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This word describes a pleasant physical and tactile sensation in the mouth in contrast to a “hard” wine, one with too lively an acidity or one that has too much bite. See also fatty.
(tast.) Wine with well-developed and expressive bouquet. Opposite of closed.
To do with sensory impressions. The wine-taster is subjecting the wine to "organoleptic examination".
Chemical changes occurring as a result of contact with oxygen. Oxidation affects the aromatic properties of wine adversely if excessive (see maderised) but in the normal course of wine-making, a modest degree of oxygenation is beneficial, helping with the evolution of aromas (e.g. from fresh fruit to candied to cooked), and preventing the generation of hydrogen sulphide from the lees with its smell of rotten eggs.