"RichD" > skrev i melding
...
> 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
German Riesling, higher when early harvested.
Anders