Wine-tasting in the context of Texture (food)

Wine-tasting in the context of Texture (food)

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⭐ Core Definition: Wine-tasting

Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.

Results that have surfaced through scientific blind wine tasting suggest the unreliability of wine tasting in both experts and consumers, such as inconsistency in identifying wines based on region and price.

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Wine-tasting in the context of Mouthfeel

Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture.

It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant.

View the full Wikipedia page for Mouthfeel
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LINKED FROM (PARENTS)
← Mouthfeel ← Texture (food) ← Food texture
LINKS TO (CHILDREN)
Wine → Sommelier → Retailer → Blind wine tasting →