Some winemakers utilize the grape's acidity for the production of light-bodied sparkling wines.

This light-bodied wine is identified on the label as natural, meaning it is super bone-dry.

This relatively simple light-bodied wine can be chilled for 10 or 15 minutes, the way Beaujolais is, to heighten the flavors.

Proper temperature is everything in appreciating this light-bodied young wine.

A 96 is better than an 86, but not if you want a light-bodied wine, and Americans tend to prefer light-bodied wines.

Though this young, light-bodied wine is still knitting together, it is eminently drinkable today, particularly as an aperitif.

He has endowed this fairly light-bodied wine with lush, mouth-filling savories.

The light-bodied wine is unusually flavorful, with very agreeable spice and vanillan from the barrels.

Beaujolais tends to be a very light-bodied red wine, with relatively high amounts of acidity.

For now the wine, light-bodied and very easy to drink, seems especially utilitarian.