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Defining Full Bodied Red Wines

If you like the bigger, bolder wines look for oak aging at 12+ months. Mouth-coating density characterizes full-bodied red wines. Wines Under 12.5% alcohol (the alcohol percentage should always be written on the wine’s label) are said to light-bodied. These are generally the white wines we think of as crisp and refreshing. Good examples of these wines are Riesling, Italian Prosecco and Vinho Verde.

Many of my male friends, much like myself regularly enjoy a nice glass of wine or two. This often leads to discussions on what types of drink each one of us likes and why we like them. A salt may be fleeting or more lasting; it may be dry, dusty, and slight of body, or wet, chunky, and full-bodied.

You can only absorb this information quickly if you experience it yourself. Join wine tasting events; it helps you compare full-bodied and light-bodied wines. Making full-bodied wines have a slightly different process. what is full bodied wine For example, full-bodied wines have three fermentation processes. It goes through an additional phase called Malolactic fermentation. Merlot and Cabernet Franc are the common choice for medium-bodied wines.

Sur lie aging to develop more aromatic complexity and body. The lees are dead yeast cells that are leftover from fermentation. Expect to find rich, bready, yeasty complexity in white wines that have undergone this process.

Malolactic fermentation increases the texture, adding a creamy sensation. If the wine is aged in oak, this will also add tannin and aromatic compounds known as vanillin that also gives a buttery texture and flavor. Lastly, sugar levels or residual sugar can also increase the viscosity of the wine. Moving up the scale intomedium bodied wines, Nebbiolo is a fine example, found in Mexico, US, Piedmont in Italy and Australia.