Glossary

Mouthfeel

/MOWTH-feel/

The tactile sensations of wine in the mouth.

Full Definition

Mouthfeel encompasses all tactile (non-flavor) sensations in the mouth: weight, texture, temperature, tannin grip, alcohol warmth, acidity prickling, and effervescence. It's distinct from taste and aroma. Descriptors include silky, velvety, chalky, grippy, creamy, chewy, or oily. Mouthfeel is important for food pairing.

Related Terms

texture body structure

See Also

tannin astringency

Mousse Back to Glossary Must

Reference

More terms starting with M

Maceration

Soaking grape skins in juice to extract color, tannin, and flavor.

Madeirized

Wine showing oxidation and heat damage, like Madeira.

Magnum

A 1.5-liter bottle, holding two standard bottles.

Malic Acid

A tart acid in grapes, converted to lactic acid during ML.

Malolactic Fermentation

Bacterial conversion of tart malic acid to softer lactic acid.

Master of Wine

The most prestigious wine qualification worldwide.