Hadn’t seen this. Thanks for posting, Tom. An excellent read. It is so challenging sometimes to dial in the expressions we use in tasting notes and when talking about wine.
Glad you liked the article, Tom. It’s a good read but still not the last word on the subject of “texture”. The article is a bit
fuzzy and kinda leaves me hanging. But at least he opened a discussion on the subject that most writers don’t talk about. Or understand.
I asked Jon a few questions on the subject here in SantaFe last week as we tasted some wines, and I found his
answers rather nebulous & unsatisfying. So I don’t think he completely understands the subject himself.
I tend to use texture in my TN’s when I describe the tannins. Not only the level/intensity of the tannins, but
the texture as well. I think the texture is easier to identify there. But I still don’t think I do it very well.
It’s sorta like “minerality” or pornography…you can recognize it when you see it…but defining it is damnably tough.
Tom
I received an email last week from Matt Kramer, who happens to peruse this board from time to time. He was very happy to see ‘texture’ being discussed as it is near and dear to his heart.
Here is a link to an article he wrote on the subject a number of years ago:
Cheers.