Mouthfeel
/ˈmaʊθ.fiːl/
Mouthfeel refers to the tactile sensations experienced in the mouth when tasting wine, including texture, weight, and the way it feels on the palate. It encompasses aspects such as the wine's body, viscosity, astringency, and the presence of tannins.
Examples
- A full-bodied red wine like Cabernet Sauvignon often has a rich, velvety mouthfeel due to its high tannin content.
- A crisp white wine like Sauvignon Blanc may have a lighter, more refreshing mouthfeel with a slight astringency.
- A wine with high acidity might feel sharp and lively on the palate, contributing to its mouthfeel.
Etymology
The term 'mouthfeel' originated in the mid-20th century in the food and beverage industry, particularly in the context of wine tasting. It combines the words 'mouth' and 'feel' to describe the sensory experience. The concept has roots in the broader field of sensory science, which studies how products are perceived through taste, touch, and other senses.
Usage Notes
In wine tasting, mouthfeel is used to describe the physical sensations experienced when wine is sipped and held in the mouth. It is a critical component of wine evaluation, helping tasters to assess the wine's quality, balance, and overall drinking experience. Wine professionals and enthusiasts use terms like 'smooth', 'velvety', 'crisp', or 'rough' to articulate the mouthfeel.