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Similar to "body", the sensation when a wine feels thick or rich on the palate
Balance
Weight
Mouth-feel
A term for when the elements of wine - acids, sugars, tannins, and alcohol 0 come together in a harmonious way
Structure
Balance
Lees
An ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins
Balance
Acidity
Structure
The liveliness and crispness in a wine that activates our salivary glands
Acidity
Lees
Astringent
Tasting term noting the harsh, bitter, and drying sensations in the mouth caused by high levels of tannin
Mouth-feel
Astringent
Balance
How a wine feels on the palate; it can be rough, smooth, velvety, or furry
Mouth-feel
Lees
Structure
A delineated wine producing region
Weight
Appelation
Structure
Sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation
Lees
Appellation
Weight
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