A wine's body is its weight in the mouth. Imagine that a light-bodied wine is like skim milk, sliding easily down your throat. A medium-bodied wine has more viscosity, like whole milk. A wine's mouth-feel is its texture, the tactile impression it leaves in the mouth. Fabrics like velvet and silk are often used as metaphors.
Long finish is one of the most seductive and compelling attributes a wine can possess.
Concentration, focus, and tasting long enough to register an impression are most important. Some wine tasters do gargle to try to amplify flavors and detect flaws. But for most of us, simply holding the wine in the mouth for a few seconds is enough to relish the flavors. Karen MacNeil teaches and writes about wine. She lives in California's Napa Valley.