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Thread: Re: jargon

  1. #1
    DaleW Guest

    Default Re: jargon

    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.

  2. #2
    RichD Guest

    Default 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

  3. #3
    Anders TÝrneskog Guest

    Default Re: jargon


    "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



  4. #4
    Mike Tommasi Guest

    Default Re: jargon

    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.

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