Researchers have now devised a vocabulary that will speak of a vintage wine by its texture.


The glossary of terms is based on familiar liquids, foods and household materials that they feel best describes the range of textures experienced when quaffing a rare or expensive brand of wine.


In their study, the researchers recruited 11 wine tasters who sampled 136 types of white wine over 21 sessions, wearing nose pegs so as to focus solely on a wine's texture, rather than its taste or aroma.


They used the tasters' written impressions to come up with materials and foodstuffs that actually conveyed a similar sensation.


The list ranges from emery boards to chamois leather, talcum powder to satin and baby oil to sunflower oil -- and has adjectives such as cleansing, cloying, supple and disjointed.


Experts have welcomed the new lexicon.


However, Giles Kime, Sunday Lunch Club's wine critic, said, "I think for wine techies this is fascinating, but there's a danger in burdening people with such a specific lexicon."


"My other concern is -- when was the last time you licked emery boards or drank baby oil? This research just needs to be taken with a pinch of salt -- or talcum powder," he added.