BODY OF PINOT NOIR

[brappy]

I knew I'd get crapped on when stating an absolute. I've only had a couple of the wines mentioned above: one of the Loring and the Close Pepe pinots. Even those wines were not full-bodied. Or at least what I would consider full-bodied. I did find these wines to be heavier in the body than their French cousins. Or even Oregon Pinots. But the mouthfeel (for me) does not hit FULL-bodied.

Sure alcohol is one component in body along with acid and extract or so I've been told. But even easier to detect is simple mouthfeel (and to a much lesser extant, appearance) and I have yet to have a pinot I would consider full.

I too have read reviews from critics and wine writers saying a certain pinot is full bodied, yet when I taste the wine at most I get in between, light and full, in varying degrees.

I will taste about anything that is put in front of me and maybe I'll run into a full bodied Pinot but I won't try to hard to find it. I would hope, and I'm being selfish here, Pinot Noir producers are not striving for a full bodied wine as I love the finesse and sexiness of a light bodied yet complex Pinot.