Understanding wine texture

When it comes to wine tasting, there are many elements to consider. In addition to the aromas that come through on the nose and in the mouth, there's another factor that's just as important: the wine's appearance, i.e. its texture.

And for good reason: it will have a significant impact on the taste of the wine, and can go a long way to establishing its identity. 

As a general rule, there are three ways to analyze wine: 

Next comes the wine's texture. Once on the palate, several "tactile" sensations and perceptions emerge.tactile"will be felt. This can be complicated to describe, as it's quite subjective and a wine may feel slightly different from one mouth to the next.

To understand exactly what a wine's texture is, we need to imagine that a wine's structure is its naked body, while itstexture is its clothes. The two are linked, but they are two distinct things: a full-bodied, structured wine, rich in tannins, can be harsh or silky, depending on the talent of its producer.

Texture is the sensation the wine leaves in the mouth. There are several adjectives to best describe it: creamy, oily, milky, viscous, syrupy, unctuous, cottony, raspy, sparkling, etc., but also fresh, generous, light, full-bodied, etc. ..

The texture of a wine is built on a foundation, namely the balance between acidity, alcohol, residual sugars and tannins. There is therefore a plethora of textures, and each wine has its own. It is very important for the winemaker to find a texture that will be pleasant on the palate and that will not overpower the various aromas. 

And this can be a real headache, especially for red wines, due to the presence of tannins. Tannin creates a sensation of astringency (dry, pasty mouthfeel). This astringency must be offset by a proportionate alcohol/acidity level, to ensure that the wine has good taste. A wine with low tannin needs only a low level of alcohol/acidity. A tannic wine, on the other hand, needs a higher alcohol/acidity level. A tannic wine with an insufficient alcohol/acidity level gives a sensation of harshness when tasted.

Which texture do you prefer?