Medium to Full Bodied Wine: Weight, Grip and Wines Made for the Table

Popular Medium to Full Bodied Styles

This band is dominated by red wine. Shiraz leads by a distance, followed by Cabernet Sauvignon, Grenache and Tempranillo, the Rioja grape that has found a second home in South Australia.

McLaren Vale and the Barossa Valley supply the bulk of it, with Margaret River and the Hunter Valley close behind.

A smaller run of whites sits here too, almost all of it Chardonnay with barrel work behind it. Australia accounts for most of the range, joined by France, Italy and Spain.

How to Serve

Serve the reds at 16 to 18 degrees and give younger bottles half an hour open. The whites want 10 to 12 degrees, warmer than a crisp white, so the texture shows.

Food Pairing

Grilled red meats, barbecued beef, roast lamb and aged hard cheeses are the pairings that come up again and again across this range.

The Chardonnays take a different path: roast chicken, grilled seafood and creamy pasta suit them better than red meat.

Medium to Full or Full Bodied: Where Is the Line?

The line sits at how long the wine holds on after you swallow. Medium to full bodied wines finish clean within a few seconds; a genuinely full bodied wine keeps going, coating the palate with tannin and alcohol.

In practice this band is the everyday choice, and the fuller one is for slow cooking and cold nights. If you want a touch less grip again, the medium bodied range sits directly below.

Why Buy Medium to Full Bodied Wine at YourWines?

Close to a thousand wines with real structure, most of them Australian and most available by the dozen. Six packs are there when you would rather buy 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.