FULL BODIED RED WINE
FULL BODIED RED WINE |
FULL BODIED RED WINE |
FULL BODIED RED WINE |
They
are neither soft nor mellow enough to slip down without food; that
big-framed tannic structure may only make sense with a forkful of a
rare steak. Similarly, they do not suit hot weather, or outdoor
wining and dining. Although they might match a barbecued meat fest,
their high alcohol and richness can be a quick route to a headache.
Stick to medium or light styles of red on a picnic or at a party.
FULL BODIED RED WINE |
Dark
red, ranging from a port-like,
concentrated garnet to brighter, richly purple and even damson-black.
Most look intense, dense in colour if you hold a glassful up to the
light. Younger wines tend to be a more bluey- purple; older ones are
mahogany-brown.
TEXTURE OF FULL BODIED RED WINE
Tannin - the substance
that gives wine a lot of rich body and structure, and an almost
'chewy' mouth feel, like sucking on a wooden pencil - can feature
heavily here,
especially in younger bottles.
Other wines have a more rounded quality, but retain that rich
weightiness in the mouth.
AROMA OF FULL BODIED RED WINE
The fruit aromas tend to be
blackcurrant and blackberry,
sometimes very pungent, like a
whiff of creme de cassis. Hints of toffee, spice, black pepper,
eucalyptus, treacle, tar, liquorice and mint sometimes feature. Very
oaky winess have a strong vanilla character, even sawdust-like on the
nose.
FLAVOR OF FULL BODIED RED WINE
Fruit flavours include an intense
blackcurrant akin to black fruit
gums - also briar fruits,
brambles, and raspberries in certain wines. Look out, too, for a
twist of spice (cloves, cinnamon) and especially black pepper on the
finish, chocolate, spicy vanillins and chewy tannins, too. Older
wines have a leather or suede character.
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