Full-Bodied Red Wines 101: What Factors Contribute?

Creating wines is like alchemy. You need just the right ingredients that go through a very detailed and intricate process. Nothing can go wrong. And from that complex and elaborate process comes forth some of the most premium and exquisite wines, such as some your favorite, full-bodied red wine.

Do you find the bold, dark wines alluring? Enjoy the all-consuming and rich texture of the best Chianti Classico Riserva?  If yes, then you should know some of the factors that contribute to that strong and tingling sensation that lasts for several minutes on your tongue.



Here’s what full-bodied red wines are made of:

The Skin of the Grapes

If you take a closer look at the darker wines, you’ll notice that darker they get, the bolder they are. This is because, largely, the flavor comes from the skin of the grapes. There are some grapes that have relatively thicker skins. And thus, it is the wines that are made of these grapes that have a darker shade, and a bolder taste. Some of these grapes include Sangiovese, (the best of which creates your Chianti Classico Riserva), Shiraz, Syrah, Cabernet Sauvignon, Merlot and Petite Sirah.

The Pips In the Grapes

Have you come across the term tannin? It is that astringent property that adds a bitter taste. Tea in its raw, dried form is high in tannin, which is why black tea is oddly bitter. So, back to your wine now. Here’s the thing: wine grapes are seedy. The seeds, referred to as pips, are high in tannin. You can realize the flavor of the tannin from the pips toward the front of your mouth. The bark of oaks also has tannin, but that is something that you may feel farther back on your palate.

Malolactic Fermentation

After wine is fermented, it may also undergo an additional fermentation phase that we like to refer to as Malo-lactic fermentation (MLF). This is accomplished in order to increase the texture of the wine. While malic acid is the same that is found in apples, lactic acid is one that is found in the cream of the milk; thus it has a rounder, creamier taste.

The process of malolactic fermentation is the use of yeast to transform the malic acid into lactic form, from which you get that creamy texture.

The Aging of The Oak

Oak aging is associated with more than just tannin. It adds to the aroma and body of the wine by balancing out the harshness. The amount of time the wine is kept in the oak affects its flavor, also increasing its alcohol level.

The Sugar Concentration

This may come as a surprise to many, but it is common for winemakers to leave some residual sugar in full-bodied red wines. This sugar tends to increase the viscosity of the wine, making it ‘thicker’ – something that becomes very apparent when you swirl the wine in the glass. The RS is not added; rather the fermentation is ceased a bit earlier by cooling off the yeasts.

Indulge in a true wine tasting experience of some of the finest full-bodied wines. Fan of the infamous Chianti region wines? Here’s your chance to buy Chianti. Montemaggio Estate offers a wide selection of Italian wine online.

They also offer wine tastings, cooking classes by two experienced chefs, in addition to light lunches. Begin your trip in Tuscany now!