What is a common characteristic of a full-bodied red wine?

A common characteristic of a full-bodied red wine is its rich mouthfeel and high tannin levels. Full-bodied wines typically have a higher concentration of flavors and a greater viscosity compared to lighter wines. This is often achieved through the use of ripe, fully developed grapes, which contribute to the wine's richness. Additionally, higher tannin levels in full-bodied red wines come from the grape skins, seeds, and possibly oak aging. Tannins add structure, bitterness, and astringency, which can contribute to the overall perception of body and mouthfeel.

The other choices focus on qualities that are generally associated with lighter styles of wine or different sensory attributes that do not pertain to the full-bodied category. For example, light acidity and low alcohol reflect the characteristics of wines that are less intense, while high sweetness and floral notes are more common in dessert wines or aromatic varietals rather than full-bodied reds. Lastly, low flavor intensity and light body clearly indicate a style of wine that lacks the richness and structure typical of full-bodied reds.