Light to Medium Bodied Wine: Crisp Whites, Silky Reds and Easy Drinking

Popular Light to Medium Bodied Styles

White wine makes up the bulk of the range. Sauvignon Blanc brings cut grass and passionfruit, Riesling brings lime and mineral tension, and Pinot Gris adds a softer, pear scented middle.

Among the reds, Pinot Noir leads, grown in the Adelaide Hills, the Yarra Valley and Marlborough. Dry rosé and sparkling wine sit naturally in this weight class too.

Australian labels lead, with France, New Zealand and Italy close behind.

How to Serve

Serve the whites, rosé and sparkling at 8 to 10 degrees. Give the lighter reds twenty minutes in the fridge, closer to 14 degrees, which lifts the aromatics and keeps the finish fresh.

Food Pairing

Seafood, grilled fish and goat cheese are the natural partners across the range. Lighter Asian dishes work particularly well, since there is no heavy tannin to clash with chilli or ginger.

What Gives a Wine Its Body?

Alcohol, mostly. A wine at 12 percent will nearly always feel lighter than the same style at 15 percent, because alcohol carries weight and texture across the palate.

Tannin and oak add to the impression in reds, while residual sugar and lees ageing thicken whites. Cooler sites ripen fruit slowly, so the grapes keep their acidity and finish at lower alcohol.

The light bodied and medium bodied ranges either side of this one are worth a look. The line between them is a gradient, not a wall.

Why Buy Light to Medium Bodied Wine at YourWines?

Over a thousand wines in this style band, sorted so you can move straight to the colour you want. Most come by the dozen, with six packs where you would rather try a smaller run.

Delivery is free Australia wide, with a surcharge to WA, TAS and remote QLD. Orders placed before 1pm AEST on a business day are dispatched the same day.