Mouthfeel

Intermediate Tasting & Sensory

Definisi

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

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