From a chemistry standpoint, the biggest factor is the acidity of the wine. Acidic wines (particularly whites) can be very crisp and palate-cleansing, while les

From a chemistry standpoint, the biggest factor is the acidity of the wine. Acidic wines (particularly whites) can be very crisp and palate-cleansing, while less acidic wines taste softer and smoother. I don't have my copy of Harold McGee's _On Food and Cooking_ with me, but that's the first place I'd look for more info.