Home (Light-bodied)


What is what? Everything you always wanted to know.
  » »


Wine  Light  Lightstruck

Light-Bodied - These are by far the most abundant and the most popular. They are light, young, fresh Zinfandels in a Beaujolais style with fresh-forward berry flavors. These are wines of easy charm and balance that are drinkable upon release.

Light, light-bodied, lightweight: Another textural description, indicating a wine that crosses the palate without much of a sense of weight or body. May be associated with low alcoholic content.

Light-bodied white wines should be chilled to around 45 degrees Fahrenheit (7 degrees Celsius). This would include varieties such as Pinot Grigio, Sauvignon Blanc, Riesling, and all sparkling wines.

Light-Bodied White Wine
A light-bodied white wine can range from clear to a pale yellow-green hue. Most of this style of wine is meant to be enjoyed young and ice-cold. e.g. Pinot Grigio, Albarino, Vinho Verde, Muscadet
Medium-Bodied White Wine ...

A soft, light-bodied, refreshing wine that is fruity and off-dry. A good aperitif wine.
Pinot Blanc ...

A sharp, ~ white has crisp fruit and an herbal intensity to handle a veggie-packed pasta.

Similar to "~" but usually more critical. Doesn't imply a pleasantly light wine but a bland, uninteresting one.
Web-weaving by Cliffwood Organic Works ...

~ Merlot,
Vin du Pays Red or White
High-acid wines are needed if tomatoes feature heavily in the sauce and an Italian Red is probably the most tomato-friendly wine. To match the gameyness of the mushrooms in Chicken Chasseur choose a ~ Merlot.

White wines can be ~, medium-bodied and full-bodied depending on the grapes used and the alcohol content of the specific wine.

Body: The weigh or viscosity of wine in your mouth, commonly expressed as full-bodied, medium-bodied or ~.
Bouquet: A tasting term used to describe the smell of the wine as it matures in the bottle.
Buttery: It refers to both flavor and texture or mouth feel.

It is a very easy-drinking, ~, quaffable wine with flavor that matches almost any food with which you serve it. The lightness of the wine accounts for much of the wine's popularity in the United States. Red Zinfandel, on the other hand, is another story all together.

The weight and texture of a wine; it may be ~ or full-bodied. Often refers to alcohol content.
Botrytis cinerea
A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.
Bouquet ...

Characteristics of the grape: As table wine: thin-skinned, ~, low acid, very neutral in flavor, faint green apple flavors and some almond, sometimes smoky from early oxidization which can be mistaken for TCA (“corked') characteristics.

Common descriptors include ~, medium-bodied and full-bodied. For example, skim milk could be considered "~", whole milk "medium-bodied" and cream "full-bodied.

A ~ wine would feel less heavy and have flavors that are less concentrated while a full-bodied wine would feel heavier and definitely be more concentrated. If a wine feels similar to the way water feels in your mouth, it's ~. If it feels similar to whole milk, it's full-bodied.

Barbera is a fairly ~ wine with mouth-watering acidity, a bit of tannin and is best consumed young. It has enticing aromas of tar, plum, cherry and vanilla.

A term implying a thin, ~, watery wine.

Lactic Acid
An organic acid produced in wine during malolactic fermentation, where strong malic acid is converted to softer lactic acid. Lactic acid is also found in milk.

There is a wide variety of red Zinfandels: off dry to dry, ~ to moderate-bodied, and fruity to spicy. The better red Zinfandels are richer, darker, and moderately tannic. They are also smoother in texture and perfume of spicy raspberries and blackberries.

Albana is ~ with high acidity. It's light and refreshing when made into regular dry wine, but acquires a round flavor, reminiscent of apricot and old honey, when semi-dried and made into Albana Passito. Albana di Romagna is Italy's first white DOCG wine, a very controversial choice.

Variety occasionally used in a ~ blend, based on Sangiovese, with other red wines of Tuscany, Italy. The grape has several synonym names. (No other details as yet).

The weight and texture of a wine; it may be ~ or full-bodied. The relationship between alcohol and sugar content, and the presence of tannins contributes to the body of the wine.

Thin: A wine that is ~, lacks flavor, and is generally light in color..
Tobacco: An aroma which is noticeable in some of the great mature wines.

Body: The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or ~.
Bouquet: A tasting term used to describe the smell of the wine as it matures in the bottle.

Used to describe how a wine feels in the mouth, its viscosity or depth of flavour. A watery wine might be described as ~ while a thicker, creamier, style of wine, say a fortified wine or sweet dessert wine, might be described as heavy-bodied.

The "weight" or "body" of a wine can be described as light, medium, or full. Whites such as Pinot Grigio are considered ~, while reds such as Cabernet are usually medium to full-bodied.

Semi-dry, ~ red wine produced in the near Verona, Italy.
Wine region in the Lombardy area of northern Italy that produces top quality red wines.

The weight of wine in your mouth. Alcohol makes a wine seem heavier, as does tannin. Commonly expressed as full-bodied, medium-bodied or medium-weight, or ~.

The overall texture or weight of wine in the mouth usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or ~.
Bouquet ...

BODY: The impression of weight or fullness on the palate; usually the result of a combination of glycerin, alcohol and sugar. Commonly expressed as full-bodied, medium-bodied or medium-weight, or ~.

The amount of alcohol and tannin in a particular wine has a direct effect on the body of a wine.'Full-bodied' describes a wine with fullness of flavour in the mouth; conversely, '~' means the reverse. The more body that a wine has the less like water it tastes.

The perception of texture or weight of a wine in the mouth, which is a combination of elements including alchohol, extract, glycerol and acid. A wine with a rich, complex, well-rounded, lingering flavor is considered full-bodied; one that's watery or lacking in body is called ~ or thin; ...

and textures a wine leaves in your mouth just as you swallow or spit, as opposed to the aftertaste which are the flavors you notice after you swallow which may linger in your mouth for some time. A well-balanced, full-bodied wine usually has a longer finish, while a well-balanced, ~ wine ...

This doesn't mean that wine is necessarily full-bodied or heavy. Instead it means that it has powerful flavors and often has acidity that helps make those flavors stick out powerfully. So you can have a ~ wine, like a German Kabinett Riesling, which has intense flavors.

A full-bodied wine, such as Burgundy, is more easily sipped and may be referred to as "chewy," while a ~ wine such as Bordeaux is easily swallowed. A thin or "watery" wine lacks body altogether.

See also: See also: What is the meaning of Light, Bodied, Wine, White, Red?

◄ Light   Lightstruck ►
RSS Mobile