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Designation (also architecture, skeleton, framework) for the overall picture of a wine in terms of taste and smell in the context of a wine approach. The structure is the sum of the diverse components in the wine (see also under total extract). These are mainly acids, tannins, colouring agents and residual sugar, as well as the alcohol content. Such a wine is also often described with the adjective "grippy" (or "with grip"). In a complex way, these substances can support and positively enhance each other, but they can also paralyse and thus cancel each other out. In a more or less harmonious way, they merge into an overall picture and give the wine its personality. Ideally, the result is a balanced relationship between all the components. The terms body and texture are to be understood somewhat less comprehensively.

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

25,893 Keywords · 46,912 Synonyms · 5,325 Translations · 31,225 Pronunciations · 179,377 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon