Used by professional tasters as well as foodies, the term "mouthfeel" describes just that—how a food (such as cheese) or potable (wine or beer) feels in the mouth. Depending on what's being tasted, the descriptors may include everything from "full-bodied" to "light" to "dense." The permutations are endless.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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