What is often used to describe the texture and mouthfeel imparted by 'sur lie' aging?

The practice of 'sur lie' aging involves allowing wine to remain in contact with its sediment, or lees, after fermentation. This process is particularly common in the production of certain white wines, such as Muscadet or some Chardonnay styles. The interaction with the lees contributes to the development of certain textural characteristics and depth in the wine.

When wine undergoes 'sur lie' aging, it often acquires a creamy texture and enhanced structure on the palate. This creaminess is a result of the fine particulates from the dead yeast cells, which can soften the perception of acidity and add a richer mouthfeel. The structure comes from the complexity and additional weight that the wine gains as it develops alongside the lees, providing a more rounded and fuller body. These qualities make 'sur lie' wines particularly appealing, as they offer a balance of richness and a smooth, creamy texture that enhances the overall drinking experience.

Other descriptions of texture such as lightness and delicacy or harshness and bitterness do not accurately capture the rich mouthfeel associated with 'sur lie' aging. Similarly, sweetness and richness, while they can be present in some wines, do not specifically address the unique textural qualities imparted by the lees contact. Thus, the correct choice