Illustration by Jose Berrio
Rafa García Febles, beverage director for an upcoming project with the Marcus Samuelsson Group, believes the term may sound silly or, worse, “gatekeep-y” to consumers outside the wine industry. But he also maintains that it’s a useful way “to describe something real.”
Whether white, red, rosé or beyond, wines create different sensation experiences in the mouth. These reflect the synergy of a wine’s components including acidity, tannins, alcohol, CO2, glycerol and residual sugar. Taken individually, they define a wine’s structure. Together, they produce mouthfeel.