Mediumbodied

Mediumbodied is a term used in wine tasting to describe a wine whose mouthfeel carries a moderate weight, falling between light-bodied and full-bodied. It refers to the perceived heaviness on the palate rather than to alcohol content, color, or sweetness. The body of a wine is influenced by factors such as alcohol, glycerol, tannins, extract, and acidity, and can vary with grape variety, climate, and winemaking style.

Assessment and characteristics: A medium-bodied wine often feels smooth and rounded, with enough texture to support flavors without dominating the palate. It typically has moderate tannins in reds and balanced acidity, contributing to a versatile profile. This body level can pair well with a wide range of foods, from poultry and pork to mushrooms and pasta with lighter sauces. As with other descriptors, mediumbodied is a qualitative impression used alongside acidity, sweetness, and alcohol to convey overall impression.

Typical varieties: Red wines commonly described as medium-bodied include Pinot Noir, Merlot, Grenache, and many Cabernet Sauvignon wines from cooler regions. White examples often cited as medium-bodied include Chardonnay (especially unoaked or lightly oaked) and some Sauvignon Blanc or Viognier styles. The exact body of a wine can vary by vintage and region, even within the same grape.

Factors and production: Body is influenced by alcohol level, residual sugar (even dry wines can feel full-bodied if they have high extract), tannin, glycerol, oak aging, and malolactic fermentation. Climate, grape ripeness at harvest, and winemaking choices all contribute. In tasting, body is considered alongside acidity, tannin, sweetness, and alcohol to describe a wine’s style and balance.