Howard Sugar (asker) Jun 22, 2017:

For the moment I am going with "rich in textures"

P.L.F. Persio Jun 22, 2017:

Totally agree Be a wordsmith, Howard, more power to your elbow!

P.L.F. Persio Jun 22, 2017:

I think you're onto something: see the following: https://wine.appstate.edu/sites/wine.appstate.edu/files/Wine...
http://www.thekitchn.com/wine-words-texture-168152
https://en.wikipedia.org/wiki/Wine_tasting_descriptors
http://www.aromadictionary.com/articles/texture_article.html

Howard Sugar (asker) Jun 22, 2017:

I am thinking of multi-textured as a possible translation. A couple of days ago I Googled a word on wines, I think it was "fruttai" followed by drying rooms. I found a reference to an article that I, myself, wrote many years ago on raisin wines. In some of these cases, we translators are coining words that others will use if we can translate them correctly.

Howard Sugar (asker) Jun 22, 2017:

rich in textures???

P.L.F. Persio Jun 22, 2017:

Texture is also very helpful to explain various sensations as if they were a type of fabric, borrowing terms like the ‘weave’ of a cloth or the adopting the fundamental characteristics of certain materials. For example, a balanced wine that is in no way tart can be described as ‘silky’ or ‘cashmere-like’, while one that is a little rough or a bit acidic could be defined as ‘cottony’. A wine can also be said to be ‘velvety’, ‘fustian’ or even ‘hemp’ or ‘jute-like when the tannins are particularly aggressive.

None of this is new, Veronelli often referred to ‘silky texture’. It would be a good thing if texture were to be once again a common term in the Italian wine vocabulary. Unfortunately, it is a word absent from the so-called ‘science of tasting’, at least in organoleptic descriptions, replaced by terms borrowed from organic chemistry and physiology.

P.L.F. Persio Jun 22, 2017:

Hi Howard! It looks like something between body and texture.
See what Doctor Wine writes in his English page http://www.doctorwine.it/eng/Signed-DoctorWine/Signed-DW/The...
There are certain terms that are very appropriate for describing a wine but which for some reason have all but disappeared from the vocabulary of wine critics, at least in Italy. One of these is texture, a perfect word to define the quality of the mouthfeel, its level of aggressiveness, like the feel of certain cloths. For me this term is useful for understanding not only the type of wine being tasted but also some of the fundamental characteristics of the grape or grapes used to make it.
Texture is determined by level and quality of the tannins along with the wine’s acidity and softness and it is obvious that these derive directly from the grape and, in part, the method of winemaking. An example of the latter case is whether new wood was used or if sugar residue levels were adjusted to obtain a desired taste. (continues)

Howard Sugar (asker) Jun 22, 2017:

Perhaps "full bodied"???

P.L.F. Persio Jun 22, 2017:

another one: http://www.doctorwine.it/Firmato-DoctorWine/Firmato-DW/La-st...

P.L.F. Persio Jun 22, 2017:

A useful reference: http://www.direzionevino.it/dizionario.php?id=maWX&pag=2&idp...