Term (also architecture, skeleton, skeleton, scaffolding) for the overall picture of a wine re taste and odor, The structure, in sum, the diverse components in the wine, which are mainly acids. tannins and residual sugar (see under total extract ), as well as the alcohol content, In a complex way, these substances can support each other and positively increase, but also paralyze and extinguish. In a more or less harmonious way, they merge into an overall picture and give the wine its personality. Ideally, this results balanced or harmonic ratio of all components. The two terms body and texture are a little less comprehensible.