Importance of 'Texture' to Red Wine Quality Acknowledged by the Development of a Red Wine "Mouth-feel Wheel".
Texture
The texture of a wine describes how the wine feels in your mouth. Common terms are silky, velvety, rounded, and smooth. This is a more specific term than body, which describes the general impact of the wine.
Texture
A tasting term describing how the wine's body feels on the palate: i.e. a silky, rounded, smooth, acidic texture.
Thief
A tubular instrument for removing a wine sample from a barrel.
Texture
A wine's feel or consistency in the mouth.
Thin
A term to describe wines that seem lacking in substance.
Texture: The overall feeling of a wine when it's in the mouth.
Tokay: A dessert wine made in Hungary from dried Furmint grapes.
Tonneau: A barrel or cask with a capacity of 900 liters.
Texture: Description of how the wine being tasted feels on the palate. "Texture" is used more often when describing heavy, dense wines with a big mouth feel.
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.
Texture
The way the wine feels in the mouth. Is it silky, velvety, rounded, or smooth?
Ullage
The small pocket of air in the bottle between the top of the wine and the cork.
Texture: My vision of this dish led me to chop the olives coarsely, into rough bits about half the size of your smallest fingernail), with the specific intention of keeping some texture in the sauce.
Hard Texture due to too much tannin or acid.
Herbaceous Grassy hay-like, thatch.
Honey / honeyed Honey or beeswax taste or flavour found on mature wines. Characteristic aroma of Noble Late Harvests.
Match the texture and weight of the grilled beef tenderloin with a wine that offers an equally full body and flavor. Rich meat can overpower a light or delicate wine. Understand tannin structure to find a bold wine.
Describes texture, mostly with reds, as it relates to tannin, body and oak. A positive characteristic.
Tanky
Describes dull, dank qualities that show up in wines aged too long in tanks.
Of a silky texture that leaves no gritty, rough sensation on the palate.
Soft
Suggest a mellow wine, usually low in acidity, and tannin.
The overall texture or weight of wine in the mouth, most influenced by alcohol, glycerin and, in the case of dessert wines, sugar. See "light-bodied," "medium-bodied" and "full-bodied."
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Body
The texture and intensity of a wine.
Botrytis cinerea
"Noble Rot." A mold that attacks certain grapes, drying them out like raisins and producing intensely honeyed flavors in wines such as Sauternes and late-harvest Rieslings.
Body: The texture and weight of a wine. The more substantial and flavorful a wine tastes, the more body it has.
Supple
Soft textured, round on the palate, fully mature tannins
Sweet
Tasting term, applied not only to sweet wines, but tannins to the elements of ripeness or richness which good quality dry wines can often suggest ...
This is a silky textured Cab with cherries and cassis that is wrapped up with chocolate and a complex structure. Price: $40.
Body
The weight, texture, and alcohol content of a wine; See also Full-bodied and Light-bodied.
THREE - FEELING: Texture, Body, Tannin, Alcohol and Temperature
The sense of touch figures in the overall flavor impression by conveying temperature, texture and pressure, the feeling differences that exist between cold iced tea and hot coffee, ...
ROUGH
Flavor/texture is coarse. Acidity and/or tannin are predominant and unpleasant.
A rather imprecise texture description implying delicious smoothness, classically used to describe red Burgundy and other fine Pinot Noir.
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Palate: Glassy texture. Red and black cherry fruit, slightly earthy with a touch of bitterness. Acidity is tart / medium. Guess what? This wine has tannins! - something unexpected from a nine-week-old wine.
Thick: Dense in texture, usually due to low acidity and/or high extract.
Tough: A term generally used to describe an ungiving, distinctly dry red wine that is dominated by its tannins.?
In the case of Champagne and sparkling wine, bottle aging allows the wine to acquire, complexity, depth and fine texture; it is also known as aging "on the yeast" or "en tirage".
A wine with a soft, smooth texture.
Flinty
A stone or mineral-like character.
Floral
Tasting and/or smelling of flowers
Free-run
Wine or juice that is obtained without pressing
Free SO2/FSO2 ...
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.
Smooth A wine with a pleasing texture. Typically refers to a wine with soft tannins.[5]
Soft A wine that is not overly tannic.[3]
Soy Sauce A wine exhibiting the aroma of old Soy Sauce. Aged Bordeaux wines often exhibit such aroma.
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.
Silky - Smooth, sinuous texture and finish.
Simple - Opposite of complex; straightforward.
Smoky - Aroma and flavour sometimes associated with oak ageing.
Acidity in a wine can preserve the wine's freshness and keep the wine lively, but too much acidity, which masks the wines flavors and compresses its texture, is a flaw.
The fruit will be wrapped in spice, smoke, toasty oak tones and rich buttery textures. Expect the oaked Chardonnay to exhibit a fuller-body and creamy palate textures.
Modern winemakers have devised many techniques trying to find ways to add more flesh, body and texture to Sangiovese-ranging from using grapes that come from extremely low yielding vines, ...
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.
During aeration, the exposure of younger wines to air often "relaxes" the flavors and makes them taste smoother and better integrated in aroma, texture, and flavor.
Here we seek to find impressions of such things as texture, body, temperature, and astringency. The aftertaste, finish, and length of a wine are all things we feel on our palate.
Silky - This describes the mouthfeel of the wine as being silky in texture. Silky is considered to be the most soft and caressing of wine textures, often reserved to describe light- to medium-bodied wines with a soft grained texture like silk.
The sense of touch figures in the overall flavor impression by conveying temperature, texture and pressure, the feeling differences that exist between cold carbonated cola and hot coffee, between chocolate pudding and crunchy chocolate cookies.
Round: Describes a texture that is smooth, not coarse or tannic.
Rustic: Describes wines made by old-fashioned methods or tasting like wines made in an earlier era. Can be a positive quality in distinctive wines that require aging.
Alcohol doesn’t just provide the kick: it gives texture ("body"), flavor (roundness and sweetness) and vinosity (makes it smell and taste like wine) as well as providing balance and a certain chemical and physical stability to wines.
Tannin: A quality found almost exclusively in red wines, tannin plays an important part in the texture of wine.
Body-The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.
Botrytis cinerea-A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
The wines are rich, fine-textured, well-structured, with lower alcohol, lots of fresh natural acidity and soft tannins. They're approachable young, though the best will age well for up to 12 years.
One of the most renowned red grapes in the world for its supple silky texture and mesmerizingly earthy flavors. Pinot noir, like riesling, requires a cold climate and in fact, its ancestral home is the cool Burgundy region of France.
If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy.
Unlike most poultry and game birds, turkey meat is very dry in texture. So you need a mouth-watering wine to complement it. Good options are crisp whites like riesling and pinot grigio.
Grip: A welcome firmness of texture, usually from tannin, which helps give definition to wines such as Cabernet and Port.
Grown, Produced And Bottled: Means the winery handled each aspect of wine growing.
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Also a reference to texture, as in 'a rich, buttery Chardonnay.' This term more often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavours.
FLESHY: Soft and smooth in texture, with very little tannin, yet with a chewy consistency.
FLINTY: A descriptor for extremely dry white wines such as Sauvignon Blanc, whose bouquet is reminiscent of flint struck against steel.
Buttery
Refers to a rich flavour and smooth texture, somewhat akin to the oiliness and flavour of butter. More often refers to oak-aged white wines than reds; many Chardonnays are said to have buttery aromas and flavours.
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Coarse Usually refers to texture, especially the roughness associated with excessive tannins or oak. Also describes harsh, large bubbles found in some lesser sparkling wines.
Silky. Refers to a smooth, supple texture.
Smooth. Describes a wine that is not rough or harsh.
Soft. Wine lacking in hardness or roughness, and present when alcohol and sugar dominate acidity and tannin.
Meduim-Bodied: A wine whose weight and texture on the tongue fall between light and full-bodied.
Mesoclimate: A term of climate scale that is intermediate between regional climate (Macroclimate) and the very small scale (Microclimate).
Refers to both body and texture. A fleshy wine tastes fatter than a meaty wine, exhibiting some excess oiliness if too pronounced. Often suggests great smoothness and richness.
FLINT/FLINTY ...
Oak adds flavour, texture and complexity to wines. Barriques hold 225 litres, hogsheads 300 litres and puncheons 500 litres. French oak is usually more subtle in its impact than American oak.
Style
Styles vary from smooth to rough textured. Although it benefits from maturing, it is not often allowed to age.
Body, Dry/Sweet
Produces light red, blush and sparkling wines.
Velvety: A description of texture, usually used for wines with lots of glycerine and not much tannin.
Vigneron: Grape-grower.
Vigorous: In wine, a lively taste or feel.
Medium-Bodied: A wine with weight and texture on the tongue.
Mesoclimate: A term of climate scale that is intermediate between regional climate (Macroclimate) and the very small scale (Microclimate).
Contributes to the wine's body and texture (which explains why some people believe non-alcoholic wines don't taste "natural"). If the wine is so strong that the presence of alcohol communicates itself as a raw heat, may be a flaw. See also Balance.
Orange, Australia
Plump, invariably juicy, fine textured wines stuffed with fruit characters from melons to figs via citrus.
Queensland, Australia
Rich, soft, rather solid dry whites.
 See also: Wine, Fruit, Red, White, Taste
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