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Food and Wine Dictionary

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Winetasting term that can refer to either texture or flavor, although it's more commonly applied to the former. A wine described as having an oily texture will produce a smooth, slightly slippery impression in the mouth, and is usually the result of relatively high GLYCEROL, often combined with low ACIDITY. This tactile characteristic is often found in FAT wines. The term oily is used sometimes to describe the BOUQUET of a wine, such as a mature RIESLING, although the term PETROL is more appropriate in this instance.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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