Medium Bodied Wines

Well what does that mean?
The way it feels in your mouth, kinda hard to describe to someone what a "mouthfeel" is with a wine. You have to taste the different wines to understand what that means.
Some of the medium bodied wines are the same as the light bodied ones. It can depend on where the wine is from and which winemaker is it by. A Pinot Grigio from Italy might feel heavier than one from California, whereas a Pinot from one area of California might feel heavier than one from another area.

In any case, here is a list of some medium bodied wines.

Chardonnay (Chablis, Mersault, Pouilly Fuisse)
Pinot Grigio (Pinot Gris)
Viognier (Condrieu)
Barbera
Cabernet Franc (Anjou)
Grenache (Garnacha, Cotes du Rhone)
Malbec
Merlot
Nebbiolo (Barolo, Barbaresco)
Pinot Noir (Bourgogne)
Sangiovese (Chianti, Brunello di Montalcino)
Temperanillo (Rioja)
Zinfandel (Primitivo)

Red wines go well with red meats, red sauces and mild cheeses and are best served "room" temp.
Whites go well with heavy white sauces, roasted chicken or fowl and aged cheeses. Serve whites slightly chilled for best flavor.