jargon

In a dicussion on this topic on a forum it became clear that everyone had a slightly different understanding of structure means, so I am not sure how helpful it is.

I use the term to cover both tann> What does structure mean? Texture?

my take on structure is pretty much the same as Steve's- generally referring to tannins and acidity, though I guess fruit or extract could be considered too.

Texture is generally used the same as mouthfeel - just how the wine feels in your mouth- smooth/silky, "rough" (harsh tannins), etc

Fat & lean - fat generally describes a wine with lots of fruit but low acidity, lean is for higher acidity wines.

to tannins and acidity, though I guess fruit or extract could be considered too.

your mouth- smooth/silky, "rough" (harsh tannins), etc

Like zinfandel or sauvignon blanc?

Such as?

-- Rich

German Riesling, higher when early harvested. Anders

to tannins and acidity, though I guess fruit or extract could be considered too.

your mouth- smooth/silky, "rough" (harsh tannins), etc

acidity, lean is for higher acidity wines.

Let me add that fat here in France refers to how rich in sugar and glycerin the wine is, while lean would be pejorative = lacking in mellowness, acidic with not enough sweetness to balance. More or less the same as Dale's definition, but with fruit understood as sugar.