Texture
Texture in wine refers to the tactile sensations perceived in the mouth, distinct from aroma and flavour. It is closely related to mouthfeel, but the term is often used to describe the structural and tactile qualities that influence how a wine is experienced on the palate.[1]
Background
Texture arises from the interaction of multiple wine components, including tannin, acidity, alcohol, sugars, and dissolved gases. These elements contribute to the physical impression of a wine, shaping descriptors such as smooth, rough, velvety, or coarse.[2] It is a fundamental part of sensory evaluation and influences both balance and perceived quality.
Sensory dimensions
Tannins are a key contributor to textural perception, producing sensations of dryness and astringency, particularly in red wines. Acidity affects crispness and sharpness, while ethanol enhances viscosity and can soften harsher elements. Glycerol, produced during fermentation, also contributes to perceived body and smoothness.[3] In sparkling wines, dissolved carbon dioxide adds effervescence, creating a lively textural impression.
Winemaking influences
The texture of wine is strongly affected by winemaking choices. Phenolic extraction during maceration determines the level of tannic grip, while fermentation temperature can influence both structure and roundness. Ageing in oak barrels introduces compounds that modify texture, often contributing to softness and integration of tannins. Lees contact, particularly in white wines, can enhance creaminess and add weight to the palate.[4] Over time, maturation allows tannins to polymerise, reducing harshness and resulting in smoother texture.
Perception and evaluation
Texture is systematically assessed in professional tastings alongside aroma and flavour. Evaluators focus on descriptors such as grip, silkiness, viscosity, or balance. A well-structured texture is considered essential for harmony and longevity in wine, while imbalances may render a wine either too austere or overly soft.[5]
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.
- ↑ Noble, Sensory Evaluation of Wine: The Mouthfeel Dimension, Food Quality and Preference, Vol. 9, 1998.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113768.