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Main texture measures used in food evaluation include fattiness, cooking method, and an overall assessment of
body/texture. Main texture measures used in the evaluation of wine include levels of tannin, alcohol, and
oakiness, as well as an overall assessment of body. While oak aging of wine may impart color, body, flavor, and
aroma, it should be considered in the wine texture section, as it is most likely to be a key contributor to the
body of the wine when matching a wine with the body or power of the food item.