Weight and complexity in a wine often invent for a more interesting sipTexture might seem an odd word to expend of a liquid,but it’s a useful way to indicate a wine that has weight and complexity, as opposed to a bottle that’s simply a quaffing wine. Those characteristics can be introduced in a number of ways, and most commonly by oak-ageing and often in combination with stirring the lees (dead yeast cells that are left after fermentation and that give wine a particularly creamy texture). Compare a crisp,unoaked chardonnay such as a petit chablis, say, or with rich,creamy, barrel-fermented one such as McWilliam’s Tumbarumba Chardonnay 2014 (£12 Marks & Spencer; 12% abv) and you will see, and rather taste,what I mean.
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Source: theguardian.com