I think someone has broached this subject before, and I feel I should know the answer, but at the moment I don’t.
Why are white wines given only a sweetness rating and red wines only a body description? Some whites definitely have more body than others, and some reds are definitely sweeter than others.
Thinking of Zinfandel for instance (which I do rather often!) they are nearly all pretty full-bodied, but some are certainly sweeter or dryer than others. I’m sure there are many other similar examples, as there are of white wines with different body.
Am I just missing something very basic?