Guide to full-bodied red wine

Have you heard the term ‘full bodied’ and often wondered what it means when it comes to red wine? Perhaps you enjoy big, bold wines, but you’re unsure exactly what gives your favourite Shiraz its full body. Our guide will help! Read on to learn more and discover which type of full-bodied red wine should be next on your shopping list.

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What does ‘full bodied’ mean?

When we refer to a wine’s ‘body’, we’re not talking about the shape of the bottle – a wine’s body is related to its ‘weight’ or ‘texture’ – how it feels in the mouth. As a quick analogy, think about the different varieties of milk available (stick with us here) and imagine how rich, full-fat milk – specifically its weight and texture – feels different from light, skimmed milk when you drink it.

Wines are categorised as light, medium or full bodied, which is an excellent way to communicate what style of wine is in the bottle. It helps people understand the type of wine they buy and what to expect when they drink it.

Pinot Noir is one of the lightest-bodied red wines, while Cabernet Sauvignon and Shiraz are some of the most popular full-bodied styles. Medium-bodied reds, such as Sangiovese, Merlot and select Grenache, sit somewhere between these styles.

It’s important to remember that body isn’t an indication of a wine’s quality – it’s just one aspect of its style.

What can affect a wine’s body?

There are a number of factors that can influence a wine’s body, including:

• Grape variety – Certain grape varieties, typically with thicker skins, naturally create more full-bodied wines than others. However, it’s worth noting that thinner-skinned grape varieties like Grenache can also create fuller-bodied wines. In warm climates, the grapes achieve increased ripeness, which leads to higher natural sugars. This leads to higher alcohol levels post-fermentation, resulting in wines with a fuller body.

• Climatic conditions – Red grape varieties that thrive in hot, sunny regions typically turn into rich, more concentrated and full-bodied wines than grapes that grow in cooler climates.

• Tannins – These are naturally occurring chemicals found in the skins and seeds of red wine grapes. Additionally, when wine is aged in oak barrels, tannins from the wood leach into the wine. Tannins contribute to the structure and body of wine – the more tannins there are, the heavier and drier the wine feels in the mouth.

• Alcohol content – The higher the alcohol content (13.5% and above), the more full-bodied and viscous a wine can feel. This is a primary factor when it comes to body.

• Residual sugar – These are sugars left behind in the wine after the fermentation process that can make red wines feel richer or denser. However, it’s worth noting that most full-bodied reds contain very little residual sugar.