Illustration by Jose Berrio
Whether you prefer Pinot Noir or Chardonnay, you may notice that each sip conveys more than just aromas and flavors. Wines also have what industry pros call mouthfeel.
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.
