Tastes, chemical feelings, viscosity, texture and flavours are perceived by the sensors in our mouth or via the mouth to the olfactory nerves.
There are four basic taste sensations perceived by the mouth: sweetness, acidity (sourness), bitterness and saltiness. The tactile chemical sensations include: astringency or dying sensations, hotness (heat sensations), metallic flavours, carbon dioxide (tingling sensation or spritz) and sulphur dioxide (pain sensations in the throat or nasal passages).
Viscosity refers to the rate of flow of liquid under some force, such as gravity. The thicker a solution or liquid is, the great its viscosity. Light-bodied wines are thinner or less viscous than full-bodied wines. Viscosity in wine results from the prescence of alcohol, glycerol and/or sugar. These substances contribute to the body of the wine.
Texture refers to the sensory manifestation of the structure or makeup of the wine, e.g. harshness (due to excessive phenolic compounds), softness or viscosity.
Sweetness: cloying, unctuous, think, thick, honeyed, flabby, hearty, rich in glycerine, sweet, soft, alkaline (high pH), flat, sweetish, mawkish, pleasing
Sourness (acidity): meagre, hollow, short, fleshless, empty, lacking in body, dry, dried out, arid, bone dry, biting, sharp, raw, hard, acerbic, austere, severe, angular, stiff, aggressive, piquant, acid, acidulous, green, tart
Bitterness and astringency: dense, hard, tannic, firm, rough, steamy, bitter, Harsh, course, astringent
Mouthfeel: light, thin, fluid, elegant, velvety, silky, delicate, easy, mellow, mellowed, soft, supple, round, rupe, fleshy, rich, lush, creamy