The mouth as we have already mentioned before, perceives not only tasting sensations but tactiles ones.
These tactile ones can be of two different sorts:

• Active, we experiment it with our tongue.
• Passive, we experiment it with the palate, the cheaks and the lips.

Some tactile sensations appreciated during the tasting are thermal sensations, produced by alcohol, the reactions it provokes, the carbonic content or the hot sensations from some chemical products.

Therefore, the tactile sensation more important in wine is the binding. The binding  produces an impression of dryness and rough texture and it is caused by some of the acids in the wine.