Wednesday, January 7, 2015

Define a "Medium Bodied" Red Wine

"A medium-bodied red with notes of sweet cherry and dried fruits, maybe some earth, and more pronounced spice than in lighter reds"

We're still firmly in fruit territory here, but these wines will have a bit more concentration, heft, and alcohol than lighter reds.  Tannin (one of the acids found in wine that leads to that great "puckery" reaction) is more likely in richer wines than lighter ones.

Imagine a fruit bowl of red cherries, cranberries, and strawberries, maybe with a dusting of cinnamon on top.
These are the classic adjectives for Pinot Noir, but don’t stop there…

Sangiovese, the varietal in Chianti and other Italian wines, typically offers bright fruit flavors and a scent of flowers.  Keep going...

Merlot from cooler climates (parts of Washington, and Chile) bring delicious flavors of plums, cherry, and vanilla in a lighter body than warm climate wines based on the same grape. Cabernet Franc often has a similar flavor profile, too.

"Rich" grapes like Cabernet Sauvignon, Malbec, and even Zinfandel can, because of climate, winemaking style, and ripeness of the grapes themselves, produce wines that are medium-bodied.

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