Thread: jargon
View Single Post
  #2 (permalink)   Report Post  
Posted to alt.food.wine
RichD RichD is offline
external usenet poster
 
Posts: 168
Default 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