Mouthfeel is a definite growth industry in the wine business, both for wineries and winemakers wanting their products to make a viscous impression and for the suppliers who have put dozens of products on the market designed to do that very thing. Ten years ago, mouthfeel was an afterthought; now it's front and center--and on the sides and back of your mouth as well.
I will admit to being a mouthfeel man, and I'm especially
fond of encountering good mouth in relatively delicate wines, whites like
low-alcohol German Rieslings, for example. And so I was smitten a while back by
a bottle of the Cooper Mountain 2007 20th Anniversary Reserve Pinot Gris from