Mouthfeel Matters: Unpacking Some Wine Texture and Body

One of the reasons I love learning about wine is its incredible complexity and the layers that make each bottle unique. Everything from the climate where the grapes grow, to how long and in what conditions the wine is stored can dramatically impact its taste. These factors introduce fascinating tasting notes that make every wine a new experience. Some wines are best enjoyed young, while others shine with age—all things I’m discovering along the way.

In this post, I want to break down some basic wine terms that can come in handy when talking to a liquor consultant or asking your server about a wine at a restaurant.

Let’s start with tannins—one of those things that people talk about, but don't understand! But before we dive into tannins, let’s talk about sediment. Sediment is the leftover grape skins and particles that settle at the bottom of a wine bottle. While sediment can add bitterness, it also contributes flavour and texture, which we often describe as tannins. Tannins is the feeling you get in your mouth caused by the grape skins, people can often describe this feeling as tart.To avoid pouring sediment into your glass, many people use a decanter, leaving the sediment behind to enjoy a smoother sip.

Have you ever heard someone describe a wine as 'buttery' and thought, 'What does that even mean?' Personally, I’m not a fan of buttery wines, so I tend to steer clear of them, but many people love their smooth, creamy texture. If you’re curious, I recommend trying an oaked Chardonnay—look for labels that mention 'buttery' or aging in wooden barrels, as these wines will have that quality. This characteristic comes from a process called 'malolactic fermentation,' where tart malic acid is converted into creamy lactic acid, softening the wine’s acidity and creating a rich, smooth texture.

Everyone’s palate is different, and part of the fun is figuring out what works for you. So, keep exploring, and don’t be afraid to try something new!