Food, Wine and Mouthfeel

Here's another of those wine terms: Mouth feel or mouthfeel.
This describes the sensation of wine in the mouth. What is that mouth of yours "feeling"?
Typically, you will be describing a texture. Silky, smooth, rough, harsh and hot are a few of the sensations we experience as we taste various types of wines.
The beauty of a wine's mouthfeel is that when paired properly, it is in perfect harmony with a particular food's mouthfeel.
The classic example is matching the full bodied, tannic mouthfeel of Cabernet with the smooth, slippery  marbled fat found in quality cuts of steak.
Other classics include:
Champagne and potato chips (acid and bubbles vs. salt)
Chablis and oysters (crisp minerality vs. briny, salty and creamy)
Sauternes and Foie Gras (rich and sweet vs. rich and savory)
Is your mouth watering? If it is, like mine is, you totally get the concept of mouthfeel.

Tom