Thread: Re: jargon

On Feb 5, DaleW <Dwmi...@aol.com> 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

"RichD" <[email protected]> skrev i melding
news:[email protected]..
> On Feb 5, DaleW <Dwmi...@aol.com> 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

On 2/5/2011 9:44 PM, 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 but low acidity, lean is for higher acidity wines.

Let me add that fat here in France refers to how rich in sugar and
glycerin the wine is, while lean would be pejorative = lacking in
mellowness, acidic with not enough sweetness to balance. More or less
the same as Dale's definition, but with fruit understood as sugar.