An estimate of how this style tends to taste — how full it feels (body), how sweet, how tart (acidity), and how much drying grip it has (tannin).
Body70%
Sweetness15%
Acidity (tartness)55%
Tannin (grip / bitterness)60%
Signature aroma molecules
The natural aroma compounds most characteristic of this style. Some carry a basic taste (sweet, bitter, sour, or umami) — shown as a small tag where known.
The aromas this style shares with food — the basis for its pairings.