Are body, texture, and mouthfeel all the same thing

This is all a question of language I think Howard. All wine can be described as nice, ok or yuk, however tasting notes based on these three descriptors don't help people who haven't tasted it. So an entire dialect of descriptive, adjective laden language has developed to describe the nuances we find in wine. Whilst these descriptors all essentially describe the way we perceive the physical propertys of the wine interacting with our mouth, as seperate to the actual taste, there are tiny differences of meaning between them. Body as a descriptor tends to relate more to the structure of the wine whilst texture can relate to the alcohol content and relative viscosity. Mouthfeel often relates to trapped gases in the wine (sparkling or lightly spritzed in my notes) So it would be possible to end up with a TN something like Richly textured with a soft creamy mouthfeel and terrific body Whilst that is a bit flowery for me it is a note that builds layers of information, in comparison to a note that says Whilst this wine is richly textured with a soft creamy mouthfeel it lacks body I would buttume that it lacks some complexity or length, finishing short in the mouth perhaps or having a very loose structure that won't take age well. Depending on whether or not you know & trust a particular writers hyperbole can help as well. :) Cheers Andrew