- Dec 27, 2017
- Reaction score
I am still a newbie at this hobby with almost a year into it. However, of the three reds I have made now- kit valpolicella, juice buckets of merlot(Cal) and sangiovese (Chile) none of them has much if any "body" compared to commercial wines of the same type grape. What makes up the "body" of a red wine? Mine have enough alcohol and I can backsweeten to a point that I like so that is not it. Both the merlot and sangiovese are very very young wines so I know age will make them better. But am I missing something in this lack of body as I am calling it?