Wine legs, sometimes called wine tears, refer to the streaks of liquid that form on the inside of a wine glass after you swirl it. The technical term for wine legs is “rivulets”. Wine legs are an indicator of the alcohol content and viscosity of the wine. Wines with higher alcohol and sugar content will have slower, more pronounced rivulets compared to lighter wines. While wine legs alone don’t necessarily indicate quality, they provide clues about the body and mouthfeel you can expect from the wine.
What causes wine legs?
Wine legs are caused by the differences in surface tension between water and alcohol. Alcohol has a lower surface tension than water, which means it is more fluid and less “sticky”. As wine is swirled in a glass, alcohol-rich droplets are left behind on the sides of the glass which then run down slowly in streaks. The more alcohol a wine contains, the slower the legs will move. Additional factors like sugar content, acidity and tannins also influence the speed of wine legs.
The science behind wine legs
When wine is swirled, centripetal force pushes the liquid up and along the sides of the glass. The alcohol-rich droplets adhering to the glass have a lower surface tension and are more fluid compared to areas with less alcohol. This imbalance in surface tension causes the alcohol-rich rivulets to slowly run down the glass while the rest of the wine slides back down quickly to the bottom. The viscosity and ABV (alcohol by volume) determine the speed of the legs.
What affects the speed of wine legs?
Several compounds and properties of wine impact the speed and appearance of wine legs, including:
- Alcohol content – Wines with higher ABV will produce slower legs
- Sugar – Sweet wines have more pronounced, viscous legs
- Tannins – Tannic red wines have slower legs
- Texture – Full-bodied wines have more legs than light-bodied wines
- Acidity – High acidity increases the speed of legs
Heavier, more viscous wines with higher alcohol, sugar and tannin levels will have thicker, more defined legs that inch down the glass. Lighter, crisp wines will have fast streaks that disappear quickly.
Do wine legs indicate quality?
Many people mistakenly assume wine legs are an indicator of quality – the slower and more pronounced the legs, the higher the quality wine. However, this is not necessarily true. Wine legs only provide information about the body and alcohol content of a wine, not the overall quality and flavor profile. High quality wines can have fast, thin legs, while poorer quality wines can have thick, slow-moving legs. So while legs provide some clues about what you can expect when tasting a wine, they should not be used alone to judge quality.
Why wine legs don’t always mean better wine
There are a few reasons why fuller, more defined wine legs do not necessarily result in better wine:
- Mass-produced wines often have additives like Mega Purple to increase the sugar content and manipulate tannin levels to create the perception of higher quality.
- Many high acid, low alcohol wines like Riesling and Pinot Grigio have fast legs, but can still be exceptional quality.
- Sweet wines will have viscous legs, but sweetness doesn’t define quality.
- Legs alone provide no information about complexity, balance, flavor and aroma.
While in some cases, the best wines may have slower legs, there are many exceptions. So relying on legs alone to indicate quality is an unreliable gauge.
When do legs indicate quality?
Though wine legs alone don’t dictate quality, they can provide helpful clues in certain circumstances. In wines within the same variety, legs can sometimes offer comparative information:
- Among Cabernet Sauvignons, the wine with fuller legs may indicate richer body and flavor compared to a version with thin, fast legs.
- With two Chardonnays, the one with slow, branching legs could signify more oak influence and buttery notes than a version with fast, straight legs.
In general, you get the most value from assessing legs in the context of a specific variety or region, not necessarily as a standalone factor across all wines.
How to observe wine legs
If you want to take a closer look at wine legs, follow these tips:
- Pour a 2-3 ounce sample of wine into a clear glass with angled sides. White wine glasses and traditional red wine glasses both work.
- Hold the glass properly by the stem or base without touching the bowl. Body heat from your hands can warm the wine and affect the legs.
- With the glass on a flat surface, gently swirl the wine in a circular motion for 10-15 seconds. This distributes the wine evenly and allows legs to form.
- Set the glass down and observe the rivulets running down the sides. Take note of the speed, thickness, branching pattern and spacing.
- You can swirl and observe legs a few times to get the full picture. Just let the legs fully run down the glass between swirls.
Swirling and watching legs a few times for each wine side-by-side can give you helpful comparative information even if legs alone don’t dictate quality.
Tips for observing wine legs
- Be consistent – swirl gently for the same duration and power for accurate comparison.
- Use proper stemware – clear glasses with angled sides make legs more visible.
- Evaluate legs in context – compare legs with other wines of the same variety or region.
- Consider legs alongside other factors like aroma and flavor, not in isolation.
- Repeat the process 2-3 times – legs can change slightly with each swirl.
Characteristics of full-bodied red wine legs
Full-bodied red wines like Cabernet Sauvignon, Merlot and Malbec are known for having the most pronounced, slowly dripping legs. Typical characteristics include:
- Thick, viscous rivulets
- Very slow dripping action, can take 30+ seconds to run down the glass
- Legs remain visible on the glass for a longer time
- Color staining effect on the glass from pigmented compounds
- Branching or splitting pattern as legs run down
These traits reflect the higher alcohol content and tannin levels in full-bodied reds compared to other wine styles. The combination of alcohol, tannins, anthocyanins and sugars makes the legs stand out.
Full-bodied red wine leg examples
Some fuller-bodied red wines known for pronounced legs:
| Wine Variety | Wine Region |
|---|---|
| Cabernet Sauvignon | Napa Valley, California |
| Malbec | Mendoza, Argentina |
| Shiraz | Barossa Valley, Australia |
| Aglianico | Campania, Italy |
These styles often display textbook thick, slowly dripping legs thanks to ample tannins and alcohol. Of course, legs will still vary based on individual winemaking practices.
Characteristics of medium-bodied white wine legs
Medium-bodied white wines like Chardonnay, Chenin Blanc and Pinot Grigio tend to have moderately-paced, medium-width legs. Typical traits include:
- Legs are visible but not overly thick or sticky
- Steady dripping action, takes 15-30 seconds to run down the glass
- Minimal branching or splitting pattern
- Legs disappear moderately quickly after a swirl
The alcohol levels, acidity and lower tannin/sugar impact the pace and appearance of legs in these whites. They fall in the middle ground between full-bodied reds and light whites.
Medium white wine leg examples
Some medium-bodied white wines with classic medium legs:
| Wine Variety | Wine Region |
|---|---|
| Chardonnay | California, USA |
| Sauvignon Blanc | Loire Valley, France |
| Pinot Grigio | Veneto, Italy |
| Chenin Blanc | South Africa |
The legs don’t stick around overly long, but still provide some textural clues for these medium body white wines.
Characteristics of light-bodied white wine legs
Light, crisp whites like Pinot Gris, Vinho Verde and Muscadet tend to have very quick, thin legs. Typical qualities include:
- Very thin, fast-moving rivulets
- Legs run down the glass in under 10 seconds
- Minimal staining or color effect
- Legs disappear quickly after swirling
The brisk nature of the legs reflects the lower alcohol, light body and zesty acidity in these wines. There are fewer compounds to weigh down the legs and make them stick.
Light white wine leg examples
Some lighter whites known for fleet-footed legs:
| Wine Variety | Wine Region |
|---|---|
| Vinho Verde | Portugal |
| Pinot Grigio | Northern Italy |
| Pinot Gris | Alsace, France |
| Muscadet | Loire Valley, France |
The bracing acidity and lower alcohol keep legs quick in these lighter white wine styles.
What slow legs can indicate about red wine
In red wines, slower, fuller legs can potentially indicate:
- Fuller body and mouthfeel
- Higher alcohol content (>13.5% ABV)
- Elevated residual sugar levels
- Higher tannin amounts
- Winemaking enhancements like oak-aging, micro-oxygenation or cold-soaking
While not definitive, legs provide clues about what you might experience when actually tasting the wine. Think full texture, ripeness and intensity.
How legs relate to tannins in red wine
Tannins contribute to slower legs in red wines because they add texture, weight and grip. As the wine sticks to the glass, tannins pull other compounds down slowly in droplets. Wines with more tannic grip like Cabernet and Nebbiolo have legs that seem almost sticky at times.
Do legs mean oak treatment in red wine?
Oaked red wines often have slightly fuller legs due to oak compounds that impact texture and tannins. However, legs alone don’t necessarily indicate oak was used – the aroma and flavor profile must align. High quality unoaked reds can still have prominent legs based on fruit and tannin levels.
What slow legs can signify about white wine
In white wines, slower, fatter legs may point to:
- Fuller, rounder mouthfeel
- Barrel-fermentation and oak-aging
- Higher alcohol content
- Residual sugar
- Richer fruit flavors
Legs give hints about the body, texture, ripeness and any oak treatment used in white wine production.
How legs relate to oak in white wines
Oaked Chardonnay often has more pronounced, sticky legs due to compounds extracted from the oak. The greater viscosity from malolactic fermentation also slows legs. A buttery Chardonnay with legs that slowly drip down the glass points to likely oak influence.
Do legs indicate residual sugar in whites?
Off-dry and sweet whites tend to have thicker legs due to residual sugar. The viscosity and weight of sugar makes the legs take their time running down the glass. German Rieslings with prominent legs likely have noticeable residual sweetness.
Things that don’t affect wine legs
While many compounds impact wine legs, there are a few factors that do not influence their appearance:
- Grape variety – For example, Cabernet Sauvignon and Merlot could have similar legs.
- Climate and terroir – Warm or cool climate wines can both display a range of leg behaviors.
- Vintage variation – Younger and older vintages often have comparable legs.
- Wine flaws – Faults like cork taint and oxidation don’t significantly change legs.
Legs have more to do with winemaking decisions than inherent traits of the grapes or vineyard origin. Two very different wines can have similarly fast or slow legs.
Why grape variety doesn’t influence legs
Grape varieties themselves don’t directly determine the appearance of legs – winemaking techniques have a greater impact. For example:
- A light Italian Pinot Grigio could have thin legs similar to a complex Mosel Riesling.
- A bold Napa Cabernet might have legs like a rich Chateauneuf du Pape Grenache.
While certain grapes lean towards lighter or fuller styles, winemaker choices on methods and extraction have a greater effect on legs.
Do wine glass shape and materials affect legs?
The shape and composition of the wine glass can influence the appearance and behavior of wine legs. Factors that impact legs include:
- Glass thickness – Thicker glass can slow legs and make them stick more.
- Glass texture – Etched or fluted glasses distort and diffuse legs.
- Angle of sides – Steeper angles encourage longer legs.
- Diameter of bowl – Wider exposes more surface for bigger legs.
- Stem length/style – Affects how steadily you can hold the base.
Because glass design impacts fluid dynamics, the vessel itself matters when observing legs. Use standardized ISO glasses for most accurate comparison.
How glass thickness impacts wine legs
Thicker, heavier glassware creates more friction, which slows down legs. Thin-rimmed glasses have less surface contact, allowing rivulets to move quicker. All else equal, the same wine will display marginally slower legs in thicker crystal vs standard restaurant glassware.
Why etching obscures legs
Etching flutes or cuts patterns into the glass, making it less smooth. This diffuses and breaks up the legs rather than allowing clear striations. Heavily etched glasses are not ideal for leg evaluation – opt for smooth, transparent crystal.
Conclusion
In summary, wine legs can provide clues about alcohol, body, sweetness and oak treatment based on their speed, thickness and appearance. But legs alone do not necessarily indicate overall quality. Full-bodied red wines tend to have the slowest, most pronounced legs, while light whites have quick, thin legs. Legs result from a difference in surface tension between water and alcohol. When wine is swirled, the alcohol-rich droplets are left behind on the glass and slowly drip down in rivulets based on the wine’s viscosity and abv. While compelling, legs should not be the sole factor in determining quality. The aroma, flavor, balance, complexity and finish of a wine all contribute to its overall enjoyability and pedigree. Look at legs as part of the equation, not the whole picture. They can help shape expectations when initially examining a wine, but the proof is ultimately in the actual tasting.