Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
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.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 102–105.
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 102–105.
105
102
Jackson, Beyond Flavour, PDF 102–105.
Merlot: simultaneous fruit texture and tannin texture
Ready means recoverable source and precise supplied-PDF locator; not publication approval or authenticated direct quotation. Limits: 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.
No access / Whiskey Citations & Footnotes Database (USWA)
Citation
Nick Jackson, Beyond Flavour: Wine Tasting by Structure, 2nd ed. (copyright 2022; publisher unstated), supplied PDF positions 102–105.
Bibliography
Jackson, Nick. Beyond Flavour: Wine Tasting by Structure. 2nd ed. Copyright 2022. Publisher not stated in supplied copy.
Supported passage
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.
Verification boundary
The native source and exact PDF positions are recoverable. This record cites a paraphrase; no direct quotation is authenticated. Publisher and ISBN remain unstated.
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.