Assertion: appellation's wine | /r/HasProperty | bodied
Facets:
value: with subtle spice notes
type: OTHER
value: fuller
type: DEGREE
value: in a style
type: OTHER
value: often
type: DEGREE
value: lighter
type: DEGREE
Source sentences:
text: According to wine expert Tom Stevenson, there are noticeable differences among the wines produced by each commune (all made from Chenin blanc) with the wines of Beaulieu-sur-Layon being characterized by their light aromas; Faye-d'Anjou wines having a distinctive brushwood aroma; Rablay-sur-Layon wines tend to be the most bold and round; the wines of Rochefort-sur-Loire tend to be full bodied and have the most aging potential; Saint-Aubin-de-Luigné wines are characterized by their delicate aromas that develop over time and the wines of Saint-Lambert-du-Lattay often have very round mouthfeel and robust flavors.
text: Wines of the iron-rich Côte Brune contain more tannins, are full-bodied and meant to age longer in the bottle prior to being consumed.
text: According to wine expert Tom Stevenson, there are noticeable differences among the wines produced by each commune (all made from Chenin blanc) with the wines of Beaulieu-sur-Layon being characterized by their light aromas; Faye-d'Anjou wines having a distinctive brushwood aroma; Rablay-sur-Layon wines tend to be the most bold and round; the wines of Rochefort-sur-Loire tend to be full bodied and have the most aging potential; Saint-Aubin-de-Luigné wines are characterized by their delicate aromas that develop over time and the wines of Saint-Lambert-du-Lattay often have very round mouthfeel and robust flavors.
text: The wines would be lighter bodied and thinner than the Burgundy wines they were seeking to outdo.
text: Often the wine is full bodied and rich in a style that is texturally similarly to Chardonnay.
text: This create wines that can be very cloudy and require decanting to remove sediments but also produces wines that can be fuller bodied and show extra dimensions of freshness.
text: The wines tend to be light bodied with subtle spice notes that are usually most vibrant up to 5 years after vintage.