Medium-bodied
Medium-bodied wine refers to a style of wine whose perceived weight and texture on the palate lies between light-bodied and full-bodied examples. The concept of body in wine is primarily linked to alcohol, extract, and structural elements such as acidity and tannin, all of which contribute to the overall mouthfeel[1]. Medium-bodied wines are often described as versatile, offering balance and approachability, and they can encompass both white and red styles produced in a wide range of wine regions[2].
Background
The classification of wine by body provides a sensory framework for evaluating style and structure. Historically, descriptors such as “light”, “medium”, and “full” body became common in professional tasting contexts during the twentieth century, as the global wine trade sought standardised vocabulary for consumers and experts alike[3]. Medium-bodied wines occupy the central point of this spectrum, bridging subtle and weighty expressions.
Characteristics
Medium-bodied wines typically range between 12.5 and 13.5 percent alcohol by volume, though this can vary depending on grape variety and climate[4]. They show moderate tannin levels in reds, balanced acidity in whites, and a flavour intensity that is neither delicate nor overpowering. Examples include wines made from Sangiovese, Tempranillo, and Merlot, as well as many styles of Chardonnay and Grenache when vinified with restraint[5]. The textural impression of these wines often makes them adaptable to a wide range of food pairings.
Use in winemaking
From a winemaking perspective, achieving a medium body is influenced by vineyard conditions and cellar practices. Grapes grown in temperate climates tend to produce wines of medium body, as ripening is sufficient to develop sugars and phenolics without leading to excessive alcohol or concentration[6]. Techniques such as moderate maceration for red wines and limited oak ageing for whites also contribute to this style, producing wines with balanced structure and flavour.
See also
Light-bodied Full-bodied Wine tasting
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.
- ↑ Clarke, Wine Tasting, Mitchell Beazley, 2009, ISBN 978-1845335174.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Stevenson, The Sotheby’s Wine Encyclopedia, 5th ed., DK, 2011, ISBN 978-0756686840.
- ↑ Jackson, Wine Tasting: A Professional Handbook, 3rd ed., Academic Press, 2016, ISBN 978-0128025444.