Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Powerful, yet well integrated with delineated flavors.
GRAPE VARIETAL(S)
Tempranillo
100%Tem-pra-NEE-yo
Tempranillo is the most planted red grape variety in Spain and is also responsible for some of its best wines. The grape yields medium to full-bodied, mostly Tone & Backbone red wines of moderate to high levels of tannins and acidity. Flavor wise, it shows a mix of red and dark fruits, including cherry and plum, as well as leather, tobacco, with herbal and spice notes.
Bodegas Muga was founded in 1932 by the Muga family in Rioja Alta. Viticulturists by trade, they soon grew and made their own estate wines. The winery is still owned by the Mugas and every single aspect of its operation is controlled and overseen by the family.
The Muga family are among Spain’s most important winemaking families, known not only for the quality of their wine, but also for their traditional winemaking philosophy, and goal of making wines with a sense of place. Every aspect of the winemaking process is still carried out in oak barrels and vats. Furthermore, every single barrel and vat is made at the winery by their cooperage team. The winemaking process is carried out with 100% indigenous yeasts, without any use of pumps, using egg whites for fining, and even candlelight to spot sediment during racking.
The Muga estate’s adherence to tradition is admirable, but it is their focus, consistency, and depth of flavor that characterizes their wines that impresses the most.
Black Cherry
Tobacco
Smoke
