RichD wrote:
> What does 'fat' vs. 'lean' mean, in a wine? Can
> anyone recommend an example of each, which
> I can taste side by side? Label and vintage, please.
>

Fat vs. lean refers to the level of acidity in the wine. A wine high in
acidity will taste "lean"; one low in acidity "fat." This is further
modified by the degree of extraction (phenolic extract or dry extract)
in that wine, with the greater extraction reducing perceived leanness
and v.v. A good example of a "lean" wine is almost any Italian white
wine. Pick up the latest vintage of a Bolla Soave. For a "fat" wine,
try a cheap Aussie Shiraz. The lastest version of Yellowtail Shiraz
should serve admirably in that regard (once you get past the sweetness
of the residual sugar).


> Also, what does structure mean?

Structure refers to the combination of acidity and tannins, especially
in the context of red wine, that help make a wine ageworthy. From a
sensory perspective, structure is associated with increased astringency
(bitterness) and increased sourness (acidity). A highly structured wine
won't be very pleasant to taste in its youth, in most cases.


If you have more questions of this sort, you might want to invest in a
good general knowledge guide to wine, such as Karen MacNeil's Wine Bible
or Making Sense of Wine by Matt Kramer.

Mark Lipton