Bodies of Wine
The body of a wine refers to its weight or texture in the mouth. This range of texture is how the wines are classified: textures ranges from light and delicate to full and velvety. Basically, red wines are identified into three types: light, medium and heavy.
Light Bodied Wine
A light bodied wine feels very silky and smooth to the tongue. This type of wine is often compared to skim milk—not the taste, but its lightness. These wines tend to be less demanding partners with flavour-filled foods. Great match for light meat dishes, burgers, pasta, sausages, casseroles and pizza. Examples for this kind are the famous Beaujolais and Southern France’s Pinot Noir.
Medium Bodied Wine
Medium bodied wines contains more tannin than the light types, making it a blend of both light and heavy texture. Since it is known for its versatility, this type of red wine is a bit more expensive. Foods that best match medium bodied wines are spicy meat dishes, roast chicken, grilled meats, lamb, turkey or salmon. The best of this kind are the California Cabernet, Australian Shiraz and Merlots.
Full Bodied Wine
Full bodied wine brags its highest tannin level. This feels heavier and fuller to the tongue, and may contain high amounts of alcohol, too. This type of red wine goes well with richly flavoured dishes, game birds, spicy pastas, roasted turkey and venison. There are so many famous red wines, including the Cabernet Sauvignon, Zinfadel, Sangiovese, Barbaresco and Burgundy wines.
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