Chardonnays). Red wines may range from 11% abv (e.g. some Bardolinos from Italy's Veneto region) up to 15% or more (e.g. some Chilean Cabernet Sauvignons). There is not much point in the taster attempting to estimate the actual alcoholic degree, (or the actual level of acidity) – it is the impression rather than quantification that is relevant. There are methods of removing alcohol from over‐alcoholic wines, including the use of reverse osmosis (RO) machines or spinning cone columns, but these remain controversial.
If a fortified wine is being assessed, the alcohol will be in the range of 15–22% abv. We consider whether the wine has been fortified to a low level (15–16% abv), e.g. Fino Sherry or Muscat de Beaumes de Venise, a medium level (17–19% abv), e.g. Sherries other than Fino/Manzanilla, some vin doux naturels (VDNs), or a high level (20% abv or more), e.g. Port. The presence of the ‘hot’ aromas or palate that shows spirit tones indicate a flaw, as the spirit addition to fortified wines should be seamlessly integrated.
2.7.7 Body
Body, sometimes referred to as weight or mouthfeel, is more of a tactile than a taste sensation. It is a loose term to describe the lightness or fullness of the wine in the mouth. Body should not be confused with alcohol, although it is unlikely that a wine low in alcohol will be full‐bodied. Generally, wines from cooler climates tend to be lighter‐bodied than those from hotter areas. Certain grape varieties usually produce light‐bodied wines, whilst others make full‐bodied ones. Although it is a huge generalisation, wines made from Sauvignon Blanc or Riesling tend to be fairly light in body, whilst those made from Chardonnay or Viognier maybe medium to full‐bodied. Of red grape varieties, Pinot Noir usually produces a lighter‐bodied wine than Cabernet Sauvignon or Syrah.
The body of a wine is supported by its structure, made up of a combination of acidity, alcohol, tannin (red wines), and any sweetness. The structure may be thought of as the architecture of a wine.
2.7.8 Flavour Intensity
Flavour intensity should not be confused with body. A wine can be light‐bodied but with a very pronounced intensity of flavour, for example, a fine Riesling from Germany's Mosel region. However, as with the other aspects of style and quality, the flavour intensity of a wine will depend upon many factors in the viticulture and winemaking processes. Of particular significance is the yield in the vineyard, both per hectare and per vine. It is generally accepted that flavours of wines from high‐yielding vines are often more dilute and lack the concentration of those from vines with a low yield. However, this view has been challenged by some viticulturists including Mark Matthews, a professor of viticulture at the Robert Mondavi Institute at the University of California at Davis [15]. It should be noted that a low yield for one grape variety, e.g. Sauvignon Blanc would be considered high for another, e.g. Pinot Noir. Flavour intensity is one of the key considerations when assessing quality.
2.7.9 Flavour Characteristics
The flavour characteristics perceived on the palate may closely replicate the aromas identified on the nose, but new flavours may emerge, and some characteristics previously identified may be muted. When noting individual terms, these may be linked to known varietal characters. Table 2.6 lists some of the flavours that may be perceived in white wines and the grape varieties or other wine components commonly associated with them. Table 2.7 lists some of the flavours found in red wines and their associated varieties and other wine components.
Table 2.6 Some white wine flavours and the grape varieties or other wine components commonly associated with them.
| Apple | Chardonnay (cool climate), Riesling |
|---|---|
| Apricot | Riesling, Viognier |
| Asparagus | Sauvignon Blanc |
| Banana | Chardonnay (hot climate) |
| Butter | Malolactic fermentation completed |
| ‘Catty’ | Sauvignon Blanc |
| Citrus | Chardonnay (cool climate), Riesling |
| Coconut | Oak ageing |
| Cream | Malolactic fermentation completed |
| Creamy texture | Lees ageing |
| Elderflower | Sauvignon Blanc |
| Gooseberry | Sauvignon Blanc |
| Grapefruit | Chardonnay, Sémillon |
| ‘Herbaceous’ | Sauvignon Blanc |
| Herbs | Pinot Grigio |
| Honey | Chenin Blanc, Riesling, Viognier |
| Kerosene | Riesling (aged) |
| Kiwi | Pinot Grigio, Sauvignon Blanc |
| Lanolin | Sémillon |
| Lemon | Chardonnay, Pinot Grigio |
| Lime | Riesling (moderate climate), Sauvignon Blanc |
| Lychee | Gewürztraminer |
| Mandarin | Sémillon |
| Mango | Chardonnay (hot climate) |
| Melon | Chardonnay (moderate climate) |
| Nectarine | Sémillon |
| Nettles | Sauvignon Blanc |
| Nuts | Chenin Blanc, Oak ageing |
| Passion fruit | Sauvignon Blanc |
| Peach | Chardonnay (moderate climate), Riesling, Chenin Blanc |
| Pear | Chardonnay (cool climate), Pinot Grigio |
| Pepper – bell (green) | Sauvignon Blanc |
| Petrol | Riesling (aged) |
| Pineapple | Chardonnay (hot climate) |
| Roses | Gewürztraminer |
