Body (Wine)
The perceived weight and fullness of wine in the mouth — light, medium, or full — which should match the intensity of the meat being served.
Body in wine refers to how the wine feels in your mouth — its weight, viscosity, and fullness. Think of it like milk: skim milk is light-bodied, whole milk is medium, and cream is full-bodied. In pairing, matching the body of your wine to the intensity of your protein is a fundamental principle.
Body is primarily determined by alcohol content, tannins, and residual sugar. Higher alcohol wines feel fuller. More tannins add structure and weight. Even small amounts of residual sugar contribute to perceived richness.
Body Categories: - Light-bodied: Pinot Noir, Gamay (Beaujolais), lighter Grenache. Refreshing, delicate. - Medium-bodied: Merlot, Sangiovese, Tempranillo, Côtes du Rhône. Versatile, balanced. - Full-bodied: Cabernet Sauvignon, Malbec, Barolo, Shiraz, Zinfandel. Rich, powerful.
Matching Body to Meat: The principle is simple: match weight to weight. - Full-bodied wines with bold, fatty cuts (ribeye + Cabernet) - Medium-bodied wines with moderate cuts (strip + Merlot) - Light-bodied wines with delicate preparations (filet + Pinot Noir)
A full-bodied wine overwhelms a delicate filet — the meat disappears. A light wine gets crushed by a heavily marbled ribeye — the wine disappears. When both have similar intensity, neither overwhelms the other.
Beyond Meat Alone: Consider the entire plate. A filet with rich béarnaise, roasted potatoes, and creamed spinach is a heavy plate despite the lean protein. A medium-bodied wine might work better than a light one in this context.
Body is your starting point for pairing, but it's not the only factor. Acidity, tannins, and specific flavor compounds refine the choice.