mouthfeel. Tannins. Naturally occurring substances that give red wines their backbone and often their longevity. Sometimes cause mouth to pucker.
Transferring the wine during fermentation into new oak barrels for malolactic fermentation gives greater polymerization of the tannins and contributes to a softer, rounder mouthfeel.
Body
Tasting term for the weight and texture of a wine on the PALATE - the "mouthfeel" of the wine. A combination of ALCOHOL, EXTRACT and glycerol.
Structure: The interaction of elements such as acid, tannin, glycerin, alcohol and body as it relates to a wine's texture and mouthfeel. Usually preceded by a modifier, as in "firm structure" or "lacking in structure." ...
Chewy
Chewy refers to a wine that is full-bodied, robust and often tannic. The texture or mouthfeel of the wine is therefore often rich and chewy.
Alcohol
Ethyl alcohol (or ethanol) formed in wine during fermentation, which affects the taste, aroma and mouthfeel of wine.
Hailed as a means to quickly aerate any wine into either a glass or decanter, this unique tool enables wine to "open up" and reveal the bouquet, mouthfeel and taste in much less time than it would take by either just uncorking the bottle or ...
Tannins are found primarily in the stems, skins and seeds of grapes, which are removed from white grapes before fermentation. Tannins are highest in shiraz and cabernet sauvignon and lowest in pinot noir and are responsible for firmness and mouthfeel.
viscous texture from a high glycerin content, it is often referred to as being chewy. High-extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel.
"Flinty" describes an initial evaluation indicating a young white wine made from cool region grapes under cold fermentation conditions. Characterized by high acidity, a tactile "mouthfeel" that is filling and yet has a flavor sensation that is ...
High-extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel.
 See also: Wine, Aroma, Grape, Taste, Flavor
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