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Terminology for Communicating the Mouth-feel of Red Wine
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'In mouth’ sensory properties of red wines, encompass multiple and interacting sensations of acidity, sweetness, bitterness, retro nasal aroma perception (flavour), viscosity, warmth, and astringency.
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The “Mouth-feel” of a Wine The Aroma Wheel doesn’t contain terms that describe another important aspect of tasting a wine, and that is a wine’s mouth-feel.
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Terms for mouth-feel are listed in the Mouth-feel Wheel out of Australia.
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Mouth-feel is the chemical and physical interaction of food with the mouth.
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Perception of mouth-feel involves the weight, overall structure, flavor, and texture of a wine.
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Mouth-feel descriptions include:
big, chewy, sweet, tannic, etc.
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Some people refer to mouth-feel using the “texture�, and the terms are interchangeable.
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