Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 83

The texture of a wine should be considered and crucially the balance of the characteristics already discussed. The easiest way to understand texture is by imagining running the tips of your fingers over the skin of various parts of the body of people of different ages and professions: the smooth, soft face of a model, the hands of a cashier, the weathered face of a deep‐sea‐fisherman, the pre‐shave chin of a builder. The texture of a wine might be described as silky, velvety, smooth, or coarse. Several wine faults impact upon texture, including some faults resulting from the actions of lactic acid bacteria – see Chapter 11.

Bubbles or spritz, if present, give tactile sensations on the tongue. In a poor quality sparkling wine, they are very aggressive, whilst a creamy feeling mousse is indicative of the well‐integrated carbon dioxide in a good quality example. Thus in the case of sparkling wines, the mousse might be described as delicate, creamy, or aggressive.