Which of the following characteristics does not typically describe wines from cooler climates?

Wines from cooler climates are typically characterized by higher acidity, fresher fruit flavors, and lower alcohol content. High acidity is a common trait due to the slower ripening of grapes in cooler temperatures, which helps retain acidity. Fresher fruit flavors also emerge, as the grapes often develop more intense, vibrant profiles without being overly ripe. Lower alcohol content results from the cooler climate, as grapes do not achieve the same sugar levels that can lead to higher alcohol production during fermentation.

Full-bodied flavor is generally more associated with wines from warmer climates, where grapes can achieve greater maturity, resulting in riper flavors, higher sugar content, and eventually more full-bodied wines. Cooler climates usually produce wines that are more elegant and structured, often resulting in a medium body rather than a full-bodied flavor profile. This distinction highlights why the choice indicating full-bodied flavor does not typically characterize wines from cooler climates.