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Old 05-02-2011, 08:44 PM posted to alt.food.wine
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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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Old 06-02-2011, 05:59 AM posted to alt.food.wine
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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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Old 06-02-2011, 11:35 AM posted to alt.food.wine
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"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




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