Two simultaneous textures are a phenomenological description, not independent measurement of compounds. Tasting cannot establish acidification. Smoothness, fruit weight and tannin intensity should remain separate observations, not one quality score.
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Merlot shares gum-felt structure with Cabernet but is portrayed as less directional, more square and rich in middle-palate fruit. Velvety fruit can coexist with grainy or clay-like tannin, making a two-texture description useful. St-Emilion, Pomerol, simpler Bordeaux, Tuscany, Hawkes Bay and California illustrate the range.
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Merlot: simultaneous fruit texture and tannin texture
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Excerpt
Merlot shares gum-felt structure with Cabernet but is portrayed as less directional, more square and rich in middle-palate fruit. Velvety fruit can coexist with grainy or clay-like tannin, making a two-texture description useful. St-Emilion, Pomerol, simpler Bordeaux, Tuscany, Hawkes Bay and California illustrate the range.
Source and locator
No access · PDF 102–105 · Merlot: simultaneous fruit texture and tannin texture
Context and limitations
Two simultaneous textures are a phenomenological description, not independent measurement of compounds. Tasting cannot establish acidification. Smoothness, fruit weight and tannin intensity should remain separate observations, not one quality score.
Interpretation
Retain the source's personal and wine-specific context. Do not turn the observation into a fixed whiskey property, a tested blend formula or an unsourced causal claim.
Connections
