The Sommelier Update: Mouth Watering Wine
arrowheadwine.blogspot.com/.../mouth-watering-wine.h...
All wines contain acid. When we taste wine, we experience acid on the sides of our tongues, and the mouth watering affect it creates. Acid is ...

--------------------------------------------------
Note added at 3 mins (2015-10-23 16:41:59 GMT)
--------------------------------------------------

Acidity is a dominant player in any food and wine pairing due to the pronounced and complex ways that it can heighten the perception of flavors. In wine tasting, acidity is perceived by a mouth watering response by the salivary glands. This mouth watering can also serve to stimulate the appetite. In wine there are three main acids that have their own associated flavors-malic (green apples), lactic (milky) and tartaric (bitter). In dishes that are fatty, oily, rich or salty, acidity in wine can "cut" (or standout and contrast) through the heaviness and be a refreshing change of pace on the palate. In cooking, acidity is often used in similar fashions such as a lemon wedges with a briny seafood dish such as oysters. The acidity of the lemon juices can make the oysters seem less briny. A wine that is less tart than the dish it is served with will taste thin and weak. A wine that comes across as "too tart" on its own may seem softer when paired with an acidic and tart dish. The complementing "tartness" of the food and wine cancels each other out and allows the other components (fruit of the wine, other flavors of the food) to be more noticeable.

--------------------------------------------------
Note added at 3 mins (2015-10-23 16:42:21 GMT)
--------------------------------------------------

https://en.wikipedia.org/wiki/Wine_and_food_matching

--------------------------------------------------
Note added at 1 hr (2015-10-23 17:44:11 GMT)
--------------------------------------------------

The Adventures and Confessions of an American Drama Queen ...
https://books.google.hu/books?isbn=1491859679 -
Barbara A. Lawrence -
The array of mouthwatering Hungarian specialties the chef prepared every evening ... It is said that Hungarians drink wine like water, so I shouldn't have been ... I enjoyed a bag of nuts on a bar of chocolate with my glass of Epebor, a mouthwateringly delicious fruit-flavored Hungarian wine.

--------------------------------------------------
Note added at 1 hr (2015-10-23 17:47:30 GMT)
--------------------------------------------------

Wines of the Month - Hinds Head, Bray
www.hindsheadbray.com/latest.../wines-of-the-month-2/
The Sauska winery was set up in 1999 by Hungarian entrepreneur ...
Furmint ripens late and has soft skin which damages easily but dehydrates quickly, which gives the taste of stone fruits. The other taste on the palate is of herbs and melon which stems from the Hungarian Harslevelu grape. Overall a complex wine but very distinctive, mouth-watering, crisp and fresh.

--------------------------------------------------
Note added at 1 hr (2015-10-23 18:01:59 GMT)
--------------------------------------------------

Another suggestion but I do not like this
http://www.winemag.com/how-to-taste-wine/
Notice if the wine forms “legs” or “tears” that run down the sides of the glass. Wines that have good legs are wines with more alcohol and glycerin content, which generally indicates that they are bigger, riper, more mouth-filling and dense than those that do not.

--------------------------------------------------
Note added at 19 hrs (2015-10-24 11:56:04 GMT)
--------------------------------------------------

http://www.theagencyre.com/2015/03/sommelier-selection-dry-v...
The true scope of this blog entry will encompass broad definitions of Acid (which is mouth-watering) versus Tannin (which is mouth-drying), and what that all means to the wine consumer.
Acidity

When found in food and drink, it’s experienced as tart and zesty. Tasting acidity is often confused with the taste of higher alcohol. It is common for wines grown in cooler vintages (or, years) to have higher levels of acidity. That’s because sugar and acid generally have an inverse relationship. With warmer vintages (and climates), we get riper grapes. Riper grapes yield higher levels sugar [and sweetness]. Higher levels of sugar are met with lower levels of acid. Wines with higher levels of acidity feel lighter in weight. If you prefer a wine that is more rich and round, you enjoy slightly less acidity.

Characteristics:

Mouth-watering, which is focused on the front and sides of your tongue.
If you rub your tongue to the roof of your mouth it feels gravelly.
Your mouth feels wet, the same sensation as when you bite into an apple or pear.
Tannin

Tannin is often confused with dryness, because tannin does just that. It dries your mouth. Tannin in wine is the presence of phenolic compounds that add a bitter quality. Phenolics are found in the skins and seeds of grapes and can also be added to a wine with the use of aging in oak. So, how does tannin taste? Imagine putting a used black tea bag on your tongue. A wet tea bag is practically pure tannin. It’s bitter, has a drying sensation, and it tastes herbaceous. While all of these descriptors sound very negative, tannin adds structure, complexity, and balance.

Characteristics:

Tastes bitter at the front of your mouth and along the side of your tongue.
Tannin makes your tongue dry out.
After you swallow you taste a lingering bitter/dry feeling.

--------------------------------------------------
Note added at 1 day15 hrs (2015-10-25 08:29:52 GMT) Post-grading
--------------------------------------------------

Merci beaucoup, Sarah!