Food and Wine Pairing : A Sensory Experience

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CHAPTER7

WINE TEXTURE

CHARACTERISTICS:

TANNIN, OAK, AND BODY

CHAPTER OUTLINE:

Introduction

Aperitif: The Exemplary Nature of a Symbiosis Between Food Dishes and Cognacs

Texture in Wine

Tannin

Mouthfeel Wheel

Alcohol

The Impact of Oak

Overall Wine Body

Maturity, Micro-oxygenation, and Other Factors

Summary

Exercises

Key Concepts

KEY CONCEPTS:

●Smooth-to-rough mouthfeel continuum

●‘‘Bigness’’ in wine: alcohol and other factors

●Oak as a ‘‘reverse marinade’’

●Definitions and descriptions of body