Course: Understanding Wine
Class 3: International Varieties
: Taste, Body
- A wine's body is directly related to extract, including sugar, acid and tannin.
- The more extracted and darker the wine, the more full-bodied you would expect it to be; similarly, the higher the alcohol content, the more full-bodied the wine will be.
- Because both wines are dry, sugar won't be a factor in your assessment of body; instead, pay attention to how each wine's alcohol and tannins contribute to its body.
TASTING FOR BODY
- Sip and swish your Pinot Noir, but don't swallow or spit.
- With the wine in your mouth, assess its weight and thickness.
- Swallow the sip and check the back of your throat for "heat" from alcohol.
- Note your observations on your Tasting Worksheet.
- Now, sip and swish your Merlot --...
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