I have a habit of sometimes talking of a wine’s texture. Generally to the amusement of everybody else at the table. However, I do fine texture to be a really important part of a wine’s enjoyment and characteristics, only that in many cases we tend to not discuss it very often or we don’t have the the tools to analyse it in the same way that we do with smells and tastes.
So I just found an article about wine textures by Jon Bonné who I think is one of the most forward thinking writers in wine at the moment. Here is the article from the excellent Punch Drink website:
I particularly enjoyed the technical part of it and how different wine making techniques result in different textures in wine.
One thing that has caught my attention when visiting winemaker in France is that they sometimes use very accurate language to refer to textures in wine. Silky tannins, grainy tannins, viscosity, and even wetness! (Yes, in a liquid, but I kind of like it).
Anybody else have experience any other interesting terms to refer to a wine’s texture? Any French members here that can through some light on the complex world of French textural descriptions of tannins? And would someone prefer a wine over another based on texture?