An introduction to wine body

There are many aspects that make up wine body. For a person new to wine tasting, Adam Richard Seger shares that understanding the body will help a wine lover describe what they enjoyed most in their drink. Basically, when one discusses wine body, they are detailing its weight in the palate.

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According to the Master Sommelier, the body can be light, medium, or full. The alcohol level is the major factor that makes up the body more than the tannins and the sugar content. The higher the content, the heavier it will feel in the palate. Light-bodied wines have under 12.5% alcohol content and are described as sharp, zesty, floral, and even thin. These kinds of wines are also lighter in color. Pinot Noir, Gamay, Chenin Blanc, and Riesling are some examples. Wine tasters often describe these wines as juicy and moderate. Many also consider this kind of wine to be the best partner for food.

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When it comes to medium-bodied wines, sommeliers like Adam Richard Seger consider these as wines that have 12.5% to 13.5% alcohol content. Wines like Pinot Blanc, Cabernet Franc, Sangiovese, and Nebbiolo belong to this category. When the alcohol content goes beyond 13.5%, this is when a wine is considered full-bodied. These are usually the cocktail wines that are lush and bold. Some tasters often describe the taste as oily and rich. Malbec, Tannat, and Syrah are known for being full-bodied wines. Unlike light or medium-bodied wines, these wines are usually not paired with food, as wine lovers believe that these can be served on their own.

Farm-to-bar pioneer Adam Richard Seger is an alumnus of Cornell Hotel School, Michelin-Starred restaurants Chez Julien in Strasbourg, TRU in Chicago, and The French Laundry in Napa Valley. For interesting reads on food and drink, visit this blog.

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