When’s the last time you picked up a bottle or glass of a full-bodied red? For years, lighter-bodied wines have been stealing the spotlight—like the “glou glou” Beaujolais bottles and the perennial favorite, Pinot Noir—but there’s a case to be made for revisiting their richer brethren.
“Despite a welcome rise in fresh, lighter-bodied reds and exciting aromatic whites, the ‘Big Red’ still rules the land when it comes to the preferred sip of many Americans, and there’s good reason for that,” says Matt Kettmann, a Wine Enthusiast writer-at-large who reviews wines from the Central and South Coasts of California.
To help narrow down the best of the best, our tasting department pulled a list of full-bodied reds worth trying. But first a primer on the style and when to drink it.
What Is a Full-Bodied Red?
In wine terms, “body” refers to how the wine feels in your mouth and it’s a function of its alcohol content and viscosity. Light, medium and full are common body qualifiers.
The Oakland-based wine writer Nikki Goddard likes to use familiar liquids when describing body. “Light-bodied wines feel like water in your mouth, medium-bodied wines feel like skim milk and full-bodied wines are like whole milk, or even cream, in the case of some dessert wines,” she told Wine Enthusiast for a recent story on wine language.
Full-bodied reds typically have alcohol content between 13.5% and 15%, prominent tannins and robust characteristics. Zinfandel, Malbec, Cabernet Sauvignon, and Syrah are some of the common full-bodied reds you may encounter.
Regions like Rioja, Chianti, and Bordeaux have defined what we associate with full-bodied reds. Meanwhile, New World areas like California, South America and Australia have leaned into this style, each bringing their own take to the wines they produce.
“Thanks to abundant sunshine and reliable heat, West Coast vineyards can achieve a boldness that's unparalleled across much of the globe,” Kettmann says. “The trick is adding nuance and complexity to all that ripeness, both in terms of layered flavors and compelling textures.”
Christina Pickard—a Wine Enthusiast writer-at-large who reviews wines from England, Australia and New York—notes that Australia has long been a leader in full-bodied reds, its Cabernets from Margaret River and Shirazes from Barossa, particularly. Unlike Old World winemakers, Australia’s producers steer away from heavy oak.
“What you will find more of in so-called ‘New World’ countries like Australia is sunshine-soaked ripe fruit,” Pickard says. “But here the line is blurring, too, as climate change causes more traditionally cool-to-moderate Old World regions to heat up and produce riper grapes and therefore more fruit-forward wines.”
Elaine Chukan Brown, a Wine Enthusiast writer-at-large who reviews wines from the Napa Valley, notes that Zinfandels from the region are worth seeking out. “When it comes to Zinfandel, the best wines include layers of detail, as well as aromas and flavors so expressive of where the wine was grown,” she says “The history of the variety in Napa goes back to the late 1800s. There are still some older vineyards in the region that make wines with depth and generosity as well as enticing complexity.”
When to Drink Full-Bodied Reds
While the summertime calls for refreshing, light- to medium- bodied reds, like Grenache, the cooler months crave something richer.
“One of the great pleasures of temperatures cooling in autumn and through winter is opening up special bottles of exceptional Zinfandel, or Petite Sirah and some fuller-bodied Cabernets as well,” says Elaine Chukan Brown, a Wine Enthusiast writer-at-large who reviews wines from the Napa Valley. “The coziness of end-of-the-year weather makes it a perfect time to enjoy hearty red wines.”
How to Pair Full-Bodied Reds
These wines are brilliant served with meals.
“These richer reds make perfect protein pairings, whether alongside steak, grilled mushrooms or snags on the barbie,” Pickard says. While these full-flavor wines can stand up to substantial dishes, make note of not overwhelming the wine.
