mouthfeel was our Word of the Day on 01/11/2008. Hear the podcast!
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Recent Examples of mouthfeel from the Web
Find huge bursts of dried fruit and raisin, as well as some sweetness, thanks to the sherry, and that silky mouthfeel typical to Japanese whisky.
This beer is served on nitrogen to give it a perfect mouthfeel.
This Baltic porter has a creamy, milky mouthfeel without the extreme roast bitterness some porters can have.
This porter is brewed with oats to provide a full mouthfeel, complete with strong notes of chocolate and coffee with a hint of vanilla.
When such grapes are slowly coaxed through fermentation, the result is a wine with more heft and decadence of mouthfeel as well as more complexity and amplitude of flavor.
The oils of the leather bag infuse earthy tones and add a savory mouthfeel to the cocktail.
And then there are extraordinarily complex dishes, such as the tartare of venison loin, cut into cubes large enough to provide a meaty mouthfeel, placed over aioli fortified with bonito flakes and topped with Tokyo turnips and finger lime.
The Petit Verdot grapes give the vodka its color and tannins, while the White Meritage gives the vodka a silky mouthfeel and sweet flavor.
These example sentences are selected automatically from various online news sources to reflect current usage of the word 'mouthfeel.' Views expressed in the examples do not represent the opinion of Merriam-Webster or its editors. Send us feedback.
Did You Know?
Do you sometimes find yourself trying to describe a concept or phenomenon for which you don't have a word? In such cases, it is not unusual for people to coin neologisms (new words or expressions) to describe such concepts or phenomena - the pink glow on the underside of gray clouds right before sunset, for example, or the sensation created in the mouth by a particular item of food or drink. Indeed, this latter concept has already been given a name, "mouthfeel," a simple combination of "mouth" and "feel" that can be used to describe the creamy warmth of a mushroom soup or the dry, velvety sensation of a pinot noir. This coinage is relatively new; its earliest known use dates back only to 1951.
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