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Touch

Does this sense have anything to do with wine? When one considers that during a wine tasting only the glass is ”touched“ as it is held by the stem, one may think that touch is not so important.

Its importance becomes clear when we remember that the sense of taste is only a rough separation into various directions. After the tongue differentiates between the 4 tastes, the sense of touch is most important to determine how the wine goes down. One speaks of long and short ”finish“, but also of dense and light wines. A dense wine has high extract content. This is ”felt“ by the tongue and palate. The borders here are not clearly defined. This was already described in ”Taste“.