Mouthfeel
Intermediate Tasting & SensoryDefinisi
The physical tactile sensations of wine in the mouth.
Mendalam
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.
Panduan Terkait
Detail
- Kategori
- Tasting & Sensory
- Tingkat Kesulitan
- Intermediate