Body
Wine body means its weight on the palate, also called viscosity. Several components make up the wine body. First and foremost, it’s the alcohol content that gives the drink in your glass viscosity. Other factors are the grape variety, the climate the grapes have grown in, oak aging, and residual grape sugars.
Based on the body, wines can be light, medium, and full-bodied.
Light-bodied
Light-bodied wines typically have an alcohol percentage below 12.5%. They also have higher acidity displayed in sharp and sometimes spicy sensations in your mouth.
Light wine varieties are crisp and refreshing and make perfect pairings with light dishes like seasonal salads, fresh fruit, and seafood.
Light-bodied white wines include Pinot Grigio, Riesling, and Sauvignon Blanc. Light-bodied wine varieties among reds are Pinot Noir and Gamay.
Medium-bodied
Next come medium-bodied varieties with alcohol percentages between 12.5% and 13.5%. A perfect balance of tannins and acidity makes these wines very food-friendly.
Medium-bodied red wines worth trying are Merlot and Cabernet Franc.
Full-bodied
Full-bodied wines taste rich and heavy because of a higher alcohol percentage (above 13.5%), lower acidity, and higher tannin. Oak aging can also contribute to the rich taste of these wines by adding vanilla or cedar flavors.
Dark hues like burgundy, opaque purple, or deep purple are typical for full-bodied red wines.
Notable full-bodied reds are Malbec, Syrah, Petite Sirah, and Cabernet Sauvignon are outstanding full-bodied reds. As for rich white wines, CA Chardonnay is a great example.