Chemins Vignerons

The sense of touch figures in the overall flavor impression by conveying temperature, texture and pressure, the feeling differences that exist between cold iced tea and hot coffee, between plain fruit punch and carbonated soda, between filtered and unfiltered apple juice, between smooth pudding and crunchy cookies, or between the burn of jalapeño or the cool of menthol. These sensations of touch, irritation, or thermal differences are called chemesthesis and may be experienced in the eyes, mouth, nose, or throat. Much of the touch information of flavor is conveyed to the brain through the trigeminal nerve.
The body of a wine is felt as light or heavy, thin or full, rich or crisp. Body is one of the most often misunderstood components of wine. The description "full bodied" is frequently applied to wines that are high in either alcohol or tannin or in both, without the actual texture and weight of the wine being "full" at all. Body should be thought of as the relative "thickness" or viscosity of the wine.
One of the most prominent elements of wine "flavor" is tannin, more a sensation of touch rather than taste. It is also a significant flavor component of tea, chocolate, soy, pecans, walnuts, and the skins and seeds of many fruits, other than grapes, such as blueberries, dates, kiwi, peaches, persimmons, pomegranates, raspberries and figs. Tannin leaves a puckery, astringent feeling on the tongue, gums, and cheeks and can sometimes also taste bitter. Wine tannins come primarily from grape skins and oak barrels and vary in strength and character. In the mouth, tannins can feel fine, round, and smooth or gritty, coarse, and angular. Tannins are one of the few flavor elements in wine that cannot be smelled.
Alcohol also is mainly experienced as an irritation of the touch sense. When the proportion is too high for the other flavor elements, alcohol may give a "burning" sensation in the nose as well as a "hot" feeling in the back of the throat or the roof of the mouth.
Wine served cold gives a taste impression that is less sweet and more acid and astringent than the same wine at a warmer temperature. This is one reason to serve fruity wines chilled, while dry, astringent ones are best near or just below "room" temperature.
Astringency and bitterness require up to ninety seconds recovery in order not to influence the flavor of the next wine. This can be a very long time between tastes. Sugar also takes a while to fade from the tongue. Chocolate, which combines astringency, bitterness and sweetness, has an extremely long aftertaste, can foul the palate for wine evaluation, and is not recommended within three hours prior to serious tasting. Cheese also clouds the ability to judge wine.

Another influence on taste besides individual physiology and ability is individual psychology and preference. Culture and upbringing provide sensory experiences that certainly influence adult taste preferences.