Here's another of one those wine terms for you: Mouth feel or mouthfeel.
This describes the sensation of wine in the mouth. What is that mouth of yours "feeling"?
Typically, you will be describing a texture. Silky, smooth, rough, harsh or hot are a few of the sensations we experience as we taste various types of wines.
The beauty of a wine's mouthfeel is that when paired properly, it is in perfect harmony with a particular food's mouthfeel.
The classic example is matching the full bodied, tannic mouthfeel of Cabernet Sauvignon with the smooth, slippery marbled fat found in quality cuts of steak.
Other classics include:
Champagne and potato chips (acid and bubbles vs. salt)
Chablis and oysters (crisp minerality vs. briny, salty and creamy)
Sauternes and Foie Gras (rich and sweet vs. rich and savory)
Does anybody care about this stuff now?
Nah.
It's World Series time, and the Cards are in the thick of things again.
Have a great weekend.
Tom
This describes the sensation of wine in the mouth. What is that mouth of yours "feeling"?
Typically, you will be describing a texture. Silky, smooth, rough, harsh or hot are a few of the sensations we experience as we taste various types of wines.
The beauty of a wine's mouthfeel is that when paired properly, it is in perfect harmony with a particular food's mouthfeel.
The classic example is matching the full bodied, tannic mouthfeel of Cabernet Sauvignon with the smooth, slippery marbled fat found in quality cuts of steak.
Other classics include:
Champagne and potato chips (acid and bubbles vs. salt)
Chablis and oysters (crisp minerality vs. briny, salty and creamy)
Sauternes and Foie Gras (rich and sweet vs. rich and savory)
Does anybody care about this stuff now?
Nah.
It's World Series time, and the Cards are in the thick of things again.
Have a great weekend.
Tom
Here are two famous Cardinals fans:
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| Fredbird |
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| Elmo |
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