Mouthfeel describes which aspects of wine?

• A. Aroma intensity
• B. The physical feel of wine, including body, weight, and texture
• C. Sugar content
• D. Color and clarity

Answer: (B)

Mouthfeel is about the tactile sensations wine produces in the mouth—the physical feel rather than what you smell or see. It describes how heavy or light the wine feels (its body or weight), and the texture it presents on the palate (smooth, creamy, gritty, astringent, etc.). Tannins can make the wine feel drying, alcohol warmth can give a slight heat, and glycerol or carbonation can affect viscosity and coating. This is exactly captured by describing the physical feel, including body, weight, and texture.

Aroma intensity is about smell, not mouthfeel. Color and clarity are visual attributes seen with the eyes. Sugar content relates to sweetness, which influences taste but does not define the full tactile experience of the mouth.