Ending the month with a fairly well known wine word, body, seems appropriate as we end the theme about winespeak and move on to harvest know-how in August.
When I drink water, juice or even vodka there is a mouthfeel (another winespeak word) as the liquid rolls around in your mouth on its way to your tummy. Our mouths, while used for speaking, breathing and a variety of other useful functions, taste and feel the beverage and is a large part of enjoying them. Body in wine is what you experience-is it heavy? Light? How does it interact with your taste buds?
It is the ‘feel’ of wine. The weight on your tongue is what adds quite a bit to the tasting experience. And wine is not self-conscious, it doesn’t mind being called full-bodied. When stepping into the wine & food arena, you have some choices to make that pertains to the body of a wine. While I don’t make a lot of food & wine suggestions (leaving it up to you and your own taste) I like pairing a Zinfandel with ribs or Chardonnay with prawns because the body has a lot to do with how well the wine goes with food. Too heavy and it overpowers the pairing. Too light and the food overpowers the wine match. The alcohol level is one indicator of body as are the tannins and acidity. Check labels and tasting notes for information about these and become acquainted with the styles of varietals as well as wines. A touch of Sangiovese with my Margherita pizza will fill the bill tonight.
A splash of vino with Margherita pizza at the famous Frank Pepe's Pizzeria Napoletana in New Haven CT, a great pairing.