Texture

This refers to the fabric of a wine, the way it feels in the mouth, often described by general impressions of touch. If a wine has good balance between alcohol, acidity and other elements, it should feel smooth and wellrounded. Fine wines may also be called velvety, well-knit, glossy or polished.

But if the balance is off in one direction, a wine might feel soft, flabby, even oily. And if it is off in another, it might feel grating, stringy or coarse

Astringency

It is a measure of the drying or puckering sensation caused mainly by the tannins present in red wines, but also - to some extent - by high acidity in whites.

A degree of tannic tautness is desirable as part of the complex balance in wines for aging. But in some young reds, excessive tannins interrupt the lubricating flow of saliva and create an unpleasant puckering sensation. High acidity in white wines can create a similar effect.

Temperature

It refers, in part, to the degree of heat or cold of a wine, a key factor in how it tastes and feels when it enters the mouth. But it has mainly to do with the sensation of warmth created by ethyl alcohol, which increases with the wine's strength.

This fenomena is scarcely noticeable at less than 11 degrees, though if there is too little alcohol the wine will seem weak and unbalanced. In the normal range of 11 to 13 degrees, the alcohol should be in harmony with the other components. Above 13 degrees, there is a distinct sense of warmth or richness, though if the alcohol dominates the other components it can create an unpleasant, hot sensation.

Body

This expresses the sense of weight and structure of a wine, and is due mainly to the degree of extract or nonsoluble substances it contains, but also closely related to the alcoholic strength, intensity of flavor and texture. The term is often used to describe robust red wines, though rich sweet wines may also be said to have good body.

Wines lacking body are often described as thin, lean or watery. Those with too much body are called ponderously heavy and tedious to drink.

Prickle

It refers to the effect of carbon dioxide in sparkling wines, whether spumante or frizzante, though a prickly sensation may also be noted in still young white wines with sharp acidity.

In lightly bubbly or frizzante wines, prickle should be refreshingly vivacious. In a fully sparkling spumante, the slow but steady flow of carbon dioxide should please the palate with a sensation of foamy or creamy smoothness.

Excessive carbon dioxide creates a sharp, biting effect that distracts from the basic flavour. Too little makes the wine taste flat.