Structure is a term used to describe textural mouthfeel in wines. Structure commonly refers to the tannin sensations of red wines and whether they are perceived as very astringent or as a smoother mouth-coating feeling. Structure is also used to describe the body of a wine sensed in different regions of the mouth. Winemakers usually break down these regions between the front, middle, and back palate areas. Wines with “good structure” tend to have a uniform feel throughout the mouth, have less astringent feeling tannin, and leave a pleasant lingering finish.