Mouthfeel
Intermediate Tasting & Sensory定义
The physical tactile sensations of wine in the mouth.
深入了解
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.
详细信息
- 分类
- Tasting & Sensory
- 难度
- Intermediate