Wine Styles*
* List is from: Wine Lover's Companion
Ron Herbst and Sharon Tyler Herbst

A wine's body is described as light, medium, or full.  So, when you are tasting a glass of wine, how can you tell which kind of body it has, and just what is body, anyway?  Body is the weight of the wine on your palate.  The best way to figure out any given wine's body is to think about the relative weights of skim milk, whole milk, and half-and-half.  A light bodied wine will feel about as weighty as skim milk in your mouth; a medium-bodied wine will feel like whole milk, and a full-bodied wine will feel like half-an-half.  Another way to think about this; Wine with a rich, complex, lingering flavor is considered full-bodied; one that is watery or lacking in body is considered light-bodied or thin; a medium-bodied wine ranks in between.  Not all wines strive to be full-bodied however, some wines strive for finesse and complexity.  It is also important to remember that the wine's quality and characteristic is influenced in many other ways.  Climate, weather during harvest, and even winemaker's preference can all determine the final outcome of a particular wine.

White Wines

Light-bodied whites (from lightest to heaviest)

• Italian-like those from Frascati, Galestro, Orvieto, Soave, Trebbiano D'Abruzo, Verdicchio Dei Catellidi Di Jesi

• German, non-sweet (Trocken or Halbtrocken) from grape varieties such as Muler-Thurgau, Sylvander, or Scheurebe

• Pinot Gris (also called Pinot Grigio)

• Melon De Bourgogne-like French Muscadet, U.S. Melon de Bourgogne, and some U.S. Pinot Blanc

• Champagne and other better sparkling wines-Blanc de Blanc (lighter less yeasty styles)

• Riesling from the U.S. and Alsace

• Pinot Blanc from Alsace and the U.S. (unoaked)

Medium-bodied whites (from lightest to heaviest)

• Chenin Blanc-French from Savenniers and Vvouvray, from the U.S.

• Champagne and other better sparkling wines-all but the less yeasty-style Blan de Blanc

• Pinot Blanc-United States (oaky styles)

• Southern Rhone wines-like Cote du Rhone

• U.S. Sauvignon Blanc Wines (unoaked)

• Bordeaux

• U.S. and Alsatian Gewurztraminer

• Pouilly-Fume, Sancerre, and U.S. Sauvignon Blanc (oaky styles)

• Italian-like those from Gavi

• Chardonnay-unoaked U.S. or French (like those from Chablis)

• Burgundy-those from Pouilly-Fuisse, Saint Veran, and other Maconnais wines (Macon, Macon Villages)

Full-bodied whites (from lightest to heaviest)

• Chardonnay-U.S., Barrel fermented and aged in oak

• Burgundy-those from premier Burgundian villages like Chassagne-Montrachet, Puligny-Montrachet, Meursault

• Northern Rhone wines, especially those from Hermitage but also Saint Joseph and Crozes-Hermitage

Red Wines

Light-bodied reds (from lightest to heaviest)

• Bardolino

• Lambrusco

• Nouveau-style French, United States and others

• Beaujolais (except for Chenas, Julienas, Morgon, Mouin-a-Vent and Regnie)

• Most German red wines-like Spatburfunder or Portugieser

• Valpolicella (except Amarone-style)

• Dolcetto-United States and Italian

• Beaujolais from  Chenas, Julienas, Morgon, Mouin-a-Vent and Regnie

• Burgundy-most Cote de Beaune

Medium-bodied reds (from lightest to heaviest)

• Valpolicella (Amarone-style only)

• Rioja

• Barbera-U.S. and Italian

• Chianti Classico

• U.S. Pinot Noir

• Burgundy-Most Cote de Nuits

• Bordeaux-most vintages

Full-bodied reds (from lightest to heaviest)

• Burgundy-from the better vintages of on top Grand Cru and Premier Cru vineyards

• U.S. Merlot

• U.S. Syrah and Australian Shiraz

• U.S. Zinfandel

• Bordeaux (the best vintages)

• U.S. Cabernet Sauvignon

• Aglianico wines form southern Italy, particularly Taurasi and Aglianico Del Vulture

• Rhone (especially Hermitage, Cote Rotie, and Cornas

• Brunello Di Montalcino

• Barbaresco

• Barolo