mild

Description (also gentle) for the gustatory (flavour) but also trigeminal (sense of touch) impression perceived in the context of a wine address or wine evaluation. "Mild" primarily describes the low intensity of acidity, alcohol, bitterness or astringency, i.e. a non-sharp and non-aggressive impression. "Gentle" refers more to the way it is perceived and how it develops on the palate, i.e. a soft, gliding impression without harshness or peaks. Such a wine has a low acidity, or with a higher residual sugar content, the acidity recedes into the background. In red wines, this means only slightly astringent tannins. Related terms are supple, melting, round, velvety, silky and soft.

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