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This article is completely insane. I think the word the author was looking for is, "texture." Without citations that any English speaker uses this term, I am inclined to believe that what we are looking at is a literal translation of yet another German compound word in the vein of Schadenfreude. Except that we have a word with the same meaning, and that word is, "texture."
I think it's a recognised specialist term to do with texture in food and drink. There doesn't seem to be a consensus on whether it's "mouthfeel" or "mouth feel" - the second gets more Google results, but some are misleading because they're for things like "why do breath mints make my mouth feel cool?" This page:
http://www.foodproductdesign.com/archive/1993/0893QA.html might be a place to start.
Jodievdw00:02, 7 July 2007 (UTC)reply
Just to add in my own $0.02, "mouthfeel" is a word commonly used throughout both research and industry involving the chemical senses, not just a poor literal translation.
Smirkster14:17, 11 October 2007 (UTC)reply
As a professional wine taster myself I must say I have never heard "mouthfeel" before this article.
I have only ever used "Texture" and only ever heard it. Is this a new term or something? As an English word it certanly sounds odd.
Plus it is not in any of my dictionaries, But then again they are all very old... like, from 2007 :O
210.185.8.206 (
talk)
04:59, 18 December 2009 (UTC)reply
That's rather surprising. While this article is on my "hit list" to eventually clean up and expand, I certainly won't have any shortage of wine-related
reliable sources that talk about mouthfeel. It is featured in the Oxford Companion (2006), Jancis Robinson's Wine Course (2003), Katherine MacNeil's Wine Bible (2001), Andre Domine's Wine (2008) and Sotheby's Wine Encyclopedia (2005) among several other books. While I haven't gone through the WSET path yet, as a wine educator who got her training through the
Society of Wine Educators and the
Court of Master Sommeliers, I can say the term "mouthfeel" is definitely not foreign in discussing wine tasting and critical evaluations of wine. In some extent it maybe interchangeable with the term "texture" but usually includes more focus on overall balance. But again, this article does need some work.
AgneCheese/
Wine05:37, 18 December 2009 (UTC)reply
Regardless of your perception of the term, it is a well-established word in the fields of wine tasting and beer tasting, as well as other culinary areas of discourse.
76.4.0.8 (
talk)
15:25, 25 June 2011 (UTC)reply
Though it is a term used by *some* wine tasters (though not all, based on the above comment from a wine taster) and people in culinary settings (I hear it a lot on cooking shows like Top Chef, for instance), it definitely seems like a
Buzzword, rather than a term that actually defines or elucidates a concept or idea. Even if it is somewhat useful, it seems at *best* like a term used by some insiders. Perhaps a useful example of a similar case is the word 'crumb', which to some bakers means the bread that resides within the crust -- while to the rest of us, a crumb is a bit of bread that has detached from the rest of the loaf.
http://en.wikipedia.org/wiki/Bread#the_crumb In either case, I do not believe this term/buzzword warrants its own page on Wikipedia. Should we consider it for deletion?
Jreedy21 (
talk)
01:32, 14 June 2012 (UTC)jreedy21reply
Fixing grammar in the bulleted list
I added the word "the" to most of the entries. Initially, I tried doing this in separate edits but then realized that it would take forever and unnecessarily clutter up the post history, so I did the rest of the changes in a single edit. I'll also go ahead and remove the periods at the end of most if not all of the entries, since most of them are not complete sentences but rather just complex nouns.
Anonymous Libertarian (
talk)
19:59, 15 December 2023 (UTC)reply
This article is within the scope of
WikiProject Wine, a project which is currently considered to be inactive.WineWikipedia:WikiProject WineTemplate:WikiProject WineWine articles
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of
food and
drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join
the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review
WP:Trivia and
WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,
select here.
Consider joining this project's
Assessment task force. List any project ideas in this section
Note: These lists are
transcluded from the project's tasks pages.
This article is completely insane. I think the word the author was looking for is, "texture." Without citations that any English speaker uses this term, I am inclined to believe that what we are looking at is a literal translation of yet another German compound word in the vein of Schadenfreude. Except that we have a word with the same meaning, and that word is, "texture."
I think it's a recognised specialist term to do with texture in food and drink. There doesn't seem to be a consensus on whether it's "mouthfeel" or "mouth feel" - the second gets more Google results, but some are misleading because they're for things like "why do breath mints make my mouth feel cool?" This page:
http://www.foodproductdesign.com/archive/1993/0893QA.html might be a place to start.
Jodievdw00:02, 7 July 2007 (UTC)reply
Just to add in my own $0.02, "mouthfeel" is a word commonly used throughout both research and industry involving the chemical senses, not just a poor literal translation.
Smirkster14:17, 11 October 2007 (UTC)reply
As a professional wine taster myself I must say I have never heard "mouthfeel" before this article.
I have only ever used "Texture" and only ever heard it. Is this a new term or something? As an English word it certanly sounds odd.
Plus it is not in any of my dictionaries, But then again they are all very old... like, from 2007 :O
210.185.8.206 (
talk)
04:59, 18 December 2009 (UTC)reply
That's rather surprising. While this article is on my "hit list" to eventually clean up and expand, I certainly won't have any shortage of wine-related
reliable sources that talk about mouthfeel. It is featured in the Oxford Companion (2006), Jancis Robinson's Wine Course (2003), Katherine MacNeil's Wine Bible (2001), Andre Domine's Wine (2008) and Sotheby's Wine Encyclopedia (2005) among several other books. While I haven't gone through the WSET path yet, as a wine educator who got her training through the
Society of Wine Educators and the
Court of Master Sommeliers, I can say the term "mouthfeel" is definitely not foreign in discussing wine tasting and critical evaluations of wine. In some extent it maybe interchangeable with the term "texture" but usually includes more focus on overall balance. But again, this article does need some work.
AgneCheese/
Wine05:37, 18 December 2009 (UTC)reply
Regardless of your perception of the term, it is a well-established word in the fields of wine tasting and beer tasting, as well as other culinary areas of discourse.
76.4.0.8 (
talk)
15:25, 25 June 2011 (UTC)reply
Though it is a term used by *some* wine tasters (though not all, based on the above comment from a wine taster) and people in culinary settings (I hear it a lot on cooking shows like Top Chef, for instance), it definitely seems like a
Buzzword, rather than a term that actually defines or elucidates a concept or idea. Even if it is somewhat useful, it seems at *best* like a term used by some insiders. Perhaps a useful example of a similar case is the word 'crumb', which to some bakers means the bread that resides within the crust -- while to the rest of us, a crumb is a bit of bread that has detached from the rest of the loaf.
http://en.wikipedia.org/wiki/Bread#the_crumb In either case, I do not believe this term/buzzword warrants its own page on Wikipedia. Should we consider it for deletion?
Jreedy21 (
talk)
01:32, 14 June 2012 (UTC)jreedy21reply
Fixing grammar in the bulleted list
I added the word "the" to most of the entries. Initially, I tried doing this in separate edits but then realized that it would take forever and unnecessarily clutter up the post history, so I did the rest of the changes in a single edit. I'll also go ahead and remove the periods at the end of most if not all of the entries, since most of them are not complete sentences but rather just complex nouns.
Anonymous Libertarian (
talk)
19:59, 15 December 2023 (UTC)reply