Having just examined light bodied white wines and spent a bit of time on Chardonnay, it's time to look into some other white wines that are in the medium body and full body category. These are going to have bigger, fuller flavors than those of the light bodied whites, contain a bit more alcohol and may be aged in oak.

Here are some of the white wines that are considered medium bodied:

Gewürztraminer (go-veertz-tram-ee-ner) - This is a big fruit wine. It's also a very aromatic wine with the fragrance of roses petals, lychee and perfume. Flavors include pink grapefruit, tangerine, peach, mango, apricot and guava. This crisp and fresh flavored wine will typically have sweet undertones while still being dry (low residual sugar). These wines are most famously produced in the Alsace region of France where they can also take on a rich and silky texture with subtle salinity.

Grüner Veltliner (GREW-ner FELT-lee-ner) - Nearly three quarters of all Grüner Veltliner is produced in Austria. This too is a big fruit wine with moderately high acidity. You may find flavors of peach, pear and yellow apple in this wine. The light and zesty versions of this wine are most common and affordable, having crisp acidity and hints of melon and lime. The Austrian Reserve versions can be rich with fruity flavors such as apple, mango and honey along with hints of white pepper.

Sémillon (sem-ee-yawn) - Approximately half of the Sémillon in the world is produced in France with another 25% coming from Australia, and is gaining popularity in California. This is truly a medium bodied wine in all aspects of fruit, acidity and alcohol. Common flavors include lemon, peach, with a waxy mouthfeel and a bit of salinity. Bordeaux blends will include Sémillon along with Sauvignon Blanc. Sémillon is sometimes barrel aged in oak to give it additional richness and flavor.

Marsanne (mar-sohn) - This is a medium-low bodied wine with medium fruit, medium-low acidity but a medium-high alcohol level. Flavors may include Mandarin orange, apricot, and acacia with a slight waxy mouthfeel.

Viognier (vee-own-yay) - This is a big fruit wine with the fragrance of roses, and flavors of peach, mango, and tangerine. Without Malolactic fermentation this wine can also have flavors of lime along with fragrances of flowers and some flavors of mineralality when grown in cool climates. Warmer climate versions of this wine may have flavors of apricot, rose and vanilla. Malolactic fermentation will give this wine richer smoother flavors and reduced acidity.

As previously stated, an oaked Chardonnay is a classic example of either a medium or full bodied white wine, depending on the strength of flavor the oak imparts and if the wine maker takes the additional step of putting the wine through Malolactic Fermentation. And when it comes to full bodied white wines, this is one that everybody knows.

Chardonnay (shar-doe-NAY) - An oaked Chardonnay is a classic example of either a medium or full bodied white wine, depending on the strength of flavor the oak imparts and if the wine maker takes the additional step of putting the wine through Malolactic Fermentation. California Chardonnays of recent past were typically being put through Malolactic Fermentation and aged in new oak to make them a full bodied wine.  These were the Chardonnay's that were referred to as "buttery" due to their big and bold oak flavor and the creamy mouth feel from the conversion of the sharper malic acid (found in green apples) into softer, smoother, creamy lactic acid (found in milk). This process reduces the total acidity such that the wines become softer, rounder and more complex. This trend has largely been reversed such that today most California Chardonnays are either being made un-oaked (often noted on the label), or treated to a lighter dose of oak to allow the fruit flavors to shine through. You can still find a full bodied "buttery" Chardonnay, but they are in the minority.

So there you go with a run through of the various body styles of white wine. Next time we'll start exploring the body of red wines . Tannin is the big difference there. So, until next time, explore some medium and full bodied white wines. Serve them cool, not cold, and enjoy! Cheers!