Wine with Leslie: How to get into texture — and an €8 Pinot Noir at Dunnes
Leslie Williams gets into texture this week in his wine column. Pic: ThinkStock
Every week on this page I make several attempts to describe the way different wines taste by focusing mainly on how they smell and taste. However there is one more element I should probably focus on more, and that is texture.
The way a wine sits on the palate, how the fruit interacts with the acidity in my mouth, and how easily it slips down the throat are all important to the enjoyment of wine. On a hot summer day, you will likely want a lighter texture to the wine you might serve with a winter roast beef.
