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.
ACIDITY
Low
Moderate
Balanced
Crisp
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
12.5%
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.
Gruner Veltliner is a versatile Austrian grape variety that makes dry and medium-full-bodied with herb tinged citrus and pitted fruit with spice, perfume, and minerality. The wines offer exceptional quality at a reasonable value.
Martin Nigl of Weingut Nigl only started making wine in 1985, but his family had been growing grapes for 200 years. Nigl makes compelling riesling and grüner veltliner on stony terraced vineyards in the Krems on the edge of the Senftenberg Mountains.
This family-run operation practices sustainable farming and benefits from their special granite gneiss terroir and huge diurnal temperature swings that help draw out the ripening season, providing more depth and spiciness to the wines.
The wines of Nigl are racy wines full of finesse and a distinct minerality native to this special terroir.
Pear
Hay
White Pepper
