Turquazz Article: Understanding Body in Turkish Wine
“Body” strikes one as a strange word to use to describe a liquid. One thinks of a body as something solid. However, one [of the many!] definition describes it as the “consistency, denseness, or richness” of a substance. And it is that definition we mean when we talk about the “body” of a wine. Body is how wine feels in your mouth.
Okay, so now we know what body in wine is. How do we know where the various Turkish grapes fall in this light, medium, full-bodied spectrum? There is one aspect of body that we have not discussed yet and that is the grape variety itself. By their nature, some grapes will simply produce a lighter or fuller-bodied wine regardless of how much extraction or what winemaking processes are used.
The black wine grapes in Turkey cover the full spectrum from full-bodied and ferociously tannic to chillable and quaffable light-bodied wines.
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