Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

mouthfeel, non-specific tasting term, used particularly for red wines, to indicate those textural attributes, such as smoothness, that produce tactile sensations on the surface of the oral cavity (see diagram). For more detail, see texture.

  1. Gawel, R., Oberholster, A., Francis, I. L., ‘A mouth-feel wheel: terminology for communicating the mouth-feel characteristics of red wine’, Australian Journal of Grape and Wine Research, 6 (2000), 203–7.