jargon
my take on structure is pretty much the same as Steve's- generally referring to tannins and acidity, though I guess fruit or extract could be considered too.
Texture is generally used the same as mouthfeel - just how the wine feels in your mouth- smooth/silky, "rough" (harsh tannins), etc
Fat & lean - fat generally describes a wine with lots of fruit but low acidity, lean is for higher acidity wines.
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