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Texture

Summarizing description (lat. fabric, fibre) for the taste impression of a mostly red wine in the context of a wine address. The criteria here are viscosity (soft and thick) and above all the proportion of tannins. A "good texture" means that the wine is creamy (soft) and concentrated on the tongue. Descriptive attributes are velvety (silky) or astringent. Related but more comprehensive or comprising much more components (such as alcohol content) than texture are body and structure.

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Markus J. Eser

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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“

The world's largest Lexicon of wine terms.

26,442 Keywords · 47,022 Synonyms · 5,321 Translations · 31,775 Pronunciations · 209,949 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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