Three sensations that help describe what you really feel on the palate.
Three sensations that help describe what you really feel on the palate.
Body describes the impression of weight, from light to full.
Acidity brings freshness and makes your mouth water.
Tannins, mainly in reds, create a drying texture. Their balance matters more than their amount.
To isolate tannin, taste a red after a dry white: the drying feeling on gums becomes easier to notice. Body describes weight in the mouth, not colour.
A winemaking method with varied textures and adaptable pairings.
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Look, smell and taste without jargon: a simple way to find your bearings.
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Freshness on the palate helps you read a wine’s balance.
Read the guide ↗Yes, especially skin-contact whites. Drying sensation differs from mouth-watering acidity. Body describes weight, not tannin quantity.
Illustrative images are AI-generated for FRANCE VINS. Landscapes evoke wine regions; grape images illustrate grapes without identifying a variety.