Alcohol
Alcohol gives a sensation of warmth in the mouth which is described on a scale using the following terms. Alcohol content of 12°-12,5° is normal in a balanced, well-made wine.

	Light: denotes a wine which is balanced but which does not give any impression of warmth. Corresponds to around 11° alc.
	Warm: denotes a distinct impression of alcohol. Corresponds to around 13° alc.
	Generous: used for a wine in which the sensation of warmth is one of the predominant features.

In normal table wines an alcohol content over 16° alc will create inbalance and an unpleasant hot sensation. On the other hand wines with less than 90 alc will usually seem "weak and thin".
Tannin
Tannins are an important component of red wines for ageing. In mature wines they should be present in balanced amounts. Young or immature full bodied wines can have excessive tannins which interrupt the lubricating flow of saliva in the mouth and create an uncomfortable sensation of astringency.

Body
The non-soluble substances in wine are known as dry extract. These combine with alcohol to create the "body" of a wine. Wines with good body give a feeling of weight on the palate which should be in balance with the other sensations. Wines lacking body are often described as thin or lean. Those with too much body, making them tiring and unpleasant to drink, are refered to being fat or heavy.
Texture
Texture refers to how wine feels in the mouth. Good balance between alcohol, acidity and other elements makes a wine feel "supple" and "well round ed". Wines with high alcohol, glycerine and extract in proportion to their acidity and (in red wines) tannins can be described as fleshy. An excessively soft texture can give an unappealing oily sensation. At the other extreme wines which are described as "stringy" have a rough, coarse texture.
Prickle
A slight prickle in certain young table wines is a lively, refreshing feature. Ina fully sparkling wine the slow but steady flow of carbon dioxide should give a sensation of foamy or creamy smoothness. Excessive carbon dioxide creates a sharp, biting effect that distracts from the basic flavours. Too little makes the wine taste flat.