Never noticed it with white but reds often have a smoothness to them, almost like a sort of liquid umami-ishness in a way
A lot of that is umami: red wines are fermented with the skins, while white wines aren’t. And grape skins have quite a bit of amino acids (proline, alanine, glutamic acid, and arginine; source) that taste umami, and the fermentation releases those into the wine. Much like in soy sauce, but in a smaller scale.
The lactic acid @celeste@kbin.earth mentioned also plays a big role. It’s mostly sour, but it has also a bit of a thick texture and a “meaty” taste. It’s easier to notice it in sauerkraut, though; wine has too much going on, and sauerkraut has higher amounts of lactic acid.
Note amber wines (made with white grapes, but skin on) also have that same vibe. I got relatives who sometimes brew amber wine, mostly for internal consumption; drink it while eating some olives and you can swear you’re drinking ham.
Hamm & Bubbly
https://cancanawards.com/what-makes-wine-oily/ I know nothing about it. Does this sound right?
The oily texture in wine is primarily a result of malolactic fermentation, where bacteria convert malic acid into lactic acid. The lactic acid produced has a slightly oily consistency, adding a velvety texture to the wine
Neat!
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I think its the lactic acid thing, like I said, its some wines not all. Its that brothy/creamy mouthfeel. Ive not tasted a white wine with it either.
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