jargon
On Feb 5, DaleW > wrote:
> 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
Like zinfandel or sauvignon blanc?
> but low acidity, lean is for higher acidity wines.
Such as?
--
Rich
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