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Softness
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The substances responsible for a
wine's softness are sugars, alcohol and glycerin, which also
make it seem rounded and tasty. In current terminology,
softness also refers to sapid sensations of sweetness that are
due to residual sugars, ethyl alcohol and glycerins and of
warmth, due to ethyl alcohol. Sapid sensations of saltiness or
acidity and tactile impressions of astringency due to tannin
are regarded as hard elements.
However, a wine can be more or less soft, depending upon its
content of substances that produce sensations of sweetness in
contrast to or combination with those that yield hard
sensations. It is interesting to note that the sensations of
softness are registered by all the mucus membranes of the oral
cavity, while sensations of sweetness are detected only by the
taste buds on the tip of the tongue.
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LACKING SOFTNESS
Independently from the color and body, a wine can lack
softness, resulting from the immaturity of the acidic and
tannic components.
FAIRLY SOFT
If the acidic, tannic and bitter components have not
sufficiently reached the maturation, they cover the soft
substances (alcohol, sugars) and give an underlying sense of
sharpness.
SOFT
The persuasive, unyielding and velvet sensation found in
white wines and in red wines, tasted at its optimal
temperature.
ROUNDNESS
The sensation of softness is accentuated to the point that
there is an impression of sweetness.
CHEWY
A wine in which contains important bodily components so
that it appears full and heavy. It gives a heavy sensation of
sugars and glycerines.
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