Cards of Wine

Body Levels in Reds

Body

Light Body Reds

Light Tannins. Good Acidity. Light Color.

Beaujolais
Vernatch
Valpolicella
Bourgogne
Pinot Noir (France)
Zweigelt
St.Laurent
Cinsalt
Barbera
Etna Rosso

Medium Body Reds

Medium Tannins. Balanced Acidity. Medium Color.

Cabernet Franc
Garnacha
Grenache
Merlot
Pinot Noir (Aged)
Rioja
Côtes du Rhône
Chianti
Primitivo
Ribera del Duero
Sangiovese
Bordeaux (R-Bank)
Zinfandel

Full Bodied Reds

High Tannins. High Alcohol. Strong Flavors. Dark Color.

Aglianico
Negroamaro
Nero d'Avola
Malbec
Super Tuscan
Bordeaux (L-Bank)
Cab. Sauvignon
Mourvèdre
Languedoc
Nebbiolo
Barbaresco
Syrah
Crozes-Hermitage
Shiraz
Touriga Nacional
Petite Sirah
Pinotage
Barolo

Light Bodied Whites

Medium Bodied Whites

Full Bodied Whites

What is Body?

Body is a description of how the wine feels in your mouth.

Normally, we talk about 3 categories:

One way to think about the differences, is to think about:

Body = Weight

Body is a name for the weight of a wine. All fluids have a weight determined by the content.

The body is determined by 3 factors: Alcohol, Sugar, and Extracts

Alcohol is a contributor to the body because it gives the wine viscosity. (Water is less viscous than syrup. Water is lighter and moves more easily than syrup).

Sugar is also a factor that adds to the body. The more sugar, the more body.

Extracts are other factors. Extract are solids like tannins, glycerol, fat, and acid.

Red vs White

Red wines are more full bodied than white wines.

Dry white wines have a light or very light body (like lemonade).

Full bodied white wines are known as creamy nutty, or oily.

Off-Dry whites are also defined as full bodied whites.

Oaked vs Unoaked

Oked red wines are more full bodied than unoaked reds.

Different winemaking techniques, such as leaving the wine longer with its skin also add body to a wine.

Most full bodied whites are oked or malolactic or both.