Exploring Medium Bodied Red Wines

Recent posts have addressed light bodied red wines including two of the most common, Gamay and Pinot Noir. Light bodied red wines have bright red fruit flavor and little to no tannin.  But looking across all red wines you'll find very few that are light bodied. On the other hand, not all red wines are big and bold either. So let's take a look at medium bodied reds.

Many medium bodied red wines continue with red fruit flavors such as cherry, raspberry, cranberry and strawberry, but what sets them apart is tannin. If you're not familiar with tannin, it is an astringent compound that comes from the grape's skin, seeds and stems as well as wood barrels. Tannin is responsible for the characteristic of producing a mouth-drying sensation.  Tannin builds character in red wines and allows them to age well.

So, just as you might expect, a medium bodied red wine will have medium levels of fruit flavor, acidity and tannin. And, as described previously, the terroir and the winemaker can have a big influence on the style of wine produced from the same grape. Cool growing climates tend to produce lighter bodied wines while warmer climates lead to bolder wines. And oak aging will also influence a red wine's flavor with new oak adding flavor and neutral oak yielding little to no additional flavors.

Although the Sangiovese grape can be made into light bodied Chianti, it can also produce medium bodied wines. While Chianti is aged a minimum of six months, Chianti Classico is aged for one year and Chianti Reserva is aged two years.  This additional aging smooths out the acidity and produces a bolder wine.

Another example of a grape capable of producing a light bodied wine as well as a medium bodied wine is Pinot Noir. As previously described, the Pinot Noir grape, when grown in warmer climates such as Oregon's Willamette Valley, produces a fuller bodied wine.

Medium bodied red wines also begin the transition to flavors of black fruits including plum, black cherry, black currant, blueberry and blackberry.  These flavors are evident in Barbera, Grenache, Cabernet Franc, Merlot and Zinfandel. The moderate tannins attributable to all these grapes gives them a smooth mouth-feel and allows the fruit flavors to shine through.

Medium bodied red wines are great for food pairings due to their acidity and tannin. They work well with beef, pork, cured meats and even chicken.  As always, the key to pairings wines with meats is to pair them with the overall flavor of the meal that often includes sauces. So, you might not think of pairing a medium red with chicken, unless its got a flavorful sauce (e.g., Coq Au Vin). Then a red wine works quite well.

As mentioned earlier, medium bodied red wines age well due to the compounds in tannin. These reds can easily age for three to five years under proper wine storage conditions. Serve these reds at a cellar temperature of approximately 60 degrees F (not room temperature) in a large wide-mouth wine glass and store any leftover wine in an air evacuate bottle in the refrigerator for up to 3-5 days for best flavor. Cheers!

Behind the Cork™ Wine of the Week

Louis Jadot Beaujolais ($12)

This week's wine is a light bodied Beaujolais from France. This wine is made from the Gamay grape that results in a easy to drink wine with fresh fruit flavors including hints of strawberry and cherry. Chill this one slightly and enjoy with chicken, salmon and light cheeses such as Brie or Gruyere.

More on Light Bodied Red Wines

Last time we explored the Gamay grape that produces a very nice light bodied red wine. Like most light bodied red wines, Gamay has delicate aromas, light tannin, plenty of acidity, lower alcohol and subtle fruit flavors that are sometimes described as “restrained” and that are not overpowered by oak aging. 

Another example of a light bodied red wine, and certainly the most popular one, is Pinot Noir. The thin skinned Pinot Noir grape results in a wine with low tannin thus making it very easy to drink by itself and with most foods.  

The Pinot Noir grape got its start in France. The region of Burgundy is the ancestral home of Pinot Noir (literally small black grapes ) where it is the dominate grape for red wines. So, if you’re opening a bottle of Burgundy (Bourgogne), you are drinking Pinot Noir or a blend that is predominantly Pinot Noir. And, by the way, don't forget that Pinot Noir is a major grape used in the production of Champagne. 

All wines are influenced by where the grapes are grown, the types of soil, the daytime and nighttime temperatures, and the overall weather. This combination of factors is called terroir (tay-war) from the French word for earth “terre.”  The Pinot Noir grape is especially influenced by its terroir. 

Thus you’ll find Burgundy’s wines have finesse and complexity with delicate fruit flavors and soft tannins. These wines will have red fruit flavors of cherry, raspberry and cranberry along with some earthiness that adds hints of soil, leaves and even mushrooms. But don't worry, these are very subtle flavors that blend in well and sometimes even hide behind all the delicate fruit flavors.  

In California’s Russian River Valley, Pinot Noir benefits from the warm days and cool nights to produce delicate wines that have flavors of cherry and raspberry along with cola or root beer from its oak aging.  But then going a bit north, Oregon’s Willamette Valley produces Pinot Noir that tend to be bigger, bolder wines that are probably better defined as being medium bodied, almost like a Merlot.

New Zealand's regions of Marlborough, Martinborough and Central Otago, Australia and Chile are also producing fine examples of Pinot Noir that are light bodied and very reasonably priced. And if you happen to be buying wine in Italy look for Pinot Nero or in Germany look for Spatburgunder, both of which are Pinot Noir. 

As light bodied red wines go, Gamay and Pinot Noir are certainly the most notable and consistent light bodied.  But, depending on the terroir and the winemaker’s processes, there are certainly other grapes that can produce wines on the way lighter side.  One of these is Sangiovese.  The best example is Chianti from Italy.  Other grapes used to produce light red wines include Rioja, Cinsaut and Zweigelt.  

All these light bodied red wines are best served chilled a bit and go great with a large variety of foods. Enjoy them in a bowl-shaped wine glass that will capture all the great aromas of these amazing grapes. Cheers!

Exploring Light Bodied Red Wines

Having just completed a series on light, medium and full bodied white wines, it's now time to transition to exploring red wines.

But first, just a quick review of the term 'body' as it relates to wine.  The four major components of a wine's body are formed by the alcohol level, the acidity, the tannin and the sweetness. While white wines have no tannin, red wines are going to have varying levels of tannin and this is really what sets them apart from white wines.

One might think that a rosé wine might be the perfect transition between white wine and red wines. After all, they are pink. And to some extent a rosé certainly does have a bit of both worlds. And that primarily comes from the fact that a rosé wine spends just a bit of time after it's pressed with the skins of the red grapes that they are produced from. That's what gives a rosé its pink color and just a very faint hint of tannin. But that's where the comparison ends. Rosé is going to have a lot more in common with white wine. It's going to have bright and crisp fruit flavors of strawberry and melon, mouth-watering acidity and be quite refreshing. 

The best place to start exploring red wines is with those that are light bodied. But in the past, light bodied red wines were often ignored. And some still are. Take Gamay for example. This grape makes a light, refreshing wine best known from the Beaujolais region of France.  Part of the reason that Gamay often gets ignored is the Beaujolais Nouveau that goes from vine to bottle in just a couple months. These wines are big in fruit and meant for celebrating the harvest, not for aging. This is not a wine for serious wine connoisseurs, collectors or critics. It's simply meant for celebration. So it is not taken too seriously by the wine elite.

But Gamay, of which more than 90% is grown in France, is also a serious grape for producing fine light red wine.  These wines can have flavors of raspberry, red currant, cherry, strawberry and boysenberry. A Gamay wine is very low in tannin and is generally made relatively low in alcohol by volume (ABV). Hence, the light bodied classification. Serve Gamay with a slight chill and you'll find it to be a bright fruit flavored wine with great perfumed aromas.

Next time we'll continue exploring light bodied red wines by getting into the wildly popular Pinot Noir. Until then, cheers!

Some More Thoughts on Medium and Full Bodied White Wines

Having just examined light bodied white wines and spent a bit of time on Chardonnay, it's time to look into some other white wines that are in the medium body and full body category. These are going to have bigger, fuller flavors than those of the light bodied whites, contain a bit more alcohol and may be aged in oak.

Here are some of the white wines that are considered medium bodied:

Gewürztraminer (go-veertz-tram-ee-ner) - This is a big fruit wine. It's also a very aromatic wine with the fragrance of roses petals, lychee and perfume. Flavors include pink grapefruit, tangerine, peach, mango, apricot and guava. This crisp and fresh flavored wine will typically have sweet undertones while still being dry (low residual sugar). These wines are most famously produced in the Alsace region of France where they can also take on a rich and silky texture with subtle salinity.

Grüner Veltliner (GREW-ner FELT-lee-ner) - Nearly three quarters of all Grüner Veltliner is produced in Austria. This too is a big fruit wine with moderately high acidity. You may find flavors of peach, pear and yellow apple in this wine. The light and zesty versions of this wine are most common and affordable, having crisp acidity and hints of melon and lime. The Austrian Reserve versions can be rich with fruity flavors such as apple, mango and honey along with hints of white pepper.

Sémillon (sem-ee-yawn) - Approximately half of the Sémillon in the world is produced in France with another 25% coming from Australia, and is gaining popularity in California. This is truly a medium bodied wine in all aspects of fruit, acidity and alcohol. Common flavors include lemon, peach, with a waxy mouthfeel and a bit of salinity. Bordeaux blends will include Sémillon along with Sauvignon Blanc. Sémillon is sometimes barrel aged in oak to give it additional richness and flavor.

Marsanne (mar-sohn) - This is a medium-low bodied wine with medium fruit, medium-low acidity but a medium-high alcohol level. Flavors may include Mandarin orange, apricot, and acacia with a slight waxy mouthfeel.

Viognier (vee-own-yay) - This is a big fruit wine with the fragrance of roses, and flavors of peach, mango, and tangerine. Without Malolactic fermentation this wine can also have flavors of lime along with fragrances of flowers and some flavors of mineralality when grown in cool climates. Warmer climate versions of this wine may have flavors of apricot, rose and vanilla. Malolactic fermentation will give this wine richer smoother flavors and reduced acidity.

As previously stated, an oaked Chardonnay is a classic example of either a medium or full bodied white wine, depending on the strength of flavor the oak imparts and if the wine maker takes the additional step of putting the wine through Malolactic Fermentation. And when it comes to full bodied white wines, this is one that everybody knows.

Chardonnay (shar-doe-NAY) - An oaked Chardonnay is a classic example of either a medium or full bodied white wine, depending on the strength of flavor the oak imparts and if the wine maker takes the additional step of putting the wine through Malolactic Fermentation. California Chardonnays of recent past were typically being put through Malolactic Fermentation and aged in new oak to make them a full bodied wine.  These were the Chardonnay's that were referred to as "buttery" due to their big and bold oak flavor and the creamy mouth feel from the conversion of the sharper malic acid (found in green apples) into softer, smoother, creamy lactic acid (found in milk). This process reduces the total acidity such that the wines become softer, rounder and more complex. This trend has largely been reversed such that today most California Chardonnays are either being made un-oaked (often noted on the label), or treated to a lighter dose of oak to allow the fruit flavors to shine through. You can still find a full bodied "buttery" Chardonnay, but they are in the minority.

So there you go with a run through of the various body styles of white wine. Next time we'll start exploring the body of red wines . Tannin is the big difference there. So, until next time, explore some medium and full bodied white wines. Serve them cool, not cold, and enjoy! Cheers!