The body or weight of the wine. The easiest way to understand it is to think of soups with a thin broth being “light” bodied, a beef stew being “heavy” bodied with the whole spectrum in between. The structure of the wine is generally related to the alcohol content so higher alcohol means more body or weight. (10-12,5% is light; 13-13,5% is medium; 14-15,5% is heavy)

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