Understanding Mouthfeel
Prof. Nic Spencer decided to start a post-retirement career in wine while trapped in a vineyard in Mendoza for two months during Argentina’s Covid-19 lockdown.
Being a curious chemist, productive gardener, grape and wine research specialist, occasional artist and keen on the outdoors leads to an eclectic life. Nonetheless, wine science remains his key professional passion and understanding the molecules that drive the sensations and properties of wines continues to fuel his wonder about wine…and there remains no more mysterious entanglement to unravel than that of understanding mouthfeel. Paul is based in Adelaide, South Australia and no, he doesn’t have a favourite wine.
Articles by Prof. Nic Spencer and Dr. Paul Smith
Mouthfeel is tribology! What makes a Barolo so different from a Spätburgunder? What about distinguishing between a Tannat and a Beaujolais? First and foremost, it’s the mouthfeel — the sensations...