Mouthfeel

Intermediate Tasting & Sensory

Definition

The physical tactile sensations of wine in the mouth.

In Depth

Mouthfeel encompasses texture, weight, temperature, and tactile sensations beyond taste and smell. Silky, velvety, grippy, chewy, creamy, and viscous are all mouthfeel descriptors. Tannin contributes grip, glycerol adds viscosity, alcohol provides warmth, and dissolved CO2 adds prickle. Great wines have engaging, multi-dimensional mouthfeel.

Related Guides

Details

Category: Tasting & Sensory
Difficulty: Intermediate

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