Frequently Asked Questions (FAQs)
Q: What counts as a full bodied red wine?
A: A full bodied red wine feels richer and heavier in your mouth, with more colour, more flavour concentration, and more tannin, that gentle drying grip. Think dark fruit, cocoa, cedar, and a longer finish that sticks around after a sip.
Q: Are full bodied red wines always dry, or can they taste sweet?
A: Most full bodied red wines are made in a dry style, meaning not sugary. That said, ripe fruit flavours like blackberry or cherry can read as âsweetâ even when the wine is technically dry. If you want less of that impression, look for more savoury notes like pepper, smoke, or cedar.
Q: What should I expect from tannins in this Full bodied red wine collection?
A: Tannins can feel like a drying, slightly grippy texture, kind of like strong black tea. They are not a flaw, they are part of what makes these wines work so well with food. If tannins have been too much for you in the past, try sipping with a bite of steak, burger, or cheddar and it usually clicks.
Q: What foods pair best with full bodied red wine?
A: Go for protein and rich flavours, grilled steak, short ribs, tourtière, or a winter stew. Hard cheeses like aged cheddar are a slam dunk, and yes, even poutine can work if the wine has good fruit and structure. If the dish is spicy, pick a red that feels more fruit-forward and less aggressively tannic.
Q: Is Full bodied red wine a good choice for beginners?
A: It can be, especially if lighter reds have felt watery or ânot thereâ to you. The easiest entry point is a bold red with clear fruit and softer tannins, then work up to more structured styles as your palate adjusts. If you are unsure, start with a glass alongside dinner instead of tasting it on its own.
