Wine
Wine Wine Education | 2 June 2018

Mouthfeel

By: Tasso

Mouthfeel

Astrigency Particulate =  Talc/Clay/Powder/Plaster/dusty/Grainy/Chalky/sawdust

Surface Smoothness = Furry/fine Emery/Velvet/Suede/Silk/Chamois/Satin

Complex = Soft/Supple/Fleshy/Mouth/Rich

Drying = Numbing/Parching/Dry

Dynamic = Pucker/Chewy/Grippy/Adhesive

Harsh = Aggressive/Hard/Abrasive

Unripe = Green/Sappy/Resinous

Flavour = Lift/Activity/Concentration

Acidity = Metallic/Steely/Sour/Soapy

Feel Weight = Watery/Thin/Full/Viscous

Texture = Syrup/Creamy

Heat = Warm/Hot

Irritation = Spritz/Prickle/Tingle/Pepper/Chili

 

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